Lemon Frosted Cookies

There’s just something about the bright, tangy flavor of lemon that instantly brightens my day. And when you pair that with the soft, chewy goodness of a cookie… well, that’s just pure magic. These Lemon Frosted Cookies aren’t just any old treat; they’re a little ray of sunshine in every bite! I know you might think of Chocolate Chip Cookies when you crave something warm and comforting, but trust me, these Lemon Frosted Cookies are a game-changer, especially if you’re looking for something a little bit different, a little brighter, and a whole lot more irresistible. These are so much better than those dry, crumbly store-bought lemon cookies, I can guarantee it!

What is lemon frosted cookies?

Lemon Frosted Cookies are essentially soft, buttery cookies infused with the zesty flavor of fresh lemons, then topped with a sweet, tangy lemon frosting. Think of it as a cross between a classic sugar cookie and a refreshing lemon bar, but in a perfectly portable, hand-held form. The cookie itself is light and tender, almost cake-like, while the frosting adds a creamy, melt-in-your-mouth finish that perfectly complements the lemon flavor. The name really says it all – it’s all about that lovely lemon zing balanced with a touch of sweetness, all wrapped up in a cookie. They’re a perfect treat for any occasion, from afternoon tea to a simple after-dinner dessert.

Why you will love this recipe?

Where do I even begin? What I love most about these Lemon Frosted Cookies is how incredibly easy they are to make. Seriously, you don’t need to be a master baker to whip up a batch of these. They come together in under an hour, start to finish, and the results are just amazing.

Flavor:What is the flavor of lemon? Is this tangy, sweet, and oh-so refreshing? During the warmer months.
Simplicity: Like I said, this recipe is incredibly straightforward. Even if you’re a beginner baker, you’ll be able to follow the instructions with ease and end up with perfectly delicious cookies.
Cost- The ingredients are all pretty basic and pantry-friendly, so you won’t have to break the bank to make these. It’s a great way to bake something special without spending a fortune.
Versatility: These Lemon Frosted Cookies are perfect on their own, but you can also get creative with them. Serve them with a scoop of vanilla Ice Cream, pair them with a cup of tea or coffee, or even use them to make an ice cream sandwich. The possibilities are endless!

Lemon Frosted Cookies remind me a bit of lemon bars, but without all the fuss of making them. What are some of the best lemon cookie recipes? Why don’t they last that long? I just know you’re going to love them as much as my family does!

How do you make lemon frosted cookies?

Quick Overview

Making these Lemon Frosted Cookies is surprisingly simple. First, you’ll mix together the cookie dough, which is essentially a basic Sugar Cookie dough with the addition of lemon zest and juice. Then, you’ll bake the cookies until they’re golden brown around the edges. While the cookies are cooling, you’ll whip up the lemon frosting, which is just a simple combination of powdered sugar, lemon juice, and a touch of butter. Once the cookies are completely cool, you’ll frost them generously and let the frosting set. That’s it! Simple, right?

Ingredients

For the Cookies:

1 cup (2 sticks) unsalted butter, softened: Make sure it’s *softened*, not melted! I usually leave mine out for about an hour before baking.
What is the best way to spread granulated sugar on cookies?
2 large eggs: Adds richness and binds the ingredients together.
What is the flavor of lemon? I always use pure vanilla extract for the best results.
2 tablespoons lemon juice: Freshly squeezed is best!
2 teaspoons lemon zest: Adds that bright, citrusy flavor. Make sure to only zest the yellow part of the lemon, avoiding the bitter white pith.
3 cups all-purpose flour: Use unbleached flour for a better flavor.
1 teaspoon baking powder: Helps the cookies rise and become light and airy.
1 teaspoon baking soda: Also helps with leavening and adds a chewy texture.
12 teaspoon salt: Balances the sweetness and enhances other flavors.

For the Lemon Frosting:

What is powdered sugar in a frosting?
14 cup (4 tablespoons) unsalted butter, softened: Adds richness and helps the frosting become creamy.
3-4 tablespoons lemon juice: Adjust to reach your desired consistency and tanginess.
1 teaspoon lemon zest: Adds an extra burst of lemon flavor.

How do I get

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. How do you prevent cookies from sticking to your cookie? I always do this first thing so the oven is ready when the dough is.

Step 2: Cream Butter & Sugar

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and almost doubled in volume. This step is crucial for creating a light and tender cookie.

Step 3: Add Eggs, Vanilla, Lemon Juice & Zest

Beat the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest. Serve warm or cold. Make sure everything is well combined. What is the best way to make a mixture that looks curdled? Is it good to add dry ingredients to a recipe?

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside. How do you distribute the leavening agents in flour? What are the best ways to make a cookie more consistent?

Step 5: Gradually Add dry ingredients to wet ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough, as this can result in hard cookies. The dough should be soft and slightly sticky.

Step 6: Drop by Rounded Tablespoons onto Baking Sheets.

Do not overdo the baking sheets, leaving about 2 inches between each. Drop by rounded tablespoons onto the prepared baking sheet. I like to use a cookie scoop to make sure that all the cookies are the same size, which helps them bake.

Step 7: Bake

Bake for 8-10 minutes, or until the edges are lightly golden brown. The cookies should be soft and slightly puffy. Don’t overbake them, they will continue to firm up as they cool. I always check my emails at 8 minutes just to be safe.

Step 8: Cool Completely

Let the cookies cool on the baking sheets for a few minutes before transferring them to trays. To cool completely. This prevents them from breaking apart. Make sure the cookies are completely cool before frosting them, or it will melt.

Step 9: Make the Frosting

While the cookies are cooling, make the frosting. In a large bowl, cream together the flour, baking powder, salt, and pepper until smooth. Set aside. Beat in the lemon zest and lemon juice until well combined. Serve warm or cold. Add more lemon juice, 1 tablespoon at a time, until you reach your desired consistency. I like my frosting to be thick enough to hold its shape, but still easy to spread.

