If you’re a fan of bright, citrusy desserts, these lemon cookies are bound to become your new favorite. With a soft, chewy texture and a tangy glaze that adds the perfect pop of flavor, these treats are great for any occasion.
Whether you’re baking for a family gathering or a sweet afternoon snack, these cookies are quick, easy, and packed with lemony goodness. Let’s start baking!
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest (optional)
Instructions
Step 1: Preheat and Prepare: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients: Cream butter and sugar until light and fluffy. Add eggs, lemon juice, and zest, mixing until smooth.
Step 3: Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: Form the Dough: Gradually add dry ingredients to the wet mixture. Stir until a soft dough forms.
Step 5: Shape and Bake: Scoop tablespoon-sized dough, roll into balls, and place on the baking sheet. Flatten slightly. Bake for 10–12 minutes or until edges are set.
Step 6: Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Step 7: Prepare the Glaze: Whisk powdered sugar and lemon juice until smooth. Add zest if desired.
Step 8: Glaze Cookies: Drizzle or spread glaze over cooled cookies. Let set before serving.
FAQs
1. Can I use margarine instead of butter?
Yes, but butter provides a richer flavor and better texture for these cookies.
2. Can these cookies be frozen?
Absolutely! Store unglazed cookies in an airtight container in the freezer for up to 3 months. Glaze them after thawing.
3. What type of lemon works best?
Fresh lemons are ideal for both juice and zest. Meyer lemons can add a sweeter twist.
4. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours. Allow it to come to room temperature before baking.
5. How do I make them extra soft?
Avoid overbaking and measure flour accurately. A slightly undercooked center keeps the cookies soft and chewy.
Enjoy these delightful lemon cookies, bursting with citrus flavor!
Lemon Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest optional
Instructions
- Step 1: Preheat and Prepare: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: Mix Wet Ingredients: Cream butter and sugar until light and fluffy. Add eggs, lemon juice, and zest, mixing until smooth.
- Step 3: Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 4: Form the Dough: Gradually add dry ingredients to the wet mixture. Stir until a soft dough forms.
- Step 5: Shape and Bake: Scoop tablespoon-sized dough, roll into balls, and place on the baking sheet. Flatten slightly. Bake for 10–12 minutes or until edges are set.
- Step 6: Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Step 7: Prepare the Glaze: Whisk powdered sugar and lemon juice until smooth. Add zest if desired.
- Step 8: Glaze Cookies: Drizzle or spread glaze over cooled cookies. Let set before serving.
