Spring is in the air, and that's means it's a perfect time a fresh, citrusy treat. Enter my Lemon Iced Sugar Cookies.
It's been a lively spring here. The daffodils bloomed early during our mild winter's farewell and have already, for the most part, bid adieu as well. The tulips are busy putting on their annual show of colors. The snails are out sauntering along their slow lanes, the unwilling new temporary pets of the neighborhood kids, enjoying their outdoor release from the cocoon of the cold.
Spring is one of my favorite seasons. It's a time of rebirth, renewal, emergence. For everything, and everyone. Including food.
While I love indulging in comfort food year round, being surrounded by everything blooming makes me crave light, bright, spring dishes. Spring desserts, especially, should be simple, flirty, and fun.
These Lemon Iced Sugar Cookies are an ideal complement to spring in bloom. I made them for Easter, because they can be shaped to look like little eggs, but you can enjoy them all season long.
The bright lemon flavor of the icing combined with the sweet sugar cookie make this a special treat for a spring picnic with friends, after school snacks for the kids, or a delightful accompaniment to your afternoon cup of tea.
- In a large stand mixer, beat butter and sugar together until well blended. Gradually add egg yolks one at a time, then add the vanilla and salt and mix for another minute.
- Add flour to the mixture slowly, mixing just until blended.
- If some of the mixture at the bottom of the mixer is still crumbly at this point, you may need to knead the dough very gently just until the crumbly parts are well incorporated and softened with the rest of the dough. Divide the dough in half, and roll into cookie logs that are about 1 ¼ to 1 ½-inch round each. Wrap each cookie log in wax paper and refrigerate for at least 30 minutes.
- Meanwhile, preheat your oven to 350 degrees.
- After the cookie logs have chilled, remove them from the refrigerator, unwrap, and slice into thin cookies.
- Place about 2 inches apart from each other on a baking sheet covered in parchment paper, or a Silpat.
- Bake for about 14-18 minutes, until the edges are lightly golden. Remove and cool on cooling racks for about 5 minutes.
- While the cookies are cooling, whisk together the confectioner's sugar, lemon juice, and lemon zest in a medium bowl. The final mixture should be thick but still pourable. You can add more lemon juice if it's too thick or more confectioner's sugar if it's too runny.
- Dip one side of each cookie into the lemon sugar glaze and set aside, allowing the glaze to set.
Recipe adapted from Real Simple