Zesty Lemon Frosted Cookies

If you’re craving something that’s both sweet and refreshingly tangy, these Zesty Lemon Frosted Cookies are the perfect choice! They combine a soft, delicate cookie base with a luscious lemon frosting that’s bursting with citrusy goodness. These cookies are an ideal treat to brighten up any occasion, whether it’s a summer picnic, a special gathering, or just a cozy afternoon at home. Once you take a bite, the balance of sweetness and tartness will instantly win you over.

Why You’ll Love This Recipe

I love making these cookies because of the bright, tangy flavors and the perfect combination of soft cookie and creamy frosting. The lemon zest and juice really shine through, giving the cookies a refreshing citrus punch. The frosting is smooth and rich, complementing the cookies beautifully without being overly sweet. Whether I’m serving them for a party or enjoying them as an afternoon snack, these cookies never fail to impress. They’re light, flavorful, and so easy to make!

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 2 tablespoons lemon zest (about 2 lemons)

• 2 tablespoons fresh lemon juice

• 2 ½ 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

• 2 tablespoons lemon zest

• 3 tablespoons fresh lemon juice

• 1-2 tablespoons heavy cream (optional, for consistency)

(Hopefully, this tip is helpful: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. For the Cookies
   Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Mix the Wet Ingredients
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the egg, lemon zest, and lemon juice until fully combined.

3. Combine the Dry Ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.

4. Shape the Cookies
   Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass.

5. Bake
   Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

6. For the Lemon Frosting
   In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the lemon zest and fresh lemon juice until smooth and creamy. If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until you reach the desired consistency.

7. Frost the Cookies
   Once the cookies have cooled completely, spread or pipe the lemon frosting onto each cookie. Top with a sprinkle of extra lemon zest for garnish, if desired.

Servings and Timing

This recipe makes 24 cookies.

• Prep Time: 20 minutes

• Cooking Time: 12 minutes

• Total Time: 32 minutes

Variations

• Lemon and Lavender: For a fragrant twist, add a small amount of dried lavender to the dough or frosting.

• Lemon Glaze: If you prefer a lighter, less creamy option, drizzle a lemon glaze over the cookies instead of frosting them.

• Add-ins: Mix in some white chocolate chips or chopped pistachios for a touch of sweetness and crunch.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 3-4 days.

• Freezing: Freeze the cookies before frosting for up to 3 months. Once frozen, transfer to a freezer bag, and frost once thawed.

• Reheating: If you’d like to warm the cookies before serving, reheat them in a 300°F oven for about 5-7 minutes.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice will give the cookies the best flavor, but bottled lemon juice can be used in a pinch. However, the taste may not be as vibrant.

Can I make these cookies ahead of time?

Yes, you can make the cookies ahead of time. Just store them in an airtight container, and frost them the day you plan to serve them.

Can I use margarine instead of butter?

I recommend using unsalted butter for the best flavor, but you can substitute margarine if necessary. Keep in mind that margarine may slightly alter the texture and taste of the cookies.

How do I prevent the cookies from spreading too much?

Make sure the dough is firm and chilled before baking to help maintain their shape. You can also slightly flatten the dough balls to control the spread.

Can I add more lemon zest to the frosting?

Absolutely! If you love the lemon flavor, feel free to add more zest to the frosting. Just keep in mind that it will make the frosting tangier.

Conclusion

These Zesty Lemon Frosted Cookies are a refreshing and delicious treat, perfect for any occasion. The tangy lemon flavor in both the cookie and the frosting creates a delightful balance that’s both bright and satisfying. I love how easy it is to whip them up, and the end result is always a hit with family and friends. Whether you enjoy them on a sunny afternoon or as a special dessert, these cookies are sure to brighten your day!