Alma Bax 
These are the best cookies ever, and they’re easy to make. It’s worth it to make them from scratch because you can control how much sugar goes into them.
The frosted lemon cookies recipe is the perfect dessert for the summer. These cookies are easy to make and come out delicious.
Fresh lemon juice and zest are added to a basic sugar cookie batter to make frosted lemon sugar cookies. There’s no need to roll out or chill! Simply bake and frost with a vibrant lemon buttercream. Easy Lemon Cookies topped with a simple rosette that not only tastes great but also looks great! My fave Sugar Cookie recipe of all time!
Don’t forget to check out our new SOFT AND SWEET SUGAR COOKIES collection!
The Best Sugar Cookie Recipe You’ll Ever Find!
Lemon Sugar Cookies are one of my all-time favorites. They’re delicate and delicious, and the fresh lemon buttercream icing on top is a hit with everyone. It’s really incredible. I really like how simple these lemon cookies are to make—no rolling or chilling needed! Simply prepare the dough, spoon it onto the baking sheet, and bake it straight away. They cool fast, and you can either frost them with a knife or create the adorable rosettes on top of each cookie, like I did. I guarantee it’ll be quick and painless! I’m no cake designer, but I was able to frost each cookie quickly and they turned out beautifully.
To make the PERFECT Lemon Sugar Cookies with Frosting, follow these steps:
These cookies come together quickly thanks to three household ingredients. These ingredients appear in almost every cookie recipe I create, so they’re very flexible. I start by lining my cookie sheets with parchment paper. They’re offered in sizes that precisely fit a 12×16 cookie sheet, allowing cookies to bake without sticking and without the hassle of putting oil on the cookie pans!
A KitchenAid mixer is the second item on the list. Mine is fantastic! I have a Bosch as well, but I like to bake with my KitchenAid. Every mixer comes with a cookie paddle that you can connect to the top of the mixer. They’re simple to use and aid in consistent mixing of the components. In this recipe, I also use the metal whisk attachment to create the frosting. It cooks it in a flash! Put this on your wish list since it’s one of my most-used tiny appliances of all time!
A cookie scoop is the third item on the list! I used to measure and scrape cookie dough onto the pans using two spoons years ago. It wasn’t an ideal method, and I often ended out with oblong biscuits of varying sizes. I noticed each and every one of my friend’s cookies looked PERFECT when she brought them to a gathering. What’s her secret? An ice cream scoop! 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops are available. For this and most other cookies, I used the medium size- 1.5 tbsp. (However, I use the tiny cookie scoop when serving a big group.) People prefer a smaller cookie, particularly when there are numerous other sweets available. I used the middle scoop for this Lemon Sugar Cookie recipe.
Lemon Sugar Cookies with Frosting
- 1/2 cup butter, softened
- 1 pound of sugar
- 1 egg
- 1 teaspoon extract de vanille
- a third of a cup of sour cream
- lemon juice, 2 tbsp
- 1 tblsp lemon juice 1 tblsp lemon zest
- a half teaspoon of salt
- a half teaspoon of baking soda
- 2 cups flour (all-purpose)
Frosting: Lemon Buttercream
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 tablespoons of milk
- lemon juice, 2 tbsp
- 1 tblsp lemon juice 1 tblsp lemon zest
- 4 c. sugar (powdered)
- Preheat the oven to 375 degrees Fahrenheit. Using parchment paper, line a cookie sheet.
- Butter and sugar should be creamed together. Combine the egg, vanilla, sour cream, lemon juice, and zest in a mixing bowl.
- In a separate dish, mix together the dry ingredients gently.
- Mix in 1/3 of the dry ingredients with the butter mixture. Continue with the process, adding 1/3 of the dry ingredients at a time until everything is well combined.
- Take 1.5 tablespoons of dough and shape it into a ball. You may speed up the process by using a medium cookie scoop. It’s not necessary to roll the cookie ball, but I wanted extremely beautiful cookies, so I spent the extra 5 seconds and rolled each one separately. Place on a cookie sheet lined with parchment paper.
