Ingredients
Sugar Cookies
- 1 1/4 cup granulated sugar
- 2 tsp lemon zest
- 1 cup unsalted butter, softened to room temperature
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar, for rolling
Lemon Buttercream Frosting
- 1/2 cup unsalted butter, softened to room temperature
- 1 Tbsp lemon zest
- 1 1/2 cups powdered sugar
- 1-2 Tbsp heavy whipping cream
- 2 tsp lemon juice
- pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Make Lemon Sugar: In a small bowl, rub the granulated sugar with the lemon zest until fragrant to infuse the sugar with lemon flavor. Set this mixture aside.
- Cream Butter: Using a standing mixer or hand mixer, cream the softened unsalted butter until it becomes light and fluffy, which will help create a tender cookie texture.
- Add Lemon Sugar to Butter: Add the lemon-infused sugar to the creamed butter and continue mixing until well combined and fluffy to distribute the lemon flavor evenly.
- Mix in Egg and Extracts: Add the egg to the mixture and beat until just combined, then mix in the vanilla and almond extracts for added depth of flavor.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined to form the dough.
- Form Cookies: Roll the cookie dough into 1-inch balls and then roll each ball in granulated sugar to create a sugary crust that crisp up nicely when baked.
- Bake: Place the sugared dough balls onto the prepared baking sheet and bake in the preheated oven for 10-11 minutes or until the cookies are puffed in the center and set.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare Frosting: Cream the softened butter in a mixing bowl until light and fluffy. Add the lemon zest and powdered sugar and mix well to combine.
- Add Liquids to Frosting: Stir in the lemon juice and start with 1 tablespoon of heavy whipping cream, adding the second tablespoon only if the frosting is too thick, to achieve the desired consistency.
- Balance Frosting Flavor: Add a pinch of salt to the frosting to cut through the sweetness and balance the flavor.
- Assemble Sandwiches: Spread a generous amount of lemon buttercream frosting on the bottom side of half the cookies, then top with the remaining cookies to create sandwich-style treats.
- Serve: Press the cookie sandwiches lightly together, arrange on a platter, and serve immediately or store in an airtight container.
Notes
- If the frosting is too loose, chill it for 10 minutes before assembling the sandwiches.
- For a stronger lemon flavor, add an extra 1/2 teaspoon of lemon zest to both the cookies and frosting.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow cookies to cool fully before frosting to avoid melting the buttercream.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
