Best Lemon Cookie Recipe

These lemon cookies are soft in the center, lightly crisp on the edges, and packed with real lemon flavor. They’re easy enough for beginners, and the lemon glaze is optional if you want extra sweetness and a stronger citrus finish.

Why Make This Recipe

This lemon cookie recipe is simple, reliable, and full of bright lemon taste from fresh zest and juice. Chilling the dough helps the cookies keep a soft texture and prevents them from spreading too much.

How To Make Lemon Cookies

Ingredients:

For the cookie dough

• 2¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs (room temperature)
• 2 tbsp fresh lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract

Optional lemon glaze

• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• ½ tsp lemon zest

Directions:

1. Mix the dough: In a bowl, whisk flour, baking soda, baking powder, and salt. In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Slowly mix in the dry ingredients just until combined.
2. Chill: Cover the dough and refrigerate for at least 1 hour (this helps texture and keeps cookies thick and soft).
3. Bake: Preheat oven to 350°F (175°C). Scoop dough into balls and place on a lined baking sheet. Bake 10–12 minutes until edges are set and centers look slightly soft. Cool on the pan for 5 minutes, then transfer to a rack. If using glaze, whisk glaze ingredients and drizzle once cookies are cool.

Prep Time And Nutrition Facts

This recipe takes about 15 minutes to prepare, 1 hour to chill, and 10–12 minutes to bake per batch. It makes about 24 cookies, and each cookie has around 175 calories.

How To Serve Lemon Cookies

Serve lemon cookies once fully cooled (or glazed). They’re perfect with tea, coffee, or as a light dessert. You can also add extra lemon zest on top for a brighter finish.

How To Store Lemon Cookies

Store cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze cookies for up to 3 months and thaw at room temperature.

Tips To Make Lemon Cookies

• Use fresh lemon zest (this is where most of the lemon flavor comes from).
• Don’t overmix after adding flour or cookies can turn cakey.
• Chill the dough so cookies stay soft and don’t spread too much.
• Pull cookies out when the centers still look slightly soft—they finish setting while cooling.

Health And Benefits Of This Recipe

These cookies use real lemon juice and zest for natural citrus flavor. If you want a lighter version, you can skip the glaze or make smaller cookies for smaller portions.

Variation (If Any)

• Extra lemony: add ¼ tsp lemon extract (optional)
• Meyer lemon: use Meyer lemons for a sweeter citrus flavor
• Gluten-free: use a 1:1 gluten-free flour blend
• Dairy-free: use plant-based butter sticks

FAQs

1. Do I have to chill the dough? Yes, chilling helps texture and prevents spreading.
2. Can I use bottled lemon juice? Fresh is best, but bottled works in a pinch—still use fresh zest.
3. How do I make them more lemony? Add more zest or a small amount of lemon extract.
4. Why did my cookies turn cakey? Usually from overmixing or adding too much flour.
5. Can I freeze the dough? Yes—freeze dough balls and bake from frozen with 1–2 extra minutes.
6. How do I know when they’re done? Edges set, centers slightly soft. They firm up while cooling.
7. Can I skip the glaze? Yes, the cookies are still delicious without it.

Lemon Cookies

These lemon cookies are soft in the center, lightly crisp on the edges, and packed with real lemon flavor. They're easy enough for beginners, perfect with tea or coffee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 175

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs (room temperature)
• 2 tablespoons fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Optional lemon glaze

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice
• ½ teaspoon lemon zest

Method

 

Mix the dough

1. In a bowl, whisk flour, baking soda, baking powder, and salt.
2. In a separate large bowl, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
4. Slowly mix in the dry ingredients just until combined.

Chill

1. Cover the dough and refrigerate for at least 1 hour.

Bake

1. Preheat the oven to 350°F (175°C).
2. Scoop dough into balls and place on a lined baking sheet.
3. Bake for 10–12 minutes until edges are set and centers look slightly soft.
4. Cool on the pan for 5 minutes, then transfer to a rack.
5. If using glaze, whisk glaze ingredients and drizzle once cookies are cool.

Notes

Use fresh lemon zest for the best flavor. Don’t overmix after adding flour to avoid cakey cookies. Pull cookies out when the centers still look slightly soft—they finish setting while cooling.