Iced Lemon Cookies
Serves: 18 to 24, depending on size
- I cup coconut flour (can use all-purpose flour)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons lemon zest
- 1 egg
- 4 tablespoons milk (I used almond milk)
- ½ cup coconut oil or butter
- ⅓ cup honey or sugar
- 2 tablespoons fresh lemon juice
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, salt, baking soda and zest until combined.
- In a large bowl, beat the egg, milk, coconut oil, honey and lemon juice until fluffy using an electric mixer.
- Slowly add flour mixture and put mixer on low until combined.
- Refrigerate dough for 30 minutes.
- Drop by spoonfuls onto baking sheet lined with parchment paper or silpat mat.
- Bake for 12-15 minutes until edges are light brown.
- Transfer to wire rack to cool and prepare icing.
- In a small bowl, mix together powdered sugar, zest and lemon juice until mixed well and pour icing on each cooled cookie.
Recipe by Wishes and Dishes at https://wishesndishes.com/iced-lemon-cookies/
3.5.3251