Lemon Sugar Cookies with Lemon Buttercream Frosting
Delicious lemon infused sugar cookies piped with pretty lemon buttercream rosettes!
Lemon Sugar Cookies with Lemon Buttercream Frosting
Delicious lemon infused sugar cookies piped with pretty lemon buttercream rosettes!
Servings
243-inch cookies
Servings
243-inch cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper; set aside.
  2. COOKIES: In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  3. In the bowl of a stand mixer using the whisk attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, lemon zest and lemon juice; beat for another minute.
  4. With the mixer on low, gradually add the flour mixture; beat until all of the flour is incorporated, scraping the sides of the bowl as needed. The mixture will look crumbly at first; keep blending until the dough begins to pull away from the sides of the bowl. Using a toothpick, add a small amount of yellow gel food coloring if desired; beat until well combined, adding more until you reach desired shade of yellow.
  5. Remove half of the dough from the bowl and form into a smooth ball. Roll the dough ball out onto a lightly floured work surface to 1/4-inch thick (do not make them thinner, you want the cookies to be on the thick side) and cut into 3-inch circles with a cookie or biscuit cutter. Repeat with remaining dough.
  6. Place 8 cut-out cookies per baking sheet. Bake for 8-10 minutes or until the edges are slightly golden and the centers are just barely set.
  7. Cool cookies on baking sheet for a minute or two, and then carefully remove them to a wire rack to cool completely before decorating
  8. FROSTING: In the bowl of a stand mixer using a whisk attachment, beat butter, vanilla, milk, lemon juice and zest for 30 seconds. Add in confectioners’ sugar 1 cup at a time until you reach your desired consistency. (If frosting is a bit too thick add more milk a teaspoon at a time.)
  9. Transfer frosting to a piping bag with a Wilton 2D drop flower tip. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Sprinkle frosted cookies with yellow sparkling sugar.
  10. Cook’s Note: Frosting will set, but don’t stack the cookies that have been frosted with a rosette or you will squish them. Cookies frosted with an offset spatula can be stacked once set.