Frosted Lemon Cookies
There’s something undeniably refreshing about a cookie that brings the bright, zesty flavor of lemon to your palate. These Frosted Lemon Cookies are not only easy to whip up but are also a delightful treat for any occasion. With a soft and chewy texture, paired with a creamy frosting, they’re sure to brighten your day. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply looking for a sweet treat to enjoy with your afternoon tea, these cookies are just the ticket. Let’s dive into this simple yet scrumptious recipe!
Why This Recipe Is Reliable
This recipe for Frosted Lemon Cookies uses a convenient lemon cake mix as its base, making it a quick and foolproof option for bakers of all skill levels. The combination of softened butter and shortening ensures that the cookies maintain a soft, chewy texture, while the zesty flavor from the lemon cake mix gives them a delightful citrus punch. Topped with a creamy frosting, these cookies are not just delicious, but they also hold up well, making them perfect for sharing.
Ingredient Checklist
To create your batch of Frosted Lemon Cookies, you’ll need the following ingredients:
- 1 (15.25-ounce) box lemon cake mix – This is the star of the show, providing the lemony flavor and structure.
- 1 cup butter, softened – This adds richness and moisture to the cookies.
- 1 cup shortening – Shortening helps keep the cookies soft and chewy.
- 1 egg – Essential for binding the ingredients together.
- 5 tablespoons butter, softened (for frosting) – This creates a creamy base for your frosting.
- 2-2½ cups powdered sugar – This sweetens the frosting to perfection.
- 1 tablespoon milk – Helps achieve the desired frosting consistency.
- 1 teaspoon vanilla extract – Adds depth of flavor to the frosting.
- ½ teaspoon almond extract – A hint of almond enhances the overall flavor.
- Lemon juice, optional – For an extra punch of lemon flavor, feel free to add some fresh lemon juice to the frosting.
Tools of the Trade
To get started, you’ll need a few essential tools:
- Mixing bowls – For combining your cookie dough and frosting.
- Electric mixer – Makes mixing the dough and frosting effortless.
- Baking sheet – A sturdy surface for baking your cookies.
- Parchment paper – To line your baking sheet for easy cleanup.
- Cookie scoop – For uniform cookie sizes.
- Spatula – To help you frost your cookies smoothly.
Frosted Lemon Cookies: How It’s Done
Now, let’s get into the nitty-gritty of making these delightful cookies.
Step 1: Prepare Your Oven
Preheat your oven to 350°F (175°C). This will ensure that your cookies bake evenly and achieve that perfect texture.
Step 2: Mix the Cookie Dough
In a large mixing bowl, combine the softened butter, shortening, and egg with the lemon cake mix. Use an electric mixer to blend these ingredients until they are well combined and smooth. The dough will be thick and slightly sticky, which is exactly what you want.
Step 3: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they will spread while baking.
Step 4: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Step 5: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Step 6: Make the Frosting
In a separate mixing bowl, beat together the softened butter for the frosting, powdered sugar, milk, vanilla extract, and almond extract using the electric mixer. If you want a more intense lemon flavor, feel free to add a splash of lemon juice. Mix until the frosting is light and fluffy.
Step 7: Frost the Cookies
Once your cookies have cooled completely, use a spatula or a piping bag to frost the top of each cookie with the creamy frosting. You can be generous with the frosting for a deliciously sweet treat!
Make It Diet-Friendly
If you’re looking to adapt this recipe for dietary preferences or restrictions, consider the following options:
- Gluten-Free: Use a gluten-free lemon cake mix to make these cookies gluten-free.
- Dairy-Free: Substitute the butter with dairy-free alternatives like coconut oil or vegan butter and use a plant-based milk.
- Reduced Sugar: Use a sugar substitute for the frosting or reduce the amount of powdered sugar for a less sweet version.
- Egg-Free: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
Cook’s Commentary
These Frosted Lemon Cookies are a hit year-round, but they truly shine in the warmer months. The bright lemon flavor is refreshing, and the soft texture makes them irresistible. You might even find that these cookies become your new go-to for potlucks and gatherings. They’re incredibly simple to make, and the use of cake mix means less measuring and mixing, which is always a win in my book!
Feel free to get creative with your frosting! You could add lemon zest or a few drops of lemon extract to give it an extra zing. Additionally, if you want to dress them up for a special occasion, consider adding colorful sprinkles on top of the frosting.
Leftovers & Meal Prep
If you have any leftover Frosted Lemon Cookies (though they’ll likely disappear quickly), store them in an airtight container at room temperature for up to a week. You can also freeze the un-frosted cookies for up to three months. Just make sure to let them cool completely before placing them in a freezer-safe container. When you’re ready to enjoy them, simply thaw and frost as desired!
Helpful Q&A
Can I use a different cake mix flavor?
Absolutely! While lemon cake mix gives these cookies their signature flavor, you can experiment with other flavors like vanilla or even strawberry for a fun twist.
What should I do if my cookies spread too much while baking?
If your cookies spread too much, it might be due to the butter being too soft or the dough being too warm. Ensure your butter is softened but not melted, and consider chilling the dough for about 30 minutes before baking.
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days before baking. Just allow it to sit at room temperature for a few minutes before scooping and baking.
How can I achieve a thicker frosting consistency?
If you’d like a thicker frosting, simply add more powdered sugar until you reach your desired consistency. If it gets too thick, add a tiny splash of milk to loosen it up again.
You Might Also Like
- Soft Sugar Cookies
- Classic Snickerdoodles
- Lemon Bars with Shortbread Crust
- Chewy Chocolate Chip Cookies
Hungry for More?
If you’re always on the lookout for delicious and easy recipes, stay tuned for more delightful creations that will satisfy your cravings and impress your friends and family. From decadent desserts to savory meals, there’s always something new to discover in the world of cooking and baking.
There’s no doubt that these Frosted Lemon Cookies will become a favorite in your home. With their bright flavor and soft texture, they’re perfect for any occasion. So grab your ingredients, preheat that oven, and get ready to indulge in these delightful treats. Happy baking!
Frosted Lemon Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, shortening, and egg with the lemon cake mix. Use an electric mixer to blend until smooth.
- Using a cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, beat together the frosting ingredients until light and fluffy.
- Frost the cooled cookies using a spatula or piping bag.
Notes
- These cookies can be stored in an airtight container at room temperature for up to a week.
- For a gluten-free version, use a gluten-free lemon cake mix.
- To freeze, store un-frosted cookies in a freezer-safe container for up to three months.
