Lemon Cut-out Sugar Cookies with Lemon Royal Icing

Lemon Cut-out Sugar Cookies with Lemon Royal Icing

 

Who's in the mood for some lemon? These lemon cut-out sugar cookies with lemon royal icing will satisfy you. Let me just tell you, this lemon royal icing is amazing! In the July themed My Bakers Box I got a bikini cookie cutter and knew I had to make a yellow polka dotted bikini to go with my lemon theme.

I should also say this was my first successful cookie that I used royal icing on. I felt so confident that I nearly thought about making a youtube channel just to do some cookie decorating with royal icing. It was a close one except then I remembered that I'm not much of a talker. Maybe I could throw in some music instead? Ah well, it was a thought anyway.

Lemon Cut-out Sugar Cookies with Lemon Royal Icing

Lemon Cut-out Sugar Cookies with Lemon Royal Icing - This is a new favorite icing of mine!

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My family (husband) hammered these cookies. They didn't stand a chance looking all cute and polka dotted. It's so funny I can work for 4 hours getting the frosting to look semi-pretty and they can be enjoyed in 30 minutes. It's okay though, as long as I get my photos for the blog. I like to share all my goodies with you!

Lemon polka dot cut-out sugar cookies with lemon royal icing.

Lemon Cut-out Sugar Cookies with Royal Icing

Calling all lemon lovers! These Lemon Cut Out Sugar Cookies with Royal Icing is packed with lemon flavor. Whatever cookie cutter you decide to use they will turn out perfect!
5 from 3 votes
Prep Time 15 minutes
Cook Time 12 minutes
Freeze Time 1 hour 15 minutes
Total Time 1 hour 42 minutes
Course Dessert
Cuisine American
Servings 34 servings
Calories 196 kcal

Ingredients
  

Cookies

  • 1 ½ cups salted butter room temperature
  • 1 ¾ cups granulated sugar
  • 1 medium lemon zest
  • ½ teaspoon lemon extract
  • 1 egg
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose Flour

Lemon Royal Icing

  • 2 tablespoons meringue powder
  • 3 tablespoons water
  • ½ teaspoon corn syrup
  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon extract
  • 2 - 3 lemon yellow drops

Instructions

Cookies

  • In a large mixing bowl, add in the butter and sugar. Mix until the two ingridients are just incorporated. Scrape down the sides of the bowl.
  • Add in the zest of 1 medium lemon, lemon extract, and egg. Mix until combined.
  • Add in the flour and mix on low until just combined.
  • Lay down a piece of parchment paper on the clean work surface.
  • Place the cookie dough onto the parchment paper.
  • Either place of parchment paper on top or flightly flour the surface and roll out to cookie dough to the desired thickness. I recommend about ⅜ of an inch.
  • Slip a baking sheet under the parchment paper and place in the freezer for 1 hour.
  • Preheat oven to 350 degrees.
  • Remove from the freezer and cut out the cookies with the bikini cookie cutters.
  • Place cookies on a parchment paper lined baking sheet.
  • Place the remaining dough in a ball and roll back out. Place it back in the freezer for 15 minutes.
  • Bake the cookies for 10 - 12 minutes or until done. The edges will start to be golden brown.
  • Let cool completely and then frost with royal icing.

Lemon Royal Icing

  • In a mixing bowl, add in the meringue powder and water. Whisk until it becomes frothy. I did it about 1 - 2 minutes.
  • Add in the corn syrup, powdered sugar, fresh lemon juice and lemon extract.
  • Mix on low until incorporated. Scrape down the sides and mix thoroughly.
  • Set aside about ⅓ cup of icing. Place in a disposable bag.
  • Add the lemon yellow gel paste color into the remaining icing. Stir to combine.
  • Add the icing into a disposable bag with a #2 tip. You can use a slightly bigger tip, if you have one.
  • Outline and fill the cookies in with the yellow icing.
  • Cut a very tiny hole in the tip of the white icing bag. Immediately place little dots in the filled cookies. Tap the cookies to even out the frosting.
  • Let dry about 30 minutes.
  • Add any details after the icing has crusted to help it stand out.

Notes

To store any leftover sugar cookies, place in an air tight container and store at room temperature, out of direct sun light, for up to 3 days.

Nutrition

Calories: 196kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 26mgSodium: 67mgPotassium: 22mgFiber: 0.4gSugar: 17gVitamin A: 257IUVitamin C: 1mgCalcium: 6mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Lemon Cut-out Sugar Cookies with Lemon Royal Icing Recipe - This is a new favorite icing of mine!

Lemon Cut-out Sugar Cookies with Lemon Royal Icing Recipe - This is a new favorite icing of mine!

I was sent the My Bakers Box to create ideas and tips with. I was not compensated in any way. If you would like to join me in having some fun, head over and subscribe to next months box. We can make some incredibly fun recipes together!

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5 Comments

  1. The cookies were way too difficult to roll out and cut with cookie cutters. I tried taking half the batch, rolling it into a log, freezing for a short time, and then slicing into rounds and those came out way better.
    The royal icing was also way too runny and a bit too lemony for my taste. I would try to leave out the lemon juice and use only 1 tablespoon of lemon extract next time.

    1. Hi Belle- Sorry the cookies were tough to roll. Sometimes if the dough is mixed too much, it can get too firm. Try letting it rest in the fridge for a while to loosen the gluten. I'm glad the slicing method worked for you though! I'm a big fan of lemon so I like the fresh lemon juice on top of the lemon extract! Just a matter of personal preferences there I think! Good tips for other bakers though 🙂 Thanks!

      1. I made the cookies which were fine but the icing is super runny. Should it be pounds of powdered sugar instead of 2 cups.

        1. 2 cups is correct but adding any extra liquid at all (even just a teaspoon more!) will make the icing runny. Add a little more powdered sugar if needed until the texture you are looking for is reached.

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