Frosted Lemon Easter Cookies
Jumbo Lemon Easter Cookies are a delightful combination of tangy and sweet flavors that will leave your taste buds wanting more. The recipe for these lemon cookies is simple and easy to follow, which means that you don't have to be a master baker to make them.
Servings: 6 cookies
Calories: 894kcal
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 TBSP lemon juice
- 1 TBSP lemon zest
- 2 cups flour
- ½ tsp salt
- ½ tsp baking powder
Topping
- ½ cup butter softened, 1 stick
- 4-5 cups powdered sugar
- 1 TBSP lemon juice
- 1 tsp vanilla extract
- Easter sprinkles
- Pastel food coloring
Instructions
- Dough: Start by creaming the butter and both sugars in a large mixing bowl with an electric mixer until fluffy.
- Add in and beat the egg, vanilla extract, lemon juice, and lemon zest until fully combined.
- Add in the flour, baking powder and salt. Mix until just combined, 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.
- 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. Add in 1 tablespoon of lemon juice and the vanilla extract, continue to mix until combined.
- 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!
Notes
These lemon cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature or in the fridge.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. Add the frosting after cookies are defrosted for best results.
Nutrition
Serving: 1g | Calories: 894kcal | Carbohydrates: 149g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 339mg | Potassium: 145mg | Fiber: 1g | Sugar: 115g | Vitamin A: 986IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg