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.
  • 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
for the frosting:
  • ½ cup butter, softened
  • 2½ cups powdered sugar
  • 1½ teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 4 drops yellow food coloring (optional)
  1. Preheat oven to 400 degrees F. Line cookie sheet with a silpat or parchment paper and set aside.
  2. Combine flour, baking soda, cream of tartar and salt in a medium bowl. Set aside.
  3. 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.
  4. Add flour mixture, beating at low speed and scraping bowl often, until the dough is well mixed.
  5. Chill dough for 30 minutes.
  6. Drop by rounded tablespoonfuls 2 inches apart onto prepared cookie sheet. Bake for 8-10 minutes, or until the edges are lightly brown.
  7. Remove to wire rack and allow to cool completely.
for the frosting.
  1. 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.
  2. Add the lemon zest and the lemon juice and continue to mix until smooth.
  3. Add 2 to 4 drops of yellow food coloring, if desired.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/lemon-buttercream-lemonies/