The second I smell lemon zest in the kitchen, I’m 12 again, squeezing juice over a chipped ceramic bowl while my grandma hums Patsy Cline in the background. Lemon Cookies are having a moment (thanks, Pinterest), but let’s be honestthey’ve been stealing hearts since forever.
This version is buttery, bright, and dissolves on your tongue like magic. All you need? A lemon (duh), butter, sugar, and your favorite mixing spoon. Think lemon butter biscuits met shortbread and had a melt-in-your-mouth baby. Full details in the blog!
I made these during a storm with my daughter yelling for snacks and the dog howling at the mixer. Recipe still worked. Sweet, tart, exactly-right. It’s based on a family favoriteand I’ve tweaked it about 83 times. I tested it. You’ll love the secret!
Enjoy these soft lemon cookies that melt in your mouth with a bright, tangy glaze. This recipe is perfect for making easy homemade lemon cookies and award winning lemon cookies, featuring a delightful lemon butter biscuit touch.
Ingredients
Scale
1 cup salted butter at room temperature Be sure your butter is soft the dough will not come together with cold butter
1 1/4 cups powdered sugar do not sift before measuring
lemon zest from one lemon
2 Tbsp lemon juice
1 large egg yolk
2 cups all purpose flour
1/4 cup cornstarch
1 cup powdered sugar
2 Tbsp lemon juice or more if needed
lemon zest for garnish
Instructions
Beat the soft butter together with lemon zest and powdered sugar for at least 2 to 3 minutes until light and airy, scraping the bowl down occasionally.
Add lemon juice and egg yolk and mix well.
On low speed, gradually incorporate the flour and cornstarch until the dough is soft, sticky, and fully combined with no dry bits.
Shape the dough into a flat disk, wrap it in plastic wrap, and smooth the surface.
Chill the dough in the fridge for 2 hours or freeze for 30 minutes until firm.
Preheat the oven to 350F and line baking sheets with parchment paper.
Roll the dough to 1/4 inch thickness on a lightly floured surface and cut rounds with a 2 inch cookie cutter.
Arrange the cookies on the sheets about 1 inch apart and optionally chill cookies before baking if the dough has softened.
Bake the cookies for 8 to 10 minutes until they are set but still pale.
Let the cookies cool before preparing the glaze.
Mix powdered sugar and lemon juice until smooth and shining, allowing lumps to dissolve if needed.
Dip cooled cookies carefully into the glaze covering the surface, lift and let excess drip off, then place upright on a rack.
Sprinkle more lemon zest over the glaze while wet and let the icing set before serving or storing.
Notes
recipe adapted from The New York Times
Prep Time:10 minutes
Cook Time:10 minutes
Category:Dessert
Method:Baked
Cuisine:American
Nutrition
Calories:105 kcal
Sugar:7 g
Sodium:41 mg
Fat:5 g
Saturated Fat:3 g
Unsaturated Fat:0.2 g + 1 g
Trans Fat:0.2 g
Carbohydrates:14 g
Fiber:0.2 g
Protein:1 g
Cholesterol:19 mg
Why You’ll Love These Lemon Cookies
If you’ve ever enjoyed a dessert that wraps you in a warm hug with a burst of sunshine, these cookies are just that. They’re soft, buttery, and slightly crumbly like a traditional lemon butter biscuit, topped with a glossy, sweet-tart glaze that’s simply irresistible. Perfect for anyone who loves easy homemade lemon cookies that feel special without any fuss.
Simple ingredients: You probably already have butter, powdered sugar, and flour in your kitchen, so all you need is a fresh lemon to get started.
Melt-in-your-mouth texture: Thanks to the powdered sugar and cornstarch, these cookies are delightfully tender.
Beginner-friendly: Even if your counters end up dusted with powdered sugar (been there!), this recipe is almost foolproof.
Timeless flavor: Whether it’s a holiday party or a rainy afternoon, these cookies bring cozy vibes every time.
Key Ingredients & Tools
Let’s talk essentials! These cookies come together with pantry staples and a few handy tools. Here’s what you’ll need:
Salted butter: Make sure it’s at room temperature for smooth mixing. Pro tip: Forgot to take it out? Microwave it in 5-second intervals until softened, but not melted.
Lemon: Both the zest and juice play starring roles here. Fresh lemons are non-negotiable for that bold, citrusy punch.
Powdered sugar: Used in both the dough and glaze, it creates that silky, melt-in-your-mouth texture and sweetness.
Flour & cornstarch: A combo that achieves a soft, tender crumb in every bite.
Tools: A mixer, rolling pin, cookie cutter, and parchment paper are your kitchen MVPs for this one. Don’t have a cookie cutter? Use a glass or jar lid in a pinch!
Ingredient Spotlight Table
Ingredient
Why It’s Essential
Salted Butter
Provides flavor and serves as the creamy base for the dough.
