Last Updated on January 23, 2022 by Kimberly Stroh
When the weather starts warming up, my baked goods immediately take on fresh citrus flavors. The burst of tart citrus compliments the sweetness of sugar. If you’re looking for a fresh recipe, you’ve got to try these Frosted Lemon Cookies. They’ve got a soft cake-like texture that makes them irresistible and topped with a whipped buttercream frosting. Nobody can stop at one when they try one – they’re definitely addictive.
I love working with lemons. They’re easily accessible, you’re able to purchase them at any grocery store, and you can find them year round. If you’re looking for the freshest lemons, from the farmer’s market, your best bet is to get them in the summer. Florida and California provide most of the country’s lemons – so if you live there, you’re lucky!
Lemons are so versatile with baking and cooking that I try to keep them in my house at all times. I also think it’s worth the time to squeeze fresh lemon juice rather than to use the bottled grocery store version.
These Frosted Lemon Cookies get the citrus flavor from lemon juice and lemon zest. As you refrigerate the dough, the lemon adds more flavor with time. By the time you bake the cookies, you’ll get amazing lemony flavor.
Looking for even more unique cookie recipes? Here are some reader favorites:
How To Make Homemade Frosted Lemon Cookies
For all of my cookie recipes, I recommend great cookie baking sheets and using silicone baking mats. The silicone baking mats help the cookies bake evenly and keep them from sticking to the baking sheet. However, if you don’t have silicone baking mats, you can use parchment paper for the same effect.
When To Serve Your Frosted Lemon Cookies
I love these cookies as a part of a springtime dessert. They’re great for any occasion and even my kids like them. I’m very fond of serving them as par of Easter brunch. They have such a springtime feeling and they’re very festive for Easter. Kids enjoy them with ice cold milk and I’ve served them with a lemon drop martini for adults – for the ultimate citrus ending.
How To Keep Your Cookies Fresh
After your cookies have completely cooled, then you’ll add the frosting. Thanks to the frosting, these cookies stay fresh for a bit longer than a traditional cookie (like chocolate chip). Store your cookies in an air-tight container so they stay soft and fresh. I do NOT stack my cookies because of the frosted topping. If you know you’re going to store some of them, don’t add the zest on top until you’re ready to serve.
Can You Taste The Cornstarch & Why Do You Need It?
Nope! You cannot taste the cornstarch at all in this recipe. The cornstarch helps keep the dough more form and together, so you can have bigger cookies that still cook evenly.
Can You Freeze Frosted Lemon Cookies?
You can freeze the dough and then let it thaw in the refrigerator for 24 hours before baking, as following the directions. I wouldn’t freeze the cookies after they’ve been frosted. You can freeze the cookies, without frosting, and add the frosting later. The cookies are good for up to three months frozen. Protect them from freezer burn by covering them with plastic wrap and aluminum foil.
What You’ll Need From The Grocery Store:
- Butter
- Confectioner’s Sugar
- Lemons
- All-Purpose Flour
- Cornstarch
Step-By-Step Directions To Make Frosted Lemon Cookies
In a stand mixer (or small bowl), cream the butter and sugar until light and fluffy for about 5 minutes. Beat in lemon juice.
In a separate bowl, combine the cornstarch, flour and lemon zest. Gradually add it to the creamed mixture and mix well.
Shape the dough into a 1 1/2-inch roll and wrap in wax paper. Place it in the refrigerator for 1 hour until firm.
Preheat the oven to 350º. Unwrap and cut the cookies into 1/4-inch rounds. Place on a baking sheet, two inches apart, with a silicone baking mat (or parchment paper).
Bake the cookies for 10-12 minutes until the edges are golden brown. Remove the cookies, with a spatula, and cool on a wire rack completely.
For the frosting: beat the butter in a small bowl until fluffy. Add the confectioner’s sugar, lemon juice and zest. Beat the frosting until smooth. Spread over the cooled cookies and add more lemon zest on top for garnish. Let the cookies stand until set.
Soft Frosted Lemon Cookies

With a buttery soft texture, these Frosted Lemon Cookies have a sensational tart flavor that can't be beat.
Ingredients
- 3/4 Cup Unsalted Butter, Softened
- 1/3 Cup Confectioner's Sugar
- 2 Teaspoons Lemon Juice
- 1 Cup All-Purpose Flour
- 1/2 Cup Cornstarch
- 1 Teaspoon Grated Lemon Zest
For The Frosting:
- 1/4 Cup Butter, softened
- 1 Cup Confectioner's Sugar
- 2 Teaspoon Lemon Juice
- 1 Teaspoon Grated Lemon Zest
Garnish:
- Additional Lemon Zest
Instructions
- In a stand mixer (or small bowl), cream the butter and sugar until light and fluffy for about 5 minutes. Beat in lemon juice.
- In a separate bowl, combine the cornstarch, flour and lemon zest. Gradually add it to the creamed mixture and mix well.
- Shape the dough into a 1 1/2-inch roll and wrap in wax paper. Place it in the refrigerator for 1 hour until firm.
- Preheat the oven to 350º. Unwrap and cut the cookies into 1/4-inch rounds. Place on a baking sheet, two inches apart, with a silicone baking mat (or parchment paper).
- Bake the cookies for 10-12 minutes until the edges are golden brown. Remove the cookies, with a spatula, and cool on a wire rack completely.
- For the frosting: beat the butter in a small bowl until fluffy. Add the confectioner's sugar, lemon juice and zest. Beat the frosting until smooth. Spread over the cooled cookies and add more lemon zest on top for garnish. Let the cookies stand until set.