- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons skim milk
- 2 teaspoons pure vanilla extract
- Zest of 1 Meyer lemon
- 1 stick (½ cup) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 large eggs (pasteurized if you like)
- 4 cups powdered sugar, more if necessary
- 2 ½ tablespoons light corn syrup
- 1 teaspoon Meyer lemon juice
- 1 tablespoon pure vanilla extract
- 5 tablespoons water
- Make the cookies. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk all-purpose flour, cake flour, baking powder, and salt together.
- In a large bowl, cream the butter and sugar together, using a hand mixer or spatula until light and fluffy. Add the eggs one at a time, and mix until incorporated. Mix in the milk, vanilla, and lemon zest. Once you have a homogeneous mixture, slowly incorporate the flour mixture while continuing to beat. Beat until you have a smooth batter.
- Using a small ice cream scoop, scoop batter onto cookie sheets with 4 rows of 2 cookies on each sheet. Bake the cookies 12-15 minutes, rotating the sheets at the halfway point if necessary. The cookies should be just set in the center and golden brown on the bottom. Cool the cookies completely on the sheets.
- Once the cookies are cool, make the frosting. In a medium bowl, whisk together the powdered sugar, corn syrup, lemon juice, vanilla, and water until completely smooth. If the frosting is too thin, add more powdered sugar until you reach the desired consistency, which should be thick, but still easily spreadable.
- Using a knife, off set spatula, or spoon, frost the entire bottom (flat side) of the cookies. It should be covered in a thick layer. Some of the frosting will drip off; that is okay. Let the frosting set before serving.
- Cookies may be stored at room temperature for up to 2 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours before serving. They will be just as good, if not better, than the day you made them.
Recipe adapted from David Lebovitz, courtesy of Fine Cooking 2010
- Prep Time: 30 mins
- Cook Time: 15 mins