Frosted Lemon Cookies
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!
Servings: 14 cookies
Ingredients
Lemon Cookies
- 3/4 cup salted butter softened, at room temperature
- 3/4 cup granulated sugar
- 1 large whole egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 tablespoons Karo® Syrup
- 1 tablespoon fresh lemon zest about 1 lemon
- 1 tablespoon fresh lemon juice about 1/2 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups all-purpose flour
Lemon Buttercream Frosting
- 1/2 cup salted butter softened, at room temperature
- 4 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 tablespoon Karo® Syrup
- 1/4 teaspoon vanilla extract
Instructions
To make lemon cookies
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- In a large 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.
- Add the egg, egg yolk, vanilla extract, corn syrup, lemon juice and lemon zest.
- Whisk together the flour, baking powder and baking soda in a medium bowl until combined.
- Add the flour mixture to the wet mixture and mix until cookie dough has formed. Be sure to scrape the sides of the bowl and be sure not to over-mix.
- 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
- Wait a few minutes and then transfer the baked cookies onto a cooling rack and cool completely.
To make 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 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.
- Use a butter knife or offset spatula to frost the cooled cookies and top with more lemon zest and sprinkles (optional) enjoy!