Name: Zesty Lemon Frosted Cookies: A Tangy Delight to Brighten Your Day Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tablespoons lemon zest (about 2 lemons); 2 tablespoons fresh lemon juice; 2 ½ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons lemon zest; 3 tablespoons fresh lemon juice; 1-2 tablespoons heavy cream (optional, for consistency)

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 tablespoons lemon zest (about 2 lemons)

2 tablespoons fresh lemon juice

2 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened (for frosting)

3 cups powdered sugar

2 tablespoons lemon zest (for frosting)

3 tablespoons fresh lemon juice (for frosting)

1-2 tablespoons heavy cream (optional, for frosting consistency)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the egg, lemon zest, and lemon juice until fully combined.

Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until a dough forms.

Step 4: Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass.

Step 5: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as the cookies cool. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6: For the frosting, beat ½ cup softened butter until creamy in a medium bowl. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition. Mix in lemon zest and fresh lemon juice until smooth and creamy.

Step 7: If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach your desired consistency.

Step 8: Once cookies are fully cooled, spread or pipe the lemon frosting onto each one. Garnish with extra lemon zest if you like.

Tips & Variations

For a stronger lemon flavor, add additional zest or a few drops of lemon extract to the frosting.

Use a cookie scoop to make each cookie the same size for even baking.

Try substituting half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

If you prefer a lighter frosting, reduce the powdered sugar and add a splash more lemon juice or cream.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best bright and tangy flavor, but bottled lemon juice can be used in a pinch. Just be aware it may slightly alter the taste.

How do I make the cookies softer?

To keep the cookies soft, avoid overbaking and remove them from the oven as soon as the edges turn golden. Also, storing them in an airtight container with a slice of bread can help retain moisture.