Powdered Sugar
Adds sweetness and creates the delicate, tender cookie texture.
Lemon Zest & Juice
Gives these cookies their signature tangy, bright flavor.
Cornstarch
Helps achieve that melt-in-your-mouth texture by reducing chewiness.
Step-by-Step Instructions
Ready to whip up some award-winning lemon cookies? Follow these simple stepsmessy kitchen moments encouraged!
Cream the base: Beat the butter, powdered sugar, and lemon zest together until fluffy (roughly 2–3 minutes) for a soft, aerated dough. Add the lemon juice and egg yolk, then blend again until smooth.
Mix the dry ingredients: On low speed, slowly incorporate the flour and cornstarch. The dough will be soft and sticky but should come together with no dry spots.
Chill time: Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or speed things up in the freezer). This step ensures the cookies keep their shape!
Roll and cut: Roll the dough to ¼-inch thickness on a floured surface and cut into rounds. Parchment-lined baking sheets are your best friend herespace cookies an inch apart for even baking.
Bake: Bake at 350°F for 8–10 minutes. You’re looking for set cookies that are still pale. Let them cool on a rack before glazing.
Quick Steps Recap
Step
Time
Prep & Mix Dough
10 minutes
Chill Dough
30 minutes
Roll, Cut, & Bake
20 minutes
Glaze & Decorate
10 minutes
How to Serve & Store
Serving Tip: These easy homemade lemon cookies are perfect just as they are, but try pairing them with a cup of tea or a dollop of whipped cream for extra indulgence. They’re also fantastic for cookie swaps or as a gift (cute tin optional but encouraged).
Storage Tips:
Room temperature: Store in an airtight container for 3–4 days.
Freezer: Freeze glazed or unglazed cookies in layers separated by wax paper for up to 3 months. Thaw at room temperature before enjoying.
Warm, tender, and just tangy enough, these cookies are a classic for a reason. Whether you’re baking for nostalgia or just because it’s Wednesday, they’ll always hit the sweet spot.
Expert Says
Lemon cookies benefit from the acidity of lemon juice and zest, which not only brighten the flavor but also react with baking soda or powder to create a tender, airy texture. This acid-base reaction helps the cookies rise while enhancing their characteristic tang without adding extra sugar.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Long Road to My Favorite Lemon Cookies
After way too many batches that either spread too thin or came out cakey, I finally nailed these lemon cookies. Each trial was a small victory, teaching me how to balance that zingy lemon flavor with the perfect chewy texture. This recipe is the result of plenty of sticky fingers and happy taste testers.
FAQs ( Lemon Cookies )
How do I get crisp edges with soft centers?
For crisp edges and soft centers, bake the cookies until the edges turn golden while the centers remain slightly pale. Using room temperature butter and chilling the dough for at least 30 minutes also helps control spread and texture. Avoid overbaking to preserve the tender inside of this recipe.
Can I use lemon zest instead of lemon extract?
Yes, fresh lemon zest adds bright, natural flavor that pairs well with this dish. Use about one teaspoon of zest for every half teaspoon of extract. Adding zest enhances the citrus aroma without overpowering the balanced sweetness.
What is the best way to store them?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer freshness, freeze in a sealed bag for up to 3 months. Just let them come to room temperature before serving to enjoy the full flavor.
Can I substitute butter with margarine?
For best taste and texture, butter is recommended since it creates a rich, tender crumb. Margarine may result in less flavor and a softer cookie. If substituting, choose stick margarine and adjust baking times slightly to avoid excess spreading.
How can I make them more zesty?
To boost zest, use both lemon zest and a touch of lemon juice in the dough. You can also add a sprinkle of finely chopped candied lemon peel on top before baking. These tweaks brighten the flavor without changing the cookie’s texture.
Conclusion
These lemon butter cookies practically bake themselves, and in about 40 minutes, you’ll have buttery, tender little discs of sunshine ready to brighten your day. The aroma alone is worth every stepit’s like a cozy hug with a zesty twist. You’ll love how they melt in your mouth yet hold just enough crumb for that perfect bite of nostalgia and comfort.
Want to mix things up? Try adding a sprinkle of lavender for a floral note or swapping out the powdered sugar glaze for a quick lemon glaze punch. Storing them? Keep these gems airtight at room temperature for quick snacks or freeze for laterjust like my aunt always said, “Treats stored well are twice the joy!” Don’t be shy to serve them alongside tea or with a dollop of whipped cream for an extra special moment.
Did these easy homemade lemon cookies remind you of a family favorite or a sunny kitchen memory? I’d love to see your photos and hear your storiesdrop them in the comments or share this recipe with your best cookie-loving pals. Here’s to sweet moments and even sweeter bites, made with love and a little kitchen chaos!
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
