Frosted Lemon Cookies

Here comes the sun…doo doo doodoo! Now that I wrote that, I wonder if that’s copyright infringement with the Beatles. Well, not the Beatles, but with Michael Jackson’s estate. How he ended up owning the rights to their songs is just crazy…and highly controversial. And it certainly interferes with me being able to listen to all their songs on Rhapsody or Pandora.  OK, that was slightly off topic, but when do I ever stay on topic?

Annnyway…there’s a glimpse of Spring in the air and I wanted to grab it and capture it in a cookie, so I did.  Spring is my second favorite season with all of the flowers in bloom, new life, the pastel colors, people seem happier, and THE SUN RETURNS! I thought that perhaps if I baked something fresh and Spring-like that maybe the sun might want to stick around. So maybe if we all bake these Frosted Lemon Cookies, we have a chance! These cookies are on the tart side, so if you don’t like lemon, I can’t say I’d recommend these ones for you.  If you do, you’re in for a treat.

Frosted Lemon Cookies

Frosted Lemon Cookies

2 ¾ c. flour
2 t. cream of tarter
1 t. baking soda
1/4 t. salt
1 c. butter, softened
1 3/4 c. sugar, divided
2 large eggs
Zest of 2 lemons

For the Lemon Frosting:
1/2 c. butter, softened
2 to 3 c. powdered sugar
3 to 4 T. lemon juice

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs and lemon zest; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon (or use a cookie scoop) of dough into a ball, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart–they will spread a bit.

Bake until center is just set and begin to crack, 10-12 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat butter, 3 tablespoons lemon juice, and powdered sugar until light and fluffy. Add more lemon juice if needed to reach the desired consistency. After cookies are completely cool, ice them with a small spatula or butter knife.

Recipe courtesy of Sweet Pea’s Kitchen

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