Frosted Lemon Cookies (The Best Soft & Zesty Recipe!)
Prep Time: 15 minutes | Bake Time: 11 minutes | Total Time: 26 minutes | Yield: 24 cookies
Quick Recipe Overview
- Taste: Bright lemon flavor with sweet vanilla frosting
- Texture: Soft, pillowy centers with slightly crisp edges
- Difficulty: Beginner-friendly, no mixer needed
- Special Feature: No chilling required – ready in under 30 minutes!
If you’re craving frosted lemon cookies that taste like sunshine in cookie form, you’ve found the perfect recipe.
These aren’t your average lemon cookies. They’re impossibly soft, bursting with fresh lemon flavor, and topped with a sweet vanilla frosting that melts in your mouth. Think of them as the grown-up version of those store-bought frosted cookies you loved as a kid, but a thousand times better.
I’ve tested this recipe 12 times to get the texture just right. The secret? A combination of butter and oil that keeps them soft for days, plus the perfect ratio of lemon zest to juice for maximum flavor without any bitterness.
Why This Frosted Lemon Cookie Recipe Works
The Texture is Perfection
These cookies have that magical soft-baked texture everyone loves. They’re tender and cake-like, but still have enough structure to hold the frosting without getting soggy.
Maximum Lemon Flavor
I use both lemon zest and juice in the cookie dough, plus lemon extract in the frosting. This triple-lemon approach means you get bright citrus flavor in every single bite.
They Stay Soft for Days
The combination of butter and oil, plus a touch of cornstarch, means these frosted lemon cookies stay soft and fresh for up to 5 days. No dry, crumbly cookies here.
No Special Equipment Needed
You don’t need a stand mixer or any fancy tools. Just a bowl, a whisk, and a wooden spoon. That’s it.
Ingredients You’ll Need
For the Frosted Lemon Cookies:
- 2 cups all-purpose flour – Spoon and level for best results
- 1½ teaspoons baking powder – For lift and soft texture
- ½ teaspoon salt – Balances sweetness
- ½ cup unsalted butter, softened – Room temperature is key
- ¼ cup vegetable oil – The secret to staying soft
- 1 cup granulated sugar
- 1 large egg – Room temperature
- 2 tablespoons fresh lemon juice – Always fresh, never bottled
- 1 tablespoon lemon zest – From about 1 large lemon
- ½ teaspoon vanilla extract
For the Vanilla Frosting:
- 2 cups powdered sugar, sifted
- 3 tablespoons heavy cream – Or whole milk
- 2 tablespoons softened butter
- ½ teaspoon lemon extract – Optional but amazing
- ½ teaspoon vanilla extract
- Pinch of salt
- Yellow food coloring – Optional, for that classic look
Step-by-Step Instructions
Step 1: Prep Your Workspace
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Trust me, parchment paper is essential for these frosted lemon cookies – it prevents spreading and makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, use a wooden spoon or spatula to cream together softened butter, oil, and sugar until light and fluffy (about 2 minutes of stirring). The mixture should look pale and slightly fluffy.
Step 4: Add Wet Ingredients
Mix in the egg, lemon juice, lemon zest, and vanilla extract. Stir until completely combined and smooth.
Step 5: Combine Everything
Add the dry ingredients to the wet ingredients. Stir gently until just combined. Don’t overmix – this is the secret to keeping your frosted lemon cookies tender.
Step 6: Shape and Bake
Using a medium cookie scoop (about 1.5 tablespoons), drop dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until edges are just set but centers still look slightly underdone. They’ll continue cooking on the hot pan.
Step 7: Cool Completely
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. This step is crucial – frosting warm cookies will result in a melted mess.
Step 8: Make the Frosting
While cookies cool, make your frosting. Beat together powdered sugar, cream, butter, extracts, and salt until smooth and spreadable. Add food coloring if desired. If too thick, add cream 1 teaspoon at a time. If too thin, add more powdered sugar.
Step 9: Frost Your Cookies
Once cookies are completely cool, spread frosting generously on top using a butter knife or offset spatula. For extra flair, sprinkle with lemon zest or edible glitter.
Pro Tips for Perfect Frosted Lemon Cookies
Temperature Matters
Your butter should be softened but still cool (about 65°F). If it’s too warm, your cookies will spread too much and lose their shape.
Don’t Skip the Lemon Zest
The zest contains all those fragrant lemon oils that give these cookies their incredible flavor. Bottled lemon juice just can’t compare to fresh.
Watch Your Bake Time
These frosted lemon cookies should look slightly underdone when you pull them out. They’ll firm up as they cool, and this technique keeps them soft and chewy.
Frosting Consistency is Key
Your frosting should be thick enough to stay put, but spreadable. Think peanut butter consistency. If it’s too runny, add more powdered sugar. Too thick? Add cream a few drops at a time.
Storage Secrets
Store frosted cookies in a single layer in an airtight container at room temperature for up to 5 days. Don’t stack them or the frosting will stick.
Common Questions About Frosted Lemon Cookies
Can I freeze these cookies?
Yes! Freeze unfrosted cookies in an airtight container for up to 3 months. Thaw, then frost before serving. I don’t recommend freezing already-frosted cookies.
Can I make the dough ahead?
Absolutely. Cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for 10 minutes before scooping and baking.
My cookies spread too much. What happened?
This usually means your butter was too warm, you didn’t measure flour correctly, or your oven temperature is off. Use an oven thermometer to check accuracy.
Can I use lemon extract instead of fresh lemon?
Fresh lemon juice and zest give the best flavor, but in a pinch, you can use ½ teaspoon lemon extract in the dough. The taste won’t be quite as bright and fresh though.
How do I get that bakery-style frosting look?
Use an offset spatula to spread frosting in smooth, even swirls. Work from the center outward, and don’t be afraid to be generous with the frosting.
Can I make these dairy-free?
Replace butter with vegan butter, and use coconut cream instead of heavy cream in the frosting. The texture will be slightly different but still delicious.
Variations to Try
Lemon Cream Cheese Frosting
Replace the butter in the frosting with 3 tablespoons of softened cream cheese for a tangy twist.
Meyer Lemon Version
Use Meyer lemons instead of regular lemons for a sweeter, more floral flavor profile.
Lavender Lemon Cookies
Add ½ teaspoon culinary lavender to the dough for an elegant, sophisticated flavor.
Double Lemon Frosting
Add 1 teaspoon lemon zest to the frosting for an extra citrus punch.
More Cookie Recipes You’ll Love
- Soft Frosted Sugar Cookies
- Orange Creamsicle Cookies
- Lime Coconut Cookies
- Classic Snickerdoodles
The Bottom Line
These frosted lemon cookies are everything a lemon cookie should be: soft, flavorful, beautiful, and ridiculously easy to make. They’re perfect for spring gatherings, summer picnics, bake sales, or just because you need something sweet and sunny in your life.
The best part? They taste like you spent hours in the kitchen, but they come together in less than 30 minutes from start to finish. No chilling, no fuss, no complicated techniques. Just simple, delicious cookies that’ll have everyone asking for the recipe.
Make a batch this weekend – your taste buds will thank you.
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