Introduction

These Zesty Lemon Frosted Cookies are a bright and tangy treat perfect for any occasion. Soft, buttery cookies are topped with a creamy lemon frosting that adds a refreshing citrus twist. They’re easy to make and sure to brighten your day with every bite.

Zesty Lemon Frosted Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened (for frosting)
3 cups powdered sugar
2 tablespoons lemon zest (for frosting)
3 tablespoons fresh lemon juice (for frosting)
1-2 tablespoons heavy cream (optional, for frosting consistency)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the egg, lemon zest, and lemon juice until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
Step 4: Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass.
Step 5: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: For the frosting, beat ½ cup softened butter in a medium bowl until creamy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Step 7: Mix in 2 tablespoons lemon zest and 3 tablespoons fresh lemon juice until smooth and creamy. If the frosting is too thick, add heavy cream 1 tablespoon at a time to reach desired consistency.
Step 8: Once cookies are completely cooled, spread or pipe the lemon frosting onto each cookie. Garnish with extra lemon zest if desired.

Tips & Variations

For a stronger lemon flavor, add an extra tablespoon of lemon zest to the dough or frosting.
Swap heavy cream with milk for a lighter frosting consistency.
Try adding a pinch of poppy seeds to the dough for added texture and flavor.
Use a cookie scoop to ensure uniform cookie size for even baking.
If you prefer a less sweet frosting, reduce powdered sugar by ½ cup.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Bring refrigerated or frozen cookies to room temperature before serving. If frosting firms up in the fridge, let cookies sit out briefly or soften frosting slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This helps develop flavor and makes the dough easier to handle.

How do I prevent the frosting from being too runny?

If the frosting is too runny, add more powdered sugar a tablespoon at a time until it thickens. Chill the frosting briefly if needed before applying to the cookies.

Zesty Lemon Frosted Cookies Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

Zesty Lemon Frosted Cookies are a tangy and delightful treat perfect for brightening any day. These soft, buttery cookies are infused with fresh lemon zest and juice, then topped with a creamy lemon frosting that adds a burst of citrus flavor with every bite. Ideal for gatherings, tea time, or a refreshing dessert option.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 40 minutes
Yield: 24 cookies 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the 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 (optional, for consistency)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
Mix the wet ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the egg, lemon zest, and lemon juice until fully combined, ensuring a flavorful base.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently just until a dough forms to avoid overworking.
Shape the cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass to create evenly sized cookies.
Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges turn lightly golden. The centers may appear soft but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the lemon zest and fresh lemon juice until smooth and creamy. If the frosting is too thick, add heavy cream, one tablespoon at a time, to reach your desired consistency.
Frost the cookies: Once the cookies have cooled completely, spread or pipe the lemon frosting onto each cookie. Optionally, garnish with an extra sprinkle of lemon zest for an added burst of color and flavor.

Notes

Ensure the butter is softened to room temperature for easy creaming and better texture in both cookies and frosting.
Use fresh lemons for zest and juice to maximize the bright citrus flavor.
You can store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a dairy-free option, substitute butter with vegan margarine and heavy cream with a plant-based milk thickened with a bit of powdered sugar.
Adjust the frosting consistency with heavy cream to make it easier to spread or pipe as desired.

Keywords: lemon cookies, lemon frosting, citrus cookies, baked cookies, soft lemon cookies, tangy cookies, dessert, bakery style, homemade cookies