Dessert

Lemon Sugar Cookies with Lemon Frosting Recipe

ByClara Bennett October 29, 2025October 29, 2025

Introduction

These Lemon Sugar Cookies are bright, zesty, and perfectly sweet with a tender crumb. Topped with a creamy lemon frosting and a sprinkle of yellow sugar, they make a delightful treat for any occasion.

A stack of four round, light beige cookies sits on a white plate. Each cookie layer has a crumbly and soft texture with a creamy white frosting spread evenly on top, making the layers slightly thick and rich in appearance. The frosting between the cookies looks smooth and slightly glossy, contrasting with the rough surface of the cookies. In the background, there is a blurred yellow and white cloth, and a blurred yellow lemon adds a fresh touch. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
1 cup granulated sugar
2 whole large eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter (softened, for frosting)
3-4 cups powdered sugar (for frosting)
1 tablespoon lemon zest (for frosting)
2 tablespoons lemon juice (for frosting)
2 tablespoons milk (if necessary, for frosting)
Yellow sugar (for garnish)

Instructions

Step 1: Preheat your oven to 350º F (175º C) and line a baking sheet with parchment paper.
Step 2: In an electric mixer, cream together 1 cup of softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs, lemon zest, and lemon juice, then beat until fully combined.
Step 3: Gradually add the flour, baking powder, and salt, mixing just until the dough comes together.
Step 4: Scoop out dough in 2-tablespoon balls and place them on the prepared baking sheet. Gently press each ball down with your hand or the bottom of a glass until slightly flattened.
Step 5: Bake for 9-10 minutes, or until the cookies look dry on top and the edges are set. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: For the frosting, beat together the softened butter, powdered sugar, lemon zest, and lemon juice until smooth and spreadable. Add milk if the frosting is too thick.
Step 7: Spread the frosting over the cooled cookies and sprinkle with yellow sugar. Allow the frosting to set before serving or storing.

Tips & Variations

Use fresh lemons for the best lemon flavor in both the dough and frosting.
For a softer cookie, slightly underbake by removing them a minute earlier.
Swap yellow sugar for colored sanding sugar or sprinkles to customize the look.
If frosting is too runny, chill it for 15 minutes before spreading.

Storage

Store the lemon sugar cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, refrigerate for up to a week. Let refrigerated cookies come to room temperature before serving. The frosting may soften when warmed, so handle gently.

How to Serve

The image shows a close-up of two round cookies stacked on a white plate, each cookie topped with a thick layer of creamy white frosting that has light yellow specks sprinkled on it. The cookies have a soft, crumbly texture with a pale golden color beneath the frosting. In the background, there is a lemon with a yellow and white pattern, slightly out of focus, resting on a white marbled surface. Another plate with a cookie is visible but blurry behind the lemon. The scene is bright and clean with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can actually enhance the flavor and help with shaping the cookies.