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 🍋
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PinDescription
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 (360 F). 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
Just made these cookies , was using up lemons and turned out excellent we can’t stop eating them! Will definitely be making more many thanks Karina
★★★★★
Aw so glad you liked them Karina! ☺️
Hi there can I make these in advance and refrigerate them? Will it affect the texture i dont want it soft.
Hi, yes storing them in the fridge will affect the texture. I recommend storing them in an airtight container at room temperature. Note these are soft and chewy cookies not crispy ones.
Hi, going to try them today. Can’t wait.
I hope you love them Mary!
BTW Thanks for such a wonderful recipe. I made three batches, my family could not get enough! Lovely and simple with easily accessible ingredients. Especially if you have a lemon tree…….. Butter at room temperature is the ticket to a good creamy mix when creaming butter and sugar.
Aw I’m SO happy to hear that Sharon! Such lovely feedback 💕
Do you think this recipe would work if you doubled it ?
Yes I do Sharon! ☺️
Hi there,
Made these today and they completely spread out and turned out more like I thin slice! Not sure where I went wrong? I did melt the butter rather then it being T room temperature!
Hi Alice! That would definitely be the reason! The temperature of the butter is so important in cookies. Most of the time if melted butter is called for, the cookie dough will require chilling in the fridge before baking, to ensure the cookies don’t spread. I suggest giving them another go, but use room temperature butter next time! ☺️
Can you freeze the cookie mix?
Hi Alison, yes it should be fine. I recommend rolling the cookie dough into balls, and letting them firm up in the fridge. Then placing them in a ziplock bag to freeze.
I would suggest using Xylith instead of Stevia. That works well and you can replace the sugar 1:1 – that would not be possible with Stevia.
I always use Xylith
hello. i am thinking of trying these out next week as i just got a lemon tree, and i was wondering if you think i can use stevia instead of sugar, and in that case how much stevia to use for one batch? thank you so much!
Hi Annika, I haven’t tested the recipe with stevia so I can’t say – sorry.
Made these lemon drizzle cookies today, Nice easy recipe, tangy cookies , not too sweet. They turned out a little soft, but will make them a little thinner next time, or maybe bake for longer. I recommend this recipe!
★★★★★
Hi Tracey! I’m so glad you enjoyed these cookies! ☺️ Thanks for the lovely feedback!
I’ve always loved citrus but have only had
in your typical tarts, slices or cakes…. LOVE this little cookie incorporating my fav flavour! Super easy recipe too!
★★★★★
Thanks Rebecca ☺️ The cookies are super simple but so tasty! And that’s coming from a chocolate lover like me! 😉