Ingredients:

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest, finely grated
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 cups (360g) powdered sugar
  • ¼ cup (60ml) unsalted butter, softened
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest, finely grated
  • 2-4 tablespoons milk or cream, as needed for consistency

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. In a large bowl, beat together the powdered sugar, softened butter, lemon juice, and lemon zest until smooth. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  11. Once the cookies are completely cool, frost them with the lemon frosting.
  12. Allow the frosting to set slightly before serving.