Fresh Lemon Sugar Cookies with Spring Icing
These fresh lemon sugar cookies combine a tender crumb with a zingy citrus flavor, topped with a sweet and tangy spring icing. Perfect for spring celebrations or a bright, refreshing treat any time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened (room temperature)
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract (optional)
- 1 ½ cups (180g) powdered sugar, sifted (for icing)
- 2–3 tablespoons fresh lemon juice (for icing)
- Food coloring in pastel shades (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 5-7 minutes.
- Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract (if using) until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Do not overmix.
- Portion out dough balls about 1 ½ tablespoons each. Roll them gently in granulated sugar and place on prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes or until edges start to turn golden and centers look set. Avoid overbaking.
- Transfer cookies to a cooling rack and let cool completely before icing.
- In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and pourable but thick enough to hold shape. Divide and tint with food coloring if desired.
- Using a spoon or piping bag, spread or pipe the icing onto cooled cookies. Let sit at room temperature until icing sets, about 30 minutes.
Notes
Butter should be softened but not melted for best texture. Use fresh lemon zest and juice for bright flavor. Chill dough balls for 15 minutes before baking if kitchen is warm to prevent spreading. Adjust icing consistency with powdered sugar or lemon juice as needed. Dough freezes well; thaw before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11
- Fat: 7
- Carbohydrates: 20
- Protein: 1.5
Keywords: lemon sugar cookies, spring icing, fresh lemon zest, easy cookies, homemade cookies, lemon dessert, spring treats