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These soft iced lemon cookies have lemon juice and lemon zest stirred in to the cookie dough, making these a hit with everyone. Drizzle a fresh lemon glaze over them for an extra punch of citrus and sweetness. This lemon cookie recipe is ready in less than 30 minutes!
I’m so excited to share a brand new recipe that is a sneak peak to my upcoming cookbook, Dessert Cookbook For Beginners, that is now available for pre-order and I’m so excited about this one. Iced lemon cookies friend!! I also shared with you, in case you missed it, these carrot walnut cupcakes with a whipped cream cheese frosting and this sour cream cinnamon coffee cake recipe. Both are so wonderfully easy for a beginner baker to try out.
But back to these these cookies…
When I was younger I used to skip past the lemon desserts on the table, but now they are the first thing I gravitate towards. What is that? Age? Sophistication? Wisdom? Let’s go with the last two – I’m more sophisticated and wiser. I just can’t help it..I like lemon desserts now I think above else! Like these Lemon Macarons and Lemon Crinkle Cookies. Seriously I can’t get enough!
And these glazed lemon cookies were definitely a wise choice when I was creating new recipes for the book. A soft lemon sugar cookie that has a sweet lemon icing on top? Yes please. And if you’ve made any kind of drop sugar cookie too, then you are going to master these easy lemon cookies in no time.
Basically you start by making a lemon sugar cookie dough (there’s lemon zest and lemon juice in the dough!) and then dip them in the lemon icing after they bake to give them lots of lemon flavor. The lemon cookies bake up thick, soft, and slightly chewy. Irresistible basically.
The cookies aren’t overly lemony, but once you dip them in the icing the lemon really shines through…so don’t skip the glaze! Yes these are the BEST lemon cookies in the world if I do say so myself. And after you have made these cookies, I think you will agree with me.
Why You Will Love These Glazed Lemon Cookies
- Simple To Make – This cookie dough is super simple, it takes about 15 minutes to mix. And the lemon glaze is just a few simple ingredients.
- Perfect Treat For Summer – This cookie screams summer! This cookie is perfect to bring to all your summer get togethers.
- Lots Of Lemon Flavor – The cookie dough and icing is made with real lemon juice and lemon zest giving them maximum lemon flavor.
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed
Here is what you are going to need:
- Flour -This recipes calls for regular all-purpose flour so they have the perfect texture and chewiness factor. Make sure to measure your flour properly by spooning it into your cup and leveling it off. Do not pack it down.
- Baking Powder And Baking Soda
- Salt
- Egg
- Vanilla Extract – I prefer to use real vanilla extract, but imitation vanilla extract will also work.
- Granulated Sugar
- Lemon Juice – I used fresh lemon juice in this recipe for best flavor and since I use both lemon zest and juice, there’s no waste of the lemon, but bottled lemon juice could also work.
- Lemon Zest – Using the zest helps give these cookies even more lemon flavor.
- Unsalted Butter – I used unsalted butter, but I’m sure salted butter would work but you would want to reduce the salt then in the recipe as I would think it would make it too salty and not let the lemon shine through. And make sure you’re using real butter – not butter that is in a tub, or margarine as it will affect the flavor and results of the cookie texture in the end.
How To Make Soft Lemon Cookies
Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
You want to start by combining your dry ingredients together. For this, I simply just whisk together in a medium bowl, flour, baking powder, baking soda, and salt. Then just set aside.
Heather’s Baking Tip
Make sure you measure your flour correctly otherwise you may end up with a very dry, cakey cookie that doesn’t spread at all. I recommend measuring by weight but if measuring by volume then stir your flour first. Then spoon the flour into your cup and level it off. Do not pack it down or you will end up with up 25% more flour.
Then you want to use cream your butter and granulated sugar together. Make sure you butter is properly softened to room temperature so it can be easily creamed with the granulated sugar.
I use my stand mixer or my hand mixer for this step. If you use your hand mixer it will take a bit longer. You want the mixture to be light and fluffy, so cream for about 2 to 3 minutes on medium-high speed.
What Is The Creaming Method?
The creaming method involves beating together the fat (usually butter, but also could be margarine or shortening) with the sugar called for the in the recipe. By using softened butter, the sugar is able to basically punch holes into the butter creating air pockets. The air pockets will fill with bubbles from the leavening agent and expand in the oven. This will help your baked goods rise in the oven.
Having properly softened butter (or other fat) is important with the creaming method step so that the sugar can properly aerate the butter. If your butter is too cold the sugar will not be able to properly aerate the butter mixture. Your cakes will end up denser and not as tall and fluffy.
