Lemon Cremes
You can bribe me with pretty much lemon flavored anything. When my sister and I were young, we would play monopoly with our friend with a bag of lemon drops at the table. It was our go to candy for monopoly – not sure why but even now, I have a hard time playing it without thinking there should be a bag of lemon drops on the table.
I was also a girl scout back in the day. Lemon Cremes were my sister’s favorite. That got passed on to my daughters and one of them (I can’t remember) would buy herself a box and eat them slowly over the next month, making them last as long as possible.
Growing up with a lemon tree in the back yard, you would think we would have experimented more with lemon treats, but sadly, we pretty much just made lemonade. How I with I could have a tree in my backyard now! (I just need to convince my family to move to FL!) I have had neighbors and friends who have found success growing lemon trees in the house. I might have to try this, although, I don’t think it will produce enough lemons for me.
I have long been a fan of lemon crinkles. They are a light, soft, small lemon cookie that melts in your mouth. I have simply taken those cookies and put some lemon frosting in between and BOOM! Amazing lemon flavor that you satisfy any craving.
They are also great for your kids to sell at a lemonade stand. All packaged in individual bags with pretty twine – perfect summer treat!
Lemon Cremes
Light, soft, lemon cookies with a tangy frosting that will satisfy any lemon craving.
Ingredients
Cookies
- 1/2 cup butter
- 1 cup sugar
- 1/2 tsp vanilla
- 1 egg
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1 1/2 cups flour
- 1/2 cup powdered sugar for rolling cookie dough ball in
Frosting
- 1/2 cup butter room temperature
- 3-4 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
Instructions
Cookies
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Preheat oven to 350° F. Line two baking sheets with parchment paper.
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Cream sugar and butter. Add vanilla, eggs, zest, and lemon juice.
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Add dry ingredients except the powdered sugar.
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Place powdered sugar in a shallow bowl. Form cookie dough into 1 inch balls. Roll balls in sugar. Place on the cookie sheet two inches apart. Bake for 9-11 minutes, until they are cracking on the top. Allow to cool on pan for 5 minutes and then on a cooling rack.
Frosting
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Mix butter, 2 cups of powdered sugar, zest, and lemon juice until smooth and creamy.
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Add more sugar one cup at a time until it is a good spreading consistency. Spread on cooled cookies or pipe it on using a piping bag. Cover with another cookie to make a sandwich. Enjoy!
