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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!
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 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.
How to Make Lemon Cookies
1. Cream butter, both sugars, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer).
2. Mix in the egg, lemon extract, baking soda, and salt. Add the flour and mix until the dough comes together.
3. Scoop 1-tablespoon or 2 tablespoon cookie dough balls with a cookie scoop and roll in granulated sugar.
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.
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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.
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.
FAQ
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.
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.
Lemon Cookies Recipe
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter, softened
- ⅔ 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
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.
I just got a bunch of lemons from my Brother and sister in law tree.
I will be trying several of these lemon recipes.
Happy Spring !