Soft lemon cookies

These soft sugar cookies get a little zip when lemon juice and zest are stirred in, making these a hit with everyone. Drizzle a fresh lemon glaze over them for an extra punch of citrus and sweetness. Ready in 30 minutes or less!

Duration:

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 209kcal

Author: Heather Perine

Equipment

Mixing bowls
Electric mixer
Small Cookie Scoop
Parchment paper
Baking Sheet

Ingredients

For The Cookies:

3 cups (360 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, softened
1 ¼ cups (250 g) granulated white sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
1 large egg room temperature

For The Icing:

2 cups (228 g) confectioners sugar
3-4 tablespoons lemon juice
2 teaspoons lemon zest
½ teaspoon vanilla extract optional

Instructions

Preheat and prepare cooking sheets. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3 cups (360 g) all-purpose flour, 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt
Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter, 1 ¼ cups (250 g) granulated white sugar
Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed. 1 large egg 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 tablespoon lemon zest
Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie. Adjust consistency if needed. 2 cups (228 g) confectioners sugar 3-4 tablespoons lemon juice 2 teaspoons lemon zest ½ teaspoon vanilla extract

Notes

Make ahead/Storage: You can make the dough up to 2 days ahead of time, and keep covered in the fridge. Let sit at room temperature for several minutes before scooping. Keep stored at room temperature, covered for up to 5 days.
Freezing: You can freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
Lemon flavor: If you want more lemon flavor, you can add 1/2 teaspoon lemon extract to the cookie dough.

Nutrition