Luscious flavor permeates these frosted lemon sugar cookies from the soft lemon cookie base to the lemon cream cheese frosting to the homemade lemon curd swirl.
Lemon is exquisite. This tart, fruity flavor creates truly endless dessert possibilities, and I’m here to share a brand new cookie recipe with you that shouts lemon from the very rooftops. These frosted lemon sugar cookies start with a thick, soft, lemon-infused cookie that is rolled in granulated sugar and baked to perfection. It is then topped with an absolute dream of a lemon cream cheese frosting, and swirled with smooth, homemade lemon curd. It’s magnificently lemony from start to finish, and I just know you lemon lovers are going to swoon. Let’s make them.
What you’ll need to make these frosted lemon sugar cookies:
1-2 lemons (for fresh juice + zest)
Large eggs
Granulated sugar
Salted butter or plant based butter (brick form works best)
Heavy cream
Salt
Baking soda
Pure vanilla extract
Pure lemon extract or pure lemon oil
All purpose flour or a 1:1 gluten free flour blend
Cream cheese (dairy or vegan)
Powdered sugar
The Lemon Curd
You will want to make the curd first as it needs time to set up. I generally make my curd the day before, but you can absolutely make it the day off! Just pop it in the freezer to chill and it should be ready in a hour or so.
This lemon curd is super simple to make. Start by placing the egg yolks, sugar, and lemon juice in a medium sized bowl. Mix until combined. Pour this mixture into a medium saucepan and cook on low, whisking constantly. {If you have a numbered stove from 1 to 10, I put my burner on about four}.
After about five minutes has elapsed, gently add the butter chunks and continue to stir until the butter has melted and the mixture is slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove the curd from heat and immediately strain to remove any tiny lumps and ensure a smooth finish.
Add the heavy cream, whisking briefly to combine. Cool the curd completely in the refrigerator (or the freezer if you want to speed your cool time up), pressing a covering of plastic wrap onto the top of the curd to prevent a skin from forming. Store it in an airtight container in the refrigerator for up to three weeks.
The Lemon Sugar Cookie
These soft and buttery drops of goodness are a cinch to bake up. You do not need to chill the dough, and the large dough balls are rolled in granulated sugar for an even more scrumptious finish. The bake up nice and thick thick, and are cooled + then topped with frosting and a swirl of lemon curd.
Begin by zesting your lemon and combining that with the one cup of granulated sugar. Using you fingers, work the lemon zest into the sugar for about 30-60 seconds. This allows the sugar to absorb the lemon flavor and creates a truly wonderful cookie.
Cream the butter and the lemon zested sugar until smooth, about 30 seconds. Add the eggs, vanilla, and lemon extract, and mix for another 30 seconds. Now add your dry ingredients: the flour, baking soda, and salt. Mix until no powder remains, about 30 more seconds.
Using a 4 tablespoon cookie scoop, scoop out cookie dough balls (this batch should make around 14). Toss each dough ball in the granulated sugar and place them on a large cookie sheet about 2-3 inches apart. Bake at 375°F for 11-13 minutes or until slightly golden on the edges.
Allow the cookies to cool for five minutes on the sheet. Remove them to a wire rack to cool completely.
The Lemon Cream Cheese Frosting
The only possible way to improve upon a cookie is to frost it! This lemon cream cheese frosting in simple and amazing. It boasts only four ingredients: cream cheese, salted butter, powdered sugar, and fresh lemon juice. It is perfectly smooth, packed with lemon flavor, and an ideal topping for these lemon sugar cookies.
Begin by creaming your room temperature cream cheese and butter in a medium sized bowl with a standing or hand mixer. Add the powdered sugar and lemon juice, and mix until smooth and no lumps remain. If your powdered sugar isn’t pre-sifted I recommend sifting it for the smoothest frosting finish.
Frost each cooled cookie with a large spoonful of frosting, around two tablespoons, and top the frosting with a smaller sized spoonful of lemon curd (about 1 tablespoon). Gently swirl the curd into the frosting, keeping as much of the curd in the middle as you can. This cookie topping might drip over the sides and that’s ok! It will taste amazing even if it’s not perfectly frosted.
Store any leftovers in the refrigerator or at a cooler room temperature for up to four days. Enjoy!
Product Links
I created a list of the items I used in this recipe. Linked are my favorite mixers, both standing and hand (I own both and use them multiple times each week), plus a lemon zester, juicer with glass storage, spatulas, metal bowls, and cookie sheets very similar to the ones I own (my exact ones are unavailable).
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t love.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for the homemade curd.
If you loved these frosted lemon sugar cookies, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- try my sour cream lemon cheesecake for a wonderfully lemon cheesecake experience!
Frosted Lemon Sugar Cookies
Ingredients
For the Lemon Curd:
- 3 Large Egg Yolks
- ¼ Cup + 2 Tablespoons Granulated Sugar
- ¼ Cup Fresh Squeezed Lemon Juice
- ¼ Cup Salted Butter, softened to room temperature
- 1 Tablespoon Heavy Cream
For the Lemon Sugar Cookies:
- 1 Cup Granulated Sugar
- 1 Tablespoon Lemon Zest
- 1 Cup Salted Butter, softened to room temperature
- 2 Large Eggs
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Pure Lemon Extract (or 3-4 drops pure lemon oil)
- 2 ⅓ Cups All Purpose Flour
- ⅓ Cup Granulated Sugar, for rolling
For the Lemon Cream Cheese Frosting:
- 4 Ounces Cream Cheese, softened to room temperature
- ¼ Cup Salted Butter, softened to room temperature
- 1 ½ Cups Powdered Sugar
- 2 Tablespoons Fresh Lemon Juice
Instructions
- For the lemon curd: Beat the egg yolks, sugar, and lemon juice. Mix until combined.Pour the mixture into a medium saucepan and cook on low whisking constantly {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated. Remove from the heat and cool completely in the refrigerator, covering top of curd to prevent a skin from forming. Store in an airtight container in the refrigerator.
- For the lemon sugar cookies: Preheat oven to 375° F.Combine the 1 cup sugar and the lemon zest in a small bowl. With your hands, work the zest into the sugar for about 30-60 seconds. In a standing mixer or by hand, combine the zested sugar, and the butter and cream until light and fluffy, about 30 seconds. Add both eggs, the vanilla, and the lemon extract or oil and mix until throughly combined, another 30 seconds. Add the baking soda, salt, and flour. Mix until just combined. Scoop dough into 4 tablespoon balls, and roll each ball in granulated sugar. Bake for 11-13 minutes, or until lightly golden on the edges.
- While the cookies cool, mix up the frosting. By standing mixer or hand mixer, combine ingredients and mix until smooth.Spread about 2 tablespoons of frosting onto each cooled cookie. Spoon about a tablespoon of lemon curd onto each frosted cookie and swirl slightly into the frosting. Store leftover frosted cookies in a covered container in the refrigerator or at a cooler room temperature for up to four days. Enjoy!
Notes
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