Lemon Sugar Cookies

I made these two months ago for my friend’s birthday. Better late than never on posting them, right?! They taste a lot like the infamous Lofthouse cookies (but lemonized!) – and are decorated similarly as well. I didn’t realize the resemblance until someone at school mentioned it!

Lemon Sugar Cookies
Recipe source: Mother Thyme
Print Recipe

3 cups cake flour [use cake flour! it makes a difference!]
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 large eggs
Zest from 1 lemon
Juice from 1 lemon (2 tablespoons)
1/2 teaspoon vanilla extract

Lemon Buttercream:
1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners sugar
Zest from 1 lemon
Juice from 1 lemon

1. In a medium bowl combine cake flour, baking powder and salt and set aside.
2. Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one
at a time stirring after each addition. Stir in lemon zest, lemon juice and vanilla until combined.
Gradually add in flour mixture combined.
3. Chill dough for at least one hour in refrigerator.
4. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
5. Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking
sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.
Continue with remaining dough, placing each 2 inches apart.
6. Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and
transfer to wire rack to cool completely.

Lemon Buttercream:
Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy.

Frost the cookies with the buttercream icing. Enjoy!
Makes about a dozen large cookies.