Frosted Lemon Sugar Cookies

Who can resist the charm of Frosted Lemon Sugar Cookies? They have a way of brightening up any day, don’t they? I still remember the first batch I made, the kitchen filled with a sweet citrus aroma that instantly made my heart skip a beat. As the sun set, I savored the warm cookies, their soft centers hugging a luscious lemon frosting. It was a simple joy that transported me back to my childhood, where cookies were a reward after chores or a treat to share with friends. Now, every time I whip up a batch, it’s like catching a glimpse of that nostalgia, a moment of happiness in every bite.

Frosted Lemon Sugar Cookies Shopping List

When it comes to the ingredients for Frosted Lemon Sugar Cookies, each plays a vital role in creating that perfect cookie. The combination of cake flour and cornstarch gives these cookies their soft texture, while the butter and sugar create a delightful sweetness. The lemon zest adds an aromatic touch, making each bite a refreshing experience. Let’s take a look at these core players:

• Cake flour: 2 1/2 cups
  This flour type is essential for achieving the light, tender texture of the cookies, resulting in a delicate crumb.
• Cornstarch: 2 tsp
  Cornstarch helps to soften the texture further, giving cookies a melt-in-your-mouth feel.
• Baking powder: 1 1/2 tsp
  This leavening agent ensures that the cookies rise beautifully, creating a soft and fluffy interior.
• Salt: 1/2 tsp
  Even a pinch of salt enhances the sweetness and balances flavors perfectly.
• Butter: 1/2 cup, at room temperature
  Butter adds richness and a delightful flavor that sets the base for any cookie.
• Vegetable shortening: 1/4 cup, at room temperature
  Shortening helps maintain moisture in the cookies while contributing to a tender texture.
• Granulated sugar: 1 cup
  This sugar is responsible for sweetness and helps create a crispy edge.
• Zest of 1 large lemon: (1 Tbsp)
  The zest infuses the cookies with a zesty aroma, elevating the flavor.
• Egg: 1 large
  The egg binds all ingredients together and contributes to the cookie’s structure.
• Egg white: 1 large
  The egg white adds stability and helps in achieving a lighter texture.
• Lemon extract: 1 tsp
  This concentrated flavor brings the essence of lemon to the forefront.
• Vanilla extract: 1 tsp
  Adding vanilla creates a harmonious flavor that complements the lemon beautifully.
• Salted butter: 1/3 cup, at room temperature
  This extra layer of butter enhances the flavor and adds creaminess.
• Powdered sugar: 2 1/2 cups
  This is the star for the frosting, making it sweet and fluffy.
• Lemon extract: 1/2 tsp
  This ensures that the frosting is bursting with lemon flavor.
• Fresh lemon juice: 2 1/2 – 3 Tbsp
  This juice brightens the frosting and makes it more refreshing.
• Yellow food coloring or sprinkles: optional
  For a fun garnish, these can add a cheerful touch to your cookies.

Frosted Lemon Sugar Cookies Instructions

Making Frosted Lemon Sugar Cookies is a joyful experience that brings a lovely aroma to your kitchen. Follow these steps for perfect cookies every time.

1. Start by combining cake flour, cornstarch, baking powder, and salt in a bowl. Whisk these dry ingredients for about thirty seconds to ensure they are well blended. Setting this mixture aside is essential, as it helps in getting the right texture.
2. In your stand mixer, whip together butter, vegetable shortening, granulated sugar, and lemon zest at medium speed. Continue mixing until the mixture becomes very pale and fluffy, which should take about four minutes. Remember to occasionally scrape down the sides of the bowl to incorporate everything evenly.
3. Once you achieve that fluffy mixture, add in the large egg and mix until well combined. Follow this by adding the large egg white, lemon extract, and vanilla extract. Mix until everything is just incorporated.
4. Now, gradually add the dry ingredients to the wet mixture while the mixer is running. Be careful not to overmix; stop once you see that everything is just combined. Overmixing can lead to dense cookies.
5. Transfer the cookie dough into an airtight container and let it chill in the refrigerator for about two hours. This step is crucial as it firms up the dough, making it easier to scoop.
6. Preheat your oven to 375ºF during the last ten minutes of the chilling time. This ensures the oven is hot and ready to bake your cookies perfectly.
7. Once chilled, scoop out an even 1/4 cup of dough and roll it into a ball. Then, place the dough ball onto a lightly floured surface. Sprinkle the top lightly with flour to prevent sticking.
8. Next, take something flat and smooth, like a storage container lid. Use it to press down on the dough ball, creating a circular cookie about 1/2 inch thick. Aim for a diameter of around 2 2/3 to 2 3/4 inches.
9. Transfer the flattened dough to a Silpat-lined cookie sheet, fitting six cookies per sheet to allow for spreading. Repeat the process with the remaining dough.
10. Now, bake in the preheated oven for 9 to 11 minutes. You’ll want to keep an eye on them; they should be slightly golden at the edges but still soft in the center.
11. Allow the cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack. Let them cool completely, as this is vital before frosting.
12. For the lemon frosting, combine all frosting ingredients in a large mixing bowl. Using an electric hand mixer, whip until the frosting is smooth and fluffy. If you desire, mix in some yellow food coloring or sprinkle the cookies with yellow sprinkles for a fun touch.

