Lemon Cookies Recipe

These delectable soft lemon cookies are perfect for spring with a super easy four-ingredient tangy lemon icing.
Course: Dessert
Cuisine: American
Prep Time: 25minutes 
Cook Time: 10minutes 
Servings: 20 cookies
Calories: 212kcal


Lemon Cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter softened
  • 1 large egg
  • 2 tablespoons lemon zest
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Lemon Icing

  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons milk
  • 2 tablespoons lemon zest


  • Preheat the oven to 350 degrees.  Cover baking sheets with parchment paper or silicone baking sheets.
  • Whisk flour, baking powder, baking soda, and salt; set aside. Cream butter and sugar together until light and fluffy, using a stand or hand mixer on medium. Turn the mixer to low. Add egg, lemon zest, lemon juice, and vanilla extract; mix just until incorporated.
  • Add the flour mixture to the butter mixture in three parts. Mix on low just until incorporated. Using  1 1/2 tablespoon cookie scoop, place dough on prepared baking sheets about 2 inches apart. Bake for  10-12 minutes or until very lightly browned on the edges. Cool on cookie cooling racks.
  • In a small bowl, whisk together powdered sugar, lemon juice, milk, and lemon zest.  Ice fully cooled cookies and place them on cookie cooling racks to set.


  • Always preheat the oven for at least 20 minutes and cover the baking sheets with parchment paper or silicone mats.
  • Whip the butter and sugar until light and fluffy. This should take about five minutes on medium using a mixer or stand mixer.
  • Load the cookies on the middle rack in the center of the oven.
  • These cookies spread, so leave a couple of inches between them when baking,
  • Make the first batch a test run. Bake one or two cookies. This allows you to test baking time. If the dough spreads too much, refrigerate for about 40 minutes and try again.
  • Use fresh lemon juice and lemon zest, as fresh lemons are flavor-packed, and it makes quite the difference.
  • These cookies work well scooped with a 1 1/2 tablespoon cookie scoop, but you can also roll them into about a one-inch ball using your hands.
  • If possible, ice the cookies the same day that you bake them, as it helps keep the cookie’s texture soft.
  • If the icing is too thick, add just 1/4 teaspoon of lemon juice at a time to thin it, and if it is too thin, add 1 tablespoon of powdered sugar at a time to thicken it.


Calories: 212kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 27mg | Fiber: 1g | Sugar: 19g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *