Lemon Sugar Cookies

03.18.2013

I think I could make about 100 flavors of sugar cookies. They have always been one of my favorites and they really are quite versatile. I was hesitant to post this recipe because if I ever open a bakery in the future I want these lemon sugar cookies to be there. And now everyone will already have the recipe =). They are too good not to share. I adapted the recipe for these from my favorite Frosted Sugar Cookie recipe. I felt I finally found my idea of the perfect sugar cookie so now I can use it as the base to make other exciting flavors such as these.

lemon sugar cookies

These amazingly soft, frosted sugar cookies are bursting with fresh lemon flavor. They may transport you to summer for just a moment, even in the middle of a cold winters day. Lemon was never one of my favorite flavors growing up but it seems to be the older I get the more I love it. It adds a vibrant and lightly tart flavor, and it balances out the sweetness in many desserts, such as these. Don’t let too many days go by without making these cookies, these thick and fluffy Lemon Sugar Cookies should be on your must try asap list =). Enjoy!

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Lemon Sugar Cookies

5 from 1 vote

Ingredients

  • 2 1/2 cups cake flour
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter , at room temperature
  • 1/4 cup all vegetable shortening (unflavored), at room temperature
  • 1 cup granulated sugar
  • Zest of 1 large lemon (1 Tbsp)
  • 1 large egg
  • 1 large egg white
  • 1 tsp lemon extract
  • 1 tsp vanilla extract

Lemon Frosting

  • 1/3 cup salted butter , at room temperature
  • 2 1/2 cups powdered sugar
  • 1/2 tsp lemon extract
  • 2 1/2 - 3 Tbsp fresh lemon juice
  • yellow food coloring or yellow sprinkles , optional

Instructions

  1. In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl. Add in egg and mix until combine, then add egg white, lemon extract and vanilla extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  2. Scoop dough out an even 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick (so you should have about a 2 2/3" - 2 3/4 " circular cookie). Transfer flattened dough to a Silpat lined cookie sheet (fitting 6 cookies per cookie sheet) and repeat process with remaining dough. Bake in preheated oven 9 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Lemon Frosting.
  3. For the lemon frosting:
  4. Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired or sprinkle cookies with yellow sprinkles.
  5. Recipe Source: Cooking Classy

110 comments

  • Kimberley: Ahhh, you had me at lemon!! I am so making these cookies very soon :) March 21, 2013 at 6:49am Reply

    • Jaclyn: Let me know how they turn out for you. :) March 21, 2013 at 10:48pm Reply

  • Steph @ SeeStephRun.com: This just screams spring to me! I will have to give this a shot! March 20, 2013 at 10:31am Reply

  • humi: Can i substitute cake flour with all purpose flour.where I live cake flour is not easily available March 20, 2013 at 4:52am Reply

    • Jaclyn: Humi – you can make your own cake flour (I prefer not to do this because the results aren’t the exact same but if you can’t find cake flour then I’d recommend it), you simply replace 2 Tbsp per 1 cup of the all purpose flour with 2 Tbsp cornstarch and sift both together. I may also recommend reducing the amount of flour by 1/4 cup. If you are able to find the cake flour I would highly recommend it, it gives these cookies that soft, delicate and fluffy texture if not I hope that suggestion helps! March 20, 2013 at 4:06pm Reply

  • Taylor: These look amazing! In the recipe for the frosting, it says “2 1/2 – 3 fresh lemon juice.” But 2 1/2-3 what of fresh lemon juice? I’m dying to make these!!! March 19, 2013 at 1:30pm Reply

    • Jaclyn: Sorry it’s Tbsp, hope you enjoy!! March 19, 2013 at 3:43pm Reply

  • Kathy: I just have a question on the amount of lemon juice…you don’t specifiy tsp or Tablespoons. March 19, 2013 at 1:19pm Reply

    • Jaclyn: It’s Tbsp sorry about that, thanks for catching that and asking about it =)! March 19, 2013 at 3:43pm Reply

  • Anikka: in the frosting ingredients, how much fresh lemon juice is needed? 2 1/2-3 ____ fresh lemon juice?? March 19, 2013 at 11:31am Reply

    • Jaclyn: I’m so sorry! Added just now! It’s Tbsp. March 19, 2013 at 3:44pm Reply

  • Patricia @ ButterYum: Well you certainly have me hooked – these sound truly wonderful. March 19, 2013 at 5:11am Reply

  • Averie @ Averie Cooks: I remember your sugar cookie post so very well & you talking about all the trials and tribulations to get it to where you wanted it and now as you said, voila, you can make versions like these! Love lemon! March 18, 2013 at 11:16pm Reply

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