Iced Lemon Sugar Cookie Hearts
These sweet little lemon sugar cookies are shaped like a heart... making them perfect for lemon lovers! Made with lemon zest and lemon juice, they pack a ton of lemon flavor. No artificial lemon extract required!
Ingredients
For the Lemon Cookies:
- 1 cup (227g) unsalted butter room temperature
- 1 cup (199g) granulated sugar
- 2 large egg yolks room temperature
- 1 large egg room temperature
- 2 teaspoons lemon zest finely grated
- 3 cups (360g) all-purpose flour plus more for kneading the dough
- 1/2 teaspoon salt
For the Lemon Glaze:
- 2 cups (227g) confectioners' sugar sifted
- 1/4 cup (57ml) lemon juice freshly squeezed, any excess pulp removed
- 2 teaspoons lemon zest finely grated
- 1/4 cup yellow cookie decorating sugar optional
Instructions
For the Lemon Cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and sugar and beat on medium-speed until combined, then increase to medium-high speed and continue beating until pale and fluffy, about 1 minute.
- Reduce to medium-speed, then add in the egg yolks and egg, beating until well combined, and scraping down the sides and bottom of the bowl as needed. Beat in the lemon zest.
- On low speed, gradually add in the flour and salt, and beat until combined. Your dough should be stiff.
- Sprinkle 2 Tablespoons of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, (about 443 grams each disc).
- Press each portion of cookie dough into a 6”-inch disc. Wrap dough tightly in plastic wrap and refrigerate for at least 3 hours (or up to 2 days).
- When you're ready to bake, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
- Remove the cookie dough from the fridge and let it sit at room temperature for 15 minutes. Working with one disc at a time, unwrap the dough and transfer to a lightly floured surface.
- Use a rolling pin to roll the disc out to ¼” thickness. Then use heart shaped cookie cutters to cut out as many cookies as you can.
- Carefully transfer the shapes to the prepared baking sheet, leaving 1” between cookies.
- Bake for 10 minutes, or just until the cookies are set and not shiny and wet on top. You want them baked through, but not overly golden or brown.
- Cool cookies on the baking sheet for 15 minutes before transferring to a cooling rack to cool completely.
- Repeat with remaining dough. Any dough scraps can be chilled and carefully rolled out again.
- Once the cookies are cool, glaze and decorate!
For the Lemon Glaze:
- In a wide, shallow bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest until well combined. You’re looking for a thick but pourable consistency.
- Scrape the mixture into a small piping bag with a fine piping tip attached and draw an outline around the edge of the heart. Allow this to set for a minute or two, then fill in the heart with icing. Sprinkle it with colored sugar. Repeat with all cookies.
Equipment
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