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Easy Lemon Sugar Cookies with Frosting

Easy Lemon Sugar Cookies with Frosting

Bright, soft lemon sugar cookies topped with a tangy lemon buttercream. Tender centers, lightly crisp edges, and a burst of fresh lemon in every bite.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.75 cup unsalted butter softened
  • 1.25 cup granulated sugar
  • 2 tablespoon lemon zest from about 2 lemons
  • 1 large egg room temperature
  • 1 large egg yolk
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 0.25 cup sour cream or plain Greek yogurt
  • 0.25 cup unsalted butter softened, for frosting
  • 2 cup powdered sugar for frosting
  • 3 tablespoon fresh lemon juice for frosting
  • 1 tablespoon heavy cream or milk, plus more as needed
  • 0.5 teaspoon vanilla extract for frosting
  • 0.125 teaspoon fine sea salt for frosting
  • 1 teaspoon lemon zest optional, for topping

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • In a large bowl, beat softened butter, granulated sugar, and lemon zest until pale and fluffy, about 2 to 3 minutes.
  • Beat in the egg and egg yolk until combined. Mix in lemon juice, vanilla, and sour cream until smooth.
  • Add dry ingredients to the bowl and mix on low just until a soft dough forms; do not overmix.
  • Scoop dough into 1.5 tablespoon portions, roll into balls, and place 2 inches apart on prepared sheets. Lightly flatten tops with your fingers.
  • Bake 8 to 10 minutes, until edges are set and centers look slightly underdone. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
  • Make frosting: Beat softened butter until creamy. Add powdered sugar, lemon juice, heavy cream, vanilla, and salt; beat until smooth and fluffy, 2 minutes. Adjust consistency with a splash more cream or sugar as needed.
  • Frost cooled cookies and finish with a sprinkle of lemon zest. Let set 20 minutes before serving.

Notes

For extra lemon flavor, add 0.25 teaspoon lemon extract to the dough. Store frosted cookies in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Unfrosted cookies freeze well for up to 2 months.