Introduction

Oh, friends, do you ever have those days where you just crave a little burst of sunshine? A taste that’s bright, cheerful, and instantly lifts your spirits? For me, that taste is always lemon. And when you combine that zesty goodness with a soft, sweet cookie and a creamy frosting, well, that’s pure magic! Today, we’re diving into my absolute favorite Frosted Lemon Cookies recipe. It’s the kind of cookie that feels special enough for a party but is so wonderfully easy, you’ll be making them on a Tuesday just because. Get ready to fill your kitchen with the most amazing lemon aroma!

Why You’ll Love This Recipe

Super Fast: Seriously, from start to finish, you’ll be enjoying these cookies in no time. Perfect for last-minute cravings!
Incredibly Easy: No fancy techniques here, just simple mixing and baking. Anyone can make these!
Perfect for Gifting: Pack these up in a cute tin or a cellophane bag, and you’ve got an instant, thoughtful gift that everyone will adore.
A True Crowd-Pleaser: Whether it’s for a bake sale, a family gathering, or just your own cookie jar, these sweet and tangy treats disappear fast!

Ingredients

For the Cookies:

1 cup (226 g) unsalted butter, room temperature – Make sure this is nice and soft! It really makes a difference in how well everything blends.
1 ¼ cups (248 g) granulated sugar – This is for sweetness and that lovely cookie texture.
2 large eggs, room temperature – Room temp eggs incorporate better and give you a softer cookie.
1 tablespoon lemon zest – This is where all that bright lemon flavor comes from! Zest from about 2-3 lemons should do it.
2 teaspoons vanilla extract – A classic for a reason, it just rounds out all those delicious flavors.
3 cups (360 g) all-purpose flour – Our sturdy base for these delightful cookies.
1 teaspoon baking powder – This gives our cookies a little lift and makes them nice and tender.
¾ teaspoon salt – Salt is key to balancing the sweetness and bringing out all the flavors.

For the Frosting:

¾ cup (170 g) unsalted butter, room temperature – Again, soft butter is your best friend here for a smooth frosting.
2 ½ cups (284 g) confectioners’ sugar – This is what makes our frosting wonderfully sweet and creamy. Sift it if you want it extra smooth!
2 tablespoons lemon juice – Freshly squeezed is always best for the brightest flavor.
2 teaspoons lemon zest – More lemony goodness for that punchy flavor!
⅛ teaspoon salt – Just a tiny pinch to enhance the other flavors.
1 tablespoon milk – You might need a little more or less, depending on your desired frosting consistency.

How to Make It

Alright, let’s get our hands a little floured and make some cookie magic!

Cream the Butter and Sugar: In a large bowl, beat your softened butter and granulated sugar together. You want it light and fluffy. A stand mixer makes this a breeze, but a hand mixer or even a sturdy whisk and some elbow grease will work too!
Add the Wet Ingredients: Beat in your room temperature eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in that wonderful lemon zest and vanilla extract. The aroma at this stage is just divine!
Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening and salt are evenly distributed.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring by hand) until just combined. Be careful not to overmix at this stage – we want tender cookies!
Chill the Dough (Optional but Recommended!): For easier handling and to prevent spreading, I like to wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This is a small step that makes a big difference.
Preheat and Prep: While the dough chills, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper – this is my secret for cookies that never stick!
Shape the Cookies: Roll the chilled dough into 1-inch balls. You can use a cookie scoop for uniformity. Place them about 2 inches apart on your prepared baking sheets.
Bake to Golden Perfection: Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set. They might look a little soft when they come out, but they’ll firm up as they cool.
Cool Completely: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They MUST be completely cool before frosting, otherwise, you’ll have a melty mess!
Whip Up the Frosting: While the cookies are cooling, let’s make that dreamy frosting! In a medium bowl, beat the softened butter until smooth. Gradually add the confectioners’ sugar, alternating with the lemon juice and lemon zest. Add the salt and milk, and beat until the frosting is light and fluffy. Add a tiny bit more milk or confectioners’ sugar if needed to reach your desired spreading consistency.
Frost Away! Once the cookies are completely cool, it’s time for the best part! Spread or pipe a generous dollop of frosting onto the flat side of one cookie and gently top with another cookie, like a little sandwich. Or, you can simply frost the tops. Get creative!

