Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract (5ml)
  • Zest of 1 large lemon
  • 2 ¼ cups all-purpose flour (281g)
  • ½ teaspoon baking powder (2.5ml)
  • ¼ teaspoon salt (1.25ml)
  • ½ cup (1 stick) unsalted butter, softened (113g)
  • 3 cups powdered sugar (360g)
  • 3-4 tablespoons fresh lemon juice (45-60ml)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream

Instructions:

  1. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and lemon zest until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes.
  8. Place cookies on prepared baking sheets, leaving about 1 inch between each cookie. 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. While the cookies are cooling, prepare the frosting. In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
  11. Beat in the lemon juice, lemon zest, and vanilla extract.
  12. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  13. Once the cookies are completely cool, frost them with the lemon butter frosting. Decorate with sprinkles, extra lemon zest, or candied lemon peel, if desired.