Soft, puffy, melt-in-your-mouth Iced Lemon Amish Sugar Cookies! These could not be easier and are made with common pantry ingredients! These Iced Lemon Amish Sugar Cookies get their fantastic lemon flavor from fresh lemon zest and a fresh lemon icing!
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Last week I shared these Amish Sugar Cookies, and then an adaptation of those, these Iced Almond Cookies. Both recipes are going bananas on Pinterest this week! I totally get why – those cookies became a fast favorite of mine too. A very fast favorite, and they moved up to the top of a very long list of recipes to get there. They’re that good. I love them.
These Iced Lemon Amish Sugar Cookies are just like their original counterpart. They’re soft and puffy, but still dense and substantial. They’re really buttery, rich, and flaky. They melt in your mouth. Really. They remind me a lot of a cut-out cookie, but without any rolling! They’re a fraction of the work – a drop sugar cookie basically. The lazy person’s cut-out cookies, if you will.
Anyway, the original Amish Sugar Cookies are a perfect, simple sugar cookie, and they need nothing else, but they’re soooo adaptable. They are such a lovely canvas for other variations. Those Iced Almond Cookies were my first adaptation, and these Iced Lemon Amish Sugar Cookies are my next.
There is almost nothing I love more in the world than a really, really good frosted lemon cookie. I can recount for you the BEST lemon cookies I’ve ever had in my life, and I’ll never forget them. One was at a small coffee shop in San Francisco, and sadly that establishment is now closed, but I dream about their lemon cookies! I used to get them almost every day!
The other is at an outdoor marketplace in Washington D.C. My friend took me when I was visiting, and I had to try their massive frosted lemon cookie. It was amazing. I love lemon cookies, and I test them whenever they’re an option at a bakery.
So I know a good lemon cookie because I’m such a diehard enthusiast! These Iced Lemon Amish Sugar Cookies are those perfect Amish Sugar Cookies, but with lemon zest in the dough, and a fresh lemon icing on top. They’re incredible! If you’re a lemon cookies enthusiast too, you’ve got to try these.
Updated March 2019: I’ve now made A LOT of these 😉
- Eggnog Amish Sugar Cookies
- Cranberry Orange Amish Sugar Cookies
- Iced Vanilla Amish Sugar Cookies
- Cherry Almond Amish Sugar Cookies
- Pecan Praline Amish Sugar Cookies
- Iced Maple Amish Sugar Cookies
- Pumpkin Spice Latte Amish Sugar Cookies
- Iced Chai-Spiced Amish Sugar Cookies
- Thin Crispy Amish Sugar Cookies
- Iced Almond Sugar Cookies
- Toasted Coconut Amish Sugar Cookies
- Coconut Oil Amish Sugar Cookies
- Peppermint Amish Sugar Cookies
For other awesome sugar cookies, I love these Classic Sugar Cookies. They’re one of the most rich and luxurious cookies I’ve ever tasted! I made these Orange-Glazed Sugar Cookies with the same cookie recipe.
You’re all set for Christmas cookie-baking. 🙂
Iced Lemon Amish Sugar Cookies
Soft, puffy, melt-in-your-mouth Iced Lemon Amish Sugar Cookies! These could not be easier and are made with common pantry ingredients! These Iced Lemon Amish Sugar Cookies get their fantastic lemon flavor from fresh lemon zest and a fresh lemon glaze!
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla
- zest of 1 lemon
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- zest of 2 lemons
- juice of 2 lemons or about 1/2 cup lemon juice
- 4 tbsp. butter melted
- 4 cups powdered sugar
In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs, vanilla, and lemon zest.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
Gradually add flour mixture to the butter mixture, beating until combined. Do not overmix.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by small teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool.
In a medium bowl, whisk together all icing ingredients until smooth.
Spread over cookies, and allow to set.
These are good for up to a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though.
These freeze really well - even iced. But make sure to allow iced cookies to set before freezing, and separate layers of cookies with wax paper or parchment paper!