These pretty cookies are easy to make and perfect for Spring! Sugar and butter are creamed together, then eggs and lemon extract are mixed in. Next a mixture of flour, baking powder and salt are stirred in and yellow food coloring is added to the dough. The dough is chilled until firm then scooped out and baked. While the cookies cool, an icing is made with powdered sugar, water and lemon extract. Then the cookies are dipped in the icing and topped with sprinkles.
Course
Dessert
Prep Time15minutes
Cook Time12minutes
Chilling Time2hours
Servings24cookies
Ingredients
2cupsAP flour
3tspbaking powder
⅛tspsalt
½cupsugar
1stick buttersoftened
3large eggs
1 ½tsplemon extract
Icing:
3cupsconfectioners’ sugar
¼cupwater
1tsplemon extract
Non-pareil sprinkles
Instructions
Preheat oven to 350 F.
Mix flour, baking powder and salt in a large bowl. Set aside.
Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture (dough will be a bit sticky). If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
With a small cookie scoop, drop dough onto a slightly greased cookie sheet, spacing them about 2 inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown.
Remove cookies from cookie sheet and allow to cool completely.
Combine the icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
Dip the tops of the cooled cookies into the glaze then return to a wire rack, allowing the glaze to drip down the sides of the cookie.
Top with sprinkles or a little lemon zest, while glaze is still wet.
Recipe Notes
Store in airtight container. If freezing, freeze unfrosted and frost once thawed.