Frosted Lemon Easter Cookies

5 from 2 votes

Jumbo Lemon Easter Cookies are so soft and tangy, the lemon buttercream on top makes them as festive as they are tasty. The light pastel-colored frosting makes this lemon cookie perfect for this Spring holiday.

Prep Time15

Cook Time15

Total Time30

Course: Cookies

Cuisine: American

Keyword: Frosted Lemon Easter Cookies

Servings: cookies

Calories: 893kcal

Author: Jessica & Nellie

Ingredients

½ cup unsalted butter softened
¾ cup brown sugar
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 Tablespoon lemon juice
1 Tablespoon lemon zest
2 cups flour
½ teaspoon salt
½ teaspoon baking powder

Topping

1 stick butter softened
4-5 cups powdered sugar
1 Tablespoon lemon juice
1 teaspoon vanilla extract
Easter sprinkles
Pastel food coloring

Instructions

Lemon Cookies

Start by creaming together thebutter and both sugars in a large mixing bowl with an electric mixer untilfluffy.
Then, 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.
Divide the dough into 6 equal portions. Form each portion into a ball, pressing just until the dough comes together. Refrigerate for at least 30 minutes.

Bake

Meanwhile preheat the oven to 350 degrees.
Bake the cookies for 15-18 minutes. You want the edges to be golden brown. Cool 5 minutes and then transfer to a rack to cool completely.

Lemon Buttercream

To make the lemon buttercream, use a hand mixer or stand mixer whip the butter until fluffy. Add in the powdered sugar and beat to combine. Add in about 1 TBSP lemon juice and the vanilla extract.
Divide the buttercream into 3-4 bowls and color each one with pastel food coloring.

Assembly

Unroll a large piece of plastic wrap. (About 18" long) Spread each color of frosting in a line down the plastic wrap, leaving 3-4" on each end. You'll end up with 3-4 horizontal lines of frosting. It's OK if they touch, just don't put them one on top of the other.
Grasp the top and bottom of the horizontal edges of plastic wrap and roll them to close. Frosting will be rolled together now and that's ok! Twist both edge pieces of plastic wrap together, so that you create a tootsie-roll like package of frosting.
Insert the roll of frosting down into your piping bag. Pull it all the way down so that one end of your frosting roll meets the bottom, at the piping tip, and the other end extends out the back of the piping bag.
Snip the plastic wrap off the roll where it meets the frosting tip. Press the frosting down into the tip and pipe frosting on cookies. Top with Easter colored sprinkles. Serve & enjoy!

Notes

Instead of making JUMBO cookies, you can divide the dough into 12 or 18 sections for standard sized cookies.

Jumbo Lemon Easter Cookies are a perfect cookie to make for your loved one's this Easter holiday, give them a try and see how delicious they really are!

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