Ingredients

The following ingredients have 16 Servings
  • 2 3/4 cups (390g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 1/2 cups (300g) granulated sugar
  • 3 Tbsp (29g) fresh lemon zest (from about 5 large lemons)
  • 1 cup(226g) unsalted butter, (softened but slightly firm)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup (113g) unsalted butter, (softened)
  • 3 cups (360g) powdered sugar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp heavy cream. (or as needed)

Instruction

  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment blend sugar and lemon zest for 30 seconds until sugar appears slightly yellow and is fragrant. 
  • Add butter and mix until combined. Mix in egg, then mix in egg yolk and vanilla extract. 
  • With mixer set on low speed slowly add in dry ingredients and mix just until combined.
  • Scoop dough out 1 1/2 Tbsp at a time and shape into balls (note that if dough is too sticky for you to work with you can chill for about 30 minutes if needed). 
  • Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. 
  • Bake one sheet at a time in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). 
  • Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely. Repeat until all of the dough has been used up. 
  • Once cookies are cool frost cookies with lemon frosting.
  • For the frosting: In the bowl of an electric stand mixer blend butter until smooth. 
  • Add in powdered sugar and lemon juice. Mix until slightly fluffy, while adding in cream to thin as needed.