Deliciously chewy Lemon Cookies made using fresh juice and zest from real lemons. Drizzled with a two ingredient lemon glaze, these Lemon Cookies are the perfect afternoon treat.
Love lemon? 🍋
You’ll adore these lovely Lemon Cookies. With crispy edges and a buttery centre, these Easy Lemon Cookies are sure to become a firm family favourite.
Soft and chewy and bursting with lemon flavour, they’re a true delight.
When I set out to make Lemon Cookies from scratch I had no idea what I was in for. I wanted a cookie that was buttery and sweet, but not too thick and cakey.
The first couple of tries were far too spongy and lacked lemon flavour, but attempt number three was something special.
Simple. Sweet. Perfection.
This recipe begins as most cookies do, with butter and sugar. Then there’s egg, flour and baking soda. Then comes a flavour hit, thanks to freshly squeezed lemon juice and freshly grated lemon zest. Hello lemony goodness!
Once the cookies are baked and cooled, it’s time for a simple two-ingredient lemon glaze, just like we do for my Lemon Ricotta Cookies and my easy Lemon Slice. This drippy icing brings out the lemon flavour of the cookies and adds a little sweet tang.
Who would have thought fresh lemon could take a regular sugar cookie and transform it into something special?
All I know is you need these lovely cookies in your life 🍋
Buttery lemon cookies with a fresh lemon glaze.
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons lemon juice, freshly squeezed
- Zest of 1 lemon, freshly grated
- 125 grams (1 cup) icing sugar or powdered sugar, sifted
- 3–4 tablespoons lemon juice, freshly squeezed
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat again until combined.
- Sift in flour, baking soda and salt. Add lemon juice and zest. Beat briefly until soft cookie dough forms.
- Roll cookie dough into 16 balls, approximately 1.5 tablespoons of dough each, and bake for approximately 12 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
- To make the lemon glaze, sift the icing sugar into a mixing bowl. Add lemon juice, one tablespoon at a time, and mix together with a fork. Keep adding a tablespoon of lemon juice until you reach your desired consistency. You want the glaze to be smooth, but thin enough to drizzle.
- Drizzle glaze over cookies. Leave for 10-15 minutes to set.
Lemon zest: For an even more lemon-y cookie, add the zest of 2 lemons instead of just one.
Cookies spreading: If you have had trouble with your cookies spreading in the past, bake one tester cookie first. If it spreads too much, consider chilling the dough for 1 hour before baking.