16. Frosted Lemon Sugar Cookies

Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup sour cream
• 2 TBSP lemon juice
• 1 TBSP lemon zest
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 cups all-purpose flour

Lemon Buttercream Frosting:

• 1/2 cup softened butter
• 1  tsp vanilla
• 2 TBSP milk
• 2 TBSP lemon juice
• 1 TBSP lemon zest
• 4 cups powdered sugar

Instructions

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
2. Cream together butter and sugar.  Add egg, vanilla, sour cream, lemon juice and zest.
3. Gently whisk together dry ingredients in a separate bowl.
4. Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it’s all mixed in.
5. Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Rolling the cookie ball is optional, but I wanted very pretty cookies, so I took the additional 5 seconds and rolled them individually. Place on parchment lined cookie sheet.
6. Bake at 375 for 10 minutes. Cool fully before frosting.
7. To make the frosting:
8. Mix butter, vanilla, milk, lemon juice and zest for 30 seconds with a mixer. Add in powdered sugar 1 cup at a time until you reach your desired consistency.
9. Transfer frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don’t squish them. Cookies frosted normally can be stacked though! 

Recipe Source

Originally posted 2019-03-12 14:02:07.

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