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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Frosted Lemon Cookies

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Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon lemon extract
• 1/2 cup buttermilk
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• dash of salt

for frosting

• 1/4 cup butter, softened
• 2 cups confectioners sugar
• 1/2 teaspoon lemon extract
• 2-3 Tablespoons heavy whipping cream
• Yellow Food Coloring (optional)
• Sprinkles (optional)

Instructions

1. In a large mi=xing bowl, cream butter and sugar until fluffy and light in color.
2. Add in egg and lemon extract, beat until combined.
3. Combine flour, baking powder, baking soda and salt.
4. Alternately add flour mixture and buttermilk until all combined. Dough will be soft.
5. Divide dough in two, wrap each section of dough in plastic wrap and refrigerate for 4 hours or overnight.
6. When ready to roll out dough, place chilled dough on a well floured surface. Using a flour dusted rolling pin, roll out dough to 1/4 inch thickness. Cut into shapes with cookie cutters. Place on a baking sheet lined with parchment paper or lightly greased.
7. Bake in a preheated 350 degree oven for about 8 minutes, just until cookies are firm. Remove from oven and let cool on baking sheet 5 minutes before removing to racks to cool completely.

Frosting

1. Cream butter in a mixing bowl, slowly add sugar until all blended. Add in lemon extract and food coloring. Beat to blend. Add in cream, one tablespoon at a time, until desired spreading consistancy is reached. You want a soft frosting.
2. Frost cookies and add sprinkles if desired. Let cookies dry until frosting is set and cookies are stackable. Store in an airtight container.

My favorite products for making perfect cookies every time

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