Description
These tender, tangy lemon cookies are more than a treat—they’re a reminder of resilience. Made with real lemons and love, they bring sunshine to any moment.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- 1 large egg
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon lemon extract
- For Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar until fluffy, about 2–3 minutes.
- Add lemon zest, juice, egg, and vanilla; mix until smooth.
- Whisk together flour, baking soda, and salt. Gradually add to wet ingredients.
- Chill dough for 30 minutes.
- Scoop dough into balls (1.5 tbsp each); place 2 inches apart on baking sheet.
- Bake 9–11 minutes, until edges are set and centers are soft.
- Cool on sheet 5 minutes, then transfer to rack.
- Mix glaze and drizzle over cooled cookies.
Notes
For chewier cookies, add 1 tablespoon cornstarch. Use lemon extract for stronger flavor. Swap half the lemon juice for milk in the glaze if too tangy. For gifting, dust with powdered sugar instead of glaze.
Storage: Airtight container up to 5 days. Freeze dough balls up to 2 months. Reheat cookies in microwave for 8–10 seconds for a just-baked texture.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: lemon cookies, citrus, soft cookies, lemon glaze