Ingredients:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1/2 tsp lemon extract
  • 1 pinch salt

Instructions:

  1. Zest the lemons and combine the zest with granulated sugar in a small bowl, rubbing them together with fingertips to release essential oils.
  2. Cream the softened butter and lemon-infused sugar on medium-high speed until pale and fluffy, approximately 3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and lemon juice.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Slowly incorporate the dry ingredients into the wet ingredients on low speed until just combined; do not overmix.
  6. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  7. Bake at 350°F (175°C) for 8–10 minutes until edges are barely set and centers remain soft.
  8. Prepare the frosting by beating together softened butter, powdered sugar, lemon juice, lemon extract, and a pinch of salt until smooth.
  9. Frost the cooled cookies with the lemon icing.