Lemon Cookies

These tangy, glazed lemon cookies are just what you lemon lovers need to add some brightness and citrusy flavor to your Spring dessert table! In this homemade, old fashioned lemon cookies recipe, I use fresh lemon zest and juice to create delicious lemon sugar cookies. I then top them with a zesty lemon glaze made entirely from scratch. Once you've had a bite of these, you may never go back to the traditional chocolate chip cookies again!

Jump to:

• 🌟 Why this is the best Lemon Cookies recipe
• 📝  Ingredient notes
• 👩‍🍳 How to make this recipe
• ❄️ Storage & freezing
• 🍫 Flavor Variations & Substitutions
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🍪 More Cookie Recipes
• Lemon Cookies

🌟 Why this is the best Lemon Cookies recipe

1. No unique ingredients or equipment required - Everything you need to make this easy lemon cookies recipe are basic household ingredients and essentials you likely already have at home or can find in your everyday grocery store.
2. It is easy to follow - This detailed, step-by-step guide is so easy to follow and understand that even inexperienced bakers can produce the best lemon cookies ever!
3. It is made from scratch - Unlike some other lemon cookie recipes you may come across, mine is made 100% from scratch, from the delicious cookie dough batter to the fresh lemon glaze! They are still super easy to make in a few simple steps.
4. It is super versatile - There are countless ways to enhance these cookies with different tasty flavors and add-ins. Check out the Flavor Variations and Substitution section for a few other lemon cookie recipes and ideas I know you will love!

📝  Ingredient notes

For the lemon cookies

1. Butter - To fully control the amount of salt in the recipe, use unsalted butter. The butter must be soft enough to blend into the dough but not melted. Room-temperature butter works best. You can also make your butter at home! 
2. Granulated Sugar - This recipe only calls for plain, white granulated sugar. See my sugar guide to learn more about the different types of sugar and how to use them in baking.
3. Lemon Zest - The lemon zest gives the cookies their refreshing, citrusy lemon flavor. Fresh, organic lemon gives the best flavor. You can also try one of these lemon zest substitutes.
4. Lemon Juice - You will need freshly squeezed lemon juice to add to the tangy flavor.
5. Egg - Eggs help to bind the ingredients together. You will need just one whole egg for this recipe. Like the butter, it must be at room temperature.
6. Vanilla Extract - A hint of vanilla helps enhance the cookie dough's flavor. Use pure vanilla extract for the best taste and consistency. Or, try one of these vanilla extract substitutes. 
7. Flour - I use all purpose flour; however, you can learn more about the different types of flour and how to use them in baking in my flour guide.
8. Salt - Salt is an essential ingredient that helps balance the sweetness and the flavors. Do not skip it!
9. Baking Soda - Baking soda is another necessary ingredient that helps produce tender, chewy lemon cookies and gives them their rise. 

For the lemon glaze

1. Powdered Sugar - Powdered sugar gives a light and sweet flavor to the glaze and gives it structure. Use a sifter to ensure there are no lumps.
2. Lemon Juice - You will need more freshly squeezed lemon juice to flavor the zest. You can also use bottled lemon juice, although the flavor may slightly differ.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of th

👩‍🍳 How to make this recipe

Make the lemon cookies

1. Zest the lemon, then use your fingers to massage the zest into the sugar.
2. Cream the room-temperature butter with the sugar in a large bowl using an electric hand mixer cuntil it becomes a light and fluffy cream.
3. Next, mix in the room-temperature egg, fresh lemon juice, and vanilla extract still with you hand mixer on.
4. Mix the flour, salt, and baking soda separately. Then, add the blended dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the two mixtures together, taking care not to overmix.
5. Line two baking sheets with parchment paper.
6. Divide the lemon cookie dough batter into eight equal portions. Place them on the lined baking sheet, leaving enough space to allow each cookie to spread. I recommend baking four cookies per sheet. Then, move the prepared baking sheets to the refrigerator and chill the cookie dough for an hour.
7. Preheat oven to 175 C / 347 F. Do not use a fan.
8. After the lemon cookies have chilled for at least an hour, bake them for 15 minutes.
9. Once baked, remove them from the oven and let them rest for a few minutes on the baking sheet. Then, transfer them to a cooling rack, where they will continue to set as they cool.

💡 Top Tip: Only use a rubber spatula when folding the wet and dry ingredients together to prevent overmixing. Otherwise, you risk the dough developing too much gluten, resulting in a cake-like texture as opposed to chewy and crispy lemon cookies.

Make the lemon glaze

1. Mix the freshly squeezed lemon juice and the sifted sugar until it reaches a nice consistency– not too runny or thick. 
2. Use a spoon or a piping bag to apply the glaze over the cookies. Then, sprinkle some fresh lemon zest on top to finish!

💡 Top Tip: It is pretty easy to adjust the consistency of the glaze if needed. If it is too thin, add more powdered sugar to thicken it. Likewise, if it is too thick, add a bit more lemon juice to loosen it.

❄️ Storage & freezing

If you have leftovers, you can store them in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

These lemony cookies are also great for batch cooking and freezing! To freeze, first allow the cookies to completely cool to room temperature. Then, move them to a freezer-safe plastic bag or container and freeze them for up to a month. Thaw at room temperature.

🍫 Flavor Variations & Substitutions

Italian Lemon Ricotta Cookies - These cookies use the same base ingredients as my lemon ricotta cookie recipe. All you need to add is ricotta cheese!

With berries - Try these cookies with fresh blueberries to the batter, as I do in my fruity lemon blueberry recipe. You can also mix in raspberries, blackberries, or strawberries. 

With add-ins - Make these lemon cookies even more fun and delicious with crunchy add-ins such as poppyseed, white chocolate chips, macadamia nuts, crushed nuts, or sprinkles. Create a thumbprint on the top and fill it with my fresh lemon curd for even more lemon flavor!

With different flavors - Swap out the lemon extract and fresh lemon zest and juice with orange to make fruity orange-flavored cookies.

With different toppings - Try this recipe with blueberry glaze as I do in my blueberry donuts recipe, or raspberry glaze as in my raspberry donuts recipe. They are also quite delightful with my cream cheese frosting!

🎓 Expert tips

1. The butter and egg must be at room temperature for the batter to blend correctly. Place the egg in a bowl of warm water for 5-10 minutes to quickly bring it to room temperature. Also, see my tips on how to soften butter quickly for different ways to get the butter to room temperature. 
2. It is important to honor the chilling time in the fridge to prevent the cookies from turning out flat. See my guide on how to avoid flat cookies for more information.
3. Never skip preheating; the correct temperature is vital for the cookies to bake correctly and within the given timeframe!
4. Slightly underbake the cookies if you prefer gooey, soft lemon cookies.
5. Refrain from using the baking sheet to cool the cookies, as moisture will build up on the bottom and make them soggy.

🥣 Equipment notes

A few must-have pieces of equipment help make this lemon cookies recipe easy and error-free. First, a digital scale will always give you the most accurate and consistent baking results. Likewise, a digital oven thermometer is necessary to ensure the correct temperature during preheating and baking. 

You will want to use an electric hand mixer or stand mixer fitted with a whisk attachment to combine the wet ingredients. However, only use a rubber spatula to combine the wet and dry ingredients or when folding in any mix-ins. A cooling rack is super helpful for cooling the cookies quickly without worrying about the bottom getting soggy.

❓Recipe FAQs

🍪 More Cookie Recipes