Description
These Lemon Frosted Cookies are a delightful treat combining a tender, zesty lemon cookie base topped with a tangy and creamy lemon frosting. Perfectly balanced between sweet and citrusy, they make an ideal dessert or snack for lemon lovers and bake well for parties, afternoon teas, or any occasion needing a bright, flavorful cookie.
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
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.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, creating a smooth base for your dough.
- Add Wet Ingredients: Beat in the egg, lemon zest, and fresh lemon juice thoroughly until everything is well incorporated, infusing the dough with fresh lemon flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Dough: Gradually add the dry ingredients into the wet mixture, mixing carefully until a uniform dough forms that holds together but is not overly sticky.
- Shape Cookies: Roll the dough into 1-inch balls and then flatten them slightly to prepare for even baking.
- Bake Cookies: Place the shaped cookies on the prepared baking sheets and bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, signaling doneness.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before applying frosting.
- Prepare Frosting: Beat the softened butter for frosting in a bowl until creamy and smooth, preparing a fluffy base for the glaze.
- Add Sugar: Gradually incorporate the powdered sugar into the butter, mixing well to maintain the creamy texture and sweetness.
- Add Lemon Flavors: Stir in the lemon zest and fresh lemon juice, blending thoroughly to infuse the frosting with bright citrus notes.
- Adjust Consistency: Add 1 to 2 tablespoons of heavy cream as needed to achieve a spreadable consistency for the frosting.
- Frost Cookies: Once the cookies are completely cool, spread the lemon frosting evenly atop each cookie, finishing with a smooth, glossy layer.
Notes
- Make sure the cookies are fully cooled before frosting to prevent melting the frosting.
- Lemon zest adds the most vibrant citrus flavor; avoid using just the white pith to keep bitterness at bay.
- Use fresh lemon juice for the best flavor; bottled lemon juice may alter taste.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, substitute butter with a plant-based alternative and heavy cream with coconut cream.
