Description
These Lemon Frosted Cookies are soft, buttery, and packed with fresh lemon zest and juice for a bright, tangy flavor. Topped with a creamy lemon frosting, they make a perfect treat for spring or summer gatherings, combining a tender crumb with a sweet, refreshing glaze.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Lemon Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1-2 tablespoons heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes and helps create a tender cookie texture.
- Add Egg and Lemon: Beat in the egg, lemon zest, and lemon juice until fully incorporated, giving the dough a fresh citrusy aroma and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet lemon mixture, mixing until just combined to form a soft cookie dough. Avoid overmixing to keep cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets spaced about 2 inches apart. Flatten each ball slightly to help them bake evenly.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. This timing yields soft, chewy cookies.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on a wire rack before frosting. Cooling fully is important for the frosting to set properly.
- Prepare Frosting: Beat the softened butter for the frosting in a mixing bowl until creamy and smooth.
- Add Powdered Sugar: Gradually add powdered sugar to the butter, mixing well after each addition to achieve a thick, sweet base for the frosting.
- Add Lemon Flavor: Mix in the lemon zest and lemon juice to infuse the frosting with bright, fresh citrus flavor.
- Adjust Consistency: Add 1-2 tablespoons of heavy cream as needed to reach a spreadable frosting consistency that’s smooth but not runny.
- Frost Cookies: Spread the lemon frosting evenly over the cooled cookies using a knife or spatula. Allow frosting to set slightly before serving for best texture.
Notes
- For extra lemon flavor, add a bit more lemon zest to the dough or frosting as desired.
- Ensure cookies are completely cool before frosting to prevent melting and sliding.
- Store cookies in an airtight container to keep them fresh for up to 3 days.
- If frosting is too thick, add more cream 1 teaspoon at a time; if too thin, add additional powdered sugar.
- This recipe yields about 24 medium-sized cookies.
