Description
adapted from Frolic and Fare
Ingredients
2 ¼ (270g) all purpose flour
½ teaspoon baking powder
¼ tsp baking soda
1 tbsp tapioca starch
½ tsp salt
½ cup (113g) unsalted butter, at room temperature
1 cup (200g) lilac infused sugar
1 large egg plus 1 yolk
¼ cup (60g) sour cream, room temperature
2 tsp vanilla
1/2 tsp lemon zest
Lemon Glaze
2 cups (240g) powdered sugar
1/2 tsp vanilla extract
2 tbsp whole milk
juice of 1/2 lemon
Instructions
- Sift together the flour, salt, baking powder, baking soda, and tapioca in a large bowl and set aside.
- Cream the butter, lilac sugar and lemon zest until fluffy, about 2 minutes, then beat in the egg, yolk and vanilla. Add the sour cream and mix until combined, scraping the bowl down as needed.
- On low speed, mix in the dry ingredients.
- Shape the dough into a disc, then cover in plastic wrap and chill for an hour.
- Preheat the oven to 350F. Roll the dough out to ¼ inch, then use a round circular cookie cutter to cut the cookies; reroll the scraps and cut the remaining cookies.
- Transfer cookies to parchment-lined baking sheets and bake at 350F for 10 minutes or until the cookies are just starting to get golden on the bottom. Set aside to cool completely.
Lemon Icing
- Sift powdered sugar into a medium bowl. Whisk in the lemon juice and vanilla. Drizzle in the milk whisking until smooth. Adjust the glaze adding more powdered sugar or lemon juice for the desired consistency.
- Top the cookies with a generous layer of lemon icing. Allow the icing to set.
