Tangy Lemon Frosted Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 large egg
04 -
2 tablespoons lemon zest (about 2 lemons)
05 -
2 tablespoons fresh lemon juice
06 -
2 ½ cups all-purpose flour
07 -
½ teaspoon baking powder
08 -
½ teaspoon baking soda
09 -
¼ teaspoon salt
→ For the Lemon Frosting
10 -
½ cup unsalted butter, softened
11 -
3 cups powdered sugar
12 -
2 tablespoons lemon zest
13 -
3 tablespoons fresh lemon juice
14 -
1-2 tablespoons heavy cream (optional, for consistency)
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
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.
03 -
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.
04 -
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.
05 -
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
06 -
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 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, 1 tablespoon at a time, until you reach the desired consistency.
07 -
Once the cookies have cooled completely, spread or pipe the lemon frosting onto each cookie. Top with a sprinkle of extra lemon zest for garnish, if desired.
# Notes:
01 -
For extra lemon flavor, you can add a drop of lemon extract to the dough or frosting
02 -
Store in an airtight container for up to 5 days
03 -
The cookies can be frozen unfrosted for up to 3 months