Lemon Sugar Cookies
Apr 5, 2020 17:15:03 GMT -5
Post by Shoshanna on Apr 5, 2020 17:15:03 GMT -5
Lemon Sugar Cookies
Lemon Sugar Cookies made by adding fresh lemon juice and zest to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with a bright lemon buttercream frosting. Easy Lemon Cookies piped with a super simple rosette so they taste incredible and they're pretty too! My all-time favorite Sugar Cookie recipe!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 32
Ingredients
1/2 cup softened butter
1 cup sugar
1 egg
1 tsp vanilla extract
1/3 cup sour cream
2 TBSP lemon juice
1 TBSP lemon zest
1/2 tsp salt
1/2 tsp baking soda
2 cups all-purpose flour
Lemon Buttercream Frosting
1/2 cup softened butter
1 tsp vanilla
2 TBSP milk
2 TBSP lemon juice
1 TBSP lemon zest
4 cups powdered sugar
Instructions
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Cream together butter and sugar. Add egg, vanilla, sour cream, lemon juice and zest.
Gently whisk together dry ingredients in a separate bowl.
Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it’s all mixed in.
Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Place on parchment lined cookie sheet.
Bake at 375 for 10 minutes. Cool fully before frosting.
To make the frosting:
Mix butter, vanilla, milk, lemon juice and zest for 30 seconds with a mixer. Add in powdered sugar 1 cup at a time until you reach your desired consistency.
Transfer frosting to a piping bag with a closed star tip or drop flower tip. (I used a Wilton 2D) Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Cookies frosted normally can be stacked though!
Notes
Recipe yields 2.5 dozen cookies
link
Lemon Sugar Cookies made by adding fresh lemon juice and zest to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with a bright lemon buttercream frosting. Easy Lemon Cookies piped with a super simple rosette so they taste incredible and they're pretty too! My all-time favorite Sugar Cookie recipe!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 32
Ingredients
1/2 cup softened butter
1 cup sugar
1 egg
1 tsp vanilla extract
1/3 cup sour cream
2 TBSP lemon juice
1 TBSP lemon zest
1/2 tsp salt
1/2 tsp baking soda
2 cups all-purpose flour
Lemon Buttercream Frosting
1/2 cup softened butter
1 tsp vanilla
2 TBSP milk
2 TBSP lemon juice
1 TBSP lemon zest
4 cups powdered sugar
Instructions
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Cream together butter and sugar. Add egg, vanilla, sour cream, lemon juice and zest.
Gently whisk together dry ingredients in a separate bowl.
Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it’s all mixed in.
Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Place on parchment lined cookie sheet.
Bake at 375 for 10 minutes. Cool fully before frosting.
To make the frosting:
Mix butter, vanilla, milk, lemon juice and zest for 30 seconds with a mixer. Add in powdered sugar 1 cup at a time until you reach your desired consistency.
Transfer frosting to a piping bag with a closed star tip or drop flower tip. (I used a Wilton 2D) Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Cookies frosted normally can be stacked though!
Notes
Recipe yields 2.5 dozen cookies
link