You can read more here about the creaming method!
Then add your room temperature egg and beat to combine. Make sure it’s room temperature so it blends easily into the butter/sugar mixture. If it’s cold it will cause your butter to seize up and your dough to break or become curdled looking.
Next, stir in the vanilla, lemon juice, and lemon zest. And beat to combine. Make sure you scrape down bowl as needed to make sure there aren’t pockets of unincorporated ingredients as you go.
Then stir in the flour mixture, and mix at low to medium speed just until no flour streaks remain. You don’t want to overmix at this point or it will cause your cookies to become too chewy and tough.
I like to use a cookie scoop, or tablespoon to portion into about 1 ½ inch balls. I like to roll them into a smooth ball so they bake up with perfectly round edges. Then place on prepared baking sheets, leaving about 2 inches between them, so they have room to spread.
I like to line my baking sheets with parchment paper to make for easy clean-up and no sticking but a silicone baking mat also works or you can just grease lightly with cooking spray.
You will bake these for about 10 to 12 minutes until the edges are set and bottoms will be lightly golden brown. The tops will be soft but set.
Every oven is different so make sure to look for lightly golden brown edges and a center that is still slightly soft looking. Remove from the oven and cool on the pan for 5 minutes before transferring to a wire rack to finish cooling completely.
Make The Lemon Cookie Icing
Here is what you need to grab to make your lemon icing -powdered sugar (or confectioners sugar), vanilla extract, lemon zest and juice.
Once the cookies have cooled, go ahead and make your lemon icing. This icing is so simple to make and adds that extra punch of lemon flavor to this lemon cookie recipe.
In a small mixing bowl, combine the fresh lemon juice, lemon zest, and powdered sugar and whisk until it’s smooth. If you are finding the lemon glaze is too thick add a touch more liquid to thin it our. Or if it’s too thin, add a a little more powdered sugar.
You can ice these cookies with an offset spatula or simply give them a dunk into your lemon glaze which is my preferred method, letting the excess drip off.
Heather’s Baking Tips
- Measure Your Flour Correctly. Too much flour will result in a crumbly cookie dough and a tough, cakey, crumbly cookie. I recommend measuring by weight for best accuracy, but if you’re measuring by volume (aka measuring cups) then measure by stirring your flour first, then spooning it into your cup and leveling it off. Do not pack it down into the cup which can pack too much flour into it.
- Use a cookie scoop for accuracy. You can portion out with a measuring spoon but for even scooping and cookies I recommend using a cookie scoop.
- Make sure your eggs and butter are at room temperature. You need them to both be room temperature so they blend easily into the batter and incorporate air properly so you cookies don’t end up as flat puddles. Take them out of the fridge about an hour before you plan to bake with them.
- Line Your Baking Sheets With Parchment Paper – I prefer using parchment paper on my baking sheets for easy cleanup and no sticking, but a silicone baking mat or lightly greasing with cooking spray also works (although over time the cooking spray can begin to leave a film/residue).
Recipe Variations
- Add Lemon Extract – If you want to add a little more lemon flavor to the cookie dough you can add 1/2 teaspoon of lemon extract.
- Swap and use orange juice – Make an orange glaze cookie instead of lemon for a fun twist!
- Stir in white chocolate chips – I love lemon and white chocolate! Stir in 1 cup of white chocolate chips to the cookie dough before scooping and baking.
Recipe FAQ’s
Keep stored at room temperature, covered for up to 5 days. You can also freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
Most likely this is because your butter was too warm, or you over-creamed your butter and sugar. Here are 10 reasons why your cookies are flat, and how to fix them.
Yes you can make the dough up to 2 days ahead of time, and keep covered in the fridge. Let sit at room temperature for several minutes before scooping.
This probably means you added too much flour to the dough. Over-measuring is easy to do! Be sure to fluff up your flour first, then spoon into your cup and level it off. Do not pack it down. Or use a scale and weigh your flour for 100% accuracy.
Yes you can! Just simply swap out the all-purpose flour and use your go to gluten free flour. My favorite gluten free flour blend is Cup 4 Cup.
Yes you can easily double this cookie recipe by simply doubling the amounts. I like to do this so I can bake some lemon cookies now and have some for later by freezing cookies.
Bake Up My Most Popular Cookie Recipes!
If you love cookies as much as I do then bake up some of my more popular cookie recipes from the blog, especially when it’s Christmastime!
