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.
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