Zesty Lemon Frosted Cookies Recipe
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.
- 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
Find it online: https://www.cheftara.com/zesty-lemon-frosted-cookies-recipe/
