Iced Lemon Drop cookies

Since I really like lemon, I think there are at least 50 lemon-flavored recipes on my blog. Haha.

And will continue to add more because I found that homemade lemon-flavored baked goods are the most pleasing.

It's because I like the lemon flavor to leave an impact. I love to get both the smell and the taste of the lemon. Most of the time, I found that when I bought lemon-flavored baked goods from bakeries, the lemon flavor was enough for me. But I understand that things that are made for sale must have a middle ground because, for me, I don't hold back when it comes to sourness or fragrance.

This time, even though it comes in the size of small cookies, the flavor is not small either. I guarantee that the lemon is so packed.

The cookies are easy to make, but the sour and delicious lemon icing that we add on top of the cookies makes them special. 

The thing you have to pay attention to is the icing. Gradually mix in the lemon juice a little at a time (you can start with 1 teaspoon and follow with 1/2 teaspoon at a time) until the icing becomes neither too thick nor too runny. Because if it is too thick, it will not be smooth, and if it is too watery, it will not cover the surface of the cookies.

Iced Lemon Drop cookies

Make 10-11 pieces

Cookie dough
85 g .............................. Unsalted butter
1/4 tsp .......................... Salt

...................................... Lemon zest from 1 lemon
56 g .............................. Icing sugar
1 1/2 tbsp ..................... Lemon juice

1/4 tsp .......................... Baking soda

Lemon icing

15 g .............................. Mixed butter.

56 g .............................. Icing sugar
2-3 tsp .......................... Lemon juice

...................................... Lemon zest for decorating

Put the butter, salt, and lemon zest into a bowl. Beat until smooth.

Sift the icing sugar into the bowl.

Whisk to combine.

Separate 15 grams of the mixed butter and reserve for making lemon icing.

Sift the baking soda into the bowl and whisk to combine.

Sift the all-purpose flour into the bowl.

Fold to combine.

Use an ice cream scoop (4 cm) to divide the dough onto the sheet pan. 

You will get 10-11 pieces.

Bake in 180℃ preheated oven for 14 minutes. Let the cookie cool completely on the sheet pan.

Make the lemon icing:

Put the icing sugar into the bowl of reserved mixed butter. 

Gradually add the lemon juice until the mixture is fluid but not runny.

Cover the top of the cookie with the icing.

Decorate with lemon zest.

Let the cookie rest until the icing sets.

Iced Lemon Drop cookies