Every time I walk into our local grocery store, I have to weave my way through the bakery, past piles of delicious baked goods that I can’t have because they are made with regular flour. Most items I don’t care about, but when they have their soft, chewy sugar cookies with frosting, I feel a pang of regret. These Lemon White Chocolate Sugar Cookies with Lemon Buttercream Frosting are my answer, a gluten-free (or regular) version that is sure to satisfy any cravings!
I don’t know about you, but I can’t get enough of sugar cookies, especially when they have a touch of citrus zest in them. I have always loved the flavor combination. Today I used lemon, but you could use orange, kumquat, grapefruit, lime, etc. Whatever you have on hand and like will work.
Buttercream frosting is something we all need to master if we’re making layer cakes or covering today’s Lemon White Chocolate Sugar Cookies. You want a consistency that is easy to spread and not too thin. I like to use an offset spatula for the easiest spreading. I use the back side and spin the cookie as I am frosting it.
If you don’t already have a spring-loaded ice cream scoop to portion out doughs, you really need to get one (or more). They are incredibly fast and give you equally sized balls of dough that result in the most beautiful cookies that are all the same size! I can portion an entire baking sheet of cookies in half the time it would take using two spoons. Impeccably round balls with a natural flat side are very easy to bake and give you perfect cookies every time!
When I made the Macadamia-White Chocolate cookies last September, my appetite was whetted and I wanted more! What could I make that was a bit different and just as tasty? These cookies are lovely on their own, but when you add the buttercream frosting, they are elevated to another level. Plus it bumps up the lemon flavor that I love.
Today I am sharing these delightful Lemon White Chocolate Sugar Cookies with Lemon Buttercream Frosting … oh yeah, these are delectable and would make a delightful treat anytime for an after school treat or dessert for your Easter dinner!
Jane’s Tips and Hints:
If you want to avoid the darkness of ordinary vanilla, you can buy a “white” vanilla, helping you get cleaner colors. I didn’t have any so my frosting is a deeper yellow and because I used vanilla paste, there are tiny dots all over the cookies and frosting that are bits of pure pleasure!
A simple swap – lose the all-purpose wheat flour and replace it with a gluten-free flour blend, no gums required!
- Sugar Cookies
- 2-1/4 cups (270 g) all-purpose flour or gluten-free flour blend
- 1/2 tsp baking powder
- 1/2 tsp kosher or fine sea salt
- 1 cup (2 sticks; 226 g) butter, softened
- 2 tsp fresh lemon zest
- 1-1/2 cups (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup mini white chocolate chips
- Lemon Buttercream Frosting
- 1 cup (2 sticks; 220 g) lightly salted butter, at room temperature
- 2 cups (450 g) sifted powdered sugar
- 2 tsp freshly squeezed lemon juice
- 2 tsp fresh lemon zest
- Yellow food coloring, optional
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or a Silpat.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Make the Cookie Dough: In the bowl of your stand mixer, beat together the butter with the granulated sugar on medium speed just until light and fluffy, about 2 minutes. Add the lemon zest and egg and mix until thoroughly blended.
- Add the flour mixture and vanilla, beating until smooth and creamy. Mix in the white chocolate chips.
- Bake Cookies: Portion the cookie dough with a tablespoon sized spring-loaded ice cream scoop. Place dough balls onto the baking sheets, spacing about 2 inches apart. Lightly press each cookie down with the wet flat bottom of a water glass. Bake for 8 to 10 minutes or until lightly browned at the edges. Transfer to a wire cooling rack and leave until fully cooled.
- Make the Frosting: Place the softened butter in the bowl of your heavy-duty stand mixer, and beat until soft and fluffy, 1 to 2 minutes.
- Add the sugar, mixing until combined. Add the lemon juice, zest, and food coloring if using. Increase the speed and beat until light and fluffy, about 5 minutes. If the frosting is too thick for easy spreading, add 1 tsp lemon juice or more as needed, and beat until soft and you get the consistency you are looking for.
- Spread the frosting over the cooled cookies. Serve and enjoy!
- Yield: about 4 to 5 dozen 2-inch cookies
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