Description
Lemon frosted cookies bring a zesty sunshine splash to your afternoon treat tray. Delicate and tangy, these sweet bites deliver pure comfort with a refreshing citrus twist that sparks joy.
Ingredients
Scale
Primary Ingredients:
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 1 large egg
Supporting Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon milk
Instructions
- Whisk 2 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt together in a medium bowl until perfectly combined.
- Cream 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer at medium speed for 3-4 minutes until the mixture looks light and airy.
- Incorporate 1 large egg, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract into the butter mixture. Mix until smooth and fully integrated.
- Slowly fold dry ingredients into wet ingredients on low speed, stopping just as everything combines. Do not overmix the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 30 minutes to firm up.
- Heat your oven to 350F and line two baking sheets with parchment paper.
- Scoop chilled dough into tablespoon-sized portions onto prepared sheets, spacing cookies 2 inches apart.
- Gently press each cookie down with your palm to create a slightly flattened shape.
- Bake cookies for 10-12 minutes until edges turn golden. Centers should look slightly soft.
- Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack.
- Sift 2 cups powdered sugar into a clean bowl to eliminate any lumps.
- Whisk 2 tablespoons lemon juice and 1 tablespoon lemon zest into powdered sugar. Add 1 tablespoon milk if frosting seems too thick.
- Once cookies are completely cool, spread a generous layer of lemon frosting using an offset spatula.
- Sprinkle additional lemon zest over frosted cookies for extra decoration.
- Let frosted cookies sit for 30 minutes so the glaze can set completely.
- Store cookies in an airtight container at room temperature for up to one week.
Notes
- Chilling the dough helps prevent spreading and creates a better texture for your cookies.
- Zest the lemon before juicing to make the process easier and capture maximum flavor.
- Use room temperature butter and egg for smoother mixing and more even baking.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free flour blend and add an extra tablespoon of liquid to compensate for absorption differences.
- Prep Time: 40-45 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg