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Irresistible Lemon Cookies

Irresistible lemon cookies made with a buttery, lemon-zest dough and a tangy lemon glaze. Bake until lightly golden at the edges and soft in the center for chewy, pillowy texture.
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Prep Time 20 minutes
Cook Time 10 minutes
chill 1 hour
Total Time 1 hour 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter softer than melted, for creaming
  • 1 cup granulated sugar
  • 1 tbsp lemon zest fresh zest
  • 1 egg large
  • 2 tbsp fresh lemon juice fresh juice
  • 1 tsp vanilla extract
  • 2.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice for a tangy glaze

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line baking sheets with parchment paper, using a clean tray for even baking and easy release.
Make the cookie dough
  1. Beat the softened butter, sugar, and lemon zest together for 3 to 4 minutes until light and fluffy, scraping the bowl once so the mixture turns pale.
  2. Mix in the egg, fresh lemon juice, and vanilla extract until well combined, stopping as soon as no streaks remain.
  3. Whisk together the all-purpose flour, baking powder, baking soda, and salt, then slowly add the dry mixture to the wet ingredients until just combined for tender cookies.
Chill and bake
  1. Chill the dough for at least 1 hour, until firm enough to scoop cleanly and hold its shape on the tray.
  2. Scoop dough onto the prepared sheets and bake for 9 to 11 minutes at 350°F, until lightly golden at the edges and soft in the center.
Glaze and finish
  1. Whisk together the powdered sugar and fresh lemon juice until smooth, then drizzle over the cooled cookies for a glossy lemon finish.

Notes

For the softest centers, underbake by 1 minute and let cookies finish setting on the sheet before moving. Store airtight in the fridge up to 5 days; freeze baked cookies (glaze after thawing for best shine) up to 2 months. For a dairy-free option, use plant-based butter sticks in the same amount (texture may be slightly softer).