Buttercream Frosted Lemon Sugar Cookies Recipes

LEMON SUGAR COOKIES RECIPE

Steps:

• Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.
• Stir in flour, baking powder, and salt.
• Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.
• Bake at 350° for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.
• Cool cookies completely, then frost. I piped frosting on with a 1M star tip.

BUTTERCREAM-FROSTED LEMON SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with a silicone baking mat (such as Silpat®) or parchment paper.
• Cream sugar and 1 cup butter together in a bowl with an electric mixer on high until light and fluffy, about 2 minutes. Add in egg yolks, 1 at a time, until well incorporated and fluffy; don't overmix. Blend in all of the zest from the lemon and 3 tablespoons of lemon juice (if you have extra juice, reserve it for the frosting).
• Combine flour, baking soda, and cream of tartar in a bowl and whisk to blend. Slowly add the dry ingredients to the mixing bowl with the butter-sugar mixture and mix in on low speed until just combined. Scrape down the sides and bottom with a spatula until cookie dough is evenly blended.
• Use a 1 1/2-tablespoon cookie scoop to scoop out 12 dough balls and set, evenly spaced, onto the prepared baking sheet. Don't flatten them, you can leave them just as they come out of the scoop. If you don't have a scoop, just shape walnut-sized balls by hand.
• Bake in the preheated oven until bottoms are very lightly browned and tops begin to appear crackled, 10 to 11 minutes. Cool on the baking sheet for 2 to 3 minutes and then very carefully move to a cooling rack to complete cooling (they will be very soft still).
• Repeat with remaining dough until all cookies are baked and cooled.
• When cookies are cooled, make the buttercream frosting by whipping 3 cups of confectioners' sugar with 1/2 cup butter; start on low speed until butter and sugar begin to combine, then turn up the speed slowly. When sugar and butter are mostly combined, add in lemon juice and whip until creamy and smooth. Check consistency and flavor; you can add a little extra lemon juice or milk if you want a creamier consistency. But if you want the texture fairly stiff you may not need extra liquid at this point.
• Frost the cooled cookies as desired and allow the buttercream to set before stacking or storing the cookies.

LEMON BUTTERCREAM FROSTING

Steps:

• Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.

FROSTED LEMON SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated.
• Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined.
• Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes.
• Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.

MAMA'S DELICIOUS SUGAR COOKIES AND BUTTERCREAM FROSTING

Steps:

• Cookie directions:.
• Flour cutting board well.
• Roll out 1/3 of dough out at a time (if using cutouts).
• If not using cutouts, roll into small balls and place onto a large cookie sheet.
• If using cutouts, use cookie cutouts and use a spatula to place on a large cookie sheet.
• Bake at 350°F for about 8-10 minutes, or until slightly browned.
• Wait until cooled to put frosting on.
• Frosting directions:.
• Mix powdered sugar and butter.
• Stir in milk and vanilla.
• Beat until frosting is smooth and of spreading consistency.
• Yield: frosting makes enough to frost a 9 by 13-inch cake.