Happy Friday! Recently, I made a few batches of iced lemon cookies for a fundraiser at work. Actually, I ended up making 7 dozen iced lemon cookies. That’s a whole lotta cookies, folks!
Today I’m going to share this recipe with you for anyone looking for a great springtime or summer cookie recipe! We have a restaurant in town called Ham N’ Goody’s and their famous lemon cookies are the BEST! So I’ve been told. Oddly enough, I myself am not too wild about lemon cookies, but still I bake 7 dozen. Yeah, I’m weird like that.
So here is the recipe I use that I’ve been told is alot like Ham N Goody’s famous iced lemon cookies. 🙂 Hope you enjoy!
Ingredients:
Cookies:
3 cups unsifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter or margarine, softened
1 cup sugar
1/3 cup reconstituted lemon juice or use fresh
Glaze:
1 1/4 cup confectioners sugar
2 tablespoons reconstituted or fresh lemon juice
Directions:
Cookies
Sift flour, baking powder, and soda into large bowl. Beat butter and sugar. Gradually add dry ingredients and lemon juice to sugar mixture. Chill dough for 1 hour.
On a floured surfaced, roll half of the dough out to 1/8″ thickness. Cut out the cookies into desired shape. Place on ungreased baking sheets and bake at 400 degrees for 7 – 9 minutes.
Glaze
Mix sugar and lemon juice together. Once cookies have cooled, top with glaze. Let set before eating.
14 Comments
Calina
Am I reading the recipe correctly that there are no eggs?
Ellora
You are correct!
Shasta
Any thoughts on why mine keep coming out hard? Maybe I’m rolling too thin?
Ellora
It’s would say yes, roll the dough a bit thicker. I remember the first time I made biscuits ever. They were rolled too thin and came out like crackers! Haha! Try keeping them thicker and see if it turns out better. 🙂
Donna Davis
How many cookies does this recipe make
Jean
Can you freeze th cookies and ice later?
Ellora
HI Jean! Yes, you can! Thank you for your cmomment! 🙂 Enjoy!
Lenoria Kelly
I LOVE (can’t say that enough) Ham ‘N Goody’s lemon cookies and I can’t wait to try this recipe. Tomorrow sounds like a good day for it!
Joni
Will this recipe make 7 dozen or did you double it?
Ellora @ Creatively Southern
Hi Joni, this recipe actually makes about two to three dozen… Depending on what size cookie cutter you use.
Lisa Gowins
Cindy, here is a gluten free recipe for lemon cookies.
3 cups almond flour1 1/2 cups Splenda or Stevia Extract in the Raw, or 3/4 cup New Roots Stevia Sugar1 teaspoon baking powder1/2 teaspoon salt3 eggs1/4 cup salted butter or margarine, melted1/4 cup fresh lemon juice1 1/2 teaspoons lemon extract1/2 teaspoon liquid steviaLemon Fondant Icing:2/3 cup powered erythritol, Stevia Extract in the Raw, or Splenda, or 1/3 cup New Roots Stevia Sugar2 tablespoons fresh lemon juice
Instructions
Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then lightly mist the surfaces with spray oil.
In a medium bowl, combine the almond flour, Splenda, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the eggs, butter, lemon juice, lemon extract, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter (see page 27). Scrape down the sides of the bowl and stir for 30 seconds.
Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie; alternatively, lightly grease your hands and roll the portions of dough into balls. Space the cookies about 3 inches apart (measured from the center of each cookie).
Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are light golden brown and firm to the touch.
Meanwhile, make the lemon fondant icing (which is optional). In a small bowl, combine the erythritol and lemon juice and whisk until thoroughly blended.
Let the cookies cool on the pan for about 3 minutes. While they’re still on the pan, brush the tops with the icing; alternatively, you can dip the cookies into the fondant to coat the tops.
Put the glazed cookies on a wire rack and let cool for at least 15 minutes before serving (this also allows the fondant to set up).
Variation:
Lemon Wedding Cookies: Omit the glaze and dust the cookies with erythritol instead. (Be sure to use powdered, not granular erythritol.) Put ½ cup of powdered erythritol in a small, shallow dish. While the cookies are still warm, gently swirl the top of each in the erythritol powder, then return them to the wire rack to cool completely.
Ellora @ Creatively Southern
Lisa, thanks so much for sharing a gluten free recipe!! I so appreciate your input and for visiting!! 🙂
Cindy
Saving this recipe! Looks delicious! I can’t eat them (celiac) but I can make them for those I love. Have a great day Ellora!
Ellora @ Creatively Southern
Hey Cindy! I think that is awesome that you still bake for friends and family. It’s tough when you’re gluten free! Thanks for the comments and I hope they like the cookies!!