Name: Lemon Frosted Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tablespoons lemon zest; 2 tablespoons fresh lemon juice; 2 ½ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened (for frosting); 3 cups powdered sugar; 2 tablespoons lemon zest (for frosting); 3 tablespoons fresh lemon juice (for frosting); 1-2 tablespoons heavy cream

Jump to Recipe

Lemon Frosted Cookies bring together bright citrus flavor and a tender, buttery base in every bite. These cookies stay soft in the center while offering lightly golden edges, and the smooth lemon frosting adds a tangy finish that makes them completely irresistible. Whether you need a cheerful spring cookie recipe for a gathering or simply crave homemade citrus desserts, this recipe delivers reliable, bakery-style results right from your kitchen.

Story

I first baked Lemon Frosted Cookies on a cool spring afternoon when I wanted something that felt light yet comforting. Chocolate felt too heavy, and plain sugar cookies seemed ordinary. So instead, I reached for fresh lemons sitting on the counter and decided to turn them into something vibrant.

What makes Lemon Frosted Cookies so special is their balance. The cookie itself stays tender and buttery, while the fresh zest and juice create a natural citrus aroma that fills the kitchen as they bake. Then comes the frosting. That silky layer of lemon sweetness transforms them into bakery-worthy treats.

Over time, this recipe became my go-to for showers, brunches, and spring celebrations. These soft citrus cookies hold their shape beautifully, and the frosting sets just enough to make stacking easy. Even better, the bright flavor of Lemon Frosted Cookies never feels overwhelming. Instead, it tastes clean, fresh, and perfectly sweet.

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)

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This step prevents sticking and promotes even baking.

In a large mixing bowl, cream together the softened butter and granulated sugar for about three minutes. The mixture should appear light and fluffy. Then add the egg, lemon zest, and fresh lemon juice. Beat until fully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture. Mix gently and stop as soon as the dough forms. Overmixing can lead to dense cookies.

Roll the dough into 1-inch balls and place them two inches apart on the prepared baking sheets. Flatten each ball slightly using your fingers or the bottom of a glass.

Cooking Instructions

Bake for 10 to 12 minutes, or until the edges turn lightly golden. The centers may look slightly soft, but they will firm as they cool. Allow the cookies to rest on the baking sheet for five minutes. Then transfer them to a wire rack to cool completely.

While the cookies cool, prepare the frosting. Beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition. Stir in lemon zest and fresh lemon juice. If needed, add heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.

Once the cookies cool completely, spread or pipe the frosting on top. For extra brightness, sprinkle additional zest over each cookie to create a beautiful zesty lemon glaze finish.

Tips for Perfect Results

Common Mistakes to Avoid

Always use room-temperature butter. Cold butter prevents proper creaming, while melted butter creates flat cookies. Measure flour correctly by spooning it into the measuring cup and leveling it off. Too much flour results in dry cookies.

Do not overbake. Lemon Frosted Cookies should remain soft in the center. If you wait until they look fully done in the oven, they may turn dry after cooling.

Also, frost only after the cookies cool completely. Warm cookies cause the frosting to melt and slide.

Pro Tips for Better Flavor

Fresh lemon zest makes a dramatic difference. Avoid bottled juice whenever possible. Zest the lemons before juicing them for easier handling.

Chill the dough for 20 minutes if your kitchen feels warm. This helps the cookies maintain their shape.

For deeper flavor, add a pinch of salt to the frosting. That small touch balances sweetness and makes these buttery lemon treats taste more complex.

Serving and Storage

How to Serve

Serve Lemon Frosted Cookies at room temperature for the best texture. Arrange them on a decorative platter for brunch tables or spring parties. They pair beautifully with tea, lemonade, or coffee.

Because this recipe creates 24 servings, it works wonderfully as a spring cookie recipe for gatherings, showers, or bake sales. Their pale yellow frosting also makes them visually perfect for seasonal celebrations.

How to Store Leftovers

Store cookies in an airtight container at room temperature for up to four days. Place parchment paper between layers to protect the frosting.

If you need longer storage, refrigerate them for up to one week. Let them come to room temperature before serving. You can also freeze unfrosted cookies for up to two months. Thaw completely before frosting.

Conclusion

Lemon Frosted Cookies offer the perfect blend of buttery softness and bright citrus flavor. With simple pantry ingredients and fresh lemons, you can create bakery-style cookies that feel light, vibrant, and comforting all at once. Whether you bake them for a special event or just to brighten your week, this recipe guarantees soft texture, balanced sweetness, and a tangy finish that keeps everyone reaching for another.

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Frequently Asked Questions

Can I make Lemon Frosted Cookies ahead of time?

Yes, you can bake the cookies one day in advance. Store them unfrosted in an airtight container. Frost them the next day for the freshest appearance and flavor.

Can I freeze Lemon Frosted Cookies with frosting?

You can freeze them, but freeze in a single layer first until firm. Then stack with parchment between layers. Thaw at room temperature to preserve texture.

Can I make the frosting thicker for piping?

Yes. Simply add more powdered sugar one tablespoon at a time until the frosting holds its shape for decorative piping.