Lemon Cutout Cookies
This is my viral no-chill, no-spread cutout sugar cookie with a lemon twist! The Lemon Cutout Sugar Cookies are ultra soft with a luscious lemon frosting and a slight tang that you’ll love.
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Servings: 24 3" cookies
Ingredients
Lemon Sugar Cookie
- 1 cup (222g) salted butter, softened
- 1 cup (230g) granulated sugar
- 1/2 Tbsp lemon zest *zest of 2 lemons
- 1 egg
- 1 Tbsp lemon juice *from zested lemons
- 1/2 tsp lemon flavoring
- 3 cups (456g) all-purpose flour
- 2 tsp baking powder
Lemon Sugar Cookie Frosting
- 1/2 cup (111g) salted butter, softened
- 3 cups (321g) powdered sugar
- 2 Tbsp lemon juice *from zested lemons
- 1/2 tsp lemon flavoring
- 3-4 Tbsp heavy cream
- Yellow gel food coloring, if desired
- White sanding sugar, if desired
Instructions
- Preheat the oven to 350°F (180°C).
- Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.1 cup (222g) salted butter, softened, 1 cup (230g) granulated sugar, 1/2 Tbsp lemon zest
- Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.1 egg, 1 Tbsp lemon juice , 1/2 tsp lemon flavoring
- Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh - add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.3 cups (456g) all-purpose flour, 2 tsp baking powder
- Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness).
- Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
- Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
- Transfer to a cooling rack to cool before decorating.
- To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.1/2 cup (111g) salted butter, softened
- Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.3 cups (321g) powdered sugar, 3-4 Tbsp heavy cream
- Add in the lemon juice and lemon flavoring and mix well.2 Tbsp lemon juice , 1/2 tsp lemon flavoring
- Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
- Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
- Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.Yellow gel food coloring, if desired
- Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
- Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!White sanding sugar, if desired
- Store in an airtight container at room temperature for up to 5 days.
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