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#Ad Frosted Lemon Cookies are made with a buttery sugar cookie base bursting with the perfect amount of fresh lemons flavor and topped with a creamy lemon frosting. They are everything you dream about in a chewy lemon cookie! #menuideas #recipeshare #createwithKaro #KaroSyrup

PIN this Frosted Lemon Cookie recipe to try later!

frosted lemon cookies

These Frosted Lemon Cookies remind me of indulging in a bite of lemon cake every time I sink my teeth into one! They are full of bright lemon flavors with a perfect combination of sweetness and tartness. Lemon lovers will be in heaven!

We use a classic sugar cookie base that’s infused with fresh lemon flavors and feature Karo® Syrup as the star ingredient! The corn syrup in the cookie dough is used to achieve the perfect soft and chewy texture in the cookie and it enhances the lemon flavors to shine through.

We also add Karo® Syrup to create a super smooth and fluffy lemon buttercream frosting that compliments the cookie so well. Adding corn syrup to the cookies adds both moisture and sweetness without overpowering any flavors. You just HAVE to try it to see what I mean, because they are so good! 🙂

These cookies are quick to make and you don’t even have to chill the dough. Did I mention these are thick, jumbo sized cookies so they are extra special.

Lemon is one of my favorite ingredients to use this time of year. Other sweet and savory lemon recipes to try are my Lemon Chicken Orzo Soup, Lemon Poppy Seed Bread, Lemon Ricotta Pasta and Lemon Pie!

Why You’ll Love These frosted lemon cookies

Soft and chewy: Thanks to Karo® Syrup We use corn syrup for both the cookie dough and frosting to create that extra soft and chewy texture that we all love and crave!

Portable: These cookies are perfect for any occasion and can be transferred easily by placing cookies in an airtight container or ziplock bag

Lemon flavor: Lemon dessert lovers will love these cookies are bursting with fresh lemon flavor from the fresh lemon juice and zest, and the lemon frosting on top!

Jumbo cookies: We use 1/4 cup of cookie dough per cookie so these are extra large and decadent

key ingredients

All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you want a healthier alternative.
Baking soda and baking powder: Used as a leavening agent.
Butter: We use salted butter that’s softened at room temperature. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe.
Karo® Syrup A key ingredient! The corn syrup helps deliver a smooth texture and creates extra chewier and softer cookies. It allows the true lemon flavors to really shine through, making these Lemon Cookies extra delicious and flavorful.
Granulated sugar: White sugar to add sweetness.
Eggs: 1 whole large egg and an egg yolk, it’s best if the eggs are at room temperature so it incorporates in the dough better.
Vanilla extract: Adds a warm flavor and helps balance the tartness from the lemons.
Lemon juice and fresh lemon zest: You can’t leave this one out. Make sure to use lemon juice from fresh lemons- the bottle stuff won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the cookies have a sweeter flavor instead of a lemony flavor. If you want these to have extra lemon flavor, add 1/4 teaspoon of lemon extract.
Lemon buttercream frosting: Made with salted butter, powdered sugar, corn syrup, vanilla extract, lemon juice, lemon zest, and milk. This frosting pairs well with the lemon cookie but you could also use a basic butter cream or cream cheese frosting instead if you prefer.

how to make frosted lemon cookies

Prepare baking sheet: Preheat the oven to 350 degrees F and line a cookie sheet or baking sheet with parchment paper.

Cream butter and sugar: In a mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until combined on medium speed.

Add remaining wet ingredients: Add the egg, egg yolk, vanilla extract, corn syrup, lemon juice and lemon zest.

Mix the dry ingredients together: Whisk together the flour, baking powder and baking soda in a medium bowl until combined.

Add the flour mixture to the butter mixture: Mix until cookie dough has formed. Be sure to scrape the sides of the bowl and be sure not to over-mix.

Scoop cookie dough: Use a regular ice cream scoop equivalent to 1/4 cup to scoop the dough and place on the prepared baking sheet. Lightly press the dough balls down a bit with the bottom of a glass or your fingers. Bake for 12-14 minutes or until the middles aren’t super soft but they will be soft and the tops won’t turn a golden brown. They will seem a little underbaked but they will set when they cool.

Transfer cookies to cooling rack to cool: Wait a few minutes and then transfer the baked cookies onto a cooling rack and cool completely.

Make lemon buttercream frosting: While the cookies cool, make the lemon buttercream frosting by creaming the butter together until smooth in a medium bowl. Add the corn syrup, lemon juice, lemon zest, and vanilla extract.

Add powdered sugar and milk: Add in 1 cup of powdered sugar at a time and 1 tablespoon of milk. Beat together, then add the remaining powdered sugar and milk. Beat for a few minutes until frosting is creamy, smooth and fluffy. Add in more powdered sugar to thicken the frosting or milk to thin it out.

Frost cookies: Use a butter knife or offset spatula to frost the cooled cookies and top with more lemon zest and sprinkles (optional) enjoy!

tips

Add rainbow sprinkles: Add a handful of sprinkles to the cookie dough or add it to the tops of frosted cookies for some fun color.
Perfect shape: Use a regular ice cream scoop (equivalent to 1/4 cup) to get the perfect cookie shape.
Room temperature ingredients: For best results, it’s important that your eggs and butter are at room temperature. It will incorporate with the other ingredients so much better when at room temperature. This will also help your cookies stay tender and soft.
More lemon flavor: Add more lemon juice or extra lemon zest to the cookie dough for an extra zest flavor.

variations

White chocolate chips: Add a handful of white chocolate chips to make these even sweeter.
Add crunch: Add your favorite chopped nuts to the cookie dough to add a nutty crunch. Chopped almonds, walnuts, almonds, macadamia nuts, and pecans make good options.
Smaller cookies: If you’d prefer to make these cookies the standard cookie shape instead of regular ice cream cookie scoop, use a mini cookie scoop equivalent to 2-3 tablespoons of dough. Be sure to reduce the baking time by a few minutes.
Gluten-free cookies: Swap the regular all-purpose flour for gluten-free flour.
Lemon Blueberry Cookies: Add a handful of fresh blueberries to the cookie dough, dried blueberries will change the flavor and consistency of the cookies.
Fresh lemon glaze: Drizzle the tops with a light lemon glaze for a lighter topping alternative. The glaze recipe from my Italian Ricotta Cookies would go great with these cookies.

leftovers & storage

To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.

To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into dough balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or airtight container.