Substitutions & Additions

Feeling inspired to switch things up? I love playing with my recipes! Here are a few ideas:

Citrus Swap: No lemon? Try lime zest and juice for a similar, delightful tang. Orange zest and a little juice would also be lovely!
Extract Power: If you love lemon and vanilla, consider adding a splash of almond extract for a more complex flavor profile.
Sparkle and Shine: For a festive touch, sprinkle some edible glitter or colorful nonpareils onto the frosting before it sets.
Add-ins: You could gently fold in a handful of white chocolate chips or dried cranberries into the cookie dough before chilling for a textural surprise.

Tips for Success

A few little tricks can make these cookies even more spectacular!

Room Temperature is Key: I can’t stress this enough! Softened butter and room temperature eggs are crucial for achieving the right cookie texture.
Don’t Overmix: Overmixing the flour can lead to tough cookies. Mix until just combined.
Chill for Shape: If your dough feels sticky or you live in a warm climate, chilling the dough is your best friend for preventing cookies from spreading too much and losing their shape.
Prep Ahead: You can make the cookie dough a day or two in advance and keep it chilled in the refrigerator. You can also make the frosting ahead of time and store it in an airtight container in the fridge, bringing it to room temperature and re-whipping it before frosting.
Cooling is Crucial: Patience is a virtue, especially when it comes to frosting. Make sure your cookies are completely cool before you even think about frosting them!

How to Store It

Once frosted, these cookies are best stored in an airtight container at room temperature. They’ll stay wonderfully fresh for about 3-4 days. If you live in a really warm or humid place, you might consider popping them in the fridge, but be aware that the frosting might get a little sticky when it comes back to room temperature.

FAQs

Q: Can I make these cookies gluten-free?

A: Absolutely! You can typically substitute a good quality 1-to-1 gluten-free flour blend for the all-purpose flour. You might need to adjust the baking time slightly, so keep an eye on them.

Q: My frosting is too thin/thick, what do I do?

A: If your frosting is too thin, gradually add more confectioners’ sugar, about a tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add a tiny bit more milk or lemon juice (about a teaspoon at a time) until it’s spreadable.

Q: Can I freeze these cookies?

A: You can freeze the unfrosted cookies! Wrap them well in plastic wrap and then in foil or place them in an airtight container. They’ll keep in the freezer for up to 2-3 months. Thaw them completely before frosting.

Q: How much lemon flavor do these cookies really have?

A: These cookies have a lovely, balanced lemon flavor. The zest in the cookie provides a subtle but bright citrus note, and the frosting really amplifies that with both juice and more zest. They’re zesty without being overpowering!

Frosted Lemon Cookies

Bright, cheerful, and wonderfully easy Frosted Lemon Cookies that are perfect for any occasion and guaranteed to lift your spirits with their zesty goodness and creamy frosting.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Servings 24 cookies

Equipment

Stand Mixer or hand mixer or sturdy whisk
Baking sheets
Parchment paper
Cookie scoop optional
Wire rack
Medium bowl

Ingredients

For the Cookies

1 cup unsalted butter room temperature, nice and soft
1.25 cups granulated sugar
2 large eggs room temperature
1 tablespoon lemon zest from about 2-3 lemons
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
0.75 teaspoon salt

For the Frosting

0.75 cup unsalted butter room temperature, soft
2.5 cups confectioners' sugar sifted for extra smoothness, optional
2 tablespoons lemon juice freshly squeezed
2 teaspoons lemon zest
0.125 teaspoon salt
1 tablespoon milk more or less depending on desired consistency

Instructions

Cream the softened butter and granulated sugar together in a large bowl until light and fluffy. A stand mixer is recommended, but a hand mixer or whisk can also be used.
Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Avoid overmixing.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This is optional but recommended for easier handling and to prevent spreading.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. A cookie scoop can be used for uniformity.
Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will firm up as they cool.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They must be completely cool before frosting.
While the cookies cool, prepare the frosting. Beat the softened butter in a medium bowl until smooth. Gradually add the confectioners' sugar, alternating with the lemon juice and lemon zest. Add the salt and milk, and beat until the frosting is light and fluffy. Adjust consistency with more milk or confectioners' sugar if needed.
Once the cookies are completely cool, frost them. You can spread or pipe frosting onto the flat side of one cookie and top with another to create a sandwich, or simply frost the tops.

Notes

These cookies stay fresh at room temperature in an airtight container for 3-4 days. For warmer climates, refrigerating is an option, but the frosting may become sticky upon returning to room temperature. Unfrosted cookies can be frozen for up to 2-3 months.