These frosted lemon cookies are buttery, soft, zesty, and topped with the most delicious cream cheese frosting. A lemon lover’s dream cookie!
This recipe came to life when I was deep in the middle of a lemon cheesecake craving. I kept seeing gorgeous lemon cheesecakes pop up on my feed, and while I love cheesecake (who doesn’t?), I didn’t have the time or the patience to make one and wait overnight just to get a bite.
So I thought, why not take the flavors of a lemon cheesecake and turn them into a cookie instead?
The dough for these frosted lemon cookies is super simple, thanks to melted butter! No need to soften or cream anything!
A little side note, if there’s one thing you should know about me, it’s that I hate creaming butter and sugar. Not against it but, it’s just something I avoid unless absolutely necessary.
Back to the cookies!
Topped with the dreamiest cream cheese frosting, these cookies are my shortcut answer to cheesecake in the best way. I think you’re going to love them.
Why You’ll Love These Frosted Lemon Cookies
- It’s like lemon cheesecake in cookie form! Soft, buttery cookies with a bright lemon flavor and creamy frosting that melts in your mouth.
- Quick and easy to make! No creaming, no mixer, and no long waiting before you eat them.
- Made with real lemon! The zest and juice give it that fresh, zesty punch you just can’t get from extracts alone.
Ingredients You’ll Need
For the Cookie
- 150g granulated white sugar (¾ cup)
- Zest of 2 lemons
- 130g melted butter (1/2 cup + 1 tablespoon)
- 1 large egg
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 200g all-purpose flour (1 2/3 cups)
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- Pinch of salt
For the Cream Cheese Frosting
- 1/4 cup room temperature butter (60g)
- 4 oz cream cheese (120g)
- 3/4 cup icing sugar (100g)
- 1 teaspoon vanilla extract
Tips for Best Results
- Don’t skip rubbing the zest into the sugar. It’s a small extra step that makes a big difference in flavor. It releases the natural oils in the lemon zest, giving your cookies that fresh lemony zing.
- Chill the dough. Even a quick 15-minute chill helps the cookies keep their shape and gives them better flavor.
- And as always, don’t overbake! take them out when the edges are set but the centers still look a little soft. They’ll firm up as they cool.
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time? Yes! You can chill the dough overnight or even freeze the scooped dough balls. Just thaw slightly before baking or add 1–2 minutes to the baking time if baking straight from frozen.
Do these cookies need to be refrigerated? Only once they’re frosted. Because of the cream cheese frosting, it’s best to store them in the fridge. Let them come to room temp before serving for the softest texture.
Can I skip the frosting? Absolutely! The cookies are delicious on their own—soft, buttery, and full of lemon flavor. But the frosting definitely takes them to lemon cheesecake territory.
Can I double the recipe? Yes! This recipe doubles well if you need a larger batch. Just be sure to chill the dough so they hold their shape while baking.
Can I use bottled lemon juice instead of fresh? You can, but fresh lemon juice and zest give the best flavor. If you have to use bottled, try to find one that’s 100% lemon juice with no added sugar or preservatives.
How to Store Lemon Cookies
- Room Temperature: Unfrosted cookies can be stored in an airtight container at room temperature for up to 3 days.
- Refrigerated: Once frosted, store the cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for the best texture.
- Freezing: Scoop and freeze the unbaked dough balls on a tray, then transfer to a zip-top bag. Bake from frozen, adding 1–2 extra minutes to the baking time. You can also freeze the baked (unfrosted) cookies for up to 2 months. Thaw, then frost before serving. Store leftover frosting in the fridge for up to 5 days, or freeze for up to 1 month. Thaw and re-whip before using.