With lemon in both the cookie and the frosting, these thin Frosted Lemon Cookies are perfect for any occasion.
To me, nothing says spring like lemon. Maybe it’s the appearance of all the fresh fruit in the grocery stores. Maybe it’s the smell of lemon from spring cleaning. Or maybe it’s just the pretty yellow color.
Whatever it is, lemon treats always seem to pop up in the spring.
I’m no exception. I wake up, the sun is shining through my kitchen window. Calling to me. I hear the birds happily chirping, the trees budding everywhere (we won’t mention all the pollen.) I’m drawn to the light. And of course here in the south it’s getting warmer, so if you want to bake, you want to do it early in the day.
I don’t do roll cookies that often. It has to be a good cookie. An easy cookie. And a cookie that doesn’t take a ton of effort to decorate. So these frosted lemon cookies are perfect for me. I grabbed my circle cutters, all different sizes and went to it.
This is a soft dough so you’ll want to clean your rolling surface before re-rolling your dough. If you don’t have a Bench Scraper you need to get one. Makes clean up a snap.
Once the cookies are cooled, frost them with as much (or as little) frosting as you like.
You can even add some sprinkles to dress them up for a holiday or special occassion.
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