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Irresistible Lemon Cookies

Irresistible lemon cookies with bright lemon zest, a soft buttery crumb, and a tangy citrus glaze. The dough is baked until the edges are just set, then finished with glossy glaze that sets before storing.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup flour All-purpose flour for structure.
  • 1 tsp baking soda Helps the cookies rise slightly and stay tender.
  • 1 cup granulated sugar Sweetens and supports a fluffy creamed texture.
Cookie base
  • 1 lb butter, softened Use softened butter for proper creaming.
  • 1 egg Binds the dough and adds richness.
  • 2 tbsp lemon zest Adds fragrant lemon flavor throughout the cookies.
  • 3 tbsp lemon juice Adds bright acidity to the dough.
Glaze
  • 1 cup powdered sugar For a smooth, pourable glaze.
  • 2 tbsp lemon juice, for glaze Stirs into powdered sugar to make the tangy glaze.

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the dough
  1. Preheat oven to 350°F and line a sheet pan with parchment if desired, so it’s ready when the dough is formed.
  2. Cream the butter and granulated sugar until fluffy, then beat in the egg, lemon zest, and lemon juice.
  3. Mix in flour and baking soda until just combined, stopping as soon as no dry streaks remain.
Bake the cookies
  1. Scoop dough onto the sheet pan, leaving space between each cookie for spreading.
  2. Bake 10–12 minutes at 350°F until the edges are just set, then let cookies cool before glazing.
Glaze and set
  1. Whisk powdered sugar and lemon juice for the glaze until smooth, glossy, and pourable.
  2. Drizzle glaze over the cooled cookies for an even glossy sheen.
  3. Let the glaze set before storing to keep it from smearing.

Notes

For the softest texture, cream the butter and sugar until visibly light and fluffy before adding the egg and citrus. Store cookies in an airtight container for up to 4–5 days; freezing is not recommended for best glaze texture. For a dairy-free option, use a 1:1 baking butter substitute (with similar firmness) so the dough still spreads well.