Lemon cookies with cream cheese frosting

Step by Step

Step 1

Place all of the dry ingredients into a bowl. Mix to combine and set aside.

Step 2

Add the butter and brown sugar to the bowl of a stand mixer. Beat together on low/medium speed for 5 minutes. It should be light and fluffy when done. Be sure to scrape the sides throughout the beat time.

Step 3

Next, add the egg, vanilla, and lemon zest to the creamed butter and sugar. Mix until combined.

Step 4

Add the lemon juice and mix until combined.

Step 5

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Be sure there are no flour clumps at the bottom of the mixing bowl.

Step 6

Transfer the cookie dough to an airtight container and refrigerate for at least 2 hours or overnight.

Step 7

Preheat the oven to 350℉ and line a baking sheet with parchment paper.

Step 8

Scoop the cookies with a 2-tablespoon scoop and roll them into a ball. Because these cookies spread a bit more than others, we prefer to bake 6 to a baking sheet.

Step 9

Bake for 9-11 minutes.

Step 10

Let rest for 5 minutes before transferring to a cooling wrack. Let the cookies cool completely.

Step 11

Prepare the frosting. Place the cream cheese and butter into the bowl of a stand mixer. Whip together until well blended and fluffy. If the cream cheese and butter are not warm enough there might be lumps when whipping together. If that is the case whip for another minute.

Step 12

Next, add the vanilla, lemon juice, lemon zest, and powdered sugar to the bowl. Starting on low, mix together until well blended. The speed can be increased once the sugar has been incorporated.

Step 13

Store in an airtight container and refrigerate until ready to use.

Step 14

Frost each cookie and garnish with lemon zest.

Tips and Warnings

Refrigerating the dough is to help firm it up so it is easier to roll in the powdered sugar. If you skip this step the dough will be super sticky and hard to roll. They may also take more time to bake or they will fall apart.
Almond extract can be used in place of the vanilla extract.
Creaming the butter and sugar for 5 minutes is a step that seems unnecessary, but when done the result is a light and airy cookie with a crispy crust.

Ingredient

Large egg

1 1
Cream cheese

113.4 g 0.25 lbs
Vanilla extract

4.93 ml 0.17 fl. ozs
Fresh lemon juice

29.57 ml 1.03 fl. ozs
All-purpose flour

3548.82 ml 124.21 fl. ozs
Butter

118.29 ml 4.14 fl. ozs
Lemon zest

14.79 ml 0.52 fl. ozs
Baking powder

2.46 ml 0.09 fl. ozs
Unsalted butter

118.29 ml 4.14 fl. ozs
Baking soda

2.46 ml 0.09 fl. ozs
Brown sugar

177.44 ml 6.21 fl. ozs
Kosher salt

1.23 ml 0.04 fl. ozs
Lemon zest ~1 small lemon

2 tablespoons 29.57 ml
Powdered sugar

29573.53 ml 1035.07 fl. ozs

Amount Per Serving
	Calories	251 kcal
	Carbohydrates	29 g
	Protein	2 g
	Fat	14 g
	Fiber	0.4 g
	Sugar	20 g

View nutrition facts