If there is one surefire way to make any dessert even better, it has to be turning it into a lemon concoction. I love lemons, and I especially love lemon desserts. Now that summer is in full swing, it’s the perfect time to enjoy all the magic that can come from the humble lemon. There’s nothing quite as refreshing as sipping on an ice cold glass of lemonade. If I happen to be holding a plate of lemon meringue pie or munching on a lemon bar at the same time, even better.

Did I mention that I love lemons?

Now that my lemony love affair has been established, we really should get to the point of my post today, which happens to be these delicious Lemon Sugar Cookies with Lemon Buttercream Frosting. When I found this recipe from Jennifer of Mother Thyme, I knew I had found my next lemony calling. These cookies are so soft and pillowy, a perfect match for the popular Lofthouse sugar cookies, and covered with a healthy dollop of a creamy lemon buttercream frosting. They are so good.

Let’s begin shall we?

 
 
 

You’ll need cake flour, baking powder, salt, butter, sugar, eggs, fresh lemon juice, fresh lemons, vanilla and powdered sugar.

 
 
 

In a medium bowl, combine cake flour, baking powder and salt and set aside.

 
 
 

Using an electric mixer, cream together butter and sugar until light and fluffy.

 
 
 

Add in eggs one at a time.

 
 
 

Stir after each addition.

 
 
 

Stir in lemon juice, lemon zest and vanilla until combined.

 
 
 

Gradually add in the flour mixture.

 
 
 

Mix until combined. Chill dough for at least 1 hour in the refrigerator. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

 
 
 

Roll 3 tablespoons of dough into a ball (see note below for shaped cookies). Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.

 
 
 

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely before frosting.

 
 
 

For the frosting, using an electric mixer, combine butter and confectioner’s sugar, gradually adding the sugar. When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy. Add in food color if desired. If frosting is too thick, add more lemon juice, water or milk until desired consistency is reached.

 
 
 

Once the cookies have cooled frost with the buttercream.

Note: For shapes, roll out chilled dough ¼ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment-lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool. Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any excess cookie for the edges.

 
 
 

I loved these cookies.They really are so soft and delicious with the perfect balance of sweet lemon tartness. Add a glass of cold milk and you’ve got the perfect afternoon snack that your family will love. 

 
 
 

I’m so glad Jennifer shared this recipe with us—it will be a regular in the cookie rotation at our house! You can find more of Jennifer’s recipes at her blog Mother Thyme. Warning: There is so much deliciousness, you may be there for a while.

 
 

Printable Recipe

 
 
_______________________________________

Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!