Lemon Cookies Recipe

Lemon cookies recipe brings me back to a warm spring afternoon when I wanted something bright and sweet to lift my mood and I remember zesting fresh lemons and watching the tiny curls of peel fall into the bowl and the scent instantly made me smile and as the cookies baked, the entire kitchen smelled like sunshine and I could hardly wait to drizzle the glaze on top and take that first soft, zesty bite.

I love making lemon cookies recipe because they’re so simple yet so full of vibrant flavor and the soft, buttery texture paired with the tangy lemon glaze makes them completely irresistible and they’re perfect for sharing at picnics, brunches, or just for keeping in a jar to enjoy whenever you need a little pick-me-up.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Gives the cookies a soft but sturdy structure.
• Baking powder – Helps the cookies rise and stay fluffy.
• Salt – Balances and enhances the lemony sweetness.
• Unsalted butter – Adds richness and keeps them tender.
• Granulated sugar – Sweetens and gives them a light texture.
• Lemon zest – Brings bright, fresh citrus flavor.
• Fresh lemon juice – For tang and extra lemon punch.
• Eggs – Bind the dough and add softness.
• Powdered sugar – Used to make the sweet, silky glaze.

Tools You’ll Need

• Mixing bowls – For preparing the dough and glaze.
• Hand or stand mixer – To cream the butter and sugar smoothly.
• Microplane or zester – For finely grating lemon zest.
• Baking sheet – To bake the cookies evenly.
• Parchment paper – Prevents sticking and makes cleanup easy.
• Cooling rack – So cookies cool without getting soggy.

Instructions

Step 1

I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.

Step 2

In a bowl, I whisk together flour, baking powder, and salt.

Step 3

In another bowl, I cream butter and granulated sugar until light and fluffy.

Step 4

I add lemon zest, lemon juice, and eggs to the butter mixture, mixing until smooth.

Step 5

Gradually, I add the dry ingredients to the wet ingredients and mix until just combined.

Step 6

I scoop spoonfuls of dough onto the prepared baking sheet, spacing them out.

Step 7

I bake for 10-12 minutes until the edges are lightly golden, then let them cool on a rack.

Step 8

While they cool, I whisk powdered sugar with a bit of lemon juice to make the glaze.

Step 9

Once cooled, I drizzle the glaze over the cookies and sprinkle extra lemon zest on top.

Tips

For even more lemony flavor, I sometimes add a drop of lemon extract to the dough. You can also add a pinch of turmeric if you want a naturally brighter yellow color. If you prefer a thicker glaze, use less lemon juice.

Ways to Serve

I love serving lemon cookies with tea in the afternoon or adding them to a dessert platter for brunch. They also make wonderful gifts just pack them in a cute tin or box!

Frequently Asked Questions

Can I freeze the dough?

Yes! You can freeze the dough balls and bake them straight from frozen, just add a couple of extra minutes to the baking time.

How do I store lemon cookies?

Store in an airtight container at room temperature for up to 5 days.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend and they turn out beautifully.

See You in the Kitchen

I hope you try this lemon cookies recipe soon! It’s a fresh, zesty treat that brightens any day and is so fun to make and share. Let me know if you bake them I’d love to see your creations! And don’t forget to save this recipe for all your spring and summer baking days.

Happy Cooking!