These soft and chewy Lemon Chiffon Cookies are drizzled with a silky homemade citrus icing! They’re so easy to make and perfect for lemon dessert lovers.
Lemon Chiffon Cookies with Lemon Icing
Everyone has started asking me what my theme is for the girl’s first birthday party.
I have been looking at them like they are insane. Don’t they know the girls are still babies? I have a ton of time left to plan that!
Then I realized I have a little over 3 months before they turn one. I have been a mess ever since.
It doesn’t help my anxiety since they recently started not fitting in their 12 month clothes anymore.
I swear to you – they were JUST born last week. I don’t know what worm hole I fell through, but I need to find it and crawl back through.
To keep my mind busy, I baked cookies. This is nothing new, but it sure does work like a charm!
I had two lemons going bad on the counter and I knew exactly what I wanted to do with them.
These cookies are so soft and light and full of lemon flavor.
The cookie itself has both lemon juice and zest inside and the cookie is topped with a lemon frosting.
For good measure, I also sprinkled the tops with some yellow sanding sugar. ;-)
Lemon Chiffon Cookies
For the Lemon Chiffon Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- ½ cup 1 stick unsalted butter, softened
- 1 large egg
- 1 tablespoon lemon juice
- Zest from 1 lemon
- 1 teaspoon vanilla extract
For the Lemon Icing
- 1 cup Dixie Crystals Confectioners Powdered Sugar
- 2 tablespoons lemon juice
- Optional: yellow sprinkles
- Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.
- Beat butter and sugar until light and fluffy, about 2 minutes. Add in egg, lemon juice, lemon zest and vanilla extract, scrapping down the sides of the bowl as needed.
- Add flour mixture, mixing until completely combined.
- Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading.
- Bake cookies for 12 minutes. The cookies will not look browned, but the centers should have slightly puffed up. Let cookies rest on cookie sheet for 5 minutes and then transfer to a wire rack to finish cooling.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the icing on top of the cooled cookies. Add sprinkles, if desired.
- Let the icing set for 10 minutes, or until firm, and serve.
Recipe developed for Dixie Crystals
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