Frosted Lemon Sugar Cookies

Craving something lemon? Hopefully these will make you pucker and smile!

Lemon Sugar Cookies:
10 Tbl butter, softened
3/4 cup sugar
1 egg
2 Tbl lemon juice
zest of one lemon
2 cups flour
1½ tsp baking powder
1/4 tsp salt

With electric mixer, cream butter and sugar. Add egg, lemon juice, and lemon zest; mix well. Stir together flour, baking powder, and salt; add to creamed mixture. Mix until well combined. Cover and chill at least 3 hours. Preheat oven to 375°.  Working with 1/2 of dough at a time, on lightly floured surface roll to 1/4″ thick. Cut with cookie cutter, place on ungreased cookie sheet or Silpat lined sheet. Bake 8 minutes or until edges barely start to turn golden. Cool completely before frosting.

Lemon Buttercream Frosting:
1/2 cup butter, softened
2½ cups powdered sugar
3-4 Tbl lemon juice
drops yellow food color (optional)
raw cane sugar for sprinkling (optional)

Whip butter with electric mixer until light and creamy. Add powdered sugar and one Tbl of lemon juice at a time until frosting is a creamy spreading consistency. Add yellow food color if using. Frost each cookie and sprinkle with raw cane sugar if desired. Makes 2½ dozen 2½” round cookies.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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