Frosted Lemon Sugar Cookies
Have you ever had a cookie that was sooo incredibly soft and chewy? These Frosted Lemon Sugar Cookies are the best frosted sugar cookie and are one of the softest cookie recipes ever.
With each bite, these delicious lemon cookies will have you wanting more and more. My best advice would be to double the recipe from the get go because once you taste how delicious they are, they will be gone in a flash.
And this frosting… man oh man, it’s delicious as well. Imagine biting into one of the softest cookies and then having a lemon cream cheese buttercream frosting to go along with it? Absolutely delicious! And those sprinkles… so good.
These sugar cookies will be the hit of the party, potluck and the dessert table. I can promise you that they will be one of the first to go. Plus they are just so pretty too.
Do You Have To Chill Sugar Cookie Dough?
Yes, you definitely do not want to skip this step. With this recipe, the dough needs to chill for at least 4 hours or longer. That way when they are sliced, they totally hold their shape and they are all the same size. When I made these cookies, I had other things going at the same time. So chilling the dough was perfect because I could move on to the things I needed to get done while waiting to bake these super soft and chewy cookies. The prep time is about twenty minutes. And these could even be made the night before, chilled and ready to bake when you got home from work the next day.
Soft and Chewy Lemon Sugar Cookies
What makes these cookies so soft and gives them such amazing lemon flavor is the instant lemon pudding mix. Who would have guess that this little box of pudding could make such delicious cookies? Well, that little box of pudding has been used so many times in many of my recipes. My most popular dessert recipe on the blog is my Cream Cheese Lemonade Pie which uses lemon instant pudding mix. If you haven’t tried that yet, trust me, you should. It is amazing!
Ingredients Needed For Lemon Sugar Cookies
- All purpose flour
- Baking soda, salt
- Butter
- Lemon instant pudding mix
- Sugar
- Lemon zest
- Egg
- Milk
And For The Frosting
- Cream cheese
- Butter
- Lemon juice
- Lemon zest
- Powdered sugar
(Actual measurements can be found down below in the recipe card).
How To Make Frosted Lemon Sugar Cookies
For The Lemon Sugar Cookies
- In a medium bowl, whisk flour, baking powder and salt together. Set aside.
- In a large bowl, beat butter, sugar, dry pudding mix and lemon zest together until combined.
- Next, beat egg and milk into mixture.
- Gradually add flour mixture into sugar mixture and beat until combined.
- Divide dough in half and roll into a 6 inch roll on a lightly floured surface.
- Wrap each roll in plastic wrap and place into the fridge for 4 hours or overnight.
- Preheat oven to 375° and unwrap each roll.
- Cut into 1/2 inch slices and place on an ungreased baking sheet.
- Bake for 9-10 minutes or until edges just start to brown.
- Remove from oven and let sit on baking sheet for a couple minutes then remove to wire rack to cool.
For The Lemon Frosting
- In a medium bowl, beat cream cheese and butter together until nice and fluffy.
- Add lemon juice and lemon zest. Beat until combined.
- Next, add powdered sugar and beat until combined.
- Frost cooled cookies and add sprinkles.
Here are a few more delicious lemon recipes that can be found on the blog:
- Cream Cheese Lemonade Pie (the most popular dessert recipe on the blog)
- Lemon Cheesecake Squares with Blueberry Topping
- Luscious Lemon Cheesecake
- Lemon Blueberry Poke Cake
- Lemon Cheesecake Cookies
Try These Delicious Lemon Cookies Today
These sugar cookies are so soft and chewy. The best and softest sugar cookie recipe. Chill time for the dough is 4 hours.
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 3,4 oz box instant lemon pudding mix
- 1/2 cup sugar
- 2 tsp lemon zest
- 1 egg, large
- 2 Tbsp whole milk
- 3 oz cream cheese, room temperature
- 1/4 cup butter, softened
- 1 tsp lemon juice
- 1 1/2 tsp lemon zest
- 2 1/2 cups powdered sugar
-
In a medium bowl, whisk flour, baking powder and salt together. Set aside.
-
In a large bowl, beat butter, sugar, dry pudding mix and lemon zest together until combined.
-
Next, add egg and milk into mixture and beat until creamy.
-
Gradually add dry ingredients into sugar mixture and beat until combined.
-
Divide sugar cookie dough in half and roll into a 6 inch roll on a lightly floured surface.
-
Wrap each roll in plastic wrap and place into the fridge for 4+ hours or overnight.
-
Preheat oven to 375° and unwrap each roll.
-
Cut into 1/2 inch slices and place on an ungreased baking sheet.
-
Bake for 9-10 minutes or until edges just start to brown.
-
Remove from oven and let sit on baking sheet for a couple minutes then remove to wire rack to cool completely.
-
In a medium bowl, beat cream cheese and butter together until nice and fluffy.
-
Add lemon juice and lemon zest. Beat until combined.
-
Next, add powdered sugar and beat until combined.
-
Frost cooled cookies and add sprinkles.
Recipe adaped from Taste of Home
Here are a few pics that are a nice size to pin to Pinterest.
Enjoy, Terri
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