Lemon Frosted Cookies
Bright, zesty, and impossibly soft, these Lemon Frosted Cookies are perfect for any sunny afternoon or lunchbox treat. With a glossy tart frosting and tender buttery cookie base, they hit the sweet-tart balance perfectly.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Choose high-fat European-style butter for deeper flavor.
- 1 cup granulated sugar Fine granulated sugar for quick dissolving.
- 2 large eggs Use room temperature for better emulsion.
- 2 cups all-purpose flour Measured properly to avoid packing.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest Zest before juicing to avoid waste.
- 1/4 cup lemon juice Fresh juice provides best flavor.
For the frosting
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the unsalted butter and granulated sugar together until light and fluffy, about 2–4 minutes.
- Add eggs one at a time, mixing well after each, then stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt. Add to the creamed mixture alternately with the lemon juice.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes until edges are lightly golden, then cool on baking sheets for a minute before transferring to a wire rack.
Frosting
- Beat together powdered sugar, softened butter, lemon juice, and lemon zest until smooth.
- Once cookies are completely cool, spread or pipe frosting on each cookie and allow to set at room temperature.
Notes
For best results, chill the dough briefly if your kitchen is warm. Store in an airtight container for up to 3 days.