Things Worth Knowing

Make It Your Own

While the classic Frosted Lemon Sugar Cookies are delightful as they are, here are some ideas to make them your own!

• Storage: Store leftover cookies in an airtight container at room temperature for up to a week. They’ll stay soft and delicious!
• Freezing: You can freeze the cookies before frosting them. Just make sure they are well wrapped. To frost, let them thaw in the fridge overnight.
• Variations: Consider adding poppy seeds to the dough for a unique twist or try using lime instead of lemon for a different flavor.
• Frosting Flavors: Experiment with different extracts in the frosting, like almond or coconut for a unique taste.
• Presentation: For special occasions, consider decorating the cookies with edible flowers or colorful sprinkles for a festive look.

Serving This Frosted Lemon Sugar Cookies

When it comes to serving Frosted Lemon Sugar Cookies, the possibilities are endless, making them perfect for various occasions.

• Perfect for Picnics: These cookies are a fantastic treat for outdoor picnics, complementing fresh fruits and lemonade perfectly.
• Spring Celebrations: Serve these delightful cookies at spring birthdays or baby showers. Their bright flavor is perfect for sunny days.
• As a Snack: Enjoy them as a mid-afternoon snack with a cup of tea or coffee. Their refreshing lemon flavor is invigorating.
• Gift Giving: Pack them in a beautiful box to give as a gift during holidays or special occasions—everyone enjoys a homemade treat!
• Seasonal Pairing: Pair them with seasonal fruits like strawberries or raspberries for a delightful dessert spread.

FAQ

Conclusion

In summary, Frosted Lemon Sugar Cookies are a delightful treat that brightens any occasion with their bright flavor and fluffy frosting. I encourage you to give this recipe a try and experience the joy of baking something truly special. You might just find a new favorite cookie recipe that you’ll want to make again and again!

Frosted Lemon Sugar Cookies

Craving something sweet and citrusy? These Frosted Lemon Sugar Cookies are the ultimate treat! With their fluffy texture and zesty frosting, they bring a burst of sunshine to your day. Perfect for any occasion, these cookies are sure to impress friends and family alike!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups Cake Flour
• 2 tsp Cornstarch
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Butter, at room temperature
• 1/4 cup All Vegetable Shortening, at room temperature
• 1 cup Granulated Sugar
• 1 Tbsp Zest of 1 Large Lemon
• 1 large Egg
• 1 large Egg White
• 1 tsp Lemon Extract
• 1 tsp Vanilla Extract
• 1/3 cup Salted Butter, at room temperature
• 2 1/2 cups Powdered Sugar
• 1/2 tsp Lemon Extract
• 2 1/2 - 3 Tbsp Fresh Lemon Juice
• optional Yellow Food Coloring or Yellow Sprinkles

Equipment

• Oven
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl

Method

 

1. In a bowl combine cake flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside.
2. In the bowl of an electric stand mixer, whip together butter, vegetable shortening, granulated sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scraping down the sides of the bowl.
3. Add in egg and mix until combined, then add egg white, lemon extract and vanilla extract and mix until combined.
4. With mixer running, slowly add in dry ingredients and mix just until combined.
5. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375ºF during the last 10 minutes of refrigeration.
6. Scoop dough out an even 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth, press and evenly flatten dough to 1/2 inch thick.
7. Transfer flattened dough to a Silpat lined cookie sheet and repeat the process with remaining dough.
8. Bake in preheated oven for 9 to 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool.
9. Cool completely then frost.
10. For the Lemon Frosting: Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired or sprinkle cookies with yellow sprinkles.

Notes

• Tip 1: Allow the cookies to cool completely before frosting them. If you frost them while warm, the lemon frosting will melt.
• Tip 2: Unlike vanilla extract, you really can't eyeball lemon extract. If you accidentally add more than the recipe calls for, these lemon cookies will be too strong.
• Tip 3: Make sure your shortening is unflavored. Some are butter flavored, which isn't what you want!

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.