With summer just around the corner, there’s no better time to enjoy a homemade lemon cookie! Each bite of these soft drizzled cookies is bursting with fresh lemon flavor.
Easy Glazed Lemon Cookies
You know what I love the most about summertime? Every dessert I make is fruity and fun! Really, there’s no better time to enjoy something like a sweet lemon cookie than in the warm spring and summer months.
While most lemon cookie recipes call for lemon extract and artificial flavors, these cookies are flavored the all natural way with freshly squeezed lemon juice and grated zest. Trust me – you’ll notice a delicious difference between these freshly flavored cookies and the artificial stuff!
Even the sweet drizzle of glaze on these cookies is made with freshly squeezed lemon juice. You’re going to love how zesty and mouthwatering these cookies are!
Why you’ll love this Lemon Cookies recipe
- Real lemon juice: These cookies are flavored with natural lemon juice instead of artificial flavors, and it makes all the difference. I love when desserts are made the old fashioned way with real ingredients!
- Simple: The simple joy of biting into a classic treat like a lemon cookie really can’t be beat. There are plenty of elaborate cookie recipes out there that are delicious, but nothing’s quite like a classic lemon cookie.
- Summery: For all your fun in the summer sun, these cookies will be perfect to bring to any festivity! Backyard barbecues, picnics, and beach parties are all better when there’s a batch of these cookies being served.
How to make Lemon Cookies
**This is an abbreviated list. Be sure to see the recipe card below for full instructions and details.
- Whisk together the flour, baking powder and salt.
- Cream the butter and sugar.
- Add the egg yolks, vanilla, lemon juice and zest to the cream mixture.
- Combine the wet and dry ingredients.
- Chill the batter.
- Roll the dough into balls and place on a baking sheet.
- Bake the cookies.
- Create the glaze by combining the sugar with lemon juice.
- Drizzle the glaze evenly over each cookie.
- Allow the glaze to set.
How many lemons will I need?
First things first – ALWAYS keep an extra lemon on hand, just in case you want to add just a little bit more juice or zest!
In a standard medium lemon, there’s roughly 2 tablespoons of juice. You need a minimum of 5 tablespoons for this recipe, so buy a minimum of 3 lemons.
How long will these homemade lemon cookies stay fresh?
In an airtight container at room temperature, your cookies will stay perfectly fresh for up to 3 days.
If you want to extend that time a bit, keep them in the same airtight container, but in the refrigerator. There, they’ll stay fresh for up to 5 days!
How can I use my leftover lemons?
If you’re anything like me, you probably bought too many lemons for this simple cookie recipe! Besides just tossing them into sweet tea and water, here are a few of my favorite sweet recipes that call for fresh lemon juice!
Recipe Tips and Tricks
- If you really, really want a lemony kick, add just a few drops of lemon extract. I personally think the juice and zest make these cookies flavorful enough, but if you really love lemon – go for it!
- Don’t take the cookie dough out of the fridge too soon. When the cookie dough is cool and firm, it will hold its shape better when it bakes.
- You’ll know the cookies are finished baking when they’re lightly brown around the edges. They’ll be puffy, too, and that’s okay! Their shape will settle as they cool.
I think I might start planning a pool party, just so I have an excuse to make a big batch of these sweet, zesty lemon cookies!
More cookie recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Lemon Cookies Recipe
For the Cookies
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup butter
- ¾ cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest
For the Glaze
- ¾ cup powdered sugar
- 2-3 tbsp lemon juice freshly squeezed
To make the cookies
- In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In another bowl, using an electric handheld mixer, cream butter and sugar till smooth.
- Add egg yolks, vanilla, lemon juice and zest and whisk till smooth and combined.
- Add dry ingredients to wet ingredients in 2 batches, whisking just until combined after each addition.
- Chill batter in the fridge for 2 hours.
- Preheat the oven to 350°F and line a large baking tray with parchment paper and lightly spray with cooking spray.
- Roll 1 tbsp of batter into balls and place onto the prepared tray, 2 inches apart. Flatten balls slightly if you desired flatter cookies.
- Bake in the preheated oven for about 10-12 minutes, till the edges are beginning to turn golden.
- When done, cool on a wire rack to room temperature.
To make the glaze
- In a small bowl, mix the icing sugar with the lemon juice, 1 tbsp at a time until desired consistency is reached i.e. thin enough to drizzle.
- Drizzle lemon glaze over cooled cookies in desired pattern. Leave for 10 minutes to allow glaze to set.