Lemon Frosted Cookies (Printable version)

Soft, buttery lemon cookies with tangy glaze. Quick and refreshing sweet treat.

# What you need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon lemon zest
10 - 1 teaspoon vanilla extract

→ Lemon Frosting

11 - 1 1/2 cups powdered sugar, sifted
12 - 2–3 tablespoons fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 tablespoon unsalted butter, melted

# How to make it:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, then add lemon juice, lemon zest, and vanilla extract, mixing until combined.
05 - Gradually add the dry ingredients, mixing until just incorporated.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10–12 minutes, or until edges are lightly golden.
08 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
09 - Whisk powdered sugar, lemon juice, lemon zest, and melted butter until smooth and spreadable.
10 - Once cookies are cool, frost tops with lemon frosting. Let set for 15 minutes before serving.

# Expert tips:

01 -
  • These cookies strike that perfect balance between sweet and tart that keeps you reaching for just one more
  • The frosting sets beautifully while staying soft enough that it doesnt crack when you bite into it
02 -
  • Room temperature ingredients blend together seamlessly, so set out your butter and eggs ahead of time
  • These cookies continue baking on the hot sheet, so pull them out when edges just start turning golden
03 -
  • Zest your lemons before juicing them, it's much easier to handle the whole fruit first
  • Chill the dough for 30 minutes if it feels too sticky to work with

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