Soft lemon cookies

These soft iced lemon cookies are bursting with bright citrus flavor, thanks to the addition of both lemon zest and juice in the dough. A simple lemon glaze adds an extra layer of sweetness and tanginess. These cookies are incredibly easy to make, ready in under 30 minutes, and perfect for any occasion.

Why You’ll Love These Lemon Cookies

Simple and Quick: The dough comes together in about 15 minutes, and the glaze is a breeze to prepare.
Perfect for Summer: These cookies are refreshing and light, ideal for warm-weather gatherings.
Lemon Flavor Explosion: Lemon zest and juice in both the dough and glaze deliver a burst of citrusy goodness.

Key Ingredients for Lemon Cookie Success

Flour: All-purpose flour provides the perfect texture and chewiness. Be sure to measure it correctly using the “spoon and level” method (more on that below).
Leavening Agents: Baking powder and baking soda ensure a soft and fluffy texture.
Flavor Enhancers: Salt, egg, and vanilla extract enhance the overall flavor profile.
Sweetness: Granulated sugar adds sweetness and helps with browning.
Lemon Zest and Juice: Freshly squeezed lemon juice and zest deliver the best lemon flavor.
Unsalted Butter: Use real, softened butter for optimal flavor and texture.

Making the Lemon Cookie Dough

Prep: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
Add Wet Ingredients: Beat in the egg, then stir in vanilla extract, lemon juice, and lemon zest.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape and Bake: Scoop dough into 1 ½-inch balls and place them on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and lightly golden.

The Importance of Proper Flour Measurement

Over-measuring flour can lead to dry, cakey cookies. To measure accurately, stir the flour, spoon it into the measuring cup, and level it off with a knife. Avoid packing the flour down.

The Creaming Method: Explained

Creaming butter and sugar together incorporates air, which is essential for light and fluffy cookies. The sugar creates tiny air pockets in the butter, which expand during baking. Use softened butter for proper aeration.

Making the Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.

Icing the Cookies

Once the cookies have cooled, dip them in the lemon glaze or spread the glaze over them with an offset spatula.

Tips for Baking Perfect Lemon Cookies

Accurate Flour Measurement: Use the “spoon and level” method or weigh your flour for precision.
Consistent Scooping: Use a cookie scoop for evenly sized cookies.
Room Temperature Ingredients: Ensure butter and eggs are at room temperature for proper emulsification.
Parchment Paper: Line baking sheets with parchment paper for easy cleanup and to prevent sticking.

Recipe Variations

Lemon Extract: Add ½ teaspoon of lemon extract to the dough for a more intense lemon flavor.
Orange Variation: Use orange zest and juice instead of lemon for a citrusy twist.
White Chocolate Chips: Stir in 1 cup of white chocolate chips to the dough before baking.

Frequently Asked Questions

Storage: Store cookies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.
Flat Cookies: Overly warm butter or over-creaming can cause cookies to spread too much.
Make-Ahead: Prepare the dough up to 2 days in advance and store it in the refrigerator.
Crumbly Cookies: This is often caused by adding too much flour.
Gluten-Free Option: Substitute all-purpose flour with your favorite gluten-free flour blend.
Doubling the Recipe: Feel free to double the recipe for a larger batch.

These soft lemon cookies are bursting with citrus flavor, thanks to fresh lemon juice and zest. Topped with a tangy lemon glaze, they are a perfect sweet treat, ready in just 30 minutes.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 209 kcal

Ingredients

For the Cookies:

3 cups (360g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226g) unsalted butter, softened
1¼ cups (250g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
1 large egg, room temperature

For the Icing:

2 cups (228g) confectioners’ sugar
3-4 tablespoons lemon juice
2 teaspoons lemon zest
½ teaspoon vanilla extract (optional)

Instructions

Preheat the oven to 375°F and line two baking sheets with parchment paper or lightly grease them.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy, then beat in the egg, vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing on low to medium speed until no streaks of flour remain.
Scoop the dough into 1½-inch balls, place them on the prepared baking sheets with 2 inches of space between each, and bake for 10 to 12 minutes until the edges are set but the centers remain slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the confectioners’ sugar, lemon juice, lemon zest, and vanilla extract until smooth, then spread the icing over the cooled cookies.