Sharing is caring!

These lemon cookies are chewy on the inside with crispy edges and are insanely delicious! They bake in just 12 minutes and you don’t have to chill the dough! For a delectable dessert, serve with a cup of coffee, tea, or a glass of cold milk.

This is hands down my new favorite cookie recipe! They’re super easy to make, perfectly sweet, and have a subtle hint of lemon without being overpowering. For more of my favorite lemon recipes, check out these lemon cream cheese cookies, lemon olive oil cake, and Italian lemon ricotta cookies.

INGREDIENT NOTES

See the recipe card below for ingredient quantities and complete instructions.

• Lemons – You’ll need 3 teaspoons of lemon zest and the juice of one lemon.
• Butter – Unsalted butter at room temperature.
• Sugar – You’ll need both granulated sugar and powdered sugar for this recipe.
• Egg – Room temperature.

HOW TO MAKE LEMON COOKIES STEP-BY-STEP

1. Preheat your oven to 350 degrees F. and line two baking sheets with parchment paper.
2. Mix the softened butter, 2 teaspoons of lemon zest, vanilla extract, and granulated sugar until well combined using an electric mixer. Mix for 3-4 minutes.
3. Add the egg and mix until well incorporated.
4. Add the flour, baking powder, and salt. Mix until well combined. About 1-2 minutes. Make sure to scrape the sides and bottom of the bowl.
5. Drop balls of cookie dough onto the baking sheets, making sure to space them 2 inches apart. Take each ball and roll it between your palms to shape it. Once shaped, use the palm of your hand to gently press down on the dough, flattening it to approximately 1/3 inch in thickness. Wet your hands before flattening them, this will ensure the cookie dough doesn’t stick to your hands.
6. Bake for 12 minutes. While the cookies bake, prepare the lemon glaze. Simply combine the powdered sugar and lemon juice.
7. Once the cookies come out of the oven, allow them to cool for about 5 minutes before frosting them. Dip each cookie in the lemon glaze and garnish with lemon zest.
8. Allow the glaze to set for 10-12 minutes before serving!

TOP TIPS

• I love lemon desserts but sometimes the lemon flavor can be overpowering and I’m not a fan! However, feel free to adjust the lemon flavor to your liking. If you love a strong lemon flavor, add more lemon zest! The more lemon zest you add, the more citrusy the cookies will turn out.
• When zesting lemons, turn the lemon as you zest. Avoid going over the same area multiple times to prevent getting too much pith in the zest. The white pith is super bitter and can ruin your cookies.
• Avoid bottled lemon juice at all costs! Use fresh lemons for the best results.
• Don’t forget to flatten the cookies a bit right before baking otherwise they’ll turn out too puffy and round.
• Do not add any lemon extract, it doesn’t need it.
• Make sure to zest the lemons before juicing them otherwise, it will be almost impossible to zest.

DO I SERVE THESE COLD OR HOT?

These taste wonderful warm or cold. Allow them to cool for at least 10 minutes before serving for best results. While they’re nice and warm, they’re super soft and chewy.

STORAGE

Place any leftover lemon cookies in an air-tight container and store them at room temperature for up to 3 days.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!