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Easy Lemon Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill: 2 hours
Total Time: 2 hours 32 minutes
Servings: 24 cookies
Calories: 135kcal
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.
Print Recipe


For the Cookies

  • 2 cups all-purpose flour 240 grams
  • ½ teaspoon baking powder 2 grams
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter 170 grams (1½ sticks)
  • ¾ cup granulated sugar 150 grams
  • 2 egg yolks 28 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)

For the Glaze

  • ¾ cup powdered sugar 85 grams
  • 3 tablespoons lemon juice 43 grams, from 1½ lemons


For the Cookies

  • In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
    2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon kosher salt
  • In another bowl, using a hand mixer, cream butter and sugar together until smooth.
    ¾ cup unsalted butter, ¾ cup granulated sugar
  • Add the egg yolks, vanilla, lemon juice, and lemon zest and whisk until smooth and combined.
    2 egg yolks, 1 teaspoon pure vanilla extract, 1 lemon
  • Add the dry ingredients to the wet ingredients in 2 batches, whisking just until combined after each addition.
  • Chill the batter in the fridge for 2 hours.
  • Preheat oven to 350°F and line a large baking sheet with parchment paper.
  • Roll 1-tablespoon-sized balls of batter and place them onto the prepared tray 2 inches apart. Flatten the balls slightly if you desired flatter cookies.
  • Bake for about 10-12 minutes, until the edges are beginning to turn golden.
  • When done, cool on a wire rack to room temperature.

For the Glaze

  • In a small bowl, mix the powdered sugar with the lemon juice, 1 tablespoon at a time, until desired consistency is reached. It should be thin enough to drizzle.
    ¾ cup powdered sugar, 3 tablespoons lemon juice


  • Drizzle the lemon glaze over the cooled cookies. Leave for 10 minutes to allow glaze to set.



  • 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 refrigerator 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.
Storage: Store lemon cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. I recommend waiting to frost the cookies until you are ready to serve them.


Serving: 1cookie | Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 59mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg