Soft Lemon Sugar Cookies with Cream Cheese Frosting
Tender lemon-flavored sugar cookies topped with a smooth and tangy cream cheese frosting, perfect for any occasion and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- 1 cup (227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- Zest from 2 medium lemons (about 2 tablespoons)
- 2 tablespoons (30 ml) fresh lemon juice
- 8 oz (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (15 ml) fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using a mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice. Mix until just combined.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just incorporated. Avoid overmixing.
- Scoop dough using a tablespoon or cookie scoop onto baking sheets about 2 inches apart. Flatten slightly with the bottom of a glass dipped in sugar.
- Bake for 10 to 12 minutes until edges are lightly golden but centers remain soft.
- Transfer cookies to a wire rack and cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then vanilla extract and lemon juice. Adjust consistency if needed.
- Spread a generous layer of cream cheese frosting on cooled cookies using an offset spatula or butter knife.
- Serve fresh or store as directed.
Notes
Do not overmix the dough to keep cookies tender. Use fresh lemons for best flavor. Cool cookies completely before frosting to prevent melting. Refrigerate dough for 15 minutes if too soft to handle. Flatten dough balls with a sugar-dipped glass bottom for a sparkly finish. Frosting can be made up to 2 days ahead and stored refrigerated.
Nutrition
- Serving Size: 1 cookie with frosti
- Calories: 200
- Fat: 10
- Carbohydrates: 28
- Protein: 2
Keywords: lemon sugar cookies, cream cheese frosting, soft cookies, lemon dessert, easy cookie recipe, homemade cookies, lemon frosting