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Irresistible Lemon Cookies

Irresistible lemon cookies with bright citrus zest folded into a soft, pillowy dough and baked until the edges are just golden. Finished with a sticky lemon glaze that sets into a glossy shell for a sweet-tart bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup flour
  • 1 tsp baking powder
  • 1 cup powdered sugar for glaze
Cookie dough
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 Zest and juice of 2 lemons

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and line a sheet pan with parchment or a silicone mat for easy release.
  2. Cream the butter and sugar together until fluffy, adding the lemon zest while you cream for the most fragrant flavor.
  3. Beat in the egg, vanilla extract, and the lemon zest mixture until smooth and well combined.
  4. Fold in the flour and baking powder just until the dough is combined and no dry streaks remain.
  5. Scoop the dough onto the lined sheet pan with spacing between cookies.
  6. Bake at 350°F for 10-12 minutes, until the edges are just golden and the centers look slightly set.
Make the glaze and finish
  1. Whisk the powdered sugar with enough lemon juice from the lemons to make a pourable glaze.
  2. Let the cookies cool completely, then drizzle the glaze over the tops so it sets into a glossy shell.

Notes

For the most even cookies, keep scoops similar in size and bake only until the edges turn just golden—overbaking will make them dry. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies (glaze after thawing) for up to 2 months. Dietary swap: use gluten-free 1:1 baking flour in place of flour for a gluten-free version.