These lemon doodle cookies are the perfect way to welcome springtime. They are soft, fluffy and packed with fresh citrus flavor.
Ingredients
2 ¾cupsall purpose flour
2teaspooncream of tarter
1teaspoonbaking soda
1/4teaspoonsalt
1cupbutter, softened
1 3/4cupssugar, divided
2large eggs
Zest of 2 lemons
For the Lemon Frosting:
1/2cup1 stick of butter, softened
2 to 3cupspowdered sugar
Zest of 1 lemon
3 to 4tablespoonslemon juice
Instructions
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.