Like my peanut butter chocolate kiss cookies with a Hershey kiss in the center, or my grandmother’s cookie recipe for Russian Tea Cakes, or these old fashioned peanut butter cookies with criss cross pattern.
For all my Christmas cookie recipes, check out my 25+ Christmas cookie recipes!
More Cookie Recipes To Try
If you loved these glazed lemon cookies, here are more cookie recipes I think you might like:
Soft Lemon Cookies Recipe
Ingredients
For The Cookies:
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 large egg room temperature
For The Icing:
- 2 cups (228 g) confectioners sugar
- 3-4 tablespoons lemon juice
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract optional
Instructions
- Preheat and prepare cooking sheets. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
- Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3 cups (360 g) all-purpose flour, 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt
- Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter, 1 ¼ cups (250 g) granulated white sugar
- Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed. 1 large egg 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 tablespoon lemon zest
- Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
- Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
- Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
- Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie. Adjust consistency if needed. 2 cups (228 g) confectioners sugar 3-4 tablespoons lemon juice 2 teaspoons lemon zest ½ teaspoon vanilla extract
Video
Notes
- Make ahead/Storage: You can make the dough up to 2 days ahead of time, and keep covered in the fridge. Let sit at room temperature for several minutes before scooping. Keep stored at room temperature, covered for up to 5 days.
- Freezing: You can freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
- Lemon flavor: If you want more lemon flavor, you can add 1/2 teaspoon lemon extract to the cookie dough.
Marcia Kilcher says
My husband is a “Cookie Monster” and loves any type of cookie. I made these for the first time yesterday and he told me these are the best!!! Your recipe was easy to follow and all of your tips are wonderful! Thank you for sharing your great baking talent with us!
Heather says
that’s so great to hear Marcia!! I’m so glad your “Cookie Monster” approved!! haha And you’re so very welcome!
Alta says
Should I make any adjustments for High altitude? 6400 elevation
Heather says
Hi Alta, I haven’t tried obviously but this article by King Arthur Flour suggests raising the oven temperature by 15-25oF and decrease the baking time by a few minutes. Hope that helps!
Kristi says
I just made these since we have lots of ripe lemons and the reviews were so positive. I am not a baker, but this was a simple recipe and the results were fantastic. Love the sweet and tangy icing which makes them perfect for lemon lovers!
Heather says
aw thank you Kristi! Your kind words mean a lot and I’m so glad as “not a baker” you were able to make them 🙂
Kirsten says
Wow! I just made these and my husband started inhaling them before they were even glazed. They came out exactly as pictured; slightly puffy, golden brown bottoms, and pillowy inside. I tried a few different glazing methods and ended up just drizzling most of them, and also kept a few plain because they are that good. The lemon isn’t super strong, so definitely add more zest etc if you’re looking for something very lemon forward. What a great recipe, and I’m so happy with how these came out!
Heather says
aw thank you Kirsten! I’m so glad to hear how much you loved these!!
Sabah says
I just made this for Christmas. My family loved them. They liked the glaze on them. Thank you so much for your recipe. Will be making them more often.
Heather says
aw thank you Sabah!!
Alphabet says
Very tasty, very easy to make, which is just what I need, being brand new to baking. Only criticism I have is that I wish I had used regular salt instead of sea salt. Thank you for a great recipe!
Heather says
glad you loved it!! And yes you can definitely use regular salt (I just prefer sea salt myself for baking) you’re very welcome!!
Mcfan10 says
Excellent! My brother sent fresh lemons from California. I always look for things to do with them and I came across your recipe. I followed the recipe but added three extra tablespoons to the icing. Flavor was excellent and icing was the star of the recipe. Thanks for sharing and these will be made quite often.
Heather says
wow fresh lemons? That’s so amazing!! I’m so glad you loved them as much as I did 🙂
Kim George says
Absolutely delicious. The icing makes them rich so I made some with and without. And I would make the ones with icing smaller next time. But great and loved by all.
Heather says
aw that’s great Kim! I’m so glad you loved!
L Sherman says
What oven temp do you use? I don’t see this anywhere
Heather says
Hi! It’s listed in step 1 of the recipe at the bottom of the post. It’s 375F (but I also went back and put it in the post as well now in case you’re scrolling through). Hope that helps!
Angie says
Made these 12/23 and they’re great! I’m in Colorado Springs so the recipe even worked in high altitude. Added a little extra zest and lemon juice to the batter cuz I love lemon. Looking forward to trying more of your recipes. Thanks!
