Lemon thumbprint cookies are the perfect spring and summer treat! These cookies are incredibly easy to whip up and most importantly, require very little clean up (always a bonus in my book!). These sweet treats aren’t TOO sweet and have a little bit of saltiness so you can have half a dozen with zero sugar hangover! Need I say more?!

Ingredients for the cookies

2 cups margarine

6 tablespoons of sugar

1 teaspoon of vanilla

1/2 teaspoon of salt

4 cups flour

Ingredients for the icing

1 small package of cream cheese

4 cups of powdered sugar

1 teaspoon vanilla

1 stick of butter

1 tablespoon of milk

the zest and juice of 1 lemon

For the cookies

Make sure the margarine is at room temperature. Combine the margarine, sugar, vanilla and salt in a bowl. Add the flour a cup at a time as you are combining with the wet ingredients. (A Kitchenaid makes this process extremely easy and fast!) And just like that, the dough is done! On an ungreased baking sheet, make little balls about as big a a spoon full and press your thumb in the center to make a dent for the icing. Bake at 350 for 10-12 minutes.

**Depending on your oven, you might want to add a couple of minutes. I always have a test cookie to try out to make sure they are done.

For the icing

Combine room temperature butter and cream cheese until combined. Add in the powdered sugar slowly as you are mixing to thoroughly combine. Then add in vanilla, lemon juice and lemon zest. Lastly, add in the milk as you are whisking to achieve the desired consistency you are looking for. If the icing is already smooth, skip the milk.

**You don’t want the icing too thin. Keep it thick and creamy!

After the icing is complete, place it in a large ziplock bag. Cut a dime size hole in one corner to ice the cookies. Top with extra lemon zest!

xx,

CKS