Lemon Cookies are a bright and zesty treat perfect for spring, summer, or any time you crave something refreshing and sweet. These cookies strike a beautiful balance—soft and buttery in the center with just the right hint of crispness around the edges. The fresh lemon zest and juice baked into the dough give each bite a natural citrus burst, while the light glaze on top adds a tangy, sweet finish that brings everything together.
Perfect for casual afternoon snacks, cookie exchanges, or bridal showers, these cookies are elegant enough to impress yet simple enough to make on a whim. The lemon icing sets beautifully, making them great for stacking or storing, and they pair wonderfully with a cup of tea or a chilled glass of lemonade.
Why You’ll Love This Recipe
• Bright lemon flavor in every bite
• Soft texture with a crisp edge
• Easy to make and perfect for sharing
Ingredients
Lemon Cookies
2¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup unsalted butter, softened
1 large egg
2 tablespoons lemon zest
1½ tablespoons lemon juice
1 teaspoon vanilla extract
Lemon Icing
1½ cups powdered sugar
1½ tablespoons lemon juice
1½ tablespoons milk
2 tablespoons lemon zest
Instructions
Step 1: Prep the Oven and Pans
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, using a stand mixer or hand mixer on medium speed, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Step 4: Add the Wet Ingredients
Turn the mixer to low. Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix just until combined.
Step 5: Incorporate the Dry Mixture
Gradually add the flour mixture to the butter mixture in three parts. Mix on low speed just until all the flour is incorporated—avoid overmixing to keep the cookies tender.
Step 6: Scoop and Bake
Using a 1½-tablespoon cookie scoop, place cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are just turning golden and the tops are set.
Step 7: Cool the Cookies
Remove from the oven and let the cookies sit on the baking sheet for 2 minutes.
Transfer to cookie cooling racks and cool completely before icing.
Step 8: Prepare the Lemon Icing
In a small bowl, whisk together the powdered sugar, lemon juice, milk, and lemon zest until smooth. The glaze should be pourable but thick enough to coat the cookie tops.
Step 9: Ice the Cookies
Once the cookies are completely cool, spoon or drizzle icing over the tops.
Place cookies back on the cooling rack and let the icing set for about 30 minutes.
Tips for Success
• Use fresh lemons for the best flavor—bottled juice doesn’t compare
• Zest lemons before juicing to make it easier
• If the icing is too thick, add a few drops of milk at a time until desired consistency is reached
Storage Options
Store in an airtight container at room temperature for up to 5 days
Refrigerate if you want a firmer glaze or longer shelf life (up to 1 week)
Freeze un-iced cookies for up to 2 months; thaw and glaze when ready to serve
