These thick and filling lemon biscuits are delicious! The optimal time to remove them from the oven is just as the edges start to brown.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter, softened
- 1 cup white sugar
- ⅓ cup lemon juice
- 1 ¼ cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Sift flour, baking powder, and baking soda together in a large bowl.
- Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition.
- Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
- Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets.
- Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
- Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 101 mg |
| Sugars | 15 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I cut the recipe in half and instead of getting 12 cookies I got 28. That’s more than if I had made the full recipe. I baked them for 9 minutes which is when they started to brown on the bottom and on the sides. I zested my lemon and added half of the zest to the batter and the other half to the icing. A crunchy, buttery, lemony cookie and one that I would make again. Thank you for the recipe.