Description
These Lemon Frosted Cookies are soft, buttery, and bursting with fresh lemon flavor. The cookies have a delicate zest and juice infusion, topped with a creamy lemon frosting that adds the perfect tangy sweetness. Perfect for a bright and refreshing treat, these cookies are easy to bake and sure to delight at any occasion.
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 and fluffy. This step incorporates air for a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, lemon zest, and fresh lemon juice until well combined, adding bright, citrus flavors to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms without overmixing to keep cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Flatten each ball slightly with your hand or the bottom of a glass for even baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set but soft.
- Cool: Transfer the cookies to a wire rack and let them cool completely before frosting to ensure the frosting does not melt.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition to create a smooth frosting.
- Add Flavor: Mix in lemon zest and fresh lemon juice for a tangy kick in the frosting.
- Adjust Consistency: Add 1 to 2 tablespoons of heavy cream as needed to reach a spreadable consistency for the frosting.
- Frost Cookies: Spread the lemon frosting evenly over the cooled cookies using a knife or spatula. Allow frosting to set before serving.
Notes
- Make sure cookies are completely cooled before frosting to prevent melting.
- You can adjust the amount of lemon juice in the frosting for more or less tartness according to taste.
- If you prefer a thicker frosting, reduce the heavy cream slightly.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a decorative touch, sprinkle extra lemon zest or edible glitter on top of the frosting.
