Frosted Lemon Cookies

@lovevivvFrosted lemon cookies🍋 I’ve been obsessed with making cookies lately so be prepared for lotsssss soon🤭 Ingredients Cookie Dough - 3/4 cup unsalted butter, melted - 1/2 cup granulated sugar - 1/2 cup powdered sugar - 1 tbsp lemon juice - Zest from 1 lemon - 1 large egg - 1 egg yolk - 2 1/2 cups all-purpose flour - 1 1/2 tsps baking powder - 1/2 tsp baking soda - 1/4 tsp salt Cream Cheese Frosting - 1/4 cup unsalted butter, room temp - 4 oz cream cheese, room temp - 2-4 tsps lemon juice (depends how lemony you want it) - 1 1/2 cups powdered sugar Directions - Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside. - In a small bowl, mix the granulated sugar and lemon zest with your hands until you see that the lemon zest has infused its oil with the sugar. - In a large bowl, whisk together the melted butter and BOTH sugars. - Add the egg, egg yolk, and lemon juice. Whisk until combined. - Add baking powder, baking soda and salt. Stir until combined.  - Add the all-purpose flour, 1/2 cup at a time and mix until flour is just incorporated. - Scoop the cookie dough and place onto the prepared pan with couple inches in between each dough ball. - Bake for 11-13 minutes until the edges are slightly golden brown and the center no longer looks wet. - After removing from oven, allow the cookies to cool in the pan before transferring to a wire rack. To make frosting: - In a large bowl, beat the unsalted butter and cream cheese until light and creamy. - Add in the lemon juice and powdered sugar. Beat until creamy. - Pipe or spread frosting on top of the cooled cookies! - Store in an airtight container in the refrigerator for 3-4 days.

Tiktok failed to load.

Enable 3rd party cookies or use another browser

Ingredients

Cookie Dough

• 3/4 cup unsalted butter, melted

• 1/2 cup granulated sugar

• 1/2 cup powdered sugar

• 1 tbsp lemon juice

• Zest from 1 lemon

• 1 large egg

• 1 egg yolk

• 2 1/2 cups all-purpose flour

• 1 1/2 tsps baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Cream Cheese Frosting

• 1/4 cup unsalted butter, room temp

• 4 oz cream cheese, room temp

• 2-4 tsps lemon juice (depends how lemony you want it)

• 1 1/2 cups powdered sugar

Directions

• Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside.

• In a small bowl, mix the granulated sugar and lemon zest with your hands until you see that the lemon zest has infused its oil with the sugar.

• In a large bowl, whisk together the melted butter and BOTH sugars.

• Add the egg, egg yolk, and lemon juice. Whisk until combined.

• Add baking powder, baking soda and salt. Stir until combined. 

• Add the all-purpose flour, 1/2 cup at a time and mix until flour is just incorporated.

• Scoop the cookie dough and place onto the prepared pan with couple inches in between each dough ball.

• Bake for 11-13 minutes until the edges are slightly golden brown and the center no longer looks wet. If they come out a bit puffy, slightly tap them down with the back of a spatula immediately after coming out of the oven.

• Allow the cookies to cool in the pan before transferring to a wire rack.

To make frosting:

• In a large bowl, beat the unsalted butter and cream cheese until light and creamy.

• Add in the lemon juice and powdered sugar. Beat until creamy.

• Pipe or spread frosting on top of the cooled cookies!

• Store in an airtight container in the refrigerator for 3-4 days.