Lemon Cookies

5 from 1 vote

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!

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Servings:

Calories: 184kcal

Author: Julie Maestre

Ingredients

2 ¼ cups all-purpose flour
½ teaspoon Kosher salt
½ teaspoon baking powder
1 egg room temperature
¾ cup granulated sugar
1 cup unsalted butter room temperature
2 teaspoons vanilla extract
3 teaspoons lemon zest divided

Lemon Glaze

1 ½ cups powdered sugar
1 lemon juiced

Instructions

Preheat your oven to 350 degrees F. and line two baking sheets with parchment paper.
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.
Add the egg and mix until well incorporated.
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.
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.
Bake for 12 minutes. While the cookies bake, prepare the lemon glaze. Simply combine the powdered sugar and lemon juice.
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 the remaining lemon zest.
Allow the glaze to set for 10-12 minutes before serving!

Notes

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.

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