FROSTED LEMON EASTER COOKIES

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Lemon sugar cookies are made from scratch using basic ingredients such as sugar, flour, eggs, butter, lemon juice, and zest. The cookies are topped with a tangy-sweet buttercream frosting that is made with butter, powdered sugar, lemon juice, and zest. The frosting is the perfect pairing with the soft cookie!

The BEST Frosted Lemon Cookies

This recipe creates a fabulously soft and buttery lemon cookie topped with a tangy-sweet buttercream that can only be described as “heavenly.” With just the right amount of lemon flavor to counterbalance the sweetness, every bite is a perfect blend of harmony of light and refreshing flavors.

Whether you are looking for a delicious treat to share with your family or a festive dessert to serve at your Easter gathering, Jumbo Lemon Easter Cookies are sure to be a hit. They are easy to make, delicious, and perfect for any occasion. So, grab your apron and get ready to bake up a batch of these heavenly cookies!

Baking Tips and Tricks for Frosted Easter Cookies

To ensure the best results when making Jumbo Lemon Easter Cookies, there are a few tips and tricks to keep in mind. Here are some helpful pointers to guide you through the baking process:

• Use fresh ingredients: For the best flavor and texture, it’s important to use fresh ingredients. Check the expiration dates on your baking powder, flour, and other ingredients to ensure they are still good to use.
• Measure accurately: Baking is a science, and accurate measurements are crucial for success. Use measuring cups and spoons to measure out your ingredients, and level off the top with a knife for precise measurements.
• Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much. After mixing the dough, cover it with plastic wrap and refrigerate for at least 30 minutes before baking.
• Use parchment paper: Lining your baking sheet with parchment paper prevents the cookies from sticking and makes cleanup a breeze. Plus, it helps the cookies bake evenly.
• Don’t overbake: Overbaking can result in dry, crunchy cookies. Keep an eye on your cookies and remove them from the oven when the edges are just starting to turn golden brown. They may look a little underdone in the center, but they will continue to cook as they cool.

Lemon Sugar Cookies Ingredients

Butter: You will need ½ cup (one stick) of softened unsalted butter for nice and rich cookies.

Brown sugar: Using ¾ cups of brown sugar will create chewy cookie edges and give them a great depth of flavor.

Granulated sugar: Add in ¼ cup of granulated sugar to help flatten the cookies out a bit.

Egg: Use 1 large egg to help bind the dough ingredients together well.

Vanilla extract: Enhance the flavors in this cookie recipe with 1 teaspoon of vanilla extract.

Lemon juice: For an added fresh flavor, use 1 tablespoon of lemon juice.

Lemon zest: By adding in 1 tablespoon of lemon zest we can get a lot of great lemon flavor in every bite. Adjust the zest amount to strengthen or weaken the lemon flavor as desired.

Flour: Use 2 cups of all-purpose flour for the base of this cookie dough.

Salt: Add in ½ teaspoon of salt to help bring out the natural flavors in these cookies.

Baking powder: You will need ½ teaspoon of baking powder to help the cookies to rise as they bake.

Buttercream Frosting

Butter: Use ½ cup (1 stick) of softened butter for the frosting to make it rich and creamy.

Powdered sugar: You need 4-5 cups of powdered sugar for the frosting. The actual amount of sugar needed will vary based on the desired consistency you want.

Lemon juice: 1 tablespoon of lemon juice will give this frosting a fresh and tangy lemon flavor.

Vanilla: Add in 1 teaspoon of vanilla extract to help enhance the flavors in the buttercream.

Sprinkles: To decorate your cookies, use some festive Easter-themed sprinkles.

Food coloring: If desired, use some pastel-colored food coloring to make the frosting more festive.

How to Make Jumbo Lemon Easter Cookies

Dough

Start by creaming the butter and both sugars in a large mixing bowl with an electric mixer, until fluffy.

