Dessertscakemehometonight5.0
Frosted Lemon 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.
👥 18 Servings⏱️ Prep & Cook: 1h 12m⏳ Prep: 1h🔥 Cook: 12 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- spatula
📝 Preparation Steps
1
Lemon Cookies
2
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
3
In a medium mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
cornstarch1 tbspbaking powder1 tsp
4
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.
lemon zest2 tsp
5
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.
¾ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuppowdered sugar1 cup½ cups powdered sugar2large egg (room temperature)1lemon juice2 tbsp
6
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.
7
Lemon Buttercream Frosting
8
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.
¾ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
9
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.
powdered sugar1 cup½ cups powdered sugar2
10
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.
lemon zest2 tsplemon juice2 tbspheavy cream2 tbsp
11
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.
12
Frosting the Cookies
13
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.
white nonpareil sprinkles2 tbsplemon slices12
Nutrition Facts
calories
377 kcal
fat Content
22 g
serving Size
1 cookie
fiber Content
0.5 g
sugar Content
30 g
sodium Content
128 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
58 mg
carbohydrate Content
43 g
saturated Fat Content
12 g
unsaturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...