Okay, picture this: a lazy Sunday morning, the sun streaming through the kitchen window, and the irresistible aroma of freshly baked cookies filling the air. That’s exactly what happens every time I make these lemon cookies. They’re like a ray of sunshine in cookie form! Seriously, if you love the bright, zesty flavor of lemon, you absolutely *have* to try this lemon cookies recipe. They’re even better than those bakery sugar cookies – softer, chewier, and bursting with so much citrusy goodness. This recipe has become a total game changer at my house, and I think you will be in love with it too! You won’t be disappointed, trust me.

What is this recipe?

Think of these cookies as sunshine dipped in sugar. They’re essentially soft, chewy cookies infused with the bright and tangy flavor of lemon, finished with a sweet and zesty glaze. The cookies themselves are tender and melt-in-your-mouth good, and the glaze adds just the right amount of sweetness and a delightful lemon kick. It’s like a little burst of summer in every bite, even when it’s gloomy outside! What I love most about this lemon cookies recipe is that it’s not overly complicated. It’s a simple, straightforward recipe that anyone can master, even if you’re not a seasoned baker. Trust me, if I can make these, you can too!

Why you’ll love this recipe?

Oh, where do I even begin? The list of reasons to love this lemon cookies recipe is seriously endless! First and foremost, the flavor is absolutely incredible. It’s the perfect balance of sweet and tangy, with a bright, zesty lemon flavor that’s both refreshing and comforting. Unlike other lemon desserts, this isn’t overly tart, it’s just the right amount of zing to tantalize your taste buds. It’s a flavor that hits all the right notes!

But it’s not just the flavor that makes these cookies so special. They’re also surprisingly easy to make. Seriously, even if you’re a baking novice, you can whip up a batch of these in no time. The ingredients are simple and readily available, and the steps are straightforward and easy to follow. Plus, the recipe is super versatile. You can customize it to your liking by adding different extracts, playing with the glaze, or even incorporating other citrus fruits. And did I mention how cost-effective these are? With just a few simple ingredients, you can create a batch of cookies that’s worthy of a bakery display. I always have the things for them in the pantry anyway!

What I love most about this recipe is how family-friendly it is. My kids absolutely adore these cookies, and they’re always begging me to make them. They’re easy to pack for school lunches, perfect for after-dinner dessert, and always a hit at parties. It’s the perfect lemon cookies recipe!

How do I make lemon cookies?

Quick Overview

How do you make lemon cookies? First, you’ll cream together the butter and sugar, then add the lemon zest and juice, along with the salt and pepper. Other wet ingredients. Next, you’ll gradually mix in the wet ingredients until just combined. What is the best way to roll dough into balls, bake them until golden brown, and let them cool. What is the best way to drizzle a glaze over cookies? What’s the best part? The entire process takes less than an hour! What are some of your favorite cookies?

Ingredients

For the Cookies:
* 1 cup (2 sticks) unsalted butter, softened. Make sure it’s *actually* soft, not melted! What makes a difference?
* 1 1/2 cups granulated sugar. Don’t skimp! This is what makes them perfectly sweet.
* 2 large eggs. I always use room temperature eggs for better mixing.
* 1/4 cup lemon juice. Freshly squeezed is always best, but bottled works in a pinch.
* 2 tablespoons lemon zest. Zest the lemon before juicing it! Trust me on this one.
* 1 teaspoon Vanilla Extract. Adds a touch of warmth and enhances the lemon flavor.
* 3 cups all-purpose flour. Spoon and level the flour for accurate measuring.
* 1 teaspoon baking powder. This is what gives the cookies their soft, chewy texture.
* 1/2 teaspoon baking soda. Helps with browning and adds a little tang.
* 1/4 teaspoon salt. Balances sweetness and enhances the other flavors.

For the Glaze:
* 2 cups powdered sugar. Sift it to get rid of any lumps for a super smooth glaze.
* 1/4 cup lemon juice. Again, freshly squeezed is preferred.
* 1 tablespoon lemon zest. Adds extra lemon flavor and beautiful visual appeal.
* 2-3 tablespoons milk or water. Adjust to reach your desired consistency.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do I clean cookies? I’ve tried using silicone mats, but parchment paper always gives me the best results. If you don’t have parchment, a very light greasing of the pan works.

Step 2: Cream Butter & Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step! What is the best way to achieve a soft and tender cookie texture? If you don’t have an electric mixer, don’t worry. Can you do it by hand?

