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Frosted Lemon Sugar Cookies

By: Jessica Williams from amilycookierecipes.com
Frosted Lemon Sugar Cookies
Frosted Lemon Sugar Cookies

"Frosted Lemon Sugar Cookies made by adding fresh lemon juice and zest to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with a bright lemon buttercream frosting. Easy Lemon Cookies piped with a super simple rosette so they taste incredible and they’re pretty too! My all-time favorite Sugar Cookie recipe! They’re soft, perfectly sweet and everyone goes crazy over the fresh lemon buttercream frosting on top. It’s absolutely amazing. I love that these lemon cookies are so easy to make too- no rolling or chilling required! You can literally just make the dough, scoop it on the baking sheet and bake right away. They cool quickly and you’re welcome to just frost with a knife, or you can make the darling rosettes on top of each cookie like I did. It’s fast and easy, I promise! I’m not a cake decorator by any means and I was able to frost each cookie really fast and they looked just lovely."

Preparation Time15 min

Cooking Time10 min

Ingredients

  • 1 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.

  2. Cream together butter and sugar. Add egg, vanilla, sour cream, lemon juice and zest.

  3. Gently whisk together dry ingredients in a separate bowl.

  4. Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it’s all mixed in.

  5. Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Rolling the cookie ball is optional, but I wanted very pretty cookies, so I took the additional 5 seconds and rolled them individually. Place on parchment lined cookie sheet.

  6. Bake at 375 for 10 minutes. Cool fully before frosting.

  7. FROSTING
     

  8. Mix butter, vanilla, milk, lemon juice and zest for 30 seconds with a mixer. Add in powdered sugar 1 cup at a time until you reach your desired consistency.
     

  9. Transfer frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Cookies frosted normally can be stacked though! 

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