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Frosted Lemon Sugar Cookies

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. 
Course: Cookies, Dessert, Holiday
Cuisine: American
Keyword: citrus, cream cheese, frosted, lemon, lemon curd, sugar cookies
Servings: 14 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

See blog for items in leu of dairy and gluten.