Frosted Lemon Sunshines

I think that everyone should have a good sugar-cookie recipe.  It’s rather like square one, or the very beginning, of all cookie recipes.  Simple, sweet, and buttery.  Nothing fancy, but ultimately delicious.  Everyone loves them, and they can be tweaked to fit any holiday, season, or occasion.

These lemon cookies are, in my opinion, an amazing hybrid of the original sugar cookie.

They have a slightly-crisp texture, with a hint of chewy in the middle.  Specks of lemon peel in the cookie compliment the sweet, tangy frosting that awakens your tastebuds the minute you take a bite.

Hello, Lemon!

Simplicity.  Yet perfection.

These have become a staple in my home, quite like apple pie has become an American tradition.  And although spring comes to mind when I see them, I tend to make them during the coldest of winter seasons.  They just remind me of warmth and sunshine.  Hence my remaining them Frosted Lemon Sunshines.

The name just stuck…

Try them.  Because you’ll love them, I’m sure.

Frosted Lemon Sunshines (Click here for original recipe as found on


1/2 cup butter or margarine, softened

1/2 cup granulated sugar

1/2 cup powdered sugar

1 egg

1/2 cup vegetable oil

1 teaspoon grated lemon peel

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

3 tablespoons granulated sugar


2 cups powdered sugar

3 to 4 tablespoons fresh lemon juice

  1.  In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
  2.  Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
  3. Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  4. Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies.



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