Soft and fluffy lemon cookies with fun rainbow sprinkles.
Can I make this recipe vegan?
Definitely! Feel free to substitute the butter with vegan butter and milk with non-dairy milk.
Can I make this gluten-free?
I have not tested a gluten-free version of this recipe, but a gluten-free 1-1 all-purpose flour may work!
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Lemon Funfetti Sugar Cookies
Soft and fluffy lemon cookies with fun rainbow sprinkles.
Servings 10 cookies
Ingredients
- â…“ cup granulated sugar
- ¼ cup light brown sugar
- Zest from one medium lemon
- â…” cup unsalted butter, room temperature
- ¼ cup + 1 tbsp milk
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 1 â…“ cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp cream of tartar
- ½ tsp baking powder
- ¼ tsp salt
- 3 tbsp rainbow sprinkles
Lemon Icing
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 2-3 tsp milk
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.Â
- In a large mixing bowl, add sugar and lemon zest. Use a handheld mixer to combine until lemon zest is fragrant. Add butter and cream together until soft and fluffy. Beat in milk and extracts until combined.
- Add flour, cornstarch, cream of tartar, baking powder, and salt. Beat on low until a soft dough forms. Use a wooden spoon or spatula to fold in sprinkles. Chill dough for 25 min.Â
- Use a small cookie scoop to evenly distribute dough on to the prepared baking sheet. Roll into balls and slightly flatten each one down with the palm of your hand. Bake for 10-11 min or until light golden brown.Â
- Allow the cookies to cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely before icing.Â
- Prepare the icing: In a mixing bowl, whisk together powdered sugar and lemon juice. Slowly whisk in milk until desired consistency achieved. Top each cookie with a drizzle of icing and dash of sprinkles.
