Lemon Cookie Recipe
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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.
These cookies are divine! The first time I made them, I forgot to add the egg, but then I made a second batch, both are amazing!❤️🔥
Thank you so much! 😊 I’m thrilled they turned out great, even without the egg! So happy you enjoyed both batches! ❤️🔥
Can’t wait to try this recipe for my best friend’s wedding! Question- am I able to freeze with the icing on?
Yes, you can freeze the cookies with the icing on. They should freeze well!
These cookies are AMAZING! I made a double recipe and followed your instructions exactly. They are perfect! I shared with several friends and everyone absolutely raved about them! I will definitely be making these frequently. Yum! Perfection!
Thank you so much! 😊 I’m thrilled to hear they were a hit with you and your friends! Can’t wait for you to make them again!
These were so delicious!! I wasn’t able to use as much zest as the recipe called for due to struggling to zest (my grater was all I had at the moment and would not cooperate) But even then, the cookies were delicious, and the lemon was just chef’s kiss! This dough recipe I’m definitely saving for future batches of whatever cookies I want to make as well!
Thanks so much! 😊 I’m glad you enjoyed the cookies, even with the zest challenge! It’s great to hear the lemon flavor still shined through. Happy baking!
These were very scrumptious cookies. I added self raising flour considering it has baking powder in it,it’s safe to say it turned out well.
I’m so glad to hear they turned out well! Thanks for sharing your tip! 😊🍋
Hi. I am wondering if your recipe will give me the size cookie I am looking to make. I like large cookies, so around 3″ in diameter and on the thicker side. Can you advise on the size gram or oz I could use to achieve this size if possible in your opinion? Thank you.
For larger, thicker cookies, try using a larger cookie scoop, around 1/4 cup in size. I recommend rolling the tall scoops to get the thickness you want. You might need to bake them a bit longer to ensure they cook through. This should help you achieve the 3″ diameter you’re aiming for.
These are so good! I always make them small and add like two more tbsp on lemon juice, so they really pack a punch!
That sounds delicious! I love the extra lemony kick. Thanks for sharing your twist! 🍋😊
I LOVE lemon! I’m going to make these asap! Question: do I bake them from a round ball shape or should I press them down a bit?
Hi Mary, thank you for asking! No need to flatten, just scoop and bake!😊
These are eye rolling, heavenly cookies.
Thank you so much for your amazing comment! I’m thrilled to hear you loved the Lemon Cookies. Your feedback means a lot!
I’ve made these three times this summer, most recently using gluten-free flour so I could share with a family member who recently got a Celiac Disease diagnosis…and they have been amazing every single time. These are hands-down my favorite cookies ever.
The only thing I changed is I added about a tablespoon of King Arthur lemon juice powder to the dry ingredients, since I prefer to have my lemon flavor really strong. I’m sure they’d still be delicious without that addition!
Thank you! I’m so glad you and your family enjoy the cookies. The lemon juice powder sounds like a fantastic addition! 😊🍋