Lemon Buttercream Lemonies
These Lemon Buttercream Lemonies are everything you want in a spring cookie: light, refreshing, deliciously tender, and frosted with a buttercream that is bright, fresh, creamy and perfectly lemony.
I don’t know about you, but spring instinctively makes me think of all things cheerful and bright and happy. Pear trees are blooming everywhere you look, my fuchsia phlox is starting to creep out in my front flower bed, birds are chirping when I wake up in the morning…and my allergies are about to drive me crazy. Anyone with me on this?
For some reason, I always feel like I’ve done something wrong when I have to show my license at the pharmacy desk when I go in to buy Allegra. I take it every day this time of year, so I usually ask the Tall Boy to buy it for me because I don’t want to end up on some watch list for buying too much allergy medication. My husband assures me that I’d have to buy more than a 30-day supply to raise any eyebrows, but I’m sort of neurotic like that.
Anyway, back to cheerful and bright and happy.
Cheerful and bright and happy equals Spring. ?
Spring equals these cookies. ? And if it doesn’t, it should!
The dough has just the right amount of juice and zest to give these cookies a delightfully fresh lemon flavor. And when they are topped with a light and airy buttercream flavored with fresh lemon juice, well…it’s hard to stop at just one.
As a side note, I piped my frosting on with a Wilton 1M Piping Tip which will require double the frosting listed in the ingredients below. If you’re only using a spreader or a knife to frost your cookies, the frosting recipe as written will work just fine. I’m all about the frosting, so obviously I doubled the recipe. ?
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1½ cups sugar
- 1 cup unsalted butter, softened
- 2 eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ½ cup butter, softened
- 2½ cups powdered sugar
- 1½ teaspoons lemon zest
- 2 tablespoons lemon juice
- 4 drops yellow food coloring (optional)
- Preheat oven to 400 degrees F. Line cookie sheet with a silpat or parchment paper and set aside.
- Combine flour, baking soda, cream of tartar and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream together sugar and butter with an electric mixer until light and fluffy. Add eggs, zest and juice and mix at medium speed to combine.
- Add flour mixture, beating at low speed and scraping bowl often, until the dough is well mixed.
- Chill dough for 30 minutes.
- Drop by rounded tablespoonfuls 2 inches apart onto prepared cookie sheet. Bake for 8-10 minutes, or until the edges are lightly brown.
- Remove to wire rack and allow to cool completely.
- In a large mixing bowl, cream together the butter and powdered sugar at low speed until combined. Increase speed to medium and beat until the frosting is creamy.
- Add the lemon zest and the lemon juice and continue to mix until smooth.
- Add 2 to 4 drops of yellow food coloring, if desired.
10 EASY SLOW COOKER MEALS RECIPE BOOK
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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