Since it’s officially Spring and Easter is right around the corner, I wanted to bring you an easy springtime dessert recipe for all of your celebrations. Usually my lemon bars are all of the rage, but why not lemon cookies, too? Especially if they’re glazed with a lovely lemon icing.
These delicious homemade soft lemon cookies are a combination of a soft lemon cookie and a sugar cookie. They’ve truly become a family favorite cookie around here!
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The story behind these lemon cookies
These lemon cookies were inspired by my Italian orange cookies, which aren’t overly sweet, but still full of incredible citrus flavor and one of my favorite cookies on the site.
These lemon cookies are a bit different because they’re soft and chewy in the middle, but still give you slightly crispy golden brown edges like a regular sugar cookie. I tested them 5 times to get the absolute perfect lemon cookie, so I hope you love them as much as we do!
Ingredients in lemon cookies
These easy lemon cookies have the perfect chewy texture plus sweet, slightly tart flavor from both fresh lemon juice and lemon zest. Here are the ingredients you’ll need:
- Flour: these cookies call for regular, all purpose flour. Simple!
- Baking Powder: we’re using baking powder in this recipe because we want the cookies to be both soft and chewy similar to soft sugar cookies!
- Softened butter: I prefer to use salted butter in my cookie recipes because a little more salt always adds additional flavor, however unsalted butter also works. Make sure the butter is at room temperature before you bake with it. I recommend taking it out of the fridge an hour or two before baking these cookies.
- Sugar: regular granulated sugar is best in this recipe.
- Egg: you’ll need one egg, and it’s best if the egg is at room temperature before you bake with it.
- Fresh lemon zest and juice: more tips on this below!
- Almond extract: a hint of almond extract brings out incredible flavor in these lemon cookies. Don’t skip it!
- For the lemon glaze: you’ll need some powdered sugar, a little more fresh lemon juice and almond extract. It’s light and oh so lovely. You’ll want to put it on everything.
How to make these into lemon poppyseed cookies
If you want to make these lemon poppyseed cookies, simply add 1 tablespoon poppyseeds to the dry ingredients and make as directed. Yum! You can also try my paleo lemon poppyseed cookies if you are looking for a grain free or gluten free lemon cookie.
Can I make these lemon cookies gluten free?
I have not tested these lemon cookies with a gluten free flour, but I think an all purpose gluten free flour, chickpea flour or quinoa flour would work well. You may just get a different flavor. A gluten free all purpose flour is probably best.
Otherwise, try my paleo lemon poppy seed cookies for the perfect grain free & gluten free alternative!
How to make vegan lemon cookies
I think these cookies would work well with a ‘flax egg’ too if you want to make them vegan, which is 1 tablespoon flaxseed meal + 3 tablespoons of water. Be sure to also use a vegan buttery stick in place of the butter, such as Earth Balance.
Tips & tricks for perfect lemon cookies
Here are some of my tips to make sure your lemon cookies come out perfect:
- Use parchment paper. Make sure to add parchment paper to your baking sheet to make sure the cookies don’t stick to the pan.
- Use an electric mixer. It’s best to use an electric mixer for this recipe so that you can beat the butter and sugar together until it’s nice and fluffy. I love this hand mixer or this KitchenAid mixer, which is well worth the investment!
- Use room temp ingredients. Make sure your butter is softened to room temperature and not melted. I recommend taking it out of the fridge an hour or two before baking these cookies. Do not attempt to soften your butter in the microwave — if you do this the cookies will not turn out correctly! Be sure to also use a room temperature egg by running it under warm water for a minute or two so that it does not coagulate with the butter.
- Do not pack your flour. Scoop your flour into the measuring cup and then level it off with the flat end of a butter knife.
- Cool before glazing. Allow cookies to completely cool before glazing them so that the glaze doesn’t soak into the cookies. If you are in a rush and want to speed up the process you can put the cookie sheet in the freezer for 10-15 minutes after baking.
- Use fresh lemon juice. Make sure you use freshly squeezed lemon juice for this recipe. Do not use lemon concentrate, it’s too potent and sour.
- Don’t forget the lemon zest! The lemon zest is very important to flavoring these lemon cookies, so don’t skip it. Here’s the inexpensive zester I recommend.
Storing & freezing tips
- To store: wait for the icing to completely harden on the cookies, then place them in a glass container in even layers. You can place parchment paper in between each cookie layer if you are concerned with cookies sticking to one another. Cookies will stay good for 5 days at room temperature in cooler weather. If humid, I recommend transferring cookies to the fridge in a glass container after a day or two.
