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Frosted Lemon Cookies
Yield: 18 cookies
If you are craving something bright and citrusy, look no further than these frosted lemon cookies. The lemon cookies are soft, tender, and bursting with lemon flavor from fresh lemon juice and zest, and iced with silky lemon buttercream frosting. Whether you're baking for springtime gatherings or just need a little sunshine on your dessert plate, these frosted lemon cookies are a must-try.
Ingredients
Lemon Cookies
- 2 ½ cups (313 g) cake flour do not substitute
- 1 tbsp (8 g) cornstarch
- 1 tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ½ cup (100 g) granulated sugar
- 1 tbsp (6 g) lemon zest
- ¾ cup (170 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 1 cup (120 g) powdered sugar
- 1 (1) large egg room temperature
- 2 tbsp (30 ml) lemon juice
Lemon Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 2 tsp (2 tsp) lemon zest
- ¼ tsp (0.25 tsp) salt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) heavy cream
- 1 drop (1 drop) yellow gel food coloring optional
Additional Ingredients
- 2 tbsp (20 g) white nonpareil sprinkles
- 12 (12) lemon slices
Instructions
Lemon Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
- In a small bowl, combine and massage the granulated sugar and lemon zest to release the natural lemon oils. This enhances the lemon flavor in the cookies. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, vegetable oil, powdered sugar, and lemon-infused granulated sugar until smooth and creamy. Add in the egg and lemon juice and mix until smooth. Pour in the dry ingredients and mix on low speed until a soft cookie dough forms.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pan, allowing room for spreading. Bake the cookies for approximately 12 minutes until the cookies puff up in the center and remain pale on the edges. Cool the cookies on the pan for 1 minute and then transfer to a wire rack to cool completely.
Lemon Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light and creamy.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
- Add the lemon zest and salt and mix on low until combined. Slowly drizzle in the lemon juice and heavy cream while mixing on low speed. If desired, add in a drop of yellow gel food coloring. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
Frosting the Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the lemon frosting. Pipe a swirl of the frosting onto the cookies and spread the frosting with an offset spatula. Decorate the cookies with white nonpareil sprinkles and lemon slices.
Notes
Storage: Store the cookies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days.
Baking Tips & FAQ: Scroll up the blog post to check out my expert baking tips, learn more about storing and serving, and to see frequently asked questions to make the most out of this recipe!
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Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition
Serving: 1cookie | Calories: 377kcal | Carbohydrates: 43g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 128mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 30g | Vitamin A: 590IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.3mg
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