- Preheat oven to 375°F and bake for 10 minutes. Allow to cool completely before icing.
- To create the icing, follow these steps:
- With a mixer, combine the butter, vanilla, milk, lemon juice, and zest for 30 seconds. 1 cup at a time, add powdered sugar until you achieve the desired consistency.
- Fill a piping bag with frosting and a closed star tip (I used a Wilton 2D). Start piping in the center of the cookie in a tight circle. Continue piping frosting in a circular manner around the cookie until it reaches the edge. Frosting will set, but to avoid squishing cookies that have been frosted with a rosette, I suggest avoiding stacking them. Normal frosted cookies, on the other hand, may be stacked!
Try some of our other favorite sugar cookie recipes once you’ve tried these Frosted Lemon Sugar Cookies:
Frosted Lemon Sugar Cookies
Fresh lemon juice and zest are added to a basic sugar cookie batter to make frosted lemon sugar cookies. There’s no need to roll out or chill! Simply bake and frost with a vibrant lemon buttercream. Easy Lemon Cookies topped with a simple rosette that not only tastes great but also looks great! My fave Sugar Cookie recipe of all time!
Pin Rate for Printing
Cookies as a course
American cuisine
15-minute prep time
Time to prepare: 10 minutes
Time spent: 25 minutes
Ingredients
- 1/2 cup butter, softened
- 1 pound of sugar
- 1 egg
- 1 teaspoon extract de vanille
- a third of a cup of sour cream
- lemon juice, 2 tbsp
- 1 tblsp lemon juice 1 tblsp lemon zest
- a half teaspoon of salt
- a half teaspoon of baking soda
- 2 cups flour (all-purpose)
Frosting: Lemon Buttercream
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 tablespoons of milk
- lemon juice, 2 tbsp
- 1 tblsp lemon juice 1 tblsp lemon zest
- 4 c. sugar (powdered)
Instructions
-
Preheat the oven to 375 degrees Fahrenheit. Using parchment paper, line a cookie sheet.
-
Butter and sugar should be creamed together. Combine the egg, vanilla, sour cream, lemon juice, and zest in a mixing bowl.
-
In a separate dish, mix together the dry ingredients gently.
-
Mix in 1/3 of the dry ingredients with the butter mixture. Continue with the process, adding 1/3 of the dry ingredients at a time until everything is well combined.
-
Take 1.5 tablespoons of dough and shape it into a ball. You may speed up the process by using a medium cookie scoop. It’s not necessary to roll the cookie ball, but I wanted extremely beautiful cookies, so I spent the extra 5 seconds and rolled each one separately. Place on a cookie sheet lined with parchment paper.
-
Preheat oven to 375°F and bake for 10 minutes. Allow to cool completely before icing.
To create the icing, follow these steps:
-
With a mixer, combine the butter, vanilla, milk, lemon juice, and zest for 30 seconds. 1 cup at a time, add powdered sugar until you achieve the desired consistency.
-
Fill a piping bag with frosting and a closed star tip (I used a Wilton 2D). Start piping in the center of the cookie in a tight circle. Continue piping frosting in a circular manner around the cookie until it reaches the edge. Frosting will set, but to avoid squishing cookies that have been frosted with a rosette, I suggest avoiding stacking them. Normal frosted cookies, on the other hand, may be stacked!
Do you like fruity cookies? Other lemon favorites include:
This week is the final day of school, and I have to admit, I’m a little sorry these two wild kids won’t be able to hang around as much next year! Kindergarten in the afternoon is the greatest! They play every morning and spend 86 percent of the time in each other’s company. Every day this year, we’ve walked to the bus stop, and every time, A feels upset as L gets onto the bus and waves goodbye. He’ll have his chance to take the bus one day!
The old fashioned lemon sugar cookies is a recipe that uses butter, flour, and sugar. These cookies are baked in the oven for 10 minutes.
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About Author
Ben Austin 