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. This drippy icing brings out the lemon flavour of the cookies and adds a little sweet tang.
Thanks to these Easy Lemon Cookies and the Lemon Ricotta Cake I recently shared, I’m literally obsessed with all things lemon at the moment.
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 Lemon Cookies in your life 🍋
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Print
Easy Lemon Cookies
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: Makes 16 cookies
- Category: Dessert
- Cuisine: American
Description
Buttery lemon cookies with a fresh lemon glaze.
Ingredients
Lemon cookies
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 245 grams (1 and 3/4 cup) plain flour
- 1/2 teaspoon baking soda
- 3 tablespoons lemon juice, freshly squeezed
- Zest of 1 lemon, freshly grated
Lemon glaze
- 125 grams (1 cup) icing or powdered sugar
- 3–4 tablespoons lemon juice, freshly squeezed
Instructions
- 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 and baking soda. 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 199
Keywords: Lemon Cookies, Sugar Cookies, Easy Lemon Cookies
These cookies are wonderful, I now have my 4th baking in the oven. Love them. Thank you, love your website!
★★★★★
Aw thank you so much Jennifer!
It was to sweet for me.
★★★★
Thanks for the feedback!
So delicious about to make a second batch . This time I’m going to add some macadamia’s for some crunch but also yummy as they are 💕
★★★★★
So glad you enjoyed them Vicki! Ooh adding macadamias sounds wonderful!
Love these. Just made them and they were absolutely delicious (I mixed it up and added lime to it). I’m sure what size your bikkies are but I doubled the recipe (thinking 16 bikkies won’t go far with 6 kids). Mine are the standard size of about 3/4 of your palm and I got 71 bikkies!!!
★★★★★
Hi Genevieve, so glad you enjoyed these cookies! I think they’d be just lovely with lime! I usually use about 1.5 tablespoons of cookie dough per cookie so I think mine must be bigger than yours. But big or small, they’re always delish! 😉