Once upon a time, my husband wanted cookie. He was scrounging around in the kitchen for a snack and said "why don't you make cookies?" I laughed. "Summer cookies?" he said (somewhat desperately). Then lightbulbs went off. I've got some delicious cookies, but I hadn't made any summery cookies yet! No lemons, no berries, no nothing.
So here we are: frosted lemon cookies. Dang. These are pretty darn perfect for summer! The cookies are soft and sweet and the frosting is bold and tangy. I added lemon to these cookies in different 3 ways. First I added some lemon zest to the cookie dough. This was great, but to give it an extra boost, I added a touch of lemon extract. I didn't want to add lemon juice to the dough, because it would activate my baking soda too soon, and make my cookies flat. So I saved the lemon juice for the frosting. It really brings in the lemon's signature brightness. These are great without the frosting, but the frosting just adds that extra pop.
My first round of recipe testing these was a big fail. I used honey as the sweetener, and I think it just browned too quickly. Burnt honey doesn't taste good, fyi. So I went back to the drawing board. I decided to base the recipe on one of my very favorite cookie recipes. They just have the best texture, so I used that as a starting point. I changed a few things, took out the chocolate, added in the lemon, and they turned out great!
My first round of frosting testing was also a giant fail. It soaked into the cookie and made them soggy and cakey. Not what I was going for... This time I started with coconut butter, and a creamy frosting came together in no time. These really are just delicious, so I hope you try them!
Frosted Lemon Cookies
- Preheat the oven to 350, and line a baking sheet with parchment paper.
- In a medium bowl, whisk together shortening, maple syrup, extracts, and lemon zest.
- In a small bowl combine the remaining dry ingredients.
- Pour the dry ingredients into the wet ingredients, and using a rubber spatula, stir to combine.
- Divide the dough into 12 balls and put them on the parchment lined baking sheet. These may seem large, but they won't spread much. If you make them smaller, adjust the cooking time so they don't overbake.
- With damp fingers, lightly press the top of each cookie to flatten it slightly. These will not spread much during baking.
- Bake the cookies for 10 minutes. They will be very soft when you take them out of the oven, do not be tempted to bake them longer, or they will dry out. Allow them to cool for 30 minutes before frosting or eating. They will set up more as they cool.
- While the cookies are baking, heat a small saucepan over medium-low heat. Add the coconut butter and maple syrup. Stir constantly until the coconut butter has softened and completely combined with the maple syrup.
- Take the coconut mixture off the heat, and add in the lemon juice. Stir until everything has combined completely. Frost the cooled cookies, and serve!
If you decide to make these little gems, snap a photo for me! They'd be perfect at a baby or bridal shower this summer! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these another time!