Lemon Sugar Cookies made by adding fresh lemon juice and zest to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with a bright lemon buttercream frosting. Easy Lemon Cookies piped with a super simple rosette so they taste incredible and they're pretty too! My all-time favorite Sugar Cookie recipe!
Lemon Buttercream Frosting
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Cream together butter and sugar. Add egg, vanilla, sour cream, lemon juice and zest.
Gently whisk together dry ingredients in a separate bowl.
Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it’s all mixed in.
Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Place on parchment lined cookie sheet.
Bake at 375 for 10 minutes. Cool fully before frosting.
To make the frosting:
Mix butter, vanilla, milk, lemon juice and zest for 30 seconds with a mixer. Add in powdered sugar 1 cup at a time until you reach your desired consistency.
Transfer frosting to a piping bag with a closed star tip or drop flower tip. (I used a Wilton 2D) Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Cookies frosted normally can be stacked though!