- Freeze the dough before baking. Simply roll your lemon cookies into dough balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze baked cookies. Wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, add the glaze and enjoy.
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I hope you love these lemon cookies! If you make them, be sure to leave a comment and rate the recipe below! I’d love to hear from you and it helps encourage others to make the recipe too!
Lemon Cookies with Lovely Lemon Glaze
These gorgeous lemon cookies are soft in the middle with crispy edges, and are delicious topped with a lovely lemon glaze. Add poppy seeds to these homemade lemon cookies to easily make them lemon poppyseed cookies! Lemon lovers will LOVE these cookies.
Ingredients
- Dry ingredients:
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- Optional: 1 tablespoon poppy seeds
- ¼ teaspoon salt
- Wet ingredients
- 6 tablespoons butter, softened at room temperature (do NOT use melted butter)
- 1/2 cup granulated sugar
- Zest from 1 large lemon (about 2-3 teaspoons)
- 1 large egg, at room temperature
- 1/4 teaspoon almond extract
- 1 1/2 tablespoons freshly squeezed lemon juice
- For rolling cookies:
- ¼ cup granulated sugar, for rolling cookies
- For the lemon glaze:
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
Instructions
-
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
-
In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.
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In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined. (It’s SUPER important the egg is at room temperature. To achieve this, just run it under warm water for 1 minute).
-
Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.
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Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a circle. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.
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Bake for 11-14 minute or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.
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Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with a teaspoon at a time). Glaze should be somewhat thick.
-
Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy! Makes 12 cookies.
Recipe Notes
*To make cookies dairy free: Feel free to use a vegan buttery stick, such as Earth Balance.
To make cookies gluten free: I suggest using an all purpose gluten free flour such as Bob’s Red Mill 1:1 baking flour. I also think chickpea flour or quinoa flour would work very well but you may get a different flavor.
You can also try my paleo lemon poppyseed cookies if you are looking for a grain free or gluten free lemon cookie.
To make cookies vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and a softened vegan buttery stick (such as Earth Balance).
If you want to use coconut sugar in this recipe, I suggest only using it in the cookies themselves. Personally I think it overpowers the lemon flavor too much. Do NOT roll the cookies in coconut sugar; it doesn’t have the same consistency.
Freeze these cookies: wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature; I recommend glazing them after defrosting.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Post was published on March 26, 2020 and republished on April 2, 2021
105 comments
Lemon cookies are a perfect, refreshing treat!
Agreed! One of my favs for spring.
Great and Yummy Recipe. I have two kids and always worry about their lunch box. I want to make something yummy and full of nutrition. I think now i find a perfect recipe. Surely I will try it for the lunch boxes of my kids.
For gluten free is that the blue labelled bag or red?
It’s usually light blue! Just look for the “1:1” on the front.
I doubled this receive because who can only eat 12 cookies😄 Love them – perfect for springtime! Highly recommend.
Absolutely! Glad you love them <3
When I made my cookies I didn’t find they flattened out much from the dough ball, is there any way to fix this? Should I have flattened them slightly first?
My fiancé is obsessed with anything lemon so I made these for him with the Bob’s Red Mill 1:1 gluten free mix – they turned out amazing!! I did everything else as the recipe states. I think these are MY new favorite treat!! Thank you so much for developing and I’m so happy I found the recipe. Keep ‘em coming!!
So happy to hear that Jaclyn! They’re one of my new favs too 🙂 Glad you both loved them!
Deeeeeelicous! The lemon flavor in these cookies is explosive! They are light and the perfect combo of sweet/tart! Just in time for spring!
Yes!! Perfect for spring. Glad you loved them!
Big hit at our dinner party!
I’m so glad! 🙂
Thank you for this recipe and especially the thoughtful instructions. I made these when I needed a quick, crowd-pleasing dessert for a big group. They ARE made in a jiffy and EVERYBODY loved them. Bravo!
You’re so welcome!! I’m glad everyone loved them 🙂 thank you for your comment!
Made these for a company potluck and they were the only dessert that had no leftovers! So good and great flavor! Def going to make them again!
Amazing!! So happy to hear that.
Stupid good. I’ll be making these weekly during the summer months! Thank you!
Amazing! Glad you loved these 🙂
These were absolutely delicious! If you love lemon you’re going to devour these cookies. I didn’t have any almond extract so I added vanilla to the cookie batter. I added half lemon juice and half melted butter to the icing sugar to make thicker frosting to top them. Definitely will make again, after I try some more of your amazing recipes. Thank-you so much for sharing!
