Lemon Daisy Cookies
Soft and zesty lemon cookies decorated into colorful daisy shapes with dollops of buttercream. A bright and playful treat perfect for spring baking.
Ingredients
The Cookie
| Ingredient | Imperial | Metric |
|---|---|---|
| All-Purpose Flour | 3 Cups | 360 g |
| Lemon Zest | 2 Tbsp | 12 g |
| Baking Soda | 1 tsp | 5 g |
| Kosher Salt | 1 tsp | 5 g |
| Unsalted Butter, Room Temp | 1 Cup + 2 Tbsp | 252 g |
| Granulated Sugar | 1 ⅓ Cups + 2 Tbsp | 277 g |
| Eggs | 1 Large | 1 Large |
| Vanilla Extract | 1 tsp | 5 mL |
| Lemon Juice | 2 Tbsp (~ 1 large lemon) | 30 mL |
The Decoration
| Ingredient | Imperial | Metric |
|---|---|---|
| American Buttercream (🔗 1 batch of this recipe) | 3 Cups | 680 g |
| Gel Food Coloring |
Recipe
The Cookie
Mix dry ingredients
In a bowl, whisk together the flour, lemon zest, baking soda, and salt. Set aside.Cream butter & sugar
In a mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 4–5 minutes until light, fluffy, and pale.Laila’s Tip: Start on low speed to avoid a sugar storm, then increase once combined.
Add wet ingredients
Add the egg, vanilla extract, and lemon juice. Mix on medium speed until fully combined.Combine
Reduce speed to low and gradually add the dry ingredients until a soft dough forms.Laila’s Tip: Look for a soft, slightly rippled dough that holds its shape — that’s your chewy sweet spot.
Chill
Cover and refrigerate for at least 1 hour. This step makes all the difference for texture and flavor.Portion the dough
Scoop 34–35g (about 2 Tbsp) of dough and roll into balls. Place on a parchment-lined surface.Quick freeze
Cover and freeze the dough balls for 8 minutes to help control spreading later.Prep the oven
Preheat to 350°F (177°C) and line a baking sheet with parchment paper.Bake
Place dough balls about 1.5 inches (4 cm) apart and bake for 12 minutes, until edges are lightly golden.Let cookies cool completely before decorating.
The Decoration
Make buttercream
Prepare a batch of American Buttercream and divide into 4 bowls. Color with the gel food coloring (green, yellow, blue, pink). Transfer each color into a piping bag (or zip-top bag) with a round opening.Pipe petals
Pipe 5 dots around each cookie, alternating colors across batches.Create the daisy shape
Using the back of a spoon, gently press and drag each dot toward the center to form petals.Finish
Pipe a contrasting dot in the center of each cookie.
🍽️ Serving: Best served at room temperature, where the buttercream stays soft and the lemon flavor shines through.
❄️ Storage: Store decorated cookies in an airtight container.
- Room Temp: up to 2 days
- Refrigerator: up to 5 days
Let cookies sit at room temperature for 15–20 minutes before serving for the best texture.
Unfrosted cookies can be stored longer or frozen for up to 2 months.
Still have questions? Leave a comment below — or catch the step-by-step video on Instagram, TikTok, or YouTube.
Happy baking and sweet travels,
🌎 Laila from Baking Borders
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