Description

Zesty Lemon Frosted Cookies are a bright and tangy treat perfect for uplifting any day. These soft, buttery cookies infused with fresh lemon zest and juice are topped with a creamy lemon frosting to add an extra burst of citrus flavor. Ideal for springtime gatherings, afternoon tea, or simply as a refreshing sweet snack.

Ingredients

Scale

For the Cookies

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

For the Lemon Frosting

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)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure easy removal of the cookies and even baking.
Mix the Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, which usually takes about 3 minutes. Then beat in the egg, lemon zest, and fresh lemon juice until the mixture is smooth and fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until a dough forms to avoid overworking.
Shape the Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Slightly flatten each ball using your fingers or the bottom of a glass to help the cookies spread evenly while baking.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. The centers might still appear soft but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Frosting: While the cookies cool, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Mix in the lemon zest and fresh lemon juice until the frosting becomes smooth and creamy. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.
Frost the Cookies: After the cookies have completely cooled, spread or pipe the lemon frosting onto each one. Optionally, garnish with a sprinkle of extra lemon zest for an added burst of color and flavor.

Notes

Make sure the butter is softened to room temperature for easier creaming and better texture.
Do not over-mix the dough to keep the cookies tender and soft.
If lemon zest is unavailable, you can use lemon extract, but fresh zest delivers the best flavor.
For a lighter frosting, adjust the heavy cream amount carefully, starting with one tablespoon and increasing slowly.
Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
These cookies freeze well either frosted or unfrosted; thaw before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon cookies, lemon frosting, zesty cookies, citrus cookies, soft cookies, homemade cookies, lemon dessert