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Twice the Lemon Cookies

Michele Pesula Kuegler
Sweet, tart, and addictive
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Servings 40

Ingredients
  

  • Cookie dough
  • 1 cup butter softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. lemon extract
  • Zest of 1 lemon
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2-1/2 cups flour
  • Frosting
  • 1/2 cup butter softened
  • 3 cups powdered sugar
  • Juice of 1 medium lemon
  • 1 tsp. lemon extract
  • Yellow food coloring
  • Sprinkles

Instructions
 

  • Cookie dough
  • Preheat oven to 350.
  • In bowl of stand mixer, cream butter and sugar for 3 minutes on speed 2.
  • Add eggs one at a time, mixing to incorporate, scraping sides of bowl as needed.
  • Add extracts and zest, and mix to combine.
  • Add baking powder, baking soda, salt, and flour, mixing until well mixed.
  • Scoop by heaping teaspoonful and form into a ball; gently press ball into 2 inch disk.
  • Place on baking tray.
  • Bake for 12 minutes or until golden on bottom.
  • Transfer to baking rack to cool.
  • Frosting
  • In clean bowl of stand mixer combine butter, half the sugar, lemon juice, extract, and 5-6 drops food coloring.
  • Mix on lowest speed to incorporate sugar.
  • Slowly add more sugar until desired sweetness is achieved and a smooth frosting consistency is acquired.
  • Assembling
  • When cookies are cooled, frost each one with a tablespoon or so of frosting.
  • Place sprinkles in a small bowl, and invert frosted cookie over sprinkles.
  • Gently press cookie into sprinkles.
  • Place sprinkled cookie back onto cooling rack.

Notes

In order not to waste sprinkles, place only a small amount in the bowl as needed.
Keyword cookies, frosted cookies, lemon cookies