Let's Bake

Easy Lemon Cookies

Yield Makes 16 cookies 1x
Prep: 40 minutesCook: 12 minutesTotal: 52 minutes

Buttery lemon cookies with a fresh lemon glaze.


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
  • 34 tablespoons lemon juice, freshly squeezed


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
  2. 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.
  3. Sift in flour and baking soda. Add lemon juice and zest. Beat briefly until soft cookie dough forms.
  4. 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.
  5. 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.
  6.  Drizzle glaze over cookies. Leave for 10-15 minutes to set.

Nutrition Information

Serving Size: 1 cookie Calories: 199
Author: Jessica HolmesCategory: DessertCuisine: American
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