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Sunshine Lemon Sugar Cookies Recipe Easy Homemade Buttercream Sunflower Treats

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Bright and tangy lemon sugar cookies topped with creamy buttercream frosting and decorated with edible sunflower petals, perfect for sunny occasions and easy to make.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (about 2 medium lemons)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 teaspoon pure vanilla extract
  • ½ cup (113 g) unsalted butter, softened (for buttercream)
  • 2 cups (240 g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice (15 ml)
  • ½ teaspoon vanilla extract (for buttercream)
  • 1–2 tablespoons heavy cream or milk (15–30 ml), adjust for desired consistency
  • Edible sunflower petals or small edible flowers (for decoration)
  • Optional: Yellow food coloring (for brighter buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure all ingredients.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  5. Gradually add flour mixture to wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  6. Drop dough by tablespoon or cookie scoop onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
  8. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. For buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed.
  10. Add lemon juice, vanilla extract, and heavy cream or milk. Beat on high speed for 2-3 minutes until fluffy. Adjust consistency as needed.
  11. Spread or pipe buttercream onto cooled cookies. Garnish with edible sunflower petals.

Notes

Use fresh lemon zest and juice for best flavor. Butter should be softened but not melting. Chill dough for 15 minutes if too soft or sticky to prevent spreading. Bake one test cookie first to check oven temperature. Adjust buttercream consistency by adding more cream or powdered sugar as needed.

Nutrition

Keywords: lemon sugar cookies, buttercream frosting, sunflower decoration, easy cookies, homemade cookies, lemon zest, summer treats

Find it online: https://twirltaste.com/sunshine-lemon-sugar-cookies-recipe-easy-homemade-buttercream-sunflower-treats/