Description
These Soft Lemon Frosted Cookies with Zesty Glaze are a delightful treat featuring a tender, buttery cookie base infused with fresh lemon zest and juice. Topped with a creamy lemon frosting and a tangy lemon glaze, these cookies offer the perfect balance of sweet and tart flavors, making them ideal for any occasion or a refreshing dessert.
Ingredients
Scale
For the Cookies
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
For the Frosting
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 – 2 teaspoons milk (if needed for consistency)
For the Glaze
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the desired temperature for baking the cookies evenly.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening and salt throughout the flour.
- Set Dry Mixture Aside: Keep the dry ingredients separate until ready to combine with wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure proper emulsification and structure.
- Add Lemon and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract until the mixture is well combined and aromatic.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just incorporated to avoid overdeveloping the gluten.
- Add Buttermilk: Pour in the buttermilk and stir until the cookie dough comes together, ensuring a soft texture.
- Scoop Dough: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Flatten Cookies: Lightly press down each dough ball with the back of a spoon or your fingers to flatten slightly for even baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, beat together powdered sugar, softened butter, lemon juice, and lemon zest in a bowl until smooth and creamy.
- Adjust Frosting Consistency: If the frosting is too thick, add 1 to 2 teaspoons of milk until it reaches a smooth, spreadable consistency.
- Frost Cookies: Spread a generous amount of the lemon frosting over the top of each cooled cookie.
- Make Glaze: Whisk powdered sugar, lemon juice, and lemon zest together in a small bowl until smooth and pourable.
- Drizzle Glaze: Drizzle the lemon glaze over the frosted cookies and let it set for a few minutes before serving to enhance flavor and appearance.
Notes
- For softer cookies, avoid overmixing the dough after adding the dry ingredients.
- If you prefer a more tart flavor, increase the amount of lemon zest and juice slightly.
- Ensure cookies are fully cooled before frosting to prevent the frosting from melting.
- Use fresh lemons for the best flavor in both frosting and glaze.
- You can store the cookies in an airtight container for up to 3 days for optimal freshness.
