Iced Lemonade Cookies

Lemon zest and freshly squeezed lemon juice makes these sweet little refreshing cookies the perfect break from all the holiday chocolate. They're slightly chewy with just the right amount of sweet to compliment the sour.

Iced Lemonade Cookies:

Cookies:

1 cup softened unsalted butter

1 1/2 cups sugar

2 tsp freshly grated lemon zest

2 tsp freshly squeezed lemon juice

2 eggs

3 cups AP Flour

1 tsp baking soda

1 1/2 tsp cream of tartar

1/2 tsp salt

Frosting:

2 1/2 cups powdered sugar

1/4 cup freshly squeezed lemon juice

2 tsp lemon zest

Preheat your oven to 400 degrees and prepare cookie sheets with parchment paper. These guys are pretty sticky, so parchment is a must for this recipe!

In the bowl of your mixer cream together the butter and sugar. Add in eggs, lemon zest, and lemon juice and mix well, scraping down the sides of the bowl to make sure everything gets incorporated.

Next add all the dry ingredients (flour, salt, baking soda, and cream of tartar). Mix until well combined.

Scoop in small portions onto your prepared cookie sheet (like 1 tsp sized) and bake for 8-10 minutes or until the edges are just brown.

Since these guys are so very sticky, don't try to pull them off the parchment until they've completely cooled.

While the cookies are cooling, mix together the frosting. Just add all the ingredients in a bowl and whisk until smooth.

When the cookies have completely cooled, spoon a small dollop of the frosting on each on and you're all set!