There’s something undeniably joyful about lemon. Maybe it’s the way the citrusy aroma instantly lifts your mood, or how the tart-sweet flavor adds a lively twist to anything it touches. For me, lemon cookies—especially these zesty lemon frosted beauties—have always been tied to springtime baking with my grandmother. She had a knack for making simple things feel special, and these cookies were her way of celebrating the first sunny days after a long, gray winter.
Each bite of these cookies is like a burst of sunshine. The cookie base is soft, buttery, and lightly sweet, with just the right touch of lemon zest to give it personality. But the real magic? It’s in the frosting. Creamy, tangy, and smooth, it’s the kind of frosting you’ll find yourself sneaking little tastes of while the cookies cool.
Whether you’re baking for a spring brunch, a cheerful afternoon snack, or simply to brighten someone’s day, these lemon frosted cookies are a must. They feel like sunshine on a plate—simple, comforting, and impossible not to smile about.
Why You’ll Love This Recipe:
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Bursting with Fresh Lemon Flavor – Thanks to real lemon juice and zest, these cookies are tangy, fresh, and not too sweet.
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Soft and Buttery Texture – These cookies melt in your mouth and stay tender for days.
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Easy to Make – With a few pantry staples and fresh lemons, you’ll have a cheerful batch in no time.
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Perfect for Gifting – They package beautifully and bring a pop of sunshine to any cookie box.
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Kid-Friendly and Crowd-Pleasing – Sweet enough for little ones, with just enough citrus sophistication for grown-ups.
INGREDIENTS YOU’LL NEED:
For the Cookies:
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1 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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2 tablespoons lemon juice
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1 tablespoon lemon zest
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2 ¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
For the Lemon Frosting:
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½ cup unsalted butter, softened
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2 cups powdered sugar
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2 tablespoons lemon juice
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1 tablespoon lemon zest
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1–2 tablespoons milk (as needed for desired consistency)
HOW TO MAKE ZESTY LEMON FROSTED COOKIES:
STEP-BY-STEP INSTRUCTIONS:
-
Cream the Butter and Sugar:
Start by creaming the butter and sugar together until light and fluffy. This step is key—it helps create that tender, melt-in-your-mouth texture. I like to let my mixer run for a good 2–3 minutes here. -
Add Eggs and Lemon:
Crack in the eggs one at a time, beating well after each. Then stir in the lemon juice and zest. You’ll immediately notice the scent of lemon starting to bloom—this is where the magic begins. -
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing until just combined. Don’t overmix—stop as soon as the dough comes together.
-
Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounds of dough onto a baking sheet lined with parchment paper. Leave a little space between each one, as they’ll spread slightly.
Bake at 350°F (175°C) for about 10–12 minutes, or until the edges are just lightly golden. The centers should still be soft—they’ll finish setting as they cool. -
Cool Completely:
Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack. Make sure they’re completely cool before frosting, or the frosting will melt right off! -
Make the Frosting:
In a clean bowl, beat the softened butter until smooth, then gradually add powdered sugar. Add the lemon juice and zest, mixing until creamy. If the frosting is too thick, add milk one teaspoon at a time until it’s spreadable but not runny. -
Frost and Garnish (Optional):
Spread the frosting over the cooled cookies using a small offset spatula or butter knife. You can leave them plain or add a little extra lemon zest on top for a pop of color and extra zing.
HELPFUL TIPS:
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Use Fresh Lemons: Bottled lemon juice just doesn’t give the same brightness—zest and juice your lemons fresh for maximum flavor.
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Room Temperature Ingredients: Let your butter and eggs come to room temperature for smoother mixing and better texture.
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Chill the Dough (Optional): If your kitchen is warm or the dough feels sticky, pop it in the fridge for 15–20 minutes before baking.
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Frosting Too Runny? Add a little more powdered sugar to thicken it up.
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Want Extra Lemon Flavor? Add a tiny splash of lemon extract to either the dough or the frosting.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 12 minutes
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Total Time: 27 minutes
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Yield: About 24 cookies
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
These cookies are delightful when served chilled on warm days or enjoyed at room temperature with a cup of tea. You can even double the batch and freeze half the cookies (unfrosted) for later.
