Frosted lemon cookies

- Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside.
- In a small bowl, mix the granulated sugar and lemon zest with your hands until you see that the lemon zest has infused its oil with the sugar.
- In a large bowl, whisk together the melted butter and BOTH sugars.
- Add the egg, egg yolk, and lemon juice. Whisk until combined.
- Add baking powder, baking soda and salt. Stir until combined. 
- Add the all-purpose flour, 1/2 cup at a time and mix until flour is just incorporated.
- Scoop the cookie dough and place onto the prepared pan with couple inches in between each dough ball.
- Bake for 11-13 minutes until the edges are slightly golden brown and the center no longer looks wet.
- After removing from oven, slightly pat the cookies down if they’re puffed up. Allow the cookies to cool in the pan before transferring to a wire rack.
To make frosting:
- In a large bowl, beat the unsalted butter and cream cheese until light and creamy.
- Add in the lemon juice and powdered sugar. Beat until creamy.
- Pipe or spread frosting on top of the cooled cookies!
- Store in an airtight container in the refrigerator for 3-4 days.