Heather says
aw that’s wonderful Angie! Im so glad it worked for you up in Colorado Springs!
Varnamala says
These Lemon Sugar Cookies are great! Will pass on the recipe! Yummy cookie! Thanks!!
Heather says
aw thank you! So glad you loved this cookie!!
Abby says
I’ve never even written a recipe review before, but I have to for these amazing cookies! This is the second time I’ve made them. The first time, I noticed that they didn’t spread as much, so I took Daniel’s advice and flattened them a bit the second time around and they spread to the perfect size! I’ve found that some recipes need this and I think it just has something to do with my oven to be honest! These cookies are so soft and moist and the icing is the perfect amount of sweet and tart! This time around I subbed for bread flour just because that’s what I had on hand and I think that helped them be even more chewy! They even got the seal of approval from my husband who doesn’t like sweets, so you know this recipe is good. Definitely making this for all family gatherings now!
Heather says
aw thank you Abby! Thank you for taking the time to write such a kind review. And yes bread flour will definitely help making them a tad chewier. And glad the slight flattening helped!
Laurel says
These turned out wonderfully! The fresh lemon juice and zest make it special. I like lots of zest, but some people might find it a bit of a texture issue with as much as is in the recipe. Icing is key so don’t skip it. I made it all as written except I used Cup 4 Cup gluten-free flour. They were all gone at my work party and I overheard some people talking about how fresh and lemony they tasted. Thanks for this keeper recipe!
Heather says
that’s wonderful Laurel!! I’ve been wanting to make a gluten free version so that’s great to know they worked with Cup 4 Cup (I love that GF flour!!)
Daniel says
I made these for Thanksgiving. I followed the recipe and had two cookie sheets worth, maybe 25-28 cookies. The first batch rose substantially and I went with the dipping method for the icing. It came out okay. The second round I flattened with a metal spatula and spooned the icing over top. The second round came out much more to my liking. Phenomenal recipe! I love all things lemony. Thanks Boston Girl!
Heather says
aw thank you Daniel! I’m so glad you loved these as much as I did 🙂
MONA MUNRO says
This is a delicious recipe. I was careful measuring and adding the flour but I still found the cookie dough dry. I think that large eggs are not so large anymore. I added 1-2 tablespoons of room temperature milk and everything worked out fine. Everyone loved them. Will definitely make them again and again.
Heather says
Hi Mona! So glad you loved them – yes weighing the flour is always helpful as these cookies do call for quite a bit. But glad it worked out with 1-2 tbs. of milk. But glad it all worked out 🙂
Heidi says
I was expecting, and looking forward to, a big burst of lemon flavor. The cookie itself didn’t give me that. It was just a shortbread type cookie with a little hint of lemon. I boosted the lemon flavor in the icing because I wanted the cookie to burst with flavor. That helped a bit. The “frosting” was very watery. I just spooned it over the cookies a couple times. Overall they were just ok. I probably will look for a different recipe next time.
Heather says
Sorry to hear you didn’t love the lemon cookie but you can always add a bit more lemon zest or lemon extract. Hope that helps!
Tina says
I made these cookies for the first time and it was a hit in my family!!!
Question: I followed the exact recipe for the icing but it was so watery and I still had a lot left after I put icing on all the cookies (I weighted each cookie to be 27g before baking). I kept adding powder sugar but it was still very watery. Any suggestions?
Heather says
Oh so glad you loved the cookies! If the icing needs to be thicker just add more powdered sugar until it’s a thickness you like 😊
Kat Q says
These are truly the best lemon cookies I’ve ever made or eaten. We made the cookies exactly as written but doubled the recipe. Don’t worry if the cookies are a little softer than the norm. As they cool they firm up a bit. Definitely dip in the lemon icing. I won’t ever use another recipe. I did use professionally grade double walled cookie sheets. This keeps the bottoms from browning too much. My daughter made these for a cookie exchange and they were a big hit. Thank you!
Heather says
Kat you made my day with this comment! It means so much that you loved these cookies as much as I did and had such success!! Thank you again for the kind words 🙂
VOHAMMIE F says
I I MADE THESE COOKIES! AND OMG! SO GOOD😊 WE ATE THEM ALL!!! I MADE MORE TONIGHT, AND THEY ARE EVEN BETTER. THANKS FOR SHARING 🩷🩷👍
Heather says
aw thank you so much Vohammie!! That means so much!!!
Cidoline says
Is it ok if I add chocolate chips on it?
Heather says
feel free Cidoline!