Frosted Lemon Cookies
When life gives you a recipe for orange cookies, but you only have lemons, I suggest making Frosted Lemon Cookies. This time of year is so full of recipes, schedules, and grocery lists that even after you’ve checked them twice, you’re more than likely going to have to run back to the store for that one forgotten thing. And after Maddy and I had made 6 trips back to the grocery store during our recent Christmas cooking weekend, life threw us a real live double dose of lemons. We realized we had two bags of lemons and only one measly orange. And thus, from a family favorite recipe for orange cookies, Frosted Lemon Cookies were born, and there was once again joy in our world.
This is one of our intern/mom’s recipes that our family has loved for decades. So loved that it made it’s way into Granny’s real world recipe box. These cookies, orange or lemon, are perfect for anything special. We have served them at baptisms, wedding showers, dinner parties, and of course Christmas and many other holidays. To make them into Frosted Lemon Cookies, we simply swapped the lemon zest and juice for orange, one for one. We also substituted ginger for the nutmeg. And we were glad we did!
And so during this holiday season, we hope that life does not throw too many lemons in your direction as you cook, and bake, and make the beds for company. But if you do find yourself with two excess bags of lemons, you know what to do. And even if you have to make a special trip back to the store just for lemons, these Frosted Lemon Cookies are well worth it!
These easy frosted lemon cookies are perfect for showers, dinner parties, and of course Christmas and any special occasion.
- 3 3/4 c flour
- 1 t baking powder
- 1 t baking soda
- 1 t cinnamon
- 1/4 t ginger
- 1 c softened butter
- 2 eggs
- 1 1/2 c sugar
- 1 c sour cream
- 4 t lemon zest
- 1/2 c lemon juice
- 2 1/2 c confectioner's sugar
- 1/4 c softened butter
- 1/4 c lemon juice
- 1 t vanilla
Mix together the flour, baking powder, baking soda, cinnamon, and ginger and set aside.
In a large mixing bowl, beat together the butter, eggs, and sugar. With the mixer on low, add in the flour mixture.
Beat the sour cream, lemon zest, and lemon juice into the mixture.
Chill the dough for at least a half an hour. Preheat the oven to 350. Drop by teaspoonfuls onto a greased cookie sheet 2 inches apart. Bake for 10 minutes.
Make sure cookies are fully cooled before frosting them.
Mix together all ingredients and beat until they are a spreading consistency.
Spread frosting onto the cooled cookies