Bright citrus hits your nose the second you open the oven. The butter, the zest, that slow golden crackle around the edgesthese Lemon Cookies are sunshine in dessert form. Soft, rich, with just the right snap. And suddenly, they’re everywhere againbecause who doesn’t want a cookie that feels like spring in your mouth?
This batch leans on simple things: fresh lemon zest, melted butter, and a whisper of vanilla. No mixer, no fussjust stir, chill, bake. Think lemon bars meet butter cookies, without the gooey middle. They’re crisp on the outside, tender underneath, and stack up like delicate coins of joy. You’ll see why folks call them “Lemon Butter Cookies Delish” after one bite.
First made these in April 2016, right after moving into our new apartmenttiny kitchen, sunshine pouring in, nowhere to sit but the floor. A friend bit into one and just said, “Okay, wait, give me two more.” I learned then that chilling the dough makes all the differenceless spread, better snap. Over eight years of photographing food and helping test every detail, I still come back to this melt-in-your-mouth classic every spring.
Thomas Baker
Lemon Cookies Easy and Irresistible Recipe
Enjoy these soft, melt-in-your-mouth Lemon Cookies that are brightened by a zesty sweet tart glaze. This Easy Homemade Lemon Cookies recipe delivers Award Winning Lemon Cookies with a delightful lemon flavor perfect for any dessert occasion. Perfectly tender and topped with a glossy lemon glaze, these cookies are a treat you won’t want to miss.
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
glaze
1 cup powdered sugar
2 Tbsp lemon juice, or more if needed
lemon zest for garnish
Method
In a bowl, beat the softened butter with lemon zest and powdered sugar thoroughly for 2 to 3 minutes, scraping the sides to lighten the mix.
Add lemon juice and the egg yolk, mixing until fully incorporated.
On low speed, gradually add the flour and cornstarch until a sticky dough forms without any dry bits remaining.
Shape the dough into a flat disk, wrap it tightly in plastic, smoothing the top, then chill in the fridge for 2 hours or freeze for 30 minutes to firm up.
Heat the oven to 350°F and prepare baking sheets with parchment paper.
Roll out the chilled dough to about 1/4 inch thickness on a floured surface; if too cold, let it soften a bit at room temperature.
Use a 2 inch cookie cutter to cut rounds and arrange them about 1 inch apart on the parchment-lined baking sheets; if the dough softens, chill cut cookies 15-30 minutes before baking.
Bake the cookies for 8 to 10 minutes until they are set but still pale.
Allow cookies to cool completely before applying the glaze.
For the glaze, stir powdered sugar and lemon juice together until smooth and shiny; wait and stir again if lumps remain.
Dip each cooled cookie quickly headfirst into the glaze, ensuring full coverage, then lift and let excess drip off.
Set the glazed cookies upright on a rack and sprinkle additional lemon zest over the wet glaze.
Let the glaze harden before serving or storing.
Store the cookies at room temperature for several days or freeze for up to 3 months.
Notes
Recipe adapted from The New York Times. Cookies keep fresh at room temperature for days and freeze well for months.
Why You’ll Love These Lemon Cookies
If the idea of a cookie that’s soft, buttery, and practically melts in your mouth makes you smile, these Lemon Cookies are made for you. Here’s why they’re irresistible:
Perfect texture: Creamy lemon glaze on top, with cookies that are soft yet sturdy enough to hold their shape.
Bright flavor: Fresh lemon zest and juice pack each bite with a zingy citrus punch.
Beginner-friendly: The steps are simple, and the dough is forgivingperfect for those new to baking.
Versatile: These cookies work beautifully for holidays, tea times, or “just because” treats.
Key Steps to Success
Let’s break this down step-by-step to ensure everything goes smoothly. The process is easy, but these tips will help you nail that “award-winning lemon cookies” feel:
Creaming the butter: Take your time2–3 minutes of creaming ensures the cookies come out light and tender.
Chill the dough: This step is key! Cold dough prevents spreading and helps hold the perfect round shape.
Roll out evenly: Aim for 1/4-inch thick dough for the perfect baketoo thick and they’ll stay raw in the middle; too thin and they lose their softness.
Test bake: Always bake one cookie first. If it spreads too much, chill the dough a little longer.
Pro Tip: Quick Timing Guide
Wondering how long each step will take? Here’s a handy table:
Step
Timing
Creaming butter & sugar
2–3 minutes
Mixing everything together
5 minutes
Chilling dough
30 minutes minimum
Baking
8–10 minutes
Simple Glaze That Shines
The glaze might look delicate, but it’s where the real magic happens. When the glaze soaks into the cookie’s surface, it creates a melt-in-your-mouth texture that’s pure bliss.
Mix it up: Combine powdered sugar and lemon juice until silky smooth.
Dip and drip: Gently dip the cooled cookie top-down into the glaze, and let any excess drip off.
Finishing touch: Sprinkle lemon zest on top while the glaze is still wet for a pop of color and extra citrus fragrance.
Not only does this step add flavor, but it gives your cookies a polished, bakery-level finish. These might just qualify as “lemon bar butter cookies” with their tart-sweet coating!
Storage Tips
Here’s how to keep your Lemon Cookies fresh and ready to enjoy:
Room temperature: Store in an airtight container for up to 5 days. They’ll stay soft and flavorful.
Freezer-friendly: Freeze unglazed cookies for up to 3 months. Thaw them at room temperature and glaze before serving for the best flavor.
Quick Reference: Storage Tips
Storage Method
Duration
Room Temperature
Up to 5 days
Freezer (unglazed)
Up to 3 months
Expert Says
Lemon cookies benefit from the acidity of lemon juice and zest, which not only enhance flavor but also react with baking soda to create a lighter texture. The natural oils in lemon peel provide aromatic complexity, making these cookies both refreshing and tender with a balanced tangy sweetness.
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Behind the Scenes of My Best Lemon Cookies
These lemon cookies didn’t come together overnight. After several batchessome too tart, others too crumblyI finally found the right balance of zest and sweetness. The process taught me how vital patience is, and the recipe I’m sharing today reflects that careful, tested experience to deliver bright, chewy cookies every time.
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 cookies bake up in under 30 minutes, filling your kitchen with that bright citrus aroma you can’t help but smile at. You’ll love how the buttery snap meets tender crumbsimple ingredients, stunning results every time.
Try swapping a little zest in the glaze for orange or adding a sprinkle of coarse sugar before baking for extra sparkle. Store in an airtight container to keep them fresh, or freeze unglazed dough for a surprise treat anytimea handy tip I picked up from my grandma’s kitchen.
Did these remind you of a favorite family recipe or a sunny afternoon snack? I’d love to see your takes and photospop them in the comments or share with friends who deserve a little homemade sunshine. Happy baking and savor every bite!
