Lemon Cookies

If you love a bright and zingy treat, then these scrumptious lemon cookies are for you! These lemon cookies are a delightful cross between a shortbread and sugar cookie, featuring a soft, thick, buttery crumb. Topped with tangy lemon icing, this recipe is bursting with loads of lemon flavor in every bite!

Buttery cookies packed with zingy, lemony flavor

Friends, I do believe my hubby and I have found our ultimate favorite summer cookie, and it's definitely a "zinger"!

While it's no secret that I am a lemon head and a lover of all things bright and lemony, it only makes sense that these scrumptious lemon cookies drenched in lemon icing are my personal favorite...

But my hubs, who almost always opts for a sweet treat on the rich, chocolatey side, such as my Mexican hot chocolate brownies or my chocolate glazed donuts), now calls these his new favorite cookie. I think I'm on to something!

These lemon cookies pack an intensely lemony flavor that makes your lips pucker! Soft, thick and deliciously buttery, they're dipped into a bright and tangy icing for added zingy sweetness.

They're just the cookie to bake up when summer's on, the ice-cold lemonade is flowing, and the lemon-yellow sun is high in the sky!

My lemon cookie recipe

What I adore about these sweet little lemon cookies is their texture…

They're a bit of a cross between a sugar cookie and a shortbread cookie. They've got a fine, tender crumb, and they boast a deliciously soft and satisfying bite, with a rich, buttery note to balance out that delectably tart lemon flavor. All of which makes it pretty hard to eat just one—haha!

Easily prepared in a stand mixer with butter, sugar, lemon zest (lots of it!), an egg, vanilla, flour and some baking powder, these lemon cookies bake up nice and thick. That way, they're easy to dip into a creamy lemon icing made with powdered sugar, lemon zest and lemon juice.

These lemon cookies are the epitome of a summertime cookie, and a zippy little way to sneak in something sweet and a little decadent when the craving hits!

Here's a glance at make my lemon cookies recipe: (or just jump to the full recipe...)

1. To get started, I whisk together my dry ingredients in a bowl and set those aside.
2. Next, I add my room temperature butter, sugar and lemon zest to a bowl of an electric stand mixer fitted with a paddle attachment. I mix/cream these ingredients together until light and fluffy.
3. Then, I add in the egg and vanilla, and once that's mixed in, I add in the flour. I mix the flour in just until the cookie is blended and thick, taking care not to over mix.
4. Next, I portion out 1 ½ ounce scoops of cookie dough, roll into balls, and chill for 1 hour.
5. I lightly press the lemon cookie dough balls down a little bit with the bottom of a measuring cup or glass to create cracks along the edges.
6. Then, I bake for roughly 13 minutes, until a pale golden color.
7. Finally, I prep the lemon icing. And once the cookies are cool, I dip the top of each into the thick icing (perhaps sprinkle over a touch more lemon zest). I allow the icing to set up before enjoying.

Recipe

Lemon Cookies

by Ingrid Beer

Print Recipe

These soft, thick lemon cookies with zingy lemon icing are the perfect summer treat, absolutely bursting with bright, tangy flavor!

Category: Dessert
Cuisine: American

Yield: 19 lemon cookies

Nutrition Info: 215 calories per cookie

Prep Time: 15 minutes (does not include dough chill time)
Cook time: 13 minutes
Total time: 28 minutes

Lemon Cookies Ingredients:

• 2 ½ cups flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 cup butter, room temperature
• ¾ cup granulated sugar
• Zest of 2 lemons
• 1 large egg
• 1 tablespoon vanilla extract

Lemon Icing Ingredients:

• 1 ¾ cups powdered sugar, sifted free of lumps
• 3 ½ tablespoons lemon juice
• 1 teaspoon lemon zest

Preparation:

1. Begin by gathering and prepping all of your cookie ingredients according to the ingredient list above to have ready and organized for use.
2. In a medium bowl, whisk together your flour, salt and baking powder, and set these dry ingredients aside for a moment.
3. In the bowl of an electric mixer fitted with a paddle attachment, add the room temp butter, the sugar and the lemon zest, and mix for about 2 minutes or so, until creamy and fluffy.
4. Add in the egg and the vanilla, and mix to incorporate. Then, slowly add in the dry ingredients and continue to mix just until the dough comes together (the dough will be quite thick, which is as it should be).
5. Next, scoop out 1 ½ ounce size portions of the dough, and roll each into a ball. Place the dough balls onto the baking sheets (or use a large platter for this if more convenient, then transfer dough balls to the baking sheets before baking), and into the fridge to chill for 1 hour.
6. Then, use the bottom of a measuring cup or glass (lightly misted with cooking spray to help prevent dough from sticking) to slightly press/flatten each cookie dough ball just until the edges crack or "crinkle" a bit.
7. Bake the lemon cookies for 13 minutes, then allow them to cool on the baking sheet for 2 to 3 minutes. Transfer to a wire rack to completely cool.
8. Once the cookies are baked and are cooling, gather and prep all of your lemon icing ingredients according to the ingredient list above to have ready and organized for use.
9. To prep the icing, whisk together the powdered sugar, lemon juice and zest until a thick, creamy glaze forms.
10. Dip the top of each cooled cookie generously into the icing and allow the excess to drip off, then place back onto a wire rack to set completely. (Re-dip if you'd like a thicker layer of icing.) Finish with a sprinkle of extra lemon zest if desired, and allow the icing to set before enjoying.

Tips & tidbits for my lemon cookies recipe:

• Chill the cookie dough before baking: To create a bit of a "crinkly" edge for these delicious cookies, make sure to chill the cookie dough before baking. I will typically roll the portioned out dough into balls and then chill them. When ready, I press them lightly with a measuring cup or glass to create that crinkle edge.
• Keep the lemon icing on the thicker side: Add just enough lemon juice to the powdered sugar in the icing to create a creamy, thicker icing rather than a thin one. This will help it to cling to the cookies nicely, and create a thicker layer of icing with some bite to it. (You can even re-dip the cookies for a more substantial layer of icing.)
• How to store these lemon cookies: You can prep these scrumptious lemon cookies a day or so before you'd like to serve them, if desired. Just keep them in a covered container or on a platter wrapped in plastic wrap. Another good option is a cake plate with a dome cover. And, you can easily freeze any leftovers...if you have any!

Craving more delicious lemony desserts? Check out my recipe for Strawberry Tartlets with Lemon Cream, Lemon Pudding, Lemon Blueberry Muffins, Lemon Ricotta Cake with Raspberries, Lemon Cheesecake Bars, Lemon Blueberry Cake, Lemon Curd, or even my recipe for Strawberry Lemonade Scones!