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Welcome spring with these zingy Lemon Doodle Cookies topped a delicious lemon zest icing.
I have been waiting for this day to arrive ever since winter began on December 22nd. Although it is the first day of spring here, it feels like the first day of summer! Temperatures are supposed to soar into the 80’s this afternoon (the average temperature this time of year is the mid 50’s).
These lemon doodle cookies are the perfect way to welcome springtime. They are soft, fluffy and packed with fresh citrus flavor. Little specks of lemon zest can be seen throughout the whole cookie and icing making them irresistible! One of my readers, Allie, sent me this recipe all the way back in September and I have been waiting for the perfect time to make them. She created these zingy cookies for her boyfriend after he told her they were his favorite kind of cookie growing up.
They didn’t have the original recipe, so Allie spent lots of time perfecting these cookies so that they would taste just like he remembered. Needless to say, they were a big hit with her boyfriend and their friends and family. Thanks so much Allie for sharing your family recipe, my family loved them too! 😀
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- 2 ¾ cups all purpose flour
- 2 teaspoon cream of tarter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 3/4 cups sugar, divided
- 2 large eggs
- Zest of 2 lemons
For the Lemon Frosting:
- 1/2 cup 1 stick of butter, softened
- 2 to 3 cups powdered sugar
- Zest of 1 lemon
- 3 to 4 tablespoons lemon juice
- Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs and lemon zest; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Place the remaining 1/4 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
- Bake until center is just set and begin to crack, 10-12 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
- To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat butter, 3 tablespoons lemon juice, lemon zest and powdered sugar until light and fluffy. Add more lemon juice if needed to reach the desired consistency. After cookies are completely cool, ice them with a small spatula or butter knife.
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