Frosted Sugar Cookies with a Hint of Lemon

sugar cookiesThese Frosted Sugar Cookies go way back, a family favorite from my husband’s childhood. They are soft on the inside, with a hint of lemon throughout. They are perfect for any time of year, simply use seasonal sprinkles and colors.

This batch is for class tomorrow. Happy Birthday to my Cupcake and Little Monkey! Where did the time go?

Yes, I’ll read you another book.

Recipe Notes: The batter is mixed differently than most cookies. The butter is cut into the flour, instead of creaming the butter and sugar together to start. Don’t skip the pure lemon extract, it sets this cookie apart from other sugar varieties. (I’ve tried lemon zest, but it’s just not the same.) The original recipe calls for vanilla in the frosting, but I add lemon extract instead. See recipe for details.

Frosted Lemon Sugar Cookies

3 cups flour
½ tsp baking soda
½ tsp baking powder
1 cup butter or margarine
2 eggs
1 cup sugar
1 tsp lemon extract

In a mixing bowl sift together flour, baking soda and baking powder. Cut butter in slices and put in bowl. On low speed of mixer, mix in butter until mixture resembles cornmeal. (I do this by hand using a pastry cutter). In small mixing bowl beat eggs; add sugar and lemon extract and beat thoroughly. Blend egg mixture into flour-butter mixture until incorporated. Separate in half, roll into balls and cover. Chill dough.

On lightly floured surface roll dough to 1/4″ thickness; cut with floured cookie cutters. Place cookies on ungreased baking sheet. Bake in preheated 375º oven for 7-9 minutes. Remove immediately to wire rack to cool. (Do NOT over bake to ensure a soft cookie.) Decorate with frosting and sprinkles once cooled.


¼ cup butter or margarine
2 cups powdered sugar
1 tsp milk
1/2 tsp pure lemon extract (or substitute 1 tsp vanilla extract)
2 tbsp hot water

Combing margarine, sugar, extract, and milk and then slowly add water until you reach desired consistency.

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