Lemon Frosted Cookies (Printable Version)
Soft buttery cookies with fresh lemon flavor and tangy glaze topping.
# What You Need:
→ Cookie Base
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 (optional)
# How-To:
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 softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon juice, lemon zest, and vanilla extract until combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until flour disappears. Do not overmix.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches of space between each cookie.
07 - Bake for 10-12 minutes or until edges are lightly golden. Centers should appear slightly soft.
08 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire racks to cool completely before frosting.
09 - Whisk together sifted powdered sugar, lemon juice, lemon zest, and melted butter (if using) until smooth and spreadable. Adjust consistency with additional lemon juice if needed.
10 - Spread or drizzle lemon frosting over cooled cookies. Allow frosting to set for 15 minutes before serving.
# Expert Tips:
01 -
- The frosting sets into a perfect crackly shell that gives way to soft, tender cookies underneath.
- They strike that ideal balance between tart and sweet that keeps you reaching for just one more.
02 -
- Warm cookies will melt the frosting right off, so patience during cooling is absolutely essential.
- The frosting consistency should be thick like honey—too thin and it drips off, too thick and it won't spread.
03 -
- Chill the dough for 30 minutes if it feels too sticky to scoop—you'll get thicker, taller cookies.
- Add a drop of yellow food gel to your frosting for that picture-perfect lemon hue.