Mildred was our office secretary for many, many years. Not only was she one of the most efficient and organized gals to ever do it, but she was also extremely thoughtful. Through all the birthdays, anniversaries, holidays, and every celebration in between, she constantly made each person on our crew feel loved. Her go-to party treat was often Mildred’s Lemon Cookies. She’d make the perfect lemon cookie and top them with a swirl of fluffy, lemony frosting. They were so delicious and always praised! This sweet lady retired a few years ago, but when she did, we (sort of jokingly) insisted that learning how to make Mildred’s Lemon Cookies should be a part of new-hire training. Well, now every time we celebrate, it gives us a reason to think of her. It’s just the most darling tradition!
Ingredients
For the cookie dough:
- 3/4 cup butter, softened
- 1 cup sugar, plus more, to taste
- 2 eggs
- 1 1/2 teaspoons lemon juice
- 1 tablespoon lemon zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the lemon frosting:
- 1/2 cup butter, softened
- 4 cups powdered sugar
- salt, to taste
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk, optional
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease one or two baking sheets.
Step 3 –In a large mixing bowl, add 3/4 cup of the butter and 1 cup of the sugar and use an electric hand mixer to cream them together.
Step 4 –Beat the eggs, 1 1/2 teaspoons of the lemon juice, and 1 tablespoon of the lemon zest into the butter mixture until it is well-combined.
Step 5 –Beat the flour, the baking powder, and 1/2 teaspoon of the salt into the dough mixture.
Step 6 –Roll the dough into tablespoon-sized balls and place them slightly spaced out on the prepared baking sheets.
Step 7 –Pour the extra sugar in a bowl. Dip the bottom of a glass in the sugar, then gently press down on 1 of the dough balls. Repeat until all the dough balls are flattened and sugary.
Step 8 –Bake the cookies, in batches, until they are golden-brown on the bottom, about 9-10 minutes.
Step 9 –Place the baking sheet on a wire rack to cool, about 3-4 minutes.
Step 10 –Place the cookies on the wire rack and let them sit until they are completely cooled. Repeat the baking and cooling process until all of the cookies are baked and cooled.
Step 11 –In a bowl, add the remaining butter, the powdered sugar, the extra salt, the remaining lemon zest, and the remaining lemon juice and beat with an electric hand mixer until creamy. If it is too thick, add the milk, then beat until creamy.
Step 12 –Frost the tops of the cooled cookies with the lemon frosting.
Step 13 –Serve
