These lemon sugar cookies are so soft and light and topped with zesty lemon buttercream and lemon sugar! They taste bakery-quality but are so easy to make. The dough is no chill and the frosting is just four ingredients. It’s the perfect fresh and bright treat to bake this spring!
This post is sponsored by Danish Creamery but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!
What makes these the BEST lemon sugar cookies?
For starters, these are like the lemon version of the soft frosted Lofthouse sugar cookies. In other words…they’re super soft and so so good! Let’s dive into the ingredients that makes this recipe so special:
- Danish Creamery Butter – This rich butter is full of flavor! More-so than standard butter because it’s slow churned with high quality cream from pasture-raised cows. You can taste the quality, as it’s what makes these cookies bakery-quality. Using Danish Creamery sea salted butter also ensures these cookies aren’t too sweet.
- Cornstarch – Just two tablespoons is enough to create a super soft and tender texture. These cookies aren’t too heavy, but still flavorful and moist.
- Lemon Zest – Between the cookies and the frosting, both the zest and juice of two whole lemons goes into these cookies…and then some with the lemon sugar on top! In other words, these cookies are bursting with fresh lemon flavor without any artificial flavors.
- Egg Yolk – An extra egg yolk is added to the dough to further the rich flavor. This extra fat creates an extra moist consistency.
- No Chill – On top of that, this dough requires zero time in the refrigerator. The dough just has to rest at room temp for about 15 minutes before baking so it’s a really quick recipe as well.
Tips for making lemon sugar cookies
To ensure these lemon cookies turn out just right, here are my top baking tips:
- Flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookies will turn out dry and they will not spread. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into a measuring cup and level if off with a flat edge. If scooped directly into the flour container, the flour will pack down into the cup which could leave you with 1/4 cup or more of added flour.
- Quality Butter – Butter plays a huge roll in the richness and flavor of these cookies, so I highly recommend sticking with Danish Creamery salted butter. Not only does it boost the flavor of these cookies, but the added sea salt is just enough to balance out both the cookies and the buttercream.
- Mixing – Once the dry ingredients are added, be careful not to over work the dough! Right when the dry ingredients are fully incorporated, stop mixing. Over working can lead to a tough cookie.
- Shaping – For the best results, use a large cookie scoop that holds 3 tablespoons of dough. Roll the dough into a smooth ball and then lightly press the tops with your palm. This gives the cookie a head start when spreading, so they bake into perfectly level cookies that are ready for frosting.
- Baking – Don’t over bake! The cookies are done when the edges have a hint of color and the center looks pale and puffed. The cookies will flatten and darken a bit as they cool, so it’s best to pull them when they’re slightly underdone.
How to make lemon buttercream
This might just be my new flavor buttercream recipe. Not only is it really easy to make, but it also has the best balance of sweet and tart.
The lemon buttercream is made up of just 4 ingredients:
- Danish Creamery Salted Butter – This rich butter creates a super soft and smooth buttercream and the added sea salt balances out the flavors.
- Powdered Sugar – This is mixed with the butter to create a sturdy and sweet buttercream (but not TOO sweet)!
- Lemon Juice – Lemon juice is what gives this buttercream a bright and fresh flavor.
- Milk – Milk is added to create the perfect silky smooth and spreadable consistency.
All four ingredients are mixed together until smooth.
How to frost lemon cookies
To achieve a look of perfectly rounded swirls, these are the steps to follow. Of course you can frost however you like, but this is the exact method I used:
- Fit a piping bag with a large round tip and fill the bag with the buttercream.
- Hold the tip in the center of the cookie and apply pressure to the bag. Keep the tip in place, but pipe out a mound of buttercream right in the center of the cookie.
- Use an offset spatula to work that mound out towards the edges, creating a soft ridge on the outside.
- Gently smooth and swirl the center.
- Top with lemon sugar (1 tbsp lemon zest + 1 tbsp coarse sugar).
The lemon sugar is decorative but also adds so much fresh lemon flavor. Definitely don’t skip it!
How to store frosted lemon sugar cookies
Once frosted, these cookies can sit at room temperature for a few hours. Any more than that, and they will need to chill in an air tight container in the refrigerator.
They will keep in the refrigerator for about 3 days.
Can these cookies be made gluten free?
I have not tested it, but I would try swapping out the all purpose flour with a good quality 1-to-1 gluten free baking flour. Also omit 1 tablespoon of cornstarch as the gluten free flour will create a tender texture on its own.
