2 dozen cookies
4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 eggs, room temperature
1 cup of vegetable oil
2 tablespoons lemon juice, freshly squeezed
2 cups powdered sugar
4 tablespoons lemon juice, freshly squeezed
In an electric mixing bowl, mix together flour, sugar, baking powder, and salt.
In a large measuring cup combine the oil, eggs, and lemon juice.
Slowly pour the liquid mixture into the flour mixture with the mixer on low speed until well combined.
Cover the dough with plastic wrap and allow to rest for 30 minutes.
Preheat the oven to 350℉.
Line two large baking sheets with parchment paper.
Scoop dough with a medium-sized cookie scoop (¼ cup) and drop on the prepared pan. Place 12 mounds on each baking sheet.
Bake for 18-20 minutes or until the bottom of the cookies is lightly browned. Switch the baking sheets halfway through the baking time.
Transfer cookies to wire racks to cool.
When the cookies are completely cooled:
Whisk together the powdered sugar and lemon juice.
Place the cookie racks over waxed paper.
Pour the glaze evenly over the entire tops of the cookies and allow them to dry before serving or storing.