Frosted lemon cookies

Ingredients

• 130 g melted butter (1/2 cup + 1 tbsp)
• 150 g granulated sugar (3/4 cup)
• Zest of 2 lemons
• 1 large egg
• 2 tsp lemon juice
• 1/2 tsp vanilla
• 250 g all-purpose flour (2 cups)
• 1.5 tbsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 oz (120 g) cream cheese, softened (for the frosting)
• 120 g icing sugar (for the frosting)
• 1 tsp vanilla (for the frosting)

Instructions

1. In a bowl, rub the lemon zest into the sugar to release its natural oils. Then whisk in the melted butter
2. Add the egg, lemon juice, and vanilla. Mix until smooth.
3. Sift in the flour, cornstarch, baking powder, and salt. Fold gently until just combined—don’t overmix!
4. Scoop the dough using a large ice cream scoop and refrigerate for at least 15 minutes (or up to overnight)
5. Preheat the oven to 350°F (180°C)
6. Roll the chilled dough between your hands, then gently press it onto a lined baking sheet
7. Bake for 9-11 minutes—don’t overbake! The cookies should be soft with a slightly gooey center.
8. Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely
9. In a bowl, cream all the ingredients together using a spatula or hand mixer until smooth
10. Transfer to a piping bag with a 2A tip (or simply snip the end like in the video!)
11. Frost the cookies and sprinkle with extra lemon zest
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