Lemon Frosted Cookies (Printable version)
Buttery lemon cookies with tangy glaze, perfect for bright sweet treats.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon lemon zest
10 - 1 teaspoon vanilla extract
→ Lemon Frosting
11 - 1 1/2 cups powdered sugar, sifted
12 - 2-3 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 tablespoon unsalted butter, melted
# How to Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar with electric mixer until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time until incorporated. Add lemon juice, lemon zest, and vanilla extract, mixing until combined.
05 - Gradually add dry ingredients to wet mixture, mixing until just incorporated. Do not overmix.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10-12 minutes until edges are lightly golden and centers are set.
08 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
09 - Whisk powdered sugar, lemon juice, lemon zest, and melted butter until smooth and spreadable. Adjust consistency with additional juice if needed.
10 - Spread frosting over cooled cookies. Let set for 15 minutes before serving.
# Expert advice:
01 -
- These are the cookies that convert people who swear they dont like citrus desserts
- The frosting stays soft and tangy instead of hardening into that weird shell that flakes off when you bite
02 -
- I once frosted warm cookies and the frosting melted right off onto the cooling rack, learned that lesson the messy way
- The dough will feel softer than chocolate chip cookie dough, this is normal because of the juice
03 -
- Use a microplane for the zest, it gets just the outer yellow part without the bitter white pith underneath
- If your frosting is too thick, add juice one teaspoon at a time until it flows like honey