Another lemon flavored treat for work today – lemon cookies with lemon frosting.  I actually used fresh squeezed lemon in the cookie. But opted for bottled juice for the frosting  (I needed to save some time).

I recommend chilling the dough for a few hours.   Also scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Do the same for the powdered sugar). And,  preheat your oven.

• Ingredients list
• 1 cup butter, softened
• 3/4 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 2 tbs lemon juice (fresh or bottle)
• 1 tbs lemon zest (not a fun thing to do, honestly)
• 1 tsp lemon extract (opt)
• 3.4 Oz package instant lemon pudding
• 2 1/4 cups flour
• 1/2  tsp baking soda
• 1/2 tsp baking powder

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, zest, lemon juice and extract.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 12 to 13 minutes (no longer).   Cookies will be gushy.  Pop in fridge for a bit to firm up.

• Frosting ingredients
• 2 cups powdered sugar
• 3 tbs lemon juice

Directions – in a bowl, combine ingredients.  Frost cooled cookies.  Store in covered container

Thanks so much for stopping by today!