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
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, cream softened butter and sugar until fluffy (2–3 minutes).
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Beat in egg, lemon juice, lemon zest, and vanilla extract until well blended.
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Gradually add the flour mixture, mixing until just combined.
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Roll dough into 1-inch balls. Place on prepared sheets and slightly flatten.
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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.
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Drizzle or dip cooled cookies with icing. Let set before serving.
Notes
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Use room temperature ingredients for even mixing.
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Fresh lemon juice and zest provide the best flavor—don’t skip it!
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Icing sets beautifully in 10–15 minutes at room temperature.
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Cookies store best in an airtight container for 4 days; freeze un-iced cookies for up to 3 months.
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Try substituting orange zest for a twist on the flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American