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A stack of lemon cookies
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5 from 2 votes

Lemon Cookies

Soft and chewy Lemon Cookies covered in a tangy lemon icing will add a little sunshine to your day no matter what. Plus, they are easy to make and freezes well for when you need a sudden pick-me-up treat at any time of the day.
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 20 cookies
Calories: 123kcal
Author: Trang


Cookie dough

  • 4 oz unsalted butter room temperature, 113 g
  • ¾ cup granulated sugar 137 g
  • 2 tsp lemon zest from 2 large lemons
  • 1 large egg room temperature
  • ½ teaspoon vanilla extract
  • 1 ½ cup flour 200 g
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt

For rolling (optional)

  • 2 tablespoon granulated sugar

Lemon icing

  • ½ cup powdered sugar 50 g
  • A pinch of kosher salt
  • 1 tablespoon freshly squeezed lemon juice
  • Zest of ½ a lemon


  • Preheat the oven to 350°F.
  • Add sugar and lemon zest to the stand mixer bowl and whisk together releasing the lemon essential oil.
  • Add softened butter and beat with the paddle attachment until light and fluffy.
  • Add the egg, and vanilla extract to the sugar mixture and beat until smooth.
  • Sift flour, and baking powder into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the stand mixer bowl and stir until just combined.
  • Portion the dough with a medium cookie scoop and roll into balls. If the dough is too soft and sticky at this point, refrigerate it for about 10 minutes, and then roll into balls.
  • Add granulated sugar into a small bowl if using. Roll the cookie dough balls in granulated sugar. Place them on a lined baking sheet about 2” apart.
  • Baked for 11 minutes until the bottom edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely.
  • To make lemon icing, add lemon juice, powdered sugar, salt and lemon zest into a small bowl. Mix with a whisk until smooth.
  • Dip the completely cool lemon cookies into the icing, allow the excess to run off back into the bowl. Place the dipped cookies onto a wire rack and allow the icing to solidify.


  • Rolling the dough balls in granulated sugar will yield a nice sparkling crust and is highly recommended, especially if you’re not planning to dip the cookies in icing afterward.
  • Chilling the portioned cookie dough for 10 minutes will make it easier to roll them into rounder balls, but it is not absolutely necessary to chill the dough before baking.
  • You can use this same dough to make lemon crinkle cookies. You’ll need 2 tbsp of granulated sugar + ⅓ cup of powdered sugar for rolling.
  • For crinkle cookies, you’ll need to refrigerate the dough at least 1 hour or preferably overnight. Roll them in granulated sugar first and then powdered sugar and bake at the same oven temperature for 12 minutes. Chilling the dough is a must if you want to produce crinkles.


Serving: 30g | Calories: 123kcal