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This recipe makes enough for a double batch of cookies

TIP: Since these cookies are so delicate, I thinned the frosting with lemon juice or water and dip the top of the cookie into it. It is much faster and easier. Otherwise, the cookies are more likely to crumble while trying to frost them.


  • 1/3 cup butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/3 cup fresh lemon juice
  • 4 cups powdered sugar


  • In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixted.

Categories: Dessert 
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