Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

These delightful Lemon Cookies combine a tender, buttery base with bright citrus flavors in both the cookie and the tangy lemon glaze. Perfectly soft with a hint of zingy freshness, they make a wonderful treat for any occasion.

  • Total Time: 50 minutes
  • Yield: 32 cookies

Ingredients

Dry Ingredients

  • 2 cups (283g) all-purpose flour (scoop and level to measure)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1 1/4 cups (250g) granulated sugar
  • 12 Tbsp (170g) unsalted butter, at room temperature
  • 1 1/2 Tbsp fresh lemon zest
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp vanilla bean paste

For the Glaze

  • 1 1/4 cups (150g) powdered sugar
  • 2 1/2 Tbsp fresh lemon juice

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  2. Cream Butter Mixture: In a separate large mixing bowl, use an electric hand mixer to blend the granulated sugar, butter, and lemon zest until combined. Then increase speed to high and whip for about 1 minute until the mixture becomes slightly pale and fluffy.
  3. Add Eggs and Flavorings: Mix in the whole egg and egg yolk thoroughly. Then blend in 1 1/2 tablespoons of fresh lemon juice and the vanilla bean paste. The mixture might look a bit separated due to acidity, which is normal. For a more vibrant yellow cookie, natural yellow food coloring can be added if desired.
  4. Combine Dry and Wet Mixtures: Add the flour mixture to the butter mixture and mix on low speed until just combined. Scrape down the bowl and fold the dough a few times with a spatula to ensure even mixing. Spread the dough out evenly.
  5. Chill Dough: Refrigerate the dough for 45 to 60 minutes until it is less sticky and easier to handle. Chilling also helps prevent excess spreading during baking.
  6. Preheat Oven: During the last 10 minutes of chilling, preheat the oven to 350°F (175°C).
  7. Prepare Baking Sheets and Shape Cookies: Line rimmed 18 by 13-inch baking sheets with parchment paper. Scoop approximately 1 1/2 tablespoons (28g) of dough each and roll into a ball about the size of a golf ball. Place 12 dough balls evenly spaced on one baking sheet. Keep remaining dough chilled.
  8. Bake Cookies: Bake the cookies in the preheated oven until they are slightly under-baked in the center, about 9 minutes. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
  9. Make and Apply Glaze: Once cookies are fully cooled, mix powdered sugar with 2 1/2 tablespoons fresh lemon juice until the glaze reaches a medium, creamy thickness—drippy but not runny. Spoon or pipe the glaze over the cookies and spread evenly.
  10. Set Glaze and Store: Allow the glaze to set completely before storing the cookies in an airtight container.

Notes

  • Chilling the dough helps control spreading and results in thicker cookies.
  • Do not overbake; cookies should be slightly under-baked in the center for optimal texture.
  • Natural yellow food coloring is optional to deepen the lemony appearance of the cookies.
  • Ensure cookies are cooled fully before glazing to prevent the glaze from melting.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/lemon-cookies-recipe/