Lemon Smash Cookies
These sweet and tangy cookies will quickly become a favorite in your home.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
30 minutes mins
Servings 25 25-35, depending on size
- 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
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.