Frosted Lemon Sugar Cookies
These Frosted Lemon Sugar Cookies are soft, thick, and bursting with bright citrus flavor. Made with fresh lemon zest and juice, each cookie is topped with a swirl of vanilla frosting and a sprinkle of lem
Servings: 20 cookies
Ingredients
For the cookies:
- 1 cup salted butter melted
- 1 ½ cups granulated sugar
- 3 tbsp lemon zest about 1 medium lemon
- 3 tbsp lemon juice about 1 medium lemon
- 1 ½ tsp vanilla extract
- 1 egg room temperature
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- ¼ tsp salt
For the frosting:
- ½ cup salted butter room temperature
- 3 cups powdered sugar
- ½ tsp vanilla extract
- 2-4 tbsp heavy cream or milk room temperature
- ¼ tsp salt
- extra lemon zest for garnish
Instructions
For the cookies:
- Add butter, granulated sugar, vanilla extract and lemon zest to the bowl of a stand mixer and mix until combined. Add in the lemon juice and egg and mix on low to combine. With the mixer on low, slowly add in the flour, corn starch, baking soda, and salt. Mix until just incorporated. Cover the bowl with clear wrap and chill for 30-60 minutes. you can also scoop the cookies and then chill the dough!
- Once the dough has chilled, remove from the refrigerator and preheat the oven to 350°. Line a cookie sheet with parchment paper and set aside. While the oven is preheating, use a medium cookie dough scoop (about 2 tablespoons of dough per dough ball) and scoop 20 cookies.
- Space 1-2 inches apart and bake for 9 minutes, or until the edges of the cookie are just set. Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
For the frosting:
- While the cookies are cooling make the frosting. In the bowl of a stand mixer beat the butter, powdered sugar and vanilla until smooth. Add in heavy cream 1 tablespoon at a time until it reaches the desired consistency. If using, add to a piping bag fitted with a round tip and pipe frosting on the cooled cookies. Top with extra lemon zest for garnish & serve.