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Lemon Cookies Recipe

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Soft, tender lemon cookies bursting with fresh citrus flavor and topped with a sweet lemon glaze. Perfect for spring gatherings, cookie exchanges, or anytime you need a bright, refreshing treat!

Ingredients

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For the Cookies:

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon zest (about 2 medium lemons)
  • 1 teaspoon vanilla extract

For the Lemon Glaze (Optional):

  • 1 ½ cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent. Set this bowl aside.
  3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium-high speed, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air and creates the soft texture we’re after.
  4. Add Wet Ingredients: Beat in the egg until fully incorporated. Add the fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined. The mixture may look slightly curdled—this is completely normal with the lemon juice and will come together once you add the flour.
  5. Combine Wet and Dry: With your mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until no flour streaks remain. Be careful not to overmix, as this can make cookies tough. The dough will be soft and slightly sticky.
  6. Shape the Cookies: Using a 1.5 tablespoon cookie scoop (or a regular spoon), scoop portions of dough and roll them gently between your palms to form balls. Place them on the prepared baking sheets, spacing them about 2 inches apart as they’ll spread slightly during baking.
  7. Bake: Bake for 10-12 minutes, until the edges are just set and very lightly golden. The centers will look slightly underdone—this is perfect! They’ll continue cooking on the hot pan after you remove them from the oven.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes (this is crucial—they’re too delicate to move immediately), then carefully transfer them to a cooling rack to cool completely.
  9. Make the Glaze (Optional): While cookies cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth. The glaze should be thick but pourable. If it’s too thick, add lemon juice ½ teaspoon at a time. If too thin, add more powdered sugar.
  10. Glaze the Cookies: Once cookies are completely cool, dip the top of each cookie into the glaze, letting excess drip off. Place back on the cooling rack and sprinkle with extra lemon zest if desired. Let the glaze set for 15-20 minutes before serving or storing.

Notes

  • Don’t overbake! Lemon cookies should look slightly underdone in the center when you remove them. They firm up as they cool.
  • Room temperature ingredients are key for proper mixing and texture.
  • Fresh lemon is essential – bottled juice won’t give you the same bright, authentic flavor.
  • Glaze is optional but highly recommended for extra lemon punch and pretty presentation.
  • Cookies will be soft even when fully cooled—that’s the goal! If you prefer crispier cookies, bake an additional 2-3 minutes.

Nutrition

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