NUTRITIONAL INFORMATION (Approximate, per cookie):
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Calories: 170
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Fat: 8g
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Saturated Fat: 5g
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Carbohydrates: 23g
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Sugar: 15g
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Protein: 1g
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Fiber: 0.3g
FREQUENTLY ASKED QUESTIONS:
Can I make these cookies ahead of time?
Absolutely! You can bake the cookies a day or two in advance and store them in an airtight container. Just frost them the day you plan to serve for the freshest texture.
Can I freeze these cookies?
Yes—freeze them unfrosted for up to 2 months. Just thaw at room temperature and frost before serving.
Can I make these gluten-free?
Sure! Substitute your favorite 1:1 gluten-free flour blend. Just keep an eye on texture—you may need a tiny bit more moisture depending on the blend.
What if I don’t have lemon zest?
While zest adds a lot of bright citrus flavor, you can still make these cookies with just lemon juice. You might want to add a touch of lemon extract to boost the flavor.
STORAGE INSTRUCTIONS:
Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If stacking, place parchment paper between layers to keep the frosting tidy.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other citrusy or frosted treats:
CONCLUSION
There’s something so nostalgic and comforting about baking cookies from scratch—especially when they come with a zingy twist like these Zesty Lemon Frosted Cookies. They’re cheerful, simple to make, and bursting with flavor. Whether you’re baking them for a party, a picnic, or just to treat yourself on a sunny afternoon, this recipe delivers every time.
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Zesty Lemon Frosted Cookies
Description
There’s something undeniably joyful about lemon. Maybe it’s the way the citrusy aroma instantly lifts your mood, or how the tart-sweet flavor adds a lively twist to anything it touches. For me, lemon cookies—especially these zesty lemon frosted beauties—have always been tied to springtime baking with my grandmother. She had a knack for making simple things feel special, and these cookies were her way of celebrating the first sunny days after a long, gray winter.
Each bite of these cookies is like a burst of sunshine. The cookie base is soft, buttery, and lightly sweet, with just the right touch of lemon zest to give it personality. But the real magic? It’s in the frosting. Creamy, tangy, and smooth, it’s the kind of frosting you’ll find yourself sneaking little tastes of while the cookies cool.
Whether you’re baking for a spring brunch, a cheerful afternoon snack, or simply to brighten someone’s day, these lemon frosted cookies are a must. They feel like sunshine on a plate—simple, comforting, and impossible not to smile about.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
For the Lemon Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1–2 tablespoons milk (as needed for desired consistency)
Instructions
-
Cream the Butter and Sugar:
Start by creaming the butter and sugar together until light and fluffy. This step is key—it helps create that tender, melt-in-your-mouth texture. I like to let my mixer run for a good 2–3 minutes here. -
Add Eggs and Lemon:
Crack in the eggs one at a time, beating well after each. Then stir in the lemon juice and zest. You’ll immediately notice the scent of lemon starting to bloom—this is where the magic begins. -
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing until just combined. Don’t overmix—stop as soon as the dough comes together. -
Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounds of dough onto a baking sheet lined with parchment paper. Leave a little space between each one, as they’ll spread slightly.
Bake at 350°F (175°C) for about 10–12 minutes, or until the edges are just lightly golden. The centers should still be soft—they’ll finish setting as they cool. -
Cool Completely:
Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack. Make sure they’re completely cool before frosting, or the frosting will melt right off! -
Make the Frosting:
In a clean bowl, beat the softened butter until smooth, then gradually add powdered sugar. Add the lemon juice and zest, mixing until creamy. If the frosting is too thick, add milk one teaspoon at a time until it’s spreadable but not runny. -
Frost and Garnish (Optional):
Spread the frosting over the cooled cookies using a small offset spatula or butter knife. You can leave them plain or add a little extra lemon zest on top for a pop of color and extra zing.
Notes
These cookies are delightful when served chilled on warm days or enjoyed at room temperature with a cup of tea. You can even double the batch and freeze half the cookies (unfrosted) for later.