Springtime means lots of fresh flowers, birds chirping and these amazing Frosted Lemon Cookies. They are extra soft, a little tangy, and topped with the most decadent lemon buttercream. They are the perfect treat to enjoy this weekend. This recipe is easy to make, comes together quickly, and makes just 5 large cookies. These are sure to quickly become one of my favorite cookies and I think you will love them too!
Frosted Lemon Cookies
Small batch S=soft, lemon cookies with lemon buttercream
Servings 5 cookies
Ingredients
Cookies
- 4 Tbsp butter room temperature
- 1/4 cup sugar
- 1/4 tsp vanilla
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
Lemon Buttercream Frosting
- 3 Tbsp butter
- 1 1/4 cup powdered sugar
- 1 Tbsp lemon juice
- 1/4 tsp lemon zest
Instructions
- At least an hour before making the cookies remove the butter and egg from the refrigerator to bring to room temperature. This will help you have soft cookies and perfect frosting. When ready to make the cookies preheat the oven to 350 F.
- In the bowl of a stand mixer or in a medium bowl with a hand mixer combine the 4 Tbsp butter for the cookies and sugar. Beat until all combined and fluffy. Add the lemon zest, lemon juice and vanilla. Mix until all incorporated. Scrap down the edges of the bowl. Crack the egg and add to the batter. Mix until just combined.
- Slowly add the flour, salt, and baking powder to the mixture. Beat until the flour is all mixed in. Use a large cookie scoop and place 5 rounds of dough on a cookie sheet lined with parchment paper or a silicone baking mat. Make sure the dough has about 2 inches between each ball so the cookies have room to expand. Slightly press down on the mounds of dough so that they are even in size.
- Bake at 350 degrees for 12-13 minutes. Remove from oven, transfer to a cooling rack and let completely cool before frosting.
- While the cookies are cooling make the frosting. In a medium bowl beat 3 Tbsp of butter until fluffy. Add the powdered sugar a little at a time until all combined and you have a thick frosting. Add the lemon juice and zest. Beat with the mixer until the juice is just incorporated. The lemon can cause the frosting to separate a little so try to not over mix.
- Place a large piping tip on the bottom of a plastic piping bag with the end cut off. Put the bag inside a large cup and then fold the top over the cup. Spoon the frosting into the piping bag. This little trick makes it much easier to fill the bag. Twist the top of the bag and then swirl the frosting evenly over the top of each cookie starting on the outer edge and working your way into the center.
- Cookies will stay soft for 2-3 days.
