Lemon Vanilla Cardamom Cookies

Name: Lemon Vanilla Cardamom Cookies
Total time: 30
Yield: 24
Ingredients: ¾ cup butter; ⅔ cup white granulated sugar; 1 egg; 1 ¼ tablespoons whole milk; 1 teaspoon vanilla extract; ½ teaspoon ground cardamom; 2 teaspoons lemon zest; 2 cups all purpose flour; 1 cup powdered sugar, sifted; 3 tablespoons whole milk; ½ teaspoon vanilla extract; 1 tablespoon lemon juice; lemon zest, for decorating, grated

Recipe by Susan Browne from tasty.co

Snacks 30 Mins.

Ingredients

24 servings

•

¾ cup butter
•

⅔ cup white granulated sugar
•

1 egg
•

1 ¼ tablespoons whole milk
•

1 teaspoon vanilla extract
•

½ teaspoon ground cardamom
•

2 teaspoons lemon zest

•

2 cups all purpose flour
•

1 cup powdered sugar, sifted
•

3 tablespoons whole milk
•

½ teaspoon vanilla extract
•

1 tablespoon lemon juice
•

lemon zest, for decorating, grated

Instructions

Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
In a large mixing bowl, beat the butter at high speed until creamy and smooth. Add the sugar and beat at medium speed until light and fluffy, scraping the bowl as needed.
Add the egg, cardamom, and lemon zest and beat at medium low speed until thoroughly mixed. Slowly add the flour at low speed, to prevent mess. Mix until soft dough forms.
Form 1 tbsp-sized dough balls and place 2-3 inches apart on the baking sheet.
Bake for 25 minutes or until golden brown and slightly loose.
To make glaze, whisk together powdered sugar and milk.
Add the lemon juice, lemon zest, and vanilla extract and whisk until fully combined. The texture should be thin.
After baking, take the cookies out of the oven and let cool on a baking rack for 10 minutes.
After cooling, dip the top of each cookie face forward into the glaze and top with lemon zest.
Serve.