Buttercream Frosted Lemon Sugar Cookies Recipes

LEMON SUGAR COOKIES RECIPE

Steps:

• Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.
• Stir in flour, baking powder, and salt.
• Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.
• Bake at 350° for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.
• Cool cookies completely, then frost. I piped frosting on with a 1M star tip.

SUGAR COOKIES WITH BUTTERCREAM FROSTING

Steps:

• In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
• Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

FROSTED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Cream together butter and sugar. Add egg, vanilla, sour cream, lemon juice and zest.
• Gently whisk together dry ingredients in a separate bowl.
• Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it's all mixed in.
• Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Rolling the cookie ball is optional, but I wanted very pretty cookies, so I took the additional 5 seconds and rolled them individually. Place on parchment lined cookie sheet.
• Bake at 375 for 10 minutes. Cool fully before frosting.

LEMON BUTTERCREAM FROSTING

Steps:

• Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.

BUTTERCREAM FROSTED BLACK AND WHITE COOKIES

Steps:

• For the cookies: Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 half sheet pans (18-by-13-inch baking sheets) with parchment paper.
• Combine the flour, sugar, baking powder, salt and lemon zest in your stand mixer bowl fitted with the paddle attachment and mix on low speed to combine. With the mixer on low speed, begin adding in the chunks of butter and mix until the butter has disappeared and the mixture resembles breadcrumbs, about 1 to 2 minutes.
• In a liquid measuring cup, whisk to combine the buttermilk, egg, oil and vanilla. With the mixer still on low speed, pour in the liquids and mix until just combined. Stop and scrape the bowl and beater and then mix on low for another 20 seconds until smooth. Scoop the batter into a pastry bag with a 1/2-inch open tip (or a gallon-size freezer bag with a 1/2-inch opening snipped off the corner).
• Pipe six 2-inch-wide mounds of dough onto each prepared sheet pan, leaving 2 inches of space around each cookie.
• Bake one tray at a time in the center of the oven until the edges are just golden, the centers feel soft but set and a toothpick inserted in the center has a few moist crumbs, 10 to 12 minutes. Let cool completely on the sheet pans, then peel off the parchment paper and frost.
• For the frosting: Thoroughly wash and dry your stand mixer bowl and paddle attachment. Beat the butter at medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar, salt, vanilla and buttermilk. Mix on low speed to combine then increase to high speed and mix for 1 minute. Scrape the bowl and paddle and mix again at high speed until fluffy, about 1 minute.
• Transfer about half of the buttercream to a small microwave-safe bowl and set aside. Add the melted chocolate to the remaining buttercream in the mixer bowl. Mix on low speed to combine, scrape the bowl, then mix on high speed for about 10 seconds. Stir with a rubber spatula to incorporate any visible melted chocolate.
• Use a small offset spatula to frost half of each cookie with the vanilla buttercream (you'll use about 2 teaspoons of each frosting per cookie.) Once each cookie is frosted with the vanilla buttercream, frost the other half of each cookie with the chocolate buttercream. Store the cookies in a single layer in airtight containers for up to 3 days.

FROSTED LEMON SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated.
• Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined.
• Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes.
• Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.