Yield: 22 cookies
Lemon Chiffon Cookies
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.
Ingredients
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 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 powdered sugar
- 2 tablespoons lemon juice
- Yellow sprinkles, optional
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Instructions
- 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.
Nutrition
Serving: 1 cookie, Calories: 130kcal, Carbohydrates: 21g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 53mg, Potassium: 16mg, Fiber: 0.2g, Sugar: 15g, Vitamin A: 147IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 0.5mg