lemon sugar cookies
Soft and fluffy lemon sugar cookies with a cake-like texture, flavored with bright lemon zest and topped with a tangy lemon frosting. Perfect for any occasion where you want a sweet and refreshing treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups cake flour
- 2 tsp cornstarch
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup butter at room temperature
- 0.25 cup vegetable shortening unflavored, at room temperature
- 1 cup granulated sugar
- 1 Tbsp lemon zest from 1 large lemon
- 1 large egg
- 1 large egg white
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 0.33 cup salted butter for frosting, at room temperature
- 2.5 cups powdered sugar for frosting
- 0.5 tsp lemon extract for frosting
- 2.75 Tbsp fresh lemon juice for frosting, adjust to taste
- yellow food coloring or sprinkles optional, for decoration
Instructions
Preparation Steps
- In a bowl, whisk together cake flour, cornstarch, baking powder, and salt for 30 seconds, then set aside.
- In the bowl of an electric mixer, beat softened butter, vegetable shortening, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 4 minutes, scraping sides occasionally.
- Add the egg and mix until combined. Then add the egg white, lemon extract, and vanilla extract, mixing again until fully incorporated.
- With mixer on low speed, gradually add the dry ingredients and mix just until combined.
- Transfer the dough to an airtight container and refrigerate for 2 hours. Preheat oven to 375°F during the last 10 minutes of chilling.
- Scoop dough portions of 0.25 cup, roll into balls. Place on a lightly floured surface, lightly dust the top with flour, and flatten to about 0.5 inch thick using a flat smooth surface.
- Place flattened dough on a Silpat-lined cookie sheet, fitting 6 cookies per sheet, and repeat with remaining dough.
- Bake in the preheated oven for 9 to 11 minutes. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat salted butter, powdered sugar, lemon extract, and fresh lemon juice until smooth and fluffy. Add yellow food coloring if desired and frost cooled cookies. Optionally, sprinkle with yellow sprinkles.
Notes
These lemon sugar cookies are best served fresh but can be stored in an airtight container for up to 3 days. Adjust lemon juice in frosting for desired tartness.