Ingredients
Scale
For the Cookies
- 1 cup unsalted butter, softened (use room temperature for easy mixing)
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest (from 2 medium lemons)
- 2 tablespoons fresh lemon juice
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Lemon Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted for smoothness
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1–2 tablespoons heavy cream (optional, for adjusting consistency)
Instructions
To Make the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed for 2–3 minutes until light and fluffy.
- Add egg, lemon zest, and juice: Beat in the egg, followed by lemon zest and lemon juice. Mix until fully combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, beating on low speed just until a dough forms. Do not overmix.
- Scoop and shape: Use a tablespoon or cookie scoop to portion out the dough. Roll into balls and place them 2 inches apart on the prepared baking sheet.
- Flatten the dough: Press each dough ball gently with the palm of your hand or the bottom of a glass to slightly flatten.
- Bake: Bake for 10–12 minutes or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To Make the Lemon Frosting
- Beat the butter: In a medium bowl, beat the softened butter until creamy and smooth, about 2 minutes.
- Add powdered sugar gradually: Mix in the powdered sugar one cup at a time, beating well after each addition.
- Incorporate lemon flavor: Add lemon zest and lemon juice. Continue beating until the frosting is light and fluffy.
- Adjust consistency: If the frosting is too thick, add 1–2 tablespoons of heavy cream until it reaches your desired spreadable or piping consistency.
Frost the Cookies
- Ensure cookies are cool: Wait until cookies are completely cool to prevent the frosting from melting.
- Frost generously: Spread the lemon frosting over each cookie using an offset spatula or the back of a spoon.
- Decorate (optional): For extra flair, sprinkle with additional lemon zest or finely crushed freeze-dried lemon for a bright visual and flavor punch.
Notes
- Use real lemons: Fresh lemon juice and zest make a big difference. Bottled juice won’t provide the same flavor or aroma.
- Room temperature butter: Softened butter helps blend ingredients smoothly and gives the dough a better texture.
- Don’t overmix: Once the flour is added, mix just until combined. Overmixing can result in dense cookies.
- Use a cookie scoop: This helps make uniform cookies that bake evenly.
- Chill if necessary: If your dough feels too soft or sticky, chill it in the refrigerator for 20 minutes before baking.
- Taste your frosting: Adjust the lemon juice and sugar to your preferred level of tartness or sweetness.
- Test your oven: All ovens vary. Check your cookies around the 9-minute mark and remove them once the edges are golden and centers are just set.
- Prep Time: 20 minutes
- Cook Time: 12 minutes