Lemon Sugar Cookies

 

Ingredients:

For the Cookies:

- 2 1/2 cups all-purpose flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon cream of tartar

- 1/4 teaspoon salt

- 1 cup unsalted butter, softened

- 1 1/4 cups granulated sugar

- 1 large egg

- 1 tablespoon lemon zest (from 1 large lemon)

- 2 tablespoons fresh lemon juice

- 1 teaspoon vanilla extract

For the Lemon Cream Frosting:

- 1/2 cup unsalted butter, softened

- 2 cups powdered sugar

- 2 tablespoons lemon juice

- 1 tablespoon lemon zest

- 1–2 tablespoons heavy cream (as needed for

consistency)

Directions:

1. Preheat oven to 350°F (175°C) and line baking sheets

with parchment paper.

2. In a medium bowl, whisk together flour, baking soda,

cream of tartar, and salt. Set aside.

3. In a large mixing bowl, beat the butter and granulated

sugar together until light and fluffy, about 2–3 minutes.

4. Add the egg, lemon zest, lemon juice, and vanilla

extract. Beat until well combined.

5. Gradually add the dry ingredients to the wet

ingredients and mix until just incorporated.

6. Scoop tablespoons of dough, roll into balls, and place

on the prepared baking sheets. Flatten slightly with your

palm.

7. Bake for 10–12 minutes or until the edges are lightly

golden. Allow to cool on the baking sheet for 5 minutes

before transferring to a wire rack.

8. While cookies are cooling, prepare the frosting. Beat

the butter until creamy, then add powdered sugar, lemon

juice, lemon zest, and enough cream to reach a

spreadable consistency.

9. Transfer frosting to a piping bag fitted with a round or

star tip and pipe in a swirl pattern over each cooled

cookie.

10. Dust with a light sprinkle of powdered sugar and

garnish with a thin slice of lemon if desired.

Prep Time: 20 minutes | Cooking Time: 12 minutes |

Total Time: 32 minutes

Kcal: 210 kcal | Servings: 24 cookies