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Twice the Lemon Cookies
Michele Pesula Kuegler
Sweet, tart, and addictive
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Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
1
hour
hr
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