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!
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!