Lemon Iced Cookies – Classic

Step 1: Prepare Dry Ingredients

Measure out 4.5 cups of all-purpose flour into a separate bowl. Add 1 teaspoon of baking powder and 1 teaspoon of salt to the flour. Mix these dry ingredients thoroughly until evenly distributed. Set the bowl aside.

Step 2: Prepare Lemon Flavor Mix

In a separate vessel (like a measuring cup), combine 4 tablespoons of lemon juice, 0.5 teaspoon of dehydrated lemon, 1 teaspoon of lemon extract, and 1 teaspoon of vanilla extract. Stir the mixture. Heat this mixture in the microwave for about 30 seconds to dissolve the dehydrated lemon powder. Set aside to cool.

Step 3: Cream Butter and Sugar

In a stand mixer, add 4 sticks (1 pound) of softened butter and 1.5 cups of white granulated sugar. Cream these ingredients together until light and fluffy, which should take about a couple of minutes.

Step 4: Add Eggs and Food Coloring

Scrape down the sides of the mixer bowl and the paddle to ensure all ingredients are incorporated. Add two large eggs, one at a time, mixing well after each addition. If desired, add a touch of yellow food coloring at this stage (before adding flour) for aesthetic purposes. Mix until the color is fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Add all of the prepared dry ingredients (flour, baking powder, salt) into the wet mixture in the stand mixer. Mix until just combined. Slowly drizzle in the cooled lemon flavor mix while the mixer is running. Continue mixing until the dough is well combined.

Step 6: Adjust Dough Consistency with Milk

Add 1 to 2 tablespoons of evaporated milk to the dough. The exact amount depends on the softness of your butter and the desired scoopable consistency of the dough. Mix until the milk is fully incorporated and the dough is soft but not too loose. Scrape down the paddle and bowl.

Step 7: Scoop and Shape Cookies

Line a baking sheet with parchment paper. Using a 2-ounce cookie scoop, scoop out portions of the dough and place them on the prepared baking sheet. Gently flatten each cookie with your fingers to prevent them from baking into a ball shape.

Step 8: Bake Cookies

Preheat your oven to 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)). Bake the cookies for about 10 to 12 minutes. If baking multiple pans, rotate them halfway through the baking time for even cooking. Once baked, remove from the oven and let cool.

Step 9: Ice Cookies (Optional)

Once the cookies are completely cooled, you can ice them with a lemon icing. (Note: The recipe for the lemon icing is available in a separate video, linked in the description box).

• This recipe can easily be cut in half if you don't need three dozen cookies.

• Food coloring is optional and for aesthetics only; it does not affect the flavor. Add it before the flour to prevent the cookies from burning.

• If baking two pans at once, rotate them at the halfway mark for even baking.

• The consistency of the dough depends on how soft your butter is; adjust milk quantity accordingly.

• Skip the yellow food coloring for a more natural cookie color.