adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Buttercream-Frosted Lemon Sugar Cookies
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Irresistible lemon sugar cookies with luscious lemon buttercream - a zesty delight for any occasion!
Ingredients:
  • 1.25 cups white sugar
  • 1 cup unsalted butter, softened to room temperature
  • 3 large egg yolks
  • 2.5 cups all-purpose flour
  • 0.5 teaspoon cream of tartar
  • 1 medium lemon, zested and juiced
  • 3 cups confectioners' sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 tablespoon milk, or more as needed
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a baking tray with a silicone baking mat or parchment paper.
  • In a bowl, use an electric mixer on high speed to cream together sugar and 1 cup of butter until light and fluffy, about 2 minutes. Slowly add egg yolks one at a time until well incorporated and fluffy; avoid overmixing. Mix in all the lemon zest and 3 tablespoons of lemon juice. Save any extra juice for the frosting.
  • In a bowl, whisk together flour, baking soda, and cream of tartar until well combined. Gradually add the dry mixture to the bowl with the butter-sugar mixture, mixing on low speed until just combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure the cookie dough is evenly blended.
  • Using a 1 1/2-tablespoon cookie scoop, portion out 12 dough balls onto the baking sheet, ensuring they are evenly spaced. If you don't have a scoop, shape walnut-sized balls by hand and place them on the sheet without flattening.
  • Bake in the preheated oven until the bottoms are lightly browned and the tops have a crackled appearance, about 10 to 11 minutes. Let them cool on the baking sheet for 2 to 3 minutes, then transfer them carefully to a cooling rack to finish cooling (they will still be very soft).
  • Continue the process with the remaining dough until all cookies are baked and cooled.
  • After the cookies have cooled, prepare the buttercream frosting by beating together 3 cups of confectioners' sugar and 1/2 cup of butter. Begin on low speed and gradually increase until the mixture starts to come together. Once the sugar and butter are mostly combined, incorporate the lemon juice and continue to whip until smooth and creamy. Adjust the consistency and flavor by adding more lemon juice or milk for a creamier texture, if desired. If you prefer a stiffer texture, additional liquids may not be necessary at this stage.
  • Add your favorite frosting to the completely cooled cookies and give it time to set before stacking or storing them.

Similar Recipes