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Perfect Sunflower Lemon Sugar Cookies with Royal Icing

sunflower lemon sugar cookies - featured image
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Bright and cheerful sugar cookies featuring fresh lemon zest and toasted sunflower seeds, topped with smooth royal icing piped into delicate sunflower petal designs. Easy to make and perfect for gifting or parties.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • ½ cup (70g) toasted sunflower seeds
  • 4 cups (480g) powdered sugar, sifted (for royal icing)
  • 3 large egg whites or 6 tablespoons pasteurized egg whites (for royal icing)
  • 1 tablespoon lemon juice (for royal icing)
  • 1 teaspoon vanilla extract (optional, for royal icing)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Toast ½ cup (70g) sunflower seeds in a dry skillet over medium heat for 3-5 minutes until golden and aromatic. Stir frequently to avoid burning. Set aside to cool.
  3. In a medium bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  4. Using an electric mixer, beat 1 cup (227g) softened unsalted butter with 1 ½ cups (300g) granulated sugar on medium speed until fluffy and pale, about 3 minutes.
  5. Beat in 2 large eggs one at a time until fully incorporated. Mix in zest of 2 lemons and 2 tablespoons fresh lemon juice.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  7. Fold in the cooled toasted sunflower seeds gently.
  8. Scoop dough by tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Flatten each ball slightly and create a shallow indentation in the center with the back of a spoon.
  9. Bake for 10-12 minutes until edges are just turning golden. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. Prepare royal icing by beating 4 cups (480g) sifted powdered sugar with 3 large egg whites (or 6 tablespoons pasteurized egg whites), 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until smooth and glossy. Adjust consistency with water or powdered sugar as needed.
  11. Once cookies are fully cooled, pipe sunflower petals around the indentation using a piping bag fitted with a small round tip. Fill the center with a dot or small cluster of icing to mimic the flower’s core.
  12. Let the icing dry completely at room temperature for about 2 hours.

Notes

For gluten-free, use a 1:1 gluten-free baking flour blend and add ½ teaspoon xanthan gum if needed. For dairy-free, substitute butter with vegan margarine or coconut oil. Toast sunflower seeds carefully to avoid bitterness. Do not overmix dough to keep cookies tender. Cool cookies completely before icing to prevent melting. Adjust royal icing consistency by adding water or powdered sugar as needed. Store decorated cookies in a single layer to avoid smudging. Dough can be refrigerated for up to 2 days or frozen for 1 month.

Nutrition

Keywords: lemon sugar cookies, sunflower seeds, royal icing, homemade cookies, lemon zest cookies, easy baking, party cookies, gift cookies

Find it online: https://islatable.com/perfect-sunflower-lemon-sugar-cookies-recipe-easy-homemade-royal-icing-tutorial/