Tired of cookies that are just… sweet? Sometimes you need a little zing, a little something that wakes up your taste buds. These Zesty Lemon Frosted Cookies are just that.
They’re soft, chewy, and packed with bright lemon flavor. The sweet and tangy frosting on top is the perfect finish.
This recipe is simple. No weird steps or hard-to-find stuff. Let’s make some cookies that taste like sunshine.
Zesty Lemon Frosted Cookies
What You’ll Need
For the Cookies:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- One large egg
- Lemon zest
- Fresh lemon juice
- Vanilla extract
For the Lemon Frosting:
- Powdered sugar
- Fresh lemon juice
- A little milk (optional)
- Lemon zest for topping
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 2 cups | All-purpose |
| Butter | 1 cup | Softened |
| Sugar | 1 cup | Granulated |
| Lemon Zest | 2 tbsp | Fresh is best |
Tools You’ll Use
- Mixing bowls
- Whisk
- Electric mixer (or a strong arm)
- Baking sheets
- Parchment paper
- Spatula
- Measuring cups and spoons
Let’s Get Baking: Step-by-Step Instructions
Step 1: Get your oven hot at 350°F (175°C). Put parchment paper on your baking sheets.
Step 2: In a bowl, whisk together the flour, baking soda, and salt. This helps mix everything evenly.
Step 3: In a bigger bowl, beat the softened butter and sugar with an electric mixer until it’s light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the egg, lemon zest, lemon juice, and vanilla. Mix until it’s all combined.
Step 5: Slowly add the dry flour mix to the wet butter mix. Mix on low speed just until you can’t see any more flour. Don’t overmix it.
Step 6: Drop rounded tablespoons of dough onto your baking sheets. Keep them about 2 inches apart.
Step 7: Bake for 10-12 minutes. The edges should be lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Step 8: While the cookies cool, make the frosting. Whisk the powdered sugar and lemon juice together. If it’s too thick, add a tiny bit of milk.
Step 9: Once the cookies are totally cool, spread or drizzle the frosting on top. Sprinkle a little extra lemon zest on them if you want.
Pro Tips
- Don’t Skip the Zest: The real lemon punch comes from the zest, which has all the oils. Don’t just use juice.
- Room Temperature Stuff: Your butter and egg should not be cold. They mix together much better when they’re at room temperature.
- Chill the Dough: If your kitchen is warm, chill the dough for 30 minutes. This stops the cookies from spreading too much in the oven.
Swaps and Changes
You can have fun with this recipe. A few small changes can give you a different cookie.
- Citrus Swap: Try lime or orange zest and juice instead of lemon.
- Go Gluten-Free: Use a good 1-to-1 gluten-free baking flour.
- Add-Ins: A half cup of white chocolate chips or poppy seeds can be a great addition.
| Swap Idea | What to Do | Result |
|---|---|---|
| Orange Cookies | Use orange zest | Sweeter flavor |
| Lime Cookies | Use lime zest | More tart |
| Poppy Seed | Add 1 tbsp | Classic combo |
Make-Ahead Tips
You can make the cookie dough ahead of time. Roll it into a log, wrap it in plastic wrap, and keep it in the fridge for up to 3 days.
When you want cookies, just slice the log and bake. You might need to add a minute or two to the baking time.
Nutrition Info & Diet Swaps
These are treats, so the numbers are what you’d expect. This is just a guess for one cookie.
| Nutrition | Approx. Amount |
|---|---|
| Calories | 150 |
| Sugar | 15g |
| Fat | 8g |
| Carbs | 20g |
For different diets:
- Dairy-Free: Use a dairy-free butter substitute and a plant-based milk in the frosting.
- Lower Sugar: You can use a sugar substitute that measures like sugar for the cookie dough. For the frosting, a powdered sugar substitute works well.
These cookies are great with a cup of tea or a cold glass of milk.
Leftovers and Storage
Store your cookies in an airtight container. They’ll stay fresh at room temperature for about 3 days.
If you stack them, put a piece of parchment paper between the layers. This stops the frosting from sticking.
You can also freeze the baked, unfrosted cookies. They’ll last for about a month. Just thaw them and then add the frosting.
Frequently Asked Questions
Q1. Why are my cookies flat?
Ans: Your butter might have been too soft, or the dough was too warm. Try chilling the dough before baking.
Q2. Can I use bottled lemon juice?
Ans: You can, but fresh lemon juice tastes much better. Plus, you need a fresh lemon for the zest anyway.
Q3. My frosting is too runny. How do I fix it?
Ans: Just add a little more powdered sugar. Add it one tablespoon at a time until it’s the thickness you want.
Wrapping Up
There you have it. A simple recipe for delicious lemon cookies. They’re perfect for any time you need a little something bright and cheerful.
Go ahead and give them a try.
Let me know how they turn out in the comments below. I’d love to hear about it
