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Lemon Cookie with Cream Cheese Frosting

Frosted Lemon Cookies

Soft, buttery, lemon cookies topped with cream cheese frosting, like a lemon cheesecake in cookie form!
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Prep Time 45 minutes
Cook Time 11 minutes
Total Time 56 minutes
Servings 9

Ingredients
  

Lemon Cookie

  • 150 g granulated white sugar ¾ cup
  • 1 tbsp lemon zest 2 lemons
  • 130 g melted butter 1/2 cup + 1 tablespoon
  • 1 large egg
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 200 g all-purpose flour 1 2/3 cups
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/8 tsp of salt

Cream Cheese Frosting

  • 60 g room temperature butter ¼ cup
  • 120 g cream cheese 4oz
  • 100 g icing sugar ¾ cup
  • 1 teaspoon vanilla extract

Instructions
 

  • In a bowl, rub the lemon zest into the sugar until it feels fragrant and slightly damp. This brings out all the oils from the zest and infuses the sugar with lemon flavor.
  • Whisk in the melted butter until fully combined.
  • Add the egg, lemon juice, and vanilla extract. Mix until smooth and glossy.
  • Sift in the flour, cornstarch, baking powder, and salt. Fold gently until just combined. Be careful not to overmix, the dough should be soft but not sticky.
  • Scoop the dough using a large cookie scoop and place onto a tray or plate. Chill in the fridge for at least 15 minutes, or up to overnight.
  • Preheat your oven to 350°F (180°C).
  • Once chilled, roll the dough between your hands to smooth the edges, then gently press each one onto a lined baking sheet.
  • Bake for 9 to 11 minutes, just until the edges are set but the centers still look soft. Don’t overbake, they’ll continue to set on the baking tray
  • While the cookies are baking, prepare the cream cheese frosting. In a bowl, cream together the butter, cream cheese, icing sugar, and vanilla until smooth and fluffy. You can use a spatula or hand mixer, whichever you prefer. Transfer the frosting to a piping bag fitted with a round 2A tip, or just snip the end of the bag like I usually do.
  • Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
  • Once the cookies are fully cool, pipe the frosting on top. Finish with a little extra lemon zest if you’d like, totally optional but adds a lovely pop of color and flavor.