Welcome, friends! Thank you so much for stopping by my kitchen—today I’m thrilled to share a recipe that’s bursting with sunshine: Lemon Cookies with Lemon Icing. These bright, tangy treats are perfect for celebrations, cozy afternoons, or whenever you deserve a delicious pick-me-up. If you love simple, joyful baking, you’ll adore these cookies!
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Overview of Recipe Content
What Are These Cookies?
These are soft yet slightly crisp-edged lemon sugar cookies, each topped with a glossy lemon icing that adds an extra burst of citrus. Ideal for teatime, brunch treats, or a kid-friendly bake.
Why You’ll Love Them
- Bright & Cheerful: The fresh lemon zest and juice practically radiate happiness.
- Perfect Occasion Treat: Great for birthdays, baby showers, or a fun weekend bake.
- Balanced Sweetness: Sugar + lemon finds the perfect harmony.
What They Taste Like
Light, buttery cookies with a clean citrus brightness. The icing seals the deal with creamy sweetness and tangy lemon flavor—so satisfying!
Health & Seasonal Notes
While still a treat, these cookies add nutritional benefits from fresh lemon juice and zest (no artificial extracts!). Ideal in spring and summer, but your taste buds will happily enjoy them all year round.
Ingredients
- Dry Ingredients
- 2¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- For the Lemon Icing
- (Recipe below in “How to Make” section)
Tools Needed
- Mixing bowls
- Electric mixer (or sturdy hand whisk)
- Zester or microplane
- Baking sheets lined with parchment
- Wire rack for cooling
- Small bowl for icing
Substitutions & Add-Ins
- Butter substitute: Use salted butter—skip adding extra salt in dough.
- Sugar option: Better with granulated sugar; brown sugar changes texture and taste.
- Zest alternative: Orange or lime zest for fun variations!
- Icing twist: Add a pinch of turmeric or yellow food coloring for extra vibrancy.
How to Make Lemon Cookies with Lemon Icing
- Prep & Preheat
Preheat oven to 350°F (175 °C) and line baking sheets with parchment paper. - Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream Butter & Sugar
In a bowl, beat softened butter and sugar until light and fluffy—about 2–3 minutes. The mixer’s a great workout for your arms, but worth every swirl! - Add Egg & Flavorings
Mix in the egg, lemon juice, lemon zest, and vanilla extract. Once combined, the kitchen smells like pure joy. - Incorporate Dry Ingredients
Slowly add the flour mixture, stirring until just combined. Avoid overmixing—that helps maintain perfect tenderness. - Shape Cookies
Roll dough into 1-inch balls and place two inches apart on baking sheets. Flatten them just a bit with your fingers or the bottom of a glass. - Bake
Bake for 10–12 minutes, until edges begin to softly golden. Let them rest for a minute on the sheet, then transfer to a rack to cool completely. - Make the Icing
Whisk together 1 cup powdered sugar, 2 Tbsp fresh lemon juice (plus extra if needed to reach drizzling consistency), and a pinch of salt. Thin to your preferred consistency with lemon juice or milk. - Ice the Cookies
Spoon or dip cookies in icing, letting it settle. It sets quickly into a delightfully tangy crust.
What to Serve with Lemon Cookies with Lemon Icing
Pair these with:
- A hot cup of Earl Grey or refreshing mint tea
- A tall glass of cold milk (classic!)
- Crushed berries and a scoop of vanilla ice cream for a dessert twist
- They work beautifully on a dessert table alongside biscotti, macarons, or fruit tarts!
Tips for Making It Perfect
- Don’t overmix once flour is added—just enough for cohesion.
- Room-temperature egg and butter mix smoother.
- Fresh lemon zest and juice make a noticeable difference in brightness.
- Make ahead: Bake cookies, store in an airtight tin at room temp for 2 days, then ice just before serving.
Storage Instructions
- Room temperature: Store in an airtight container for up to 4 days.
- Freezing: Freeze baked & un-iced cookies (in a single layer, then sealed in freezer bag) up to 3 months. Icing is best done fresh.
- To serve frozen cookies: Thaw in air for 30 minutes before icing.
General Information
Lemon treats have long been a USA favorite, especially in summer cookouts and church bake sales. The lemon-vanilla combo is timeless, and glazing these cookies makes them pop with show-stopping shine.
Frequently Asked Questions
1. Can I make these gluten-free?
Yes! Swap in a 1:1 gluten-free flour blend. Results may be a tad more crumbly.
2. Can I use bottled lemon juice?
Fresh juice is best for flavor clarity. If using bottled, you may need to add extra zest.
3. Why did my icing crack?
If it dries too fast or is too thick, it can crack. Aim for a glossy drizzle texture.
4. Can I add food coloring?
Absolutely—just a drop of yellow gel icing color can boost the visual appeal.
5. Can I roll the cookies in sugar?
For an extra sparkle, roll the dough balls in granulated sugar before baking.
Conclusion
These zesty lemon cookies with lemon icing are the perfect pick-me-up—sunshine, sweetness, and smiles all rolled into one bite. Want more citrus fun? Try my Lemon Blueberry Scones, Lemon Poppy Seed Muffins, or Classic Lemon Bars. Longing for a non-lemon treat? You’ll love my Decadent Double Chocolate Cookies or Soft Snickerdoodle Cookies.
Thanks for baking along! I’m so happy you’re here. Tag me on Pinterest (@poulefrecipe) or comment below when you make them—I love seeing your creations! 💛
Interactive Elements
Please leave a review or drop a comment below—I read every one!
Share a photo on Pinterest or tag me: @poulefrecipe—I can’t wait to see your gorgeous lemon cookie masterpieces!
Nutritional Information
| Nutrient | Per Cookie (24 cookies) |
|---|---|
| Calories | ~150 kcal |
| Carbs | 20 g |
| Fat | 7 g |
| Protein | 1 g |
| Sugar | 11 g |
Incredible Zesty Lemon Cookies with Lemon Icing 🍋🍪
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Bright, zesty lemon cookies topped with tangy lemon icing—soft, buttery, and bursting with citrus flavor. Perfect for spring gatherings or an everyday treat when you need a little sunshine on your plate!
Ingredients
For the Cookies:
2¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Icing:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Pinch of salt
Optional: 1–2 teaspoons milk or more lemon juice for thinning
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
In a bowl, whisk together flour, baking powder, baking soda, and salt.
-
In another bowl, cream softened butter and sugar until fluffy (2–3 minutes).
-
Beat in egg, lemon juice, lemon zest, and vanilla extract until well blended.
-
Gradually add the flour mixture, mixing until just combined.
-
Roll dough into 1-inch balls. Place on prepared sheets and slightly flatten.
-
Bake for 10–12 minutes or until edges begin to golden. Let cool on wire racks.
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Meanwhile, whisk together powdered sugar, lemon juice, and salt. Thin with milk or more lemon juice if needed.
-
Drizzle or dip cooled cookies with icing. Let set before serving.
Notes
-
Use room temperature ingredients for even mixing.
-
Fresh lemon juice and zest provide the best flavor—don’t skip it!
-
Icing sets beautifully in 10–15 minutes at room temperature.
-
Cookies store best in an airtight container for 4 days; freeze un-iced cookies for up to 3 months.
-
Try substituting orange zest for a twist on the flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
