Soft Lemon Frosted Cookies

Bright and tender with a tangy lemon punch, these soft lemon frosted cookies are pure comfort and cheer on a plate. Each bite brings a soft crumb and a zesty glaze that spark memories of summer, Sunday kitchens, and happy hands sneaking just one more. I reach for this recipe anytime I want to bring a little sunshine to the table or a treat to a friend in need of a pick-me-up.

Every time I serve these cookies at family gatherings they disappear before I set down the serving plate My kids usually fight over who gets to lick the bowl when the lemon glaze is finished

Ingredients

• All purpose flour: gives body and soft texture choose unbleached for best flavor and structure
• Baking soda: keeps cookies pillowy and prevents heaviness always use fresh for best rise
• Salt: highlights the lemon sweetness use fine sea salt for even mixing
• Unsalted butter: gives rich taste without overpowering make sure it is nicely softened for creaming
• Granulated sugar: sweetens while keeping the crumb light finer grain blends best
• Eggs: bind and enrich for a tender crumb use large free range eggs if possible
• Lemon zest: delivers bursts of citrus always zest fresh just before adding for maximum oils
• Lemon juice: adds tanginess and keeps cookies bright only fresh squeezed for best taste
• Vanilla extract: rounds out and warms the lemon notes pure extract is worth it here
• Buttermilk: makes the dough supple and keeps cookies ultra soft choose real cultured buttermilk
• Powdered sugar: provides smooth creamy frosting sift if needed for lump free finish
• Milk: is used only if needed to loosen frosting choose whole milk for creaminess

Step by Step Instructions

Prep the Oven and Pans:

Preheat your oven to 350 F or 175 C and line two baking sheets with parchment paper or silicone mats for easy cookie removal and no sticking

Mix Dry Ingredients:

Whisk together the flour baking soda and salt in a medium bowl to evenly distribute leavening and prevent clumps later

Cream Butter and Sugar:

Using a large bowl and hand mixer or stand mixer beat softened butter and granulated sugar until fluffy and pale about 3 to 4 minutes This step is key for a tender finished cookie

Add Eggs and Flavors:

Add eggs one at a time mixing until each is fully absorbed Stir in fresh lemon zest lemon juice and vanilla extract until everything smells fresh and fragrant

Combine Wet and Dry:

Gradually add prepared dry ingredients to wet mixture using low speed or gentle folds Mix until almost fully incorporated to keep cookies tender

Add Buttermilk and Finish Dough:

Pour in buttermilk and stir just until dough comes together It will be soft and slightly sticky but should hold its shape

Shape the Cookies:

Using a tablespoon or cookie scoop drop dough in equal portions onto baking sheets Keep two inches between dough balls for spreading

Flatten and Bake:

Gently press each dough mound a bit with the back of a spoon or fingers Bake for about 10 to 12 minutes The edges should just turn golden and centers still look slightly soft

Cool Completely:

Let cookies cool on the baking sheets a few minutes to set then move to a wire rack Be patient as warm cookies are delicate

Make the Frosting:

Beat powdered sugar softened butter lemon juice and zest until creamy and spreadable If too thick add milk one teaspoon at a time

Frost the Cookies:

Completely cool cookies before generously frosting the tops Use an offset spatula or the back of a spoon

Mix and Drizzle the Glaze:

In a small bowl whisk powdered sugar lemon juice and zest until smooth Drizzle over frosted cookies with a fork or spoon Let glaze set for several minutes before serving

Pin

The lemon zest in both the dough and glaze is what makes these cookies sing I always grate the zest fresh right over the bowl so none of the lemon oils are lost My grandmother loved adding double zest and the aroma in her kitchen was unforgettable

Storage Tips

Store frosted and glazed cookies in an airtight container at room temperature for up to three days For longer keeping place them in the fridge with parchment paper between layers or freeze them unfrosted and glaze fresh when ready to eat They are even delicious right from the freezer as a cool summer treat

Ingredient Substitutions

Swap buttermilk with half plain Greek yogurt and half milk if needed For a dairy free version use vegan butter and a plant milk substitute Choose a gluten free all purpose flour blend for wheat free cookies but let the dough rest for fifteen minutes before baking

Serving Suggestions

These cookies shine at picnics showers or brightening a winter evening tray Serve with a cup of Earl Grey tea or lemonade For a festive finish sprinkle extra zest or edible flowers on top right after glazing

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Cultural and Historical Context

Lemon cookies like these have roots in classic American home baking where lemon was cherished for adding freshness to simple treats Early cookbooks list lemon drops and sugar cookies with citrus as a sign of spring My recipe pays homage to those happy traditions with extra attention to softness and lemon punch

Frequently Asked Questions About the Recipe

→ How do I achieve a tender cookie texture?

Ensure your butter is softened before creaming with sugar, avoid over-mixing, and add buttermilk for softness.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours. This also helps with easier shaping.

→ How do I intensify the lemon flavor?

Increase the amount of lemon zest in both the dough, frosting, and glaze according to your taste.

→ What can I use instead of buttermilk?

You can substitute buttermilk with regular milk mixed with a small amount of lemon juice or vinegar.

→ How do I ensure even-sized cookies?

Use a cookie scoop for uniform portions, which helps with even baking and consistent results.