Have you ever had someone mention a food or flavor and then, no matter how hard you try, you can’t stop thinking about it? You might eat something delicious, but it still can’t compete with that one flavor someone planted in your head.
That’s basically my life.
Earlier this week a friend mentioned he was making lemon cookies. Yes, the same friend who introduced me to those roasted Brussels sprouts — I think he might be my muse. Ever since he said it, I haven’t been able to stop thinking about lemon cookies.
Yesterday morning I finally gave in and baked a batch. Consider my lemon-cookie craving satisfied.
While I love a simple lemon sugar cookie, I decided to elevate these with a lemon cream cheese frosting — a springtime counterpart to my favorite fall frosted pumpkin cookies. The idea was a perfect fit for a Twist That Dish challenge I accepted from KRAFT.
Making lemon cream cheese frosting is easy and rewarding. Cream cheese frosting is one of my go-to favorites, and a bit of lemon brightens and sharpens the flavor. The tartness of lemon complements the sweet, creamy frosting perfectly.
The balance of tangy, sweet, and citrus here is spot on — none of the elements overpower the others. They simply combine to create a harmonious, refreshing cookie.
The cookies themselves are delightful too: a lightly crisp exterior with a soft center. That contrast is cookie perfection.
So let’s get to it — time to bake.
These cookies are straightforward to make. If you’re craving a bright, citrusy taste of spring, give them a try. Enjoy and happy baking!
Frosted Lemon Cookies
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Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
Frosting:
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 3 1/2 cups confectioner’s sugar
- 4 – 5 teaspoons fresh lemon juice
- Pinch salt
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the flour, salt, and baking soda. Set aside.
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In the bowl of an electric mixer, beat the butter, vegetable shortening, and sugar until light and fluffy, about five minutes. Mix in the vanilla, egg, and lemon zest.
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Add the dry ingredients and begin to combine. Then add the milk and lemon juice and mix until just incorporated.
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Roll the dough into 1-inch balls and place on an ungreased baking sheet. Flatten each ball slightly with your hand. Bake 10–12 minutes, or until the edges just begin to brown. Remove and allow to cool before frosting.
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While the cookies cool, prepare the frosting. Beat the butter and cream cheese until smooth. Add the vanilla and a pinch of salt. With the mixer on low, gradually add the confectioner’s sugar. Add the fresh lemon juice, one teaspoon at a time, until the frosting reaches your desired consistency.