Frosted Lemon Cookies with Lemon Zest
Soft lemon cookies infused with zest and topped with a sweet-tangy lemon glaze for a refreshing treat!
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest (from 1-2 lemons)
- 1 ½ tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Lemon Frosting:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp milk (adjust for consistency)
Instructions
Step 1: Prepare the Cookie Dough
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients and mix until a soft dough forms.
Step 2: Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes to enhance the flavor and prevent spreading.
Step 3: Bake the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 4: Make the Lemon Frosting
- In a bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth.
- If the frosting is too thick, add a few more drops of milk; if too thin, add more powdered sugar.
Step 5: Frost the Cookies
- Once the cookies are completely cool, spread or drizzle the lemon frosting on top.
- Let the frosting set before serving or storing.
Notes
- Use fresh lemon juice for the best flavor—bottled lemon juice doesn’t taste as fresh.
- Chilling the dough is important for maintaining the shape and enhancing the flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for extra freshness.