{"id":121914,"date":"2024-12-16T05:00:00","date_gmt":"2024-12-16T10:00:00","guid":{"rendered":""},"modified":"2026-03-03T09:57:48","modified_gmt":"2026-03-03T14:57:48","slug":"lemon-cookies","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/lemon-cookies\/","title":{"rendered":"Lemon Cookies"},"content":{"rendered":"\n

These easy <\/em>Lemon Cookies<\/em><\/strong> are soft and chewy, bursting with refreshingly zingy lemon flavors, and decorated with sweet lemon icing. Just one will bring a little sunshine to your day!<\/em><\/p>\n\n\n\n

\"lemon<\/figure>\n\n\n\n

Lemon baked goods always manage to brighten my day. When it\u2019s cold and rainy outside, a slice of lemon loaf<\/a> comes to my rescue! I\u2019m not sure if it\u2019s their bright yellow hue or that refreshing citrus zing on my tongue, but I can never get enough.<\/p>\n\n\n\n

These Glazed Lemon Cookies are one of my favorite ways to treat myself to that tart lemon flavor in a hurry. They\u2019re chewy on the inside, perfectly crisp around the edges, and bursting with a vibrant lemon flavor. The zesty and sweet glaze on top instantly transforms these cookies into a truly bakery-style treat.<\/p>\n\n\n\n

The best part is that, just like my almond sugar cookies<\/a> and vegan oatmeal cookies<\/a>, these iced lemon cookies are beginner-friendly. With simple ingredients and easy-to-follow steps, any level of home baker or lemon lover can whip up a perfect batch in under 35 minutes.<\/p>\n\n\n\n

Recipe features<\/h2>\n\n\n\n
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  • They\u2019re just the way sugar cookies should be\u2014delightfully golden with melt-in-your-mouth gooey centers.<\/li>\n\n\n\n
  • Fresh lemon juice and lemon zest lend a delicious zing<\/em> of citrus to every bite!<\/li>\n\n\n\n
  • Decorated with a sweet and tart lemon glaze on top.<\/li>\n<\/ul>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n

    Sugar<\/strong> – Use granulated white sugar or cane sugar. Don\u2019t use brown sugar or another sweetener or else the flavor and structure of the cookies will be off.<\/p>\n\n\n\n

    Lemon<\/strong> – Freshly squeezed or bottled lemon juice and fresh lemon zest give these cookies their distinct citrus flavor. If you like extra lemony cookies, replace 1 tablespoon of lemon juice with 1 teaspoon of lemon extract and add a drop of yellow gel food coloring to the dough for an eye-catching color.<\/p>\n\n\n\n

    Butter<\/strong> – Unsalted butter, preferably. Remember to take it out of the fridge at least 30 minutes before you get started so it has a chance to soften.<\/p>\n\n\n\n

    All-purpose flour<\/strong> – It gives the cookies a tender texture on the inside and slightly crisp edges on the outside.<\/p>\n\n\n\n

    Lemon icing<\/strong> – Lemon juice, powdered sugar, and a dash of vanilla extract create the simple lemon icing for these glazed lemon cookies. You can skip the icing altogether if you prefer a less sweet treat. <\/p>\n\n\n\n

    Instructions<\/h2>\n\n\n\n

    Step 1: Combine the sugar and zest.<\/strong> In a large bowl, use your fingers to rub the sugar and lemon zest together until combined. The mixture should feel like wet sand. <\/p>\n\n\n\n

    \"sugar<\/figure>\n\n\n\n

    Step 2: Cream the butter and sugar<\/strong>. Beat the butter and lemon sugar together until light and fluffy. <\/p>\n\n\n\n

    Step 3: Finish the dough<\/strong>. Beat the egg, lemon juice, and vanilla into the butter mixture. In a separate bowl, whisk the flour, baking soda, and salt together. Mix the dry ingredients into the wet until the flour is absorbed.<\/p>\n\n\n\n

    \"cookie<\/figure>\n\n\n\n

    Step 4: Form the cookies and bake<\/strong>. Roll golf ball-sized pieces of cookie dough into balls and place them on the prepared baking sheet. Bake the cookies until their edges are slightly golden and set. Set them aside to cool.<\/p>\n\n\n\n

    \"lemon<\/figure>\n\n\n\n

    Step 5: Make the icing<\/strong>. Meanwhile, whisk the lemon juice, vanilla, and powdered sugar together in a small bowl until smooth.<\/p>\n\n\n\n

    Step 6: Decorate and enjoy<\/strong>. Ice the cooled lemon cookies and top with a sprinkle of lemon zest. Enjoy!<\/p>\n\n\n\n

    \"close-up<\/figure>\n\n\n\n

    Tips and FAQs<\/h2>\n\n\n\n
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    • Measure the flour with a<\/strong> kitchen scale or the scoop-and-level technique<\/strong>. Spoon the flour into the measuring cup and level the excess off the top with the back of a knife.\u00a0<\/li>\n\n\n\n
    • Don\u2019t overmix the cookie dough<\/strong> when combining the dry and wet mixtures. You\u2019ll know the dough is perfect when no dry flour streaks remain in the bowl.<\/li>\n\n\n\n
    • Wait for the cookies to cool completely<\/strong> before slathering them with the lemon icing. If they\u2019re still warm, the icing will melt off the cookies.<\/li>\n\n\n\n
    • Decorate the iced cookies<\/strong> with a sprinkle of lemon zest, a citrus twist, sprinkles, a dollop of lemon curd, or a pinch of shredded coconut.<\/li>\n<\/ul>\n\n\n