These Frosted Lemon Cookies are made with a buttery sugar cookie base and are bursting with the perfect amount of fresh lemons flavor. Then they're frosted with an additional hit of creamy lemon frosting. They are everything you dream about in a chewy lemony cookie!

3/4 cup salted butter softened at room temperature

3/4 cup granulated sugar

1 large whole egg

1 large egg yolk

1 teaspoon pure vanilla extract

1 1/2 tablespoons corn syrup

1 tablespoon fresh lemon zest, about 1 lemon

1 tablespoon fresh lemon juice, about 1/2 lemon

1 teaspoon baking powder

1/2 teaspoon baking soda

2 1/2 cups all-purpose flour

1/2 cup salted butter softened at room temperature

4 cups powdered sugar

1 tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

1 tablespoon corn syrup

1/4 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

2. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until combined.

3. Add the egg, egg yolk, vanilla extract, corn syrup, lemon juice and lemon zest.

4. Whisk together the flour, baking powder, and baking soda in a medium bowl until combined.

5. Add the flour mixture to the wet mixture and mix until cookie dough has formed. Be sure to scrape the sides of the bowl and be sure not to over-mix.

6. Use a regular ice cream scoop equivalent to 1/4 cup to scoop the dough and place on the prepared baking sheet. Lightly press the dough balls down a bit with the bottom of a glass or your fingers. Bake for 12-14 minutes or until the middles aren't super soft (but they will be soft) and the tops won't turn a golden brown.

7. Wait a few minutes, then transfer the baked cookies onto a cooling rack and cool completely.

1. While the cookies cool, make the lemon buttercream frosting by creaming the butter together until smooth in a medium bowl. Add the corn syrup, lemon juice, lemon zest, and vanilla extract.

2. Add 1 cup of powdered sugar at a time and 1 tablespoon of milk. Beat together, then add the remaining powdered sugar and milk. Beat for a few minutes until the frosting is creamy, smooth, and fluffy. Add more powdered sugar to thicken the frosting or milk to thin it out. 

3. Use a butter knife or offset spatula to frost the cooled cookies. Top with more lemon zest and sprinkles (optional). Enjoy!