For more lemon dessert recipes, check out my:
- Gooey Lemon Butter Cake
- Lemon Bar Butter Cookies
- Gluten Free Lemon Poppy Seed Bread
- Gluten Free Lemon Zucchini Bread
- Lemon Cupcakes
- Lemon Cream Cheese Coffee Cake
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these lemon sugar cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make these frosted lemon sugar cookies:
Frosted Lemon Sugar Cookies
- Total Time: 1 hour
- Yield: 15 cookies
Description
These frosted lemon sugar cookies are so light but so flavorful! Made with the zest and juice of fresh lemons, these cookies are bright and zesty with a sweet lemon frosting and a sprinkle of lemon sugar on top.
Ingredients
Lemon Cookies
- 2 1/4 cups (280g) all purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (185g) Danish Creamery salted butter, melted
- 1 cup (200g) granulated sugar
- 2 tbsp lemon zest (~2 large lemons)
- 1 tbsp lemon juice (~1/2 lemon)
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
Lemon Buttercream
- 3/4 cup (185g) Danish Creamery salted butter, room temp
- 3 cups (330g) powdered sugar
- 2 tbsp lemon juice (~1 large lemon)
- 1 tbsp milk
Lemon Sugar
- 1 tbsp lemon zest (~1 large lemon)
- 1 tbsp coarse sugar
Instructions
Lemon Cookies
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter and sugar until smooth.
- Mix in the lemon zest, lemon juice, eggs, and vanilla. The mixture should be very thin.
- Pour in the dry ingredients and use a rubber spatula to mix. The dough will appear somewhat thin and sticky.
- Allow the dough to rest at room temperature for 15 minutes while the oven preheats to 350F. As the dough sits, it will thicken.
- Line a large baking sheet with parchment paper. After 15 minutes, scoop out the dough using a large cookie scoop (3 tbsp). Roll into a ball and gently flatten the top with your palm (see picture in post for reference).
- Bake about 5-6 cookies at a time, spaced evenly apart. Bake for 10-12 minutes, or until the edges are just barely golden brown and the center looks pale and puffed.
- Transfer to a cooling rack and continue to bake the rest of the cookies.
- Before frosting, make sure the cookies are completely cooled. They can be transferred to the refrigerator to speed up this process.
Lemon Buttercream
- Using a hand or stand mixer with the paddle attachment, mix the butter until smooth.
- Then mix in the sugar one cup at a time, alternating in the lemon juice and milk.
- In a small dish, combine the lemon zest and coarse sugar.
- Frost the top of each cookie and sprinkle with the lemon sugar. Enjoy!
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Paula says
I make your soft and thick sugar cookies often and they are a definite favorite. I am looking for a lemon version of a soft and thick cookie. Would this be it and like your sugar cookies, would you suggest chilling the dough at all to prevent too much spreading? Thank you.
Ronna G. says
These lemon cookies are delicious. I’ve made them several times and are requested when there is a function at work. They are worth the effort.
I made a small change in the frosting and reduced the icing sugar for a less sweet more tart flavor.
Jennifer says
Hi! Would love to make these! Can I bake the cookies and leave at room temp overnight if they are not frosted? Then frost and serve the next day? Thank you!
Jenna says
Yes that’s perfectly fine!
Amanda says
We love these cookies so much we volunteered to make them for Christmas trays! Since we have to make so many cookies, can the cookie batter be frozen and still good afterwards so we can make them in bulk?
Thank you!
Jenna says
Yes that should be fine! I would thaw before baking.
Brianna says
I’m making these for a 2nd time this week, my friends and coworkers love them!!!
Natalia says
This was SO delicious. I made these for my mom and siblings and they fell in love with them!
Jenna says
So glad to hear! Thank you!
EM says
These are divine! My cookies spread a tad more than in the photos, but they stayed super soft. I was also worried about how the frosting might fare in the heat, but it all held up beautifully. Rave reviews from everyone who got to try these, and the cookies were surprisingly easy to make.
Sharon says
Could you substitute with almond flour?
Jenna says
No, as almond flour acts very different than regular flour! Your best option would be to use a gluten free flour baking blend.
Meredith Allen says
Love the look of these! Just a note that when you go to pin this recipe the labeling on one of the images says snickers tart
Jenna says
Omg you’re right! Forgot to switch out the names on my template lol thank you for letting me know!
Keara says
Hi, I sprinted to your blog after seeing the AMAZING recipe showcased on instagram. Unfortunately, I am unable to find any Danish Creamery butter in my area (via their website search tool). Would you have any other good butter recommendations to ensure a delicious cookie?
Thank you!
Jenna says
Oh no! If you can’t find any near you, just go with any high quality butter! Look for terms like “cultured” or “European” on the package. Those have the most flavor 🙂
Krystle says
I have an anaphylactic milk allergy and would love to make these. Any vegan butter recommendations?
Jenna says
Any vegan baking butter will work! As long as it’s baking sticks and not from a tub.