A simple easy to make lemon sugar cookie recipe.
Line one or two baking sheets with parchment paper. Lightly grease with butter.
In a large mixing bowl, use an electric mixer, beat the butter, confectioners' sugar, egg, and lemon extract.
In another bowl, whisk together the flour baking soda and cream of tartar. Mix the dry ingredients into the wet to form the cookie batter.
Cover with plastic wrap and chill the dough for for 2 to 3 hours.
Preheat the oven to 375˚F.
Divide the dough in half, and roll each half of dough 3/16 inch thick on a lightly floured or cloth-covered board.
Cut into desired shapes and place on the lightly greased baking sheet. Re-roll and cut the cookies until you have used up all the dough.
Place cookies into the preheated oven and bake 7 to 8 minutes or until light brown on the edges.
Remove and place the sheet onto a cooling rack.
After 5 minutes, transfer the cookies directly onto the cooling rack.
Let cool completely before frosting.
Repeat in batches.
The Lemon Buttercream Frosting
Measure the confectioners' sugar and lemon zest into a large mixing bowl and use and electric mixer on low to completely incorporate.
Beat in the butter, until very well blended and smooth.
Add the lemon juice, one tablespoon at a time and a few drops of yellow food coloring. Beat until creamy smooth.
If necessary, add a bit more confectioners' sugar to stiffen the frosting or a bit more lemon juice to thin it so that is of spreading consistency.
Spread the frosting onto the cookies, apply the candy sprinkles.
Let stand for about one hour until the frosting completely sets.
Store in a single layer or layered with wax paper in an airtight container in a cool place for up to 2 days.
Refrigerate for up to 1 week, or freeze for up to 2 months.