Every year I look forward to the young girls in front of the supermarket selling Girl Scout cookies. Unfortunately, every year the boxes are getting smaller and smaller. My personal favorites are the Lemon-Ups. I can easily eat an entire box in just on sitting. Ok that would have been an embarrassing admission back in the day when you actually got a good sized box of them, but now the number of cookies in a box is quite sad and disappointing. Even so, I still pick up several boxes of cookies every year.
When I stumbled on this recipe I knew I had to give it a try! It’s loaded with tart, lemony goodness in each and every bite. If you are a lover of all things lemon like I am, you are going to adore these cookies! They are lusciously light, sweet little morsels that literally melt in your mouth. I ran across this recipe in one of the many recipe groups I belong to on Facebook. Someone posted the recipe in the comments and I copied and pasted it to my notes. I can’t seem to find that feed where I originally found it, so if you are reading this, and this cookie recipe is yours, please let me know so I can give credit where credit is due! Plus I want to personally thank you from the bottom of my lemon loving heart for this amazingly delicious recipe!
Preheat oven to 375°F and line a baking sheet with parchment paper or a silpat liner.
In a mixing bowl, stir together the dry ingredients; flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat together on high speed, 2 sticks of softened butter and ¾ cup powdered sugar until light and fluffy.
Add the egg and the lemon zest and beat to combine.
Reduce mixer speed to low and add flour mixture a ½ cup at a time until completely combined.
Using a cookie scooper, place a scoop of dough onto prepared cookie sheet about 2 inches apart.
Use your fingers to gently press and flatten each ball of dough into a ½ inch thick round disc shape.
Bake cookies for 8-10 minutes, or until the centers are set. Cookies will not brown but they will be done.
Remove pan from the oven and allow cookies to remain on the cookie sheet for 5 minutes.
After 5 minutes, use a spatula to transfer the cookies onto a wire rack to cool completely.
Icing:
Whip together lemon juice and 2 cups powdered sugar.
Icing will be rather stiff.
Use the back of a spoon to frost the cooled cookies and allow them to set until the frosting hardens.
Once the frosting has hardened, store cookies in an airtight container for up to 5 days. If they last that long!!!
I’m the lemon loving fool at our house, so I’m the one that inhales them. I have to be careful because once I have one, I cant stop eating them. It’s easier for me to pass up a plate of chocolate chip cookies than it is to pass up these luscious lemony delights! You must give these cookies a try, they are WONDERFUL!!! Melt in your mouth bites of lemon goodness…YUM!
Lemon Melt-Away Cookies
Equipment
- cookie dough scooper
Ingredients
For the cookie:
- 2 cups flour
- ½ tsp baking powder
- ½ tsp salt
- 2 sticks butter, softened
- ¾ cup powdered sugar
- 1 large egg
- 1 lemon, zested and juiced
For the icing:
- 2 cups powdered sugar
- lemon juice, from zested lemon
Instructions
Cookies:
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper or use a silpat liner.
- In a mixing bowl, stir together the dry ingredients; flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together on high speed, 2 sticks of softened butter and ¾ cup powdered sugar until light and fluffy.
- Add the egg and the lemon zest and beat to combine.
- Reduce mixer speed to low and add flour mixture a ½ cup at a time until completely combined.
- Using a cookie scooper, place a scoop of dough onto prepared cookie sheet about 2 inches apart.
- Use your fingers to flatten each ball of dough into a ½ inch thick round disc shape.
- Bake cookies for 8-10 minutes, or until the centers are set. Cookies will not brown but they will be done.
- Remove pan from the oven and allow cookies to remain on the cookie sheet for 5 minutes.
- After 5 minutes, use a spatula to transfer the cookies onto a wire rack to cool completely.
Icing:
- Whip together lemon juice and 2 cups powdered sugar. Icing will be rather stiff.
- Use the back of a spoon to frost cooled cookies and allow them to set until the frosting hardens.
- Once the frosting has hardened, store cookies in an airtight container for up to 5 days.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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