Last month, my best friend and I needed a little impromptu getaway. It was far from fancy, just a quick trip to the “city” where we killed some time ordering coffee, shopping at Target, and lunch. Before leaving town though, Bree suggested we swing into the local cookie store for our dessert, insisting that I try Eileen’s Double Lemon Cookies.
Let’s just say, after my first bite- I was SOLD!
A soft lemon cookie, topped with a smear of delicious buttercream frosting.
What’s not to love?
I knew after that first taste of these cookies, I was going to have to try my hand at recreating them at home and the process couldn’t be simplier.
Or more delicious.
The cookies start with whisking together the dry ingredients of flour, baking soda, and salt. Then blend together the butter, sugar, and egg.
Add in the lemon juice and lemon extract.
Combine the dry ingredients with the wet and mix until combined. Let the dough sit in the fridge for at least 30 minutes before scooping onto baking sheets. Bake the cookies for about 10 minutes and cool before frosting.
The frosting is a simple buttercream made with softened butter, powdered sugar, lemon juice, lemon extract, and a splash of vanilla extract.
Once the cookies have cooled, smooth on a layer of the lemon buttercream frosting over each one.
Be prepared to watch these Eileen’s Double Lemon Cookies disappear in no time.
Maybe think ahead and just double the recipe.
You’ll thank me later.
Eileen’s Double Lemon Cookies
This homemade copycat recipe for Eileen's Double Lemon Cookies is perfect. Soft lemon cookies topped with buttercream frosting.
Ingredients
Lemon Cookies
- 1 3/4 cup Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Butter, softened
- 3/4 cup Sugar
- 1 Egg
- 1 Tbsp Lemon Juice
- 1 1/2 tsp Lemon Extract
- 1 drop Yellow Food Coloring optional
Lemon Buttercream Frosting
- 1/4 cup Butter, softened
- 1 cup Powdered Sugar
- 1/2 Tbsp Lemon Juice
- 1/2 tsp Lemon Extract
- Splash Vanilla Extract
- 1 drop Yellow Food Coloring optional
Instructions
Lemon Cookies
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In a bowl, whisk together the flour, baking soda, and salt.
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In the bowl of a stand mixer, beat together the butter and sugar until fluffy, about 1-2 minutes. Add in the egg and mix until combined.
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To the wet ingredients, add the lemon juice, lemon extract, and yellow food coloring until fully incorporated. Scrape the bowl as needed.
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Add in the dry ingredients and mix until just combined.
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Cover the dough and place into the fridge to chill for at least 30 minutes.
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Once chilled, use a cookie scoop to place the dough onto parchment lined baking sheets (this should make approx 16 cookies).
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Bake the cookies for 10-12 minutes at 350℉ until the cookies are set and the edges have a hint of brown. Remove from the oven and let cool. (Note- since I frost these, I like to make sure the tops are flat- so when the cookies are still warm I use the bottom or a glass to press down on them slightly.)
Lemon Buttercream Frosting
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In a bowl, beat the softened butter until fluffy then add in the powdered sugar, lemon juice, lemon extract, vanilla extract, and food coloring.
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Mix until incorporated and the frosting is light and fluffy.
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Frost the cookies and enjoy!
Recipe Notes
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Eileens lemon cookies were my favorite cookies when I lived in Nebraska. We moved and I’ve been trying to find a copycat. The cookie is perfect. I think I overbaked mine a little (hers were usually underbaked), but they were still good. The frosting isn’t quite right (i think hers has shortening in it), but it’s delicious. Thanks foe the great copycat! I can finally stop looking at lemon cookies recipes. lol
So glad that this “scratched the itch”.