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Learn how to make the BEST Lemon Cookie Recipe! These cookies are delicious plain or you can add a lemon glaze even more lemon flavor! This is a soft and chewy cookie recipe everyone will love – we can’t ever get enough!

Overhead shot of lemon cookies mixed with lemon slices and iced lemon cookies


Homemade Lemon Sugar Cookies

The best cookie recipe is an easy one, and these lemon cookies are exactly that! I’ve been working on this recipe for YEARS and finally perfected it! It’s one of our favorite lemon desserts ever.

  • They are light, lemony cookies that are perfect any time of year – no one can resist these cookies! They have the perfect texture too – soft and chewy on the inside with crackly tops.
  • They have lemon extract and zest in the dough and then are rolled in granulated sugar before baking. It gives them a lightly crispy, sugary coating that is so good.
  • You can keep them plain or add another punch of lemon with a simple lemon glaze.
Ingredients in lemon cookies

Ingredients Needed

  • Butter: Make sure to use softened unsalted butter
  • Sugars: This recipe uses Granulated Sugar and Brown Sugar for the dough and Powdered Sugar for the glaze (if you use it). I find the brown sugar keeps them softer than just using white sugar.
  • Lemon Zest: While you might wonder why there is no lemon juice in the cookies don’t worry! The lemon zest is where all the flavor is!
  • Lemon Extract: This is a MUST. Without it the cookies won’t have the punch of lemon flavor you expect from a lemon cookie.

Click to see the recipe card below for full ingredients & instructions!

How to Make Lemon Cookies

creamed butter and sugar in bowl.

1. Cream butter, both sugars, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer).

cookie dough in bowl.

2. Mix in the egg, lemon extract, baking soda, and salt. Add the flour and mix until the dough comes together.

cookie ball in bowl of granulated sugar.

3. Scoop 1-tablespoon or 2 tablespoon cookie dough balls with a cookie scoop and roll in granulated sugar.

cookie balls on cookie sheet.

4. place on cookie sheet lined with parchment paper (or wax paper) and chill for at least 30 minutes.

5. Once chilled, bake cookies on baking sheets lined with parchment paper or silicone mats and bake until light golden brown. Cool cookies on a wire rack before adding frosting.

spoon drizzling icing over the top of cookie on rack.

Optional Lemon Glaze

These cookies are fantastic plain but I also love icing them with a simple lemon glaze to amp up that lemon flavor.

To make the glaze: Simply whisk powdered sugar, lemon juice and milk or heavy cream in a small bowl then drizzle it on the cookies.

If you’re using milk, you’ll need less than if you’re using cream. The glaze will also be thinner and more runny. If you want it to be more of a set glaze, use the cream.

Stack of lemon cookies with icing on the top cookie

Expert Tips

  • Be sure to scrape the sides of the bowl while mixing – especially if using a stand mixer.
  • If you want a brighter yellow cookie, add a few drops of yellow food coloring.
  • This same recipe can be made with lime or orange – use the same recipe but substitute the zest and juice of whichever citrus you’re using.

Storage

  • How to store lemon cookies: You can store cooled cookies in an airtight container for up to three days.
  • How to freeze cookies: Freeze them for up to two months. I prefer freezing them unfrosted. Place paper towels between each layer of cookies to absorb the moisture when thawing.
Stack of five iced lemon cookies with top on cut in half

FAQ

Do you have to chill lemon cookies? 

Yes, for the best results, freeze the dough for at least 30 minutes. This will firm up the butter, so your cookies don’t spread too much while they bake.

Why did my cookies not flatten? 

Most likely, it’s because there was too much flour in the dough. When you measure flour for cookies, use a kitchen scale or spoon and level method to get the right amount.

Stack of lemon cookies with icing on the top cookie

Lemon Cookies Recipe

5 from 5 votes
The PERFECT lemon cookie! These cookies are good plain or made extra lemony with icing.

Recipe Video

Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Yield 25 cookies
Serving Size 1 cookie

Ingredients
 

  • ½ cup (113g) unsalted butter, softened
  • cup (134g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • Zest of one lemon
  • 1 large egg
  • 1 teaspoon lemon extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • ¼ cup (50g) granulated sugar, for rolling

Optional Glaze:

  • ¾ cup (85g) powdered sugar
  • 1 tablespoon (15ml) lemon juice
  • 2-3 teaspoons (10-15ml) milk or heavy cream
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Instructions

  • Place butter, ⅔ cup granulated sugar and brown sugar, and lemon zest in a large bowl. Beat with a hand or a stand mixture for 2-3 minutes, or until creamed and fluffy.
  • Mix in egg, lemon extract, baking soda and salt, then mix in flour until cookie dough forms.
  • Place remaining ¼ cup granulated sugar in a small bowl. Scoop 1 tablespoon sized cookie dough balls and roll in sugar, then place on a cookie sheet covered with parchment paper or a silicone baking mat. No need to space; we are chilling the dough.
  • Chill the dough for at least 30 minutes.
  • Preheat oven to 350°F. Line another cookie sheet then spread cookies at least 2-inches apart. Bake for 11-14 minutes or until they just lose their glossy sheen. Cool before frosting, if using.
  • To frost: whisk powdered sugar with lemon juice and 2 teaspoons milk, adding more milk as needed for consistency. Drizzle over cookies and let set (it semi-sets, so hard on top but drippy underneath the top layer of icing).
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Recipe Nutrition

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite Lemon Desserts



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 5 votes (3 ratings without comment)

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6 Comments

  1. Thank you for sharing “how-to zest lemons” with us readers. The tips are helpful for new recipes as I have been baking since I was a child. New ideas can be very helpful.

  2. These are delish! Makes the perfect amount and so easy to mix up and bake. Good without frosting but we preferred it with the frosting.
    Keeper and will be making these often.

  3. One tablespoon or two of the dough to make the balls? The recipe says one but the preceding text says two.