Lemon Frosted Cookies (Printer-friendly)

Soft buttery cookies with bright lemon flavor and tangy glaze topping.

# What You’ll 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 Guide:

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 Advice:

01 -
  • The buttery cookie base balances perfectly with the zesty lemon glaze, creating that addictive sweet-tangy combination that makes you reach for just one more
  • These cookies come together in under 35 minutes from start to finish, yet they taste like something from a fancy bakery window
  • The texture is incredible—soft and pillowy inside with just the slightest crisp edge, and the frosting sets into a beautiful glossy finish
02 -
  • Room temperature ingredients are non-negotiable here—cold butter and eggs will result in flat cookies that never achieve that perfect puff
  • The dough should be soft but not sticky; if it feels too warm, refrigerate for 15 minutes before baking to prevent excessive spreading
  • These cookies continue baking on the hot sheet after leaving the oven, so remove them when edges barely start showing color
03 -
  • Zest your lemons before juicing them—it's much harder to zest a squeezed lemon, and you'll get more fragrant zest from the fruit's natural oils
  • For extra pretty cookies, use the back of a spoon to create swirls in the frosting before it sets

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