Bright and bursting with citrusy goodness, these Frosted Lemon Sugar Cookies are the perfect twist on a classic favorite. Made with Rosebud’s Sugar Cookie mix, fresh lemon zest, and a creamy lemon cream cheese frosting, each bite melts in your mouth with a balance of sweet and tart. These cookies are soft in the center with lightly crisp edges and a vibrant, sunny finish—perfect for springtime gatherings, afternoon treats, or simply bringing a little brightness to your day.
Frosted Lemon Sugar Cookies
Share
Frosted Lemon Sugar Cookies
Team Member Sami
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Team Member Sami
Servings
12 cookies
Ingredients
For the cookies:
-
1 bag of Rosebud’s Sugar Cookie Mix
-
8 Tbsp. butter, softened
-
zest of a lemon, divided
-
1 egg
-
½ tsp. milk
-
raspberries/lemon zest, for garnish (optional)
For the Frosting:
-
8 oz. cream cheese, softened
-
4 Tbsp. butter, softened
-
2 Tbsp. raw honey
-
1 tsp. vanilla extract
-
pinch of salt
-
lemon zest (reserved from the lemon zest in the cookies)
Directions
For the Cookies:
Preheat oven to 375°F.
In the bowl of your mixer, add sugar blend (included in the cookie mix bag), butter, and ¾ of the lemon zest (the rest will be used in the frosting). Beat at medium speed until creamy.
Add flour blend (included in the cookie mix bag), egg, and milk. Mix thoroughly.
Divide dough in half. Wrap each section in parchment paper. Refrigerate for 2 hours.
Once chilled, place dough between two pieces of parchment paper. With a rolling pin, roll dough to ¼ inch thickness. Cut into desired shapes.
Transfer to a parchment-lined baking sheet. Bake for 7-9 minutes or until lightly golden.
Let cool for 5-10 minutes.
For the Frosting:
Add all ingredients to a medium bowl or stand mixer. Whip everything together until combined, about 2 minutes.
Spread on cookies, garnish with a raspberry and/or lemon zest, and enjoy!
