Lemon Smash Cookies

Lemon Smash Cookies are probably not new, but they are delicious. Something about the sweet lemon glaze and the pick-me-up hint of salt, all on a soft butter cookie. They were one of our best sellers when we owned our shop (did you know I owned a shop?) and they continue to be one of the quickest things to go during our pop-up  shops.

The batter mixes up quickly, and I often use a scoop to get the cookies the right size.  Then…smash, bake and glaze.

So what is so amazing about this cookie? Well, we could tell you a laundry list of items but I am just going to narrow it down to one thing. The tangy sweetness. We’ve made this cookie a million ways with a million flavors of frosting. No matter how you top it, it’s delicious!

Lemon Smash Cookies

These sweet and tangy cookies will quickly become a favorite in your home.
Prep Time 20 mins
Cook Time 10 mins
30 mins
Course Dessert
Cuisine American
Servings 25 25-35, depending on size

Ingredients
  

  • 1 1/2 cups butter softened
  • 1 1/4 cups vegetable oil
  • 1 3/4 cups sugar (plus 1/2 cup for pressing cookies)
  • 1 1/4 cups powdered sugar
  • 3 Tbsps. water
  • 1 1/2 tsps. lemon juice
  • 3 eggs
  • 3/4 tsp. baking soda
  • 3/4 tsp. cream of tartar
  • 1 1/2 tsps. salt
  • 8 1/4 cups white all-purpose flour

Lemon Glaze

  • 4 Tbsps. lemon juice (juice of one lemon)
  • 4 tsps. lemon zest (zest of one lemon)
  • 7 cups powdered sugar
  • 4 Tbsps. milk may need to add more depending if it's not spreadable enough

Instructions
 

  • Preheat oven to 350.
    Line pan with parchment paper; set aside.
    In mixing bowl (we use our Bosch mixer) cream together: butter, vegetable oil, 1 3/4 cup sugar, powdered sugar, water and lemon juice. Mix a few times and then add the eggs.
    In separate bowl, combine all the dry ingredients: flour, baking soda, cream of tartar, and salt. Whisk together until combined.
    Slowly add the flour mixture into the bowl of the mixer, until completely incorporated and dough is pulling away from the sides. Remove beaters. Roll into dough balls. We also have been known to use a scoop: an Orson Gygyi size 12 scoop for large cookies, and a OXO 20 scoop for medium.
    ASSEMBLY:
    Place the reserved sugar and a pinch of salt into a bowl, mix together. Place cookie dough balls on a parchment-lined pan, spacing well as they tend to spread. Take a glass from the cupboard with a flat bottom. Dip glass into sugar/salt mixture and smoosh cookie, leaving behind the salt and sugar on the cookie. Repeat until all dough is done.
    Bake at 350 for 8-10 minutes. Pull out of the oven before they get brown if you like them soft. DO NOT OVERBAKE.
    Once cookies have cooled prepare the lemon glaze. Mix together lemon juice, lemon zest, powdered sugar and milk.
    We use the back of the spoon to smooth the glaze to every edge of the cookie.

*Recipe adapted from therecipecritic

comments +

  1. Amelia says:

    Would love gram measurements for these recipes!

  2. Stephanie Halversen says:

    Hi Barb, wondering how many cookies this recipe makes. Should I 1/2 it for just my family?

    • Barb Charon says:

      Hi Stephanie,
      The recipe can make between 25-35 depending on the size. If i use the medium scoop I get about 35 cookies per batch.

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