Lemon Frosted Sugar Cookies
Ingredients (24 cookies)
- 1/2 c unsalted butter, at room temperature
- 1 c Splenda
- 1 large egg
- 2 c flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp vanilla
- 1/4 c unsalted butter, at room temperature
- 2 c powdered sugar
- 2 tbs skim milk
- 2 tsp vanilla
- Juice from 1/2 lemon
- Zest from 1 lemon
- Sprinkles (optional)
Preheat the oven to 400*.
In a medium bowl, cream the butter and sugar.
Blend in the egg and vanilla.
In another bowl, whisk the flour, salt, and baking powder together.
Blend the dry mixture into the wet mixture.
Roll the dough on a floured surface, about 1/3 of an inch thick.
Cut with your favorite cookie cutter and place on a baking stone.
Bake for 5-7 minutes, or until the edges are slightly golden brown.
Cool on the baking stone for 2 minutes before removing to wire racks.
For the frosting, cream the butter.
Add the remaining ingredients and combine until smooth.
Liberally frost each cooled cookie and decorate as desired.