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–+ servings
Lemon Cookies

Soft & Tangy Lemon Cookies for Sunny Days Ahead

Delightful Soft Lemon Cookies bursting with citrusy flavor, perfect for sharing at spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Helps cookies rise; no direct substitutes recommended.
  • ½ teaspoon Baking Soda Activates with acid for leavening; do not omit.
  • ½ teaspoon Salt Enhances flavor; sea salt works well.
  • 1 cup Granulated Sugar Coconut sugar can be used for a less refined option.
  • ½ cup Unsalted Butter Margarine can substitute for a dairy-free option.
  • 1 large Egg A flax egg serves as a vegan alternative.
  • 2 tablespoons Lemon Zest Offers a fragrant citrus flavor; fresh is preferred.
  • 2 tablespoons Lemon Juice Fresh-squeezed is best, but bottled works in a pinch.
  • 1 teaspoon Vanilla Extract Almond extract provides a delightful twist.
For the Tangy Glaze
  • 1 cup Powdered Sugar Ensure it’s sifted for a smooth consistency.
  • 2 tablespoons Milk Any non-dairy milk alternative works if needed.
  • 1 tablespoon Lemon Juice Fresh-squeezed is always recommended.
  • 1 teaspoon Lemon Zest Mix in for extra flavor in your glaze.

Equipment

  • Oven
  • Mixing Bowl
  • stand mixer
  • Spatula
  • cookie scoop
  • Baking Sheets
  • Parchment paper

Method
 

Step-by-Step Instructions for Soft Iced Lemon Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. Beat the unsalted butter and granulated sugar together until light and fluffy.
  4. Add in the egg, lemon zest, lemon juice, and vanilla extract; mix until just combined.
  5. Gradually add dry mixture to wet ingredients in three parts, mixing on low speed.
  6. Using a cookie scoop, portion the dough onto the prepared baking sheets, spaced 2 inches apart.
  7. Bake for 10 to 12 minutes, until edges are lightly golden and centers remain soft.
  8. Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. Whisk together the sifted powdered sugar, lemon juice, milk, and lemon zest for the glaze.
  10. Once cookies are cool, drizzle or frost icing over each cookie using a spoon or piping bag.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 180IUVitamin C: 1mgCalcium: 10mgIron: 0.2mg

Notes

Perfect for spring and summer gatherings, and kid-friendly for family baking fun.

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