These Best Lemon Cookies are a delightful combination of tangy citrus flavor and buttery sweetness, making them the perfect treat for any occasion. With a soft and chewy texture and a zesty lemon icing, these cookies are bursting with refreshing taste in every bite. They’re easy to make and sure to impress with their vibrant flavor and charming appearance. Whether you’re enjoying them with a cup of tea or sharing them at a gathering, these cookies are guaranteed to brighten up your day with their irresistible lemony goodness.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Chill Time: 40 minutes (if needed)
Kcal per serving: 212
Servings: 20 cookies
Ingredients:
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
Instructions:
- Preheat the oven to 350°F (175°C). Cover baking sheets with parchment paper or silicone baking sheets.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, using a stand or hand mixer on medium speed.
- Turn the mixer to low and add the egg, lemon zest, lemon juice, and vanilla extract. Mix just until incorporated.
- Gradually add the flour mixture to the butter mixture in three parts. Mix on low speed just until incorporated.
- Using a 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 the powdered sugar, lemon juice, milk, and lemon zest for the icing.
- Ice fully cooled cookies and place them on cookie cooling racks to set.
Notes:
- 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 speed 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 to test the baking time. If the dough spreads too much, refrigerate for about 40 minutes and try again