Then add in and beat the egg, vanilla extract, lemon juice, and lemon zest until fully combined.

Next add in the flour, baking powder, and salt. Mix until just combined, be sure to not overmix, the dough will be very crumbly.

Portion and Roll

Portion out the dough into 6 equal-sized pieces, these will be jumbo cookie size.

Form each portion into a ball by pressing the dough just until it comes together to form a ball. Place the dough onto a baking sheet and chill in the fridge for at least 30 minutes.

Bake

Preheat the oven to 350 degrees F while the dough balls are chilling.

Once the dough has chilled, place it in the oven and bake the cookies for 15-18 minutes. The edges should look golden brown when finished.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Prepare the Frosting

Whip the butter in a large mixing bowl or in the bowl of a stand mixer, until fluffy.

Then add in the powdered sugar (one cup at a time) and beat to combine. Add up to 5 cups until you’ve reached the desired frosting consistency.

Next add in 1 tablespoon of lemon juice and the vanilla extract, continue to mix until combined.

After that, divide the buttercream into 3 or 4 bowls and add food coloring to each one. Blend until you have achieved the colors you want.

Assemble frosting bag

Unroll a large 18-inch piece of plastic wrap. Spread each color of frosting in a line down the plastic wrap leaving a 3-4-inch space on each end. You should have about 3 or 4 lines of frosting, and it’s okay if they touch, just don’t place them on top of each other.

Grasp the top and bottom of the plastic wrap (where the blank spaces are) and roll the plastic closed. The frosting will now be rolled together and look like a log.

Twist both ends of the plastic wrap together to create a tootsie-roll-like package of frosting.

Insert the rolled frosting into a frosting piping bag. Pull it all the way down so that one end of the frosting meets the bottom of the bag where the frosting tip is. The other end will extend out of the bag from the wider end.

Decorate

Snip the plastic wrap off where it meets the frosting tip. Press the frosting down into the tip and pipe the frosting onto your cookies.

Top each cookie with some Easter-colored sprinkles. Serve and enjoy!

No piping bag? No problem!

Using the plastic wrap trick helps to cut down on the frosting mess and keep the frosting within the piping bag, but if you don’t have a piping bag handy, you can also simply use a gallon-sized Ziploc bag. Just snip one bottom corner of the bag and it will work just fine. Alternatively, you can also just spread the frosting onto the cookies using a butter knife as well.

How long are Lemon Buttercream Frosting Cookies good for?

These cookies can be kept stored in an airtight container for up to 3 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

Can I freeze frosted sugar cookies?

Yes, you can freeze these cookies! To do this, simply place your frosted cookies onto a baking sheet and freeze for about 2 hours until the frosting is solid. Then transfer to an airtight container with a piece of parchment paper or wax paper between the cookies. You can keep them frozen for up to 3 months.

Do I have to chill my cookie dough?

Yes, this cookie recipe requests that you chill your dough and it’s for great reasons. By chilling the dough we help to solidify the fats (butter) which means that the cookies will spread less while they bake, giving you a nicer shape and texture. The chill time also helps flavors to develop more, resulting in a more flavorful cookie.

For more amazing Easter treats, try these recipes:

• Easter Brownie Blossoms
• Homemade Chocolate Marshmallow Eggs
• Braided Sweet Bread
• Easter Egg Sugar Cookies
• No Bake Easter Chick Cookies
• Easter Sprinkle Cookies
• Easter Rice Krispie Treats
• Cadbury Mini Eggs Brownie Bars
• Easy Easter Marshmallow Bark
• Cadbury Mini Egg Cookies
• Easter Rice Krispie Treats
• Carrot Cake Cookies
• Easter Blossom Cookies
• Easter Cookie Cake

Jumbo Lemon Easter Cookies are a fabulously soft and buttery lemon cookie that will melt in your mouth. These lemon cookies make a perfect treat to share with your family or a festive dessert to serve at your Easter gathering.