Step 10: Frost the Cookies

Once the cookies are completely cool, frost them generously with the lemon frosting. Let the frosting set for about 30 minutes before serving. Add a sprinkle of lemon zest or some colorful sprinkles for an extra touch of color.

What to Serve It With

These Lemon Frosted Cookies are so versatile, you can serve them with just about anything! Here are a few of my favorite pairings:

For Breakfast: Pair them with a cup of hot coffee or tea for a sweet and citrusy start to your day. I sometimes crumble one over my yogurt for a little extra indulgence.

For Brunch: Arrange them on a pretty platter alongside other brunch favorites like fruit salad, mini quiches, and mimosas. They add a bright and cheerful touch to any brunch spread.

As Dessert: Serve them after dinner with a scoop of vanilla ice cream or a dollop of whipped cream. They’re also delicious with a glass of chilled limoncello.

For Cozy Snacks: Enjoy them with a glass of milk or a cup of hot chocolate on a cold winter day. They’re the perfect comfort food!

My family loves these cookies with a simple glass of cold milk. It’s a classic combination that never gets old. And during the holidays, I like to add a few drops of green food coloring to the frosting to make them festive.

Top Tips for Perfecting Your Lemon Frosted Cookies

Over the years, I’ve learned a few tricks that can help you make the perfect Lemon Frosted Cookies every time:

Butter Softening: Make sure your butter is properly softened before you start. It should be soft enough to press your finger into, but not melted. If your butter is too cold, it will be difficult to cream with the sugar, and your cookies will be tough. If your butter is too melted, your cookies will spread too thin and become greasy. I always take my butter out of the fridge about an hour before baking.

Lemon Zesting: When zesting the lemons, be careful to only zest the yellow part of the lemon, avoiding the bitter white pith. I like to use a microplane zester for the best results. It creates a fine zest that distributes evenly throughout the dough and frosting.

Mixing Advice: Don’t overmix the dough! Overmixing develops the gluten in the flour, which can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined. The dough should be soft and slightly sticky.

Ingredient Swaps: If you don’t have lemon juice on hand, you can substitute it with lime juice. The flavor will be slightly different, but still delicious. You can also add a pinch of ground ginger to the dough for a little extra warmth.

Baking Tips: Keep a very close eye on the cookies while they’re baking. They can go from perfectly golden brown to burnt in a matter of seconds. I always set a timer for 8 minutes and check them frequently after that.

Frosting Variations: For a more intense lemon flavor, you can add a few drops of lemon extract to the frosting. You can also add a tablespoon of milk or cream to the frosting to make it thinner and easier to spread.

I once accidentally added too much lemon juice to the frosting, and it became too thin. To fix it, I simply added more powdered sugar until it reached the desired consistency. Don’t be afraid to experiment and adjust the recipe to your liking!

Storing and Reheating Tips

Here’s how to properly store these Lemon Frosted Cookies to keep them fresh and delicious:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay soft and chewy. I usually layer them between sheets of parchment paper to prevent them from sticking together.

Refrigerator Storage: For longer storage, you can store the cookies in the refrigerator for up to 1 week. The frosting might harden slightly, but the cookies will still be delicious. Let them come to room temperature before serving.

Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.

Glaze Timing Advice: If you’re planning to freeze the cookies, it’s best to freeze them unfrosted. Then, when you’re ready to serve them, thaw them completely and frost them with fresh frosting. This will ensure that the frosting is nice and creamy.

I usually make a big batch of these cookies and freeze half of them for later. It’s a great way to have a sweet treat on hand whenever I’m craving one.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Look for one that contains xanthan gum, as this will help to bind the ingredients together and prevent the cookies from becoming crumbly. You might also need to add a little extra liquid (such as milk or lemon juice) to the dough to achieve the right consistency. The texture might be slightly different, but the flavor will still be amazing!

Do I need to use fresh lemon juice?

While bottled lemon juice will work in a pinch, I highly recommend using fresh lemon juice for the best flavor. Fresh lemon juice has a brighter, more vibrant flavor that really shines through in these cookies. Plus, you’ll need the lemon zest anyway, so you might as well use the juice from the same lemons!

Can I make this as bars instead?

While I haven’t personally tried making these as bars, I think it would definitely work! Simply press the dough into a greased and lined baking pan, bake until golden brown, and then frost once cooled. You’ll need to adjust the baking time accordingly, so keep a close eye on it.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the dough by ¼ cup. You can also reduce the amount of powdered sugar in the frosting. Another option is to use a natural sweetener, such as honey or maple syrup, in place of some of the sugar. Keep in mind that this will affect the texture of the cookies, so you might need to experiment a bit to find the right balance.

What can I use instead of the lemon frosting?

If you’re not a fan of lemon frosting, you can try a simple glaze made with powdered sugar and milk. You can also dust the cookies with powdered sugar or drizzle them with melted white chocolate. Another option is to top them with a dollop of whipped cream and some fresh berries.

Final Thoughts

These Lemon Frosted Cookies are truly a special treat. They’re easy to make, bursting with flavor, and perfect for any occasion. What makes them special? It’s their simplicity and that bright, sunny lemon flavor that always puts a smile on my face. If you love lemon as much as I do, you absolutely have to try these cookies.

If you enjoyed this recipe, you might also like my Lemon Bars, my Lemon Poppy Seed Muffins, or my Lemon Ricotta Cake. They’re all equally delicious and easy to make.

Happy baking! I can’t wait to hear how yours turn out. Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them too! Don’t forget to rate this recipe and share it with your friends and family. Enjoy!

No ratings yet