Perfect for a lemon-lover! Glad you enjoyed, and great tip on adding some butter to the icing. Hope you find some more recipes you love, too (like these lemon poppyseed muffins)
I had cravings for lemon during my pregnancy and these hit the spot perfectly. I have probably baked them 20 times and each time they were delicious!
So happy you found these! The perfect lemon treat (I’m craving citrus, too!)
With a family of 6 I knew it would be essential to double the recipe…and it came out SOO freakin’ good! I bake alot…like every other day alot…and my boys said these are the best cookies I’ve ever made! That is quite a compliment! Thank you for another amazing recipe! One note – I didn’t roll them in the sugar prior to baking cause the dough was too sticky, but honestly they are so sweet with the glaze, I don’t think it was necessary. 2 sticky thumbs up!
Amazing! So happy everyone loved them!
This is certainly a lovely idea. with a simple twist and add, it seems pretty yummy.
My wife also make cakes on order for the past 5yrs, and I am going to ask her to try this for kids, and me also. 🙂
Delicious! Hope you love these!
We love lemons so if there something I regret is not making a double batch of these ! They are so yummy I bet they won’t last for days !
TY so much for all your delicious recipes ! I haven’t tried many yet, but with what’s going on now, isn’t it the perfect time to cook ?
So glad you love them! And yes, truly the best time to cook & bake. I hope you find more recipes here that you love!
I made these today with the help of my two girls. We are typically a chocolate chip cookie family, but I saw these and couldn’t resist! We love the soft and crispy texture of the cookies and the bright lemon glaze. They are easy to make and are delicious!
Amazing! I’m so happy you loved them 🙂
Just made these last night and they were so easy and delicious. Made the glaze a bit too thin, and mine didn’t spread out as much as the picture? But all things to experiment on when I make them again!
Hi! Glad you liked them! Did you measure the flour accurately with the scoop and level off method? That’s what I recommend and often a user error that easily happens when making cookies. For the glaze, next time start with 1 tablespoon of lemon juice to thin!
So delicious! So soft and just enough lemon flavor it was perfect !!!!
Absolutely! I’m glad you enjoyed 🙂
I just made these cookies and they are awesome – the perfect balance of sweet and tart! They baked perfectly, and I really did get crispy edges with a nice, soft middle. I accidentally used 8tbsp butter instead of 6…I was worried this would ruin the recipe, but they still came out wonderful. And instead of almond extract I used twice the amount of vanilla extract because my Trader Joe’s didn’t have almond extract. These are fantastic and I will definitely be making them again – thanks, Monique!
Perfect! I’m glad those little swaps still worked out 🙂
These were delicious AND I loved the recipe was for a dozen. So many are for two, three, or four dozen. This was an easy and delicious treat. Thanks for posting!
Absolutely! Glad you loved them!
I loved these cookies! I made them without the glaze and they were delicious. To make them pretty for Easter I dipped in pink white chocolate and sprinkles with pearls ! I wanted to use white chocolate and lemon rind but I only had pink. I’m going to make your orange cookies next! Love your recipes! 😊
That sounds amazing! Glad you loved them 🙂
Such delicious cookies! I used margarine instead of butter because that’s all I had on hand. The dough was really sticky so I had to pretty much dump the dough onto the sugar and roll them up that way. They were very tasty!
I’m glad that worked out well! Such a great treat!
Just made these are they are AMAZING!! I ate a few without the glaze and still amazing! Will be making again!!
So happy to hear that!!
Absolutely delicious! Just the right amount of sweetness and lemony flavor! Thank you for another great recipe!
Such a great dessert! Glad you loved them!
Wow. I like the Lemon cookies a lot. Very happy to see here this mouth-watering recipe. Thanks for your nice blog and kind sharing.
So happy to hear that!
Delishhh! I really wanna try the orange ones now. Highly recommend!
They’re amazing! Let me know if you give them a try 🙂
The yummiest lemon cookies! I bought a zester just to make these and, needless to say, it was very worth it. They’re the perfect texture and so light and refreshing. I had to make a double batch the second time I made these because 12 cookies flew the first time around. Definitely have become a staple for me!
Amazing! So happy to hear that 🙂
So excited to try the finished product! Did anyone else have a hard time with rolling the dough into balls? Mine was extremely sticky- did I do something wrong?? Thank you in advance
You can drop the dough if it’s a bit sticky, or chill the dough for 30 minutes before baking!