Step 3: Add Wet Ingredients

Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract. Make sure everything is well combined. The mixture might look a little curdled at this point, but don’t worry, it will all come together in the end. I always add the lemon zest and lemon juice before the flour so the lemon flavors are infused into the dough.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies. Overmixing can result in hard cookies! I always stop mixing when there’s still a little bit of flour visible and then fold it in gently. How do you use a spatul

Step 5: Roll Dough Balls

Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie. I like to use a cookie scoop to ensure that all the cookies are the same size. This helps them bake evenly.

Step 6: Bake

Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers will still be soft. Don’t overbake cookies! Overbaked cookies will be dry and crumbly. I always check them at 10 minutes and then add a minute or two if needed. It is dependent on your oven so keep a close eye on them!

Step 7: Cool

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they’re still warm and soft. I always let them cool completely before glazing, otherwise the glaze will melt right off.

Step 8: Make the Glaze

While cookies are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, lemon zest, and milk or water. Set aside. Add more milk or water, 1 tablespoon at a time, until you reach your desired consistency. I like my glaze to be thin enough to coat the cookies but thick enough for a few minutes.

Step 9: Glaze & Enjoy!

Once the cookies are completely cool, drizzle the glaze over them. Let the glaze set for a few minutes before serving. Store cookies in an airtight container at room temperature. Try to store them away so you don’t eat them all in one sitting!

What to serve it with?

What are some of the best lemon Cookie Recipes? I love to serve these muffins with coffee or tea for breakfast. What is the best way to start the day with lemon? For brunch, these cookies make an elegant addition to any spread. I like to arrange them on a platter with other pastries, fruits, and cheeses. What are some of the best sweet treats?

As a dessert, these cookies are delicious on their own, but they’re even better when paired with other desserts. Other complementary flavors. I often serve them with a scoop of vanilla ice cream or whipped cream. Is it good to serve hot chocolate with cold milk? What are some of the best cookies ever made? I love to curl up on the couch with a book and tuck into these lemon cookies and tea. What is the Ultimate Comfort Food? My family has a tradition of serving these with iced tea in summer. What is the best drink to drink on a hot day?

How do I make lemon cookies?

Over the years, I’ve learned a few tricks to ensure that these lemon cookies come out perfectly every time. One of the most important things is to use softened butter. If the butter is too cold, it won’t cream properly with the sugar, resulting in dense, hard cookies. But don’t melt the butter either! Melted butter will make the cookies spread too much and become thin and crispy.

How do you avoid over mixing dough? If you overmix the flour, the gluten will become thicker and harder. Mix the dry ingredients into the wet ingredients until just combined, then stop mixing. Is it okay if there are still a few streaks of flour visible? I always add lemon zest and lemon juice before the flour so the lemon flavors are infused into the dough.

How do you customize the flavor of these cookies? Can you add different extracts, such as almond extract or coconut extract to the dough? Can you play with the glaze by adding different flavors, such as raspberry or lime? If you’re feeling adventurous, you can add a pinch of cayenne pepper to the glaze. What is the best way to get a little kick Don’t be afraid to experiment with different toppings. I like to sprinkle the cookies with chopped nuts, shredded coconut, or colorful sprinkles. If you don’t have parchment paper, you can use aluminum foil. Just make sure to grease it well to prevent the cookies from sticking.

What are some Storing and Reheating Tips?

These lemon cookies are best enjoyed fresh, but they can also be stored for later. To store them at room temperature, place them in an airtight container and keep them on the countertop for up to 3 days. The flavor may intensify slightly over time, so don’t be surprised if they taste even better on day two!

For longer storage, you can refrigerate the cookies in an airtight container for up to a week. Just be sure to let them come to room temperature before serving. If you want to freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, simply remove them from the freezer and let them sit at room temperature for a few hours. One mistake I always make is I never put them in an air tight container and they get hard and stale so be sure to use one!

The glaze can also be stored in the refrigerator for up to a week. Just be sure to whisk it well before using, as it may separate slightly. If you’re planning to store the cookies for more than a day or two, I recommend glazing them just before serving. This will prevent the glaze from becoming sticky or melting.

Frequently Asked Questions

Final Thoughts

These lemon cookies have truly earned their spot as a family favorite in my house, and I’m so excited for you to try them! They’re the perfect balance of sweet, tangy, and comforting, and they’re guaranteed to brighten your day. The incredible flavor, surprising ease, and family-friendly nature of this recipe make it a total winner. If you are obsessed with lemons like I am, I think you will love them!

If you’re looking for other delicious cookie recipes, be sure to check out my other posts. I have everything from classic Chocolate Chip Cookies to decadent peanut butter cookies to festive holiday cookies. But seriously, start with this lemon cookies recipe. You won’t be sorry!

Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think. And if you try any variations, be sure to share them with me. I’m always looking for new and exciting ways to bake. I hope these will become your new favorites!