There is no chilling time or rolling required for these Lemon Sugar Cookies. Full of lemon flavor and topped with an amazing lemon buttercream they are perfection
Beat together butter and sugar until creamy. Add in eggs, lemon zest and juice.
Add in flour, cream of tartar, baking soda and salt. Mix until incorporated and smooth.
Spoon dough onto a parchment lined cookie sheet, putting cookies 2 inches apart. Bake for 6-8 minutes or until edges begin to brown.
Mix together frosting ingredients and beat until smooth and a good spreading consistency. Add additional lemon juice if needed.
Allow cookies to cool completely and then frost.
Notes
Alternative:Instead of frosting them with lemon frosting roll the cookie dough in lemon sugar.
Lemon Sugar:
In a bowl combine 1/3 cup sugar and 2-3 teaspoons lemon zest.
Use your fingers to rub zest into sugar. You will smell the lemon oils and the zest will incorporate evenly through out the sugar.
After you have formed your lemon sugar cookie dough into balls, roll it into the sugar, coating all sides. Place on cookie sheet and bake.
Tip: Depending on your elevation you may need to add an addition 1-2 tablespoons of flour. If you live at a higher elevation do a test cookie first, just bake one cookie. When the cookies spread too much, add in some additional flour and try another test cookie. If your cookies don't spread enough try lowering. your oven temperature to 325 degrees F and use slightly less flour next time.