Hands down the BEST COOKIE of all time! If you like lemon, these are the ticket. Perfectly crispy on outside and soft in the middle. I made these once and instantly became a family favorite! These are getting us through quarantine! When life gives you lemons, make these cookies! Thank you for this recipe!
So happy you loved them! Great philosophy 🙂
Those are now our favorite cookies ! I’ve made them a couple of time already and we just love the result !
Not to sweet, just perfect !
So happy to hear that!
Can i use flax egg instead of eggs?
I haven’t tried it but let me know if you do!
Such a hit! These were very easy to make and absolutely delicious. I’ll for sure make them again.
So glad you loved them!
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Amazing! Love that 🙂
I needed a last minute dessert and found this recipe. They were a huge hit! and I was able to make them after work and have them ready in time for dinner which is a major plus. I subbed whole wheat pastry flour since that’s all I had, and they still came out great
Amazing! Happy to hear that the swap worked out well. Such a great treat!
Looks pretty delicious.
will try this out tonight.
Thanks for sharing 🙂
Hope you loved these!
No doubt, The recipe is delicious, have tried for my kids. The lemon touch makes it more appealing for the kids like mine. who don’t even love to eat bakery items . So honestly thank you love.
I’m glad you all enjoyed!
I love this recipe followed it to the letter and it turned out wonderful. Because of the holidays after I put the icing on the cookies and before it hardened I put crushed peppermint on them wow this makes it alittle different lol
Thank you
So glad you loved them!
These are so yummy! Made them with gluten free flour and worked perfectly!
Wow tasty I really love these cookies. Thanks for sharing this article and I really love this tasty recipe. All of my family members love this tasty recipe. I really like this recipe. Thank You
So happy to hear that!
Loved these! Turned out so incredibly soft and tasty. I love anything lemon, but these were something extra special 🙂
So happy to hear that!
These were so good! I only needed 1 large lemon to get the right amount of juice and zest and used less than a 1/4 cup of sugar to roll the dough in. Love that the recipe makes 12 cookies, perfect amount for weekend baking.
Perfect! Such a great treat 🙂
Sending a package to my son and he requested “something from the kitchen” he loves lemon, so I know these will be a hit. Now I have to make another batch for us-they’re delicious!
Yum!! Super easy to make and had great lemon flavor. Love the addition of almond extract it adds the perfect flavor.
Absolutely! Glad you love them!
So easy to make & just plain delicious!!!
Absolutely! Glad you love them 🙂
Can I substitute vanilla extract for the almond?
Sure!
The only lemon cookie recipe you’ll ever need! Very easy to make, simple ingredients, and the cookies came out absolutely perfect. The addition of almond extract in the cookie dough and the glaze put them over the top! Made these yesterday for Easter and already making another batch!
Absolutely! So glad you love them!
This was a hit at home and at work! Lemon is my most FAVORITE flavor.
Love that! Perfect spring treat 🙂
These are amazing! I didn’t have almond extract, so I used vanilla and still very tasty. I’m excited to try them again using almond extract. Kids and husband approved!
Perfect! Glad they were a hit!
These cookies are fantastic! I’ve made them multiple times every spring/summer since finding this recipe a few years ago. They smell and taste heavenly and are such a perfect citrus cookie! LOVE these!
The best for spring & summer! Glad you love them!
These cookies are yummy. Made me think of lemony shortbread cookies. Next time I’ll use less lemon juice in the glaze, it was very tart.
So glad you enjoyed them! And good call on reducing the lemon juice next time 🙂
These are my absolute faaaaaavorite cookies to take to a summer get together! They are so lemony and fresh and just delicious!
Everything was working fine until I added the almond extract to the glaze. I had the worst headache and I still feel like puking. It was a good recipe and I enjoyed the cookies but the glaze made my sister and I sick.
Sorry to hear that! Do you have an almond allergy or sensitivity? Totally fine to leave the almond extract out next time!
I actually just didn’t use the glaze for the rest and it tasted amazing I loved the recipe. I think it might have been expired because we don’t have any food related allergies. Loved the cookies!
Ok, glad to hear that the glaze-less cookies tasted great!!
I’d like to know what I could use instead of butter.
I don’t eat dairy food but I’m a big fan of any recipe with lemon.
I’ve tried margarine but it doesn’t work very good (they became flat cookies) but we’re still good.
Thanks for your help.
Hi, Helene! Great question. I’d recommend using a vegan buttery stick, such as Earth Balance 🙂