Lemon Glazed Soft-Baked Sugar Cookies

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest
  • 1/2 Lemon, Juice of

• Refrigerated

  • 9/16 cup Almond milk
  • 2 Eggs

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Almond extract
  • 4 tsp Baking powder
  • 3 1/2 cup Flour
  • 1 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on alattefood.com

Ingredients

• 1/2 c butter, softened
• 1 c sugar
• 2 eggs
• 1/2 c almond milk (you can use regular milk as well)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 3 1/2 c flour, divided
• 4 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp lemon zest
• Juice of half a lemon
• 1 1/2 c powdered sugar
• 3 Tbsp lemon juice
• 1-2 Tbsp almond milk

Directions

• Preheat oven to 350.
• By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, eggs, vanilla, and almond. Stir.
• In a separate bowl, sift together 2 c of flour, baking powder, and salt.
• Mix dry ingredients into wet.
• Gradually, add more flour (about 1 to 1 1/2 c) until it is stiff enough to roll out (I usually keep it fairly soft--just enough flour to make it manageable, which for me, is usually 1 c of flour)
• On a floured or powdered sugared surface, roll out the dough to about a 1/4; cut with your favorite cookie cutters.
• Bake about 8-10 minutes, or until cookies are done but not browned (cookies are done when puffy and do not sink when lightly touched on top.
• For the icing, mix powdered sugar and lemon juice in a bowl. Add in milk 1 Tbsp at a time, until desired consistency is reached.
• Dip cooled cookies in icing and allow to set on a cookie rack.
• Enjoy!