Lemon Sugar Cookies

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These lemon sugar cookies put a bright, zesty spin on a classic recipe! They're soft-baked sugar cookies filled with real lemon juice and zest, topped with creamy lemon frosting.

Prep Time10

Cook Time10

Total Time20

Course: Cookie Recipes

Cuisine: American

Keyword: lemon sugar cookies

Servings: cookies

Author: Erin Sellin

Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
2 whole large eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Frosting

½ cup unsalted butter softened
3-4 cups powdered sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
2 Tablespoons milk if necessary
Yellow sugar

Instructions

Preheat oven to 350º F.
Cream together butter and sugar together in an electric mixer until light and fluffy, about 2 minutes. Add eggs, lemon zest, and lemon juice and beat until the eggs are fully incorporated.
1 cup unsalted butter, 1 cup granulated sugar, 2 whole large eggs, 1 tablespoon lemon zest, 1 tablespoon lemon juice
Add flour, baking powder and salt and mix until it just forms a dough.
3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
Scoop out about 2 tablespoon balls of dough and place on lined baking sheet. Use your hand or the bottom of a glass or measuring cup to gently press down the balls of dough. Bake for 9-10 minutes, until they appear dry on top and the edges are set.
Remove and let cool for 5 minutes on baking sheet before removing to a wire rack to cool completely.
Once the cookies have cooled completely, make the frosting by mixing everything together until spreadable and desired consistency. Add milk if the frosting is too thick.
½ cup unsalted butter, 3-4 cups powdered sugar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 Tablespoons milk
Spread over the cooled cookies. Sprinkle with yellow sugar and let the frosting firm up before storing.
Yellow sugar

Nutrition