A soft and delectable lemon sugar cookie with a cloud of the most divine sweet and tangy lemon buttercream frosting! This is what lemon-lovers’ dreams are made of!
Do you have fun summer plans? I think it’s funny that as a society we’re always thinking a season ahead. I’m guilty of it too. Because spring just barely showed its face and I’m already pinning pasta salads, grilling ideas, and homemade popsicle recipes. On more than one occasion, though, I’ve been so frustrated to not be able to find a heavy coat when shopping in the winter or sandals when shopping in summer time. Has that happened to you?
Yet I can’t fully point the finger of blame. Because, when it’s convenient I too skip over the current season and dream of things to come. We have lots of fun events planned for the coming months, so I’m almost willing time to move forward so we can get to the good stuff! 🙂
And speaking of the good stuff, these cookies are going to rock your world!
I basically crave lemon all year round, but once the weather warms up, lemon is all I can think about! Yes, the gorgeous yellow fruit consumes my thoughts. There’s just something about spring and summertime that makes me yearn for citrus! Are you the same?
And while we’re on the topic of thoughts, the other day I was mulling over what would make THE perfect lemon cookie. To me it had to be super soft and thick with a hefty helping of creamy lemon frosting. Well, I’m pleased to announce that I checked all of those “must-haves” off the list with these phenomenal cookies!
I mistakenly believed, for the longest time, that you needed lemon extract to achieve that perfect punch of lemon flavor in every bite. When I went to make these cookies, I realized I had none. Extract is more concentrated so it provides more flavor with a much smaller dose.
But, that just meant that I got to add oodles of fresh-squeezed lemon juice instead! And, let me tell you, I prefer the natural, zing of lemon that these cookies provided sans the extract. I think you will too!
These cookies are buttery-good with just the right amount of lemon. I sprinkled them with some yellow sugar crystals for the perfect, pretty finishing touch.
Christine
Yields Over 2 dozen
Save RecipeIngredients
- Cookies:
- 1 c. butter, softened
- 1 1/4 c. sugar
- 1 egg
- 1/4 c. fresh-squeezed lemon juice
- 1 Tbsp. lemon rind, finely zested
- 3 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/4 tsp. salt
- Frosting:
- 1/2 c. butter, softened
- 3 1/2 c. powdered sugar
- 2 Tbsp. fresh-squeezed lemon juice
- 1 Tbsp. milk
Instructions
- For the cookies, preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric mixer, cream together butter, sugar, egg, lemon juice and lemon rind. Add flour, baking soda, cream of tartar and salt to the bowl and mix until incorporated.
- Scoop dough into 1 1/2" balls and place at least 2" apart on a greased or non-stick baking mat-lined cookie sheet. Press dough balls gently down with the palm of your hand to flatten slightly.
- Bake for approximately 8 to 9 minutes. Let cool for a few minutes on the cookie sheet before removing to a cooling rack to cool completely.
- For the frosting, in the bowl of an electric mixer, cream together butter, powdered sugar and fresh lemon juice. Add milk, one tablespoon at a time, as necessary, for thinning, mixing well in between, until desired consistency is reached. One Tablespoon was all it took for me. Frost, sprinkle with yellow sugar crystals (optional) and serve.
In the world of lemon desserts, it certainly does not get better than this! Although, these cookies are probably a close tie with these Lemon Blueberry Crumb Bars and this Lemon-Raspberry Bundt Cake. All are utterly and completely scrumptious! You’ll want to add them to your baking bucket list.
These are totally deserving of those upcoming summer BBQ’s, picnics, potlucks and other gatherings! They will disappear in a hurry!
My lemon-loving taste buds thanked me for this one! If you, like me, dream in lemons, you need to make these ASAP!
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