Lemon Cookies

Soft lemon cookies finished with a simple lemon icing.

Ingredients

• Cookie Batter — 1¾ cups All-Purpose Flour
• Cookie Batter — ½ cup Granulated Sugar
• Cookie Batter — 2 tsp Baking Powder
• Cookie Batter — 3 Large Eggs
• Cookie Batter — ½ cup Canola Oil
• Cookie Batter — 1 tsp Lemon Extract
• Cookie Batter — ½ tsp Vanilla Extract
• Cookie Batter — Zest of Half a Lemon
• Icing — 1 cup Confectioners’ Sugar
• Icing — 2 Tbsp Milk
• Icing — ½ tsp Lemon Extract
• Optional Decoration — Colored Sprinkles

Method

1. MIX: Heat the oven to 350°F. Using an electric mixer on medium, beat the eggs, oil and sugar for 2 minutes. Reduce to low and add the flour, baking powder, lemon extract, lemon zest and vanilla. Scrape down the bowl and mix for another 2 minutes.
2. BAKE: Drop heaping spoonfuls onto a sheet pan sprayed with nonstick cooking spray, leaving about ½ inch between cookies. Bake for 8 minutes. Cool for 30 minutes and until cool enough to ice.
3. ICE: Mix the confectioners’ sugar, milk and lemon extract until smooth. Spoon onto each cookie and spread to the edges with the back of the spoon. Add colored sprinkles if desired.
4. DRY: Let the icing dry for 1 hour before packing the cookies in a tin.