Lemon cookies always remind me of the first spring picnic I hosted when I wanted something light, bright, and easy to share so I decided to bake a batch of cookies that would capture that sunny, refreshing feeling then I remember zesting lemons in my kitchen while the windows were open and the breeze carried in the scent of flowers so when the cookies came out of the oven they smelled like pure sunshine then I drizzled them with a sweet lemon glaze and packed them into a basket so they were the first treats to disappear that day and now they’re a picnic must have.

Now every time I make these lemon cookies I feel like I’m bringing a little burst of cheer to the table so they’re perfect for spring gatherings, tea parties, or just brightening up an afternoon then the tangy lemon flavor and soft, chewy texture make them totally irresistible so I always end up making a double batch to keep some extra on hand.
Ingredients
- Here’s what I use for this recipe. You can always make substitutions if you prefer!
- Fresh lemons – For zest and juice that give the cookies their bright, tangy flavor.
- Unsalted butter – Keeps the cookies soft and rich.
- Granulated sugar – Adds sweetness and helps create a tender crumb.
- Eggs – Bind the dough and keep it light.
- Vanilla extract – Adds warmth and balances the lemon flavor.
- All-purpose flour – Gives structure to the cookies.
- Baking powder – Helps the cookies rise slightly and stay fluffy.
- Salt – Enhances all the other flavors.
- Powdered sugar – For making the lemon glaze.
- Extra lemon zest – For a pretty and flavorful finishing touch.
Tools You’ll Need
- Mixing bowls – For combining wet and dry ingredients.
- Hand mixer or stand mixer – To cream the butter and sugar until light.
- Microplane or zester – For finely zesting the lemons.
- Juicer – To easily squeeze fresh lemon juice.
- Measuring cups and spoons – For precise measurements.
- Baking sheet – To bake the cookies evenly.
- Parchment paper – Helps keep the cookies from sticking.
- Spoon or piping bag – To drizzle the glaze.

Instructions
Step 1: Preheat and prep
I preheat the oven to 350°F then I line my baking sheet with parchment paper so the cookies lift off easily.
Step 2: Cream butter and sugar
In a large bowl I beat the butter and sugar together until light and fluffy so it creates a soft base.
Step 3: Add wet ingredients
I mix in the eggs, vanilla extract, lemon zest, and lemon juice so everything is fragrant and smooth.
Step 4: Add dry ingredients
I stir in the flour, baking powder, and salt until just combined so the dough stays soft and tender.
Step 5: Scoop and bake
I scoop the dough onto the prepared baking sheet, spacing them apart so they have room to spread then I bake for about 10-12 minutes until the edges are lightly golden.
Step 6: Make the glaze
While the cookies cool I whisk together powdered sugar and fresh lemon juice until smooth so it’s bright and sweet.
Step 7: Glaze and finish
I drizzle the glaze over the cooled cookies and sprinkle with extra lemon zest so they look pretty and fresh.
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If you want extra lemon punch I sometimes add a little lemon extract to the dough so it’s even zingier. You can also dip the cookies fully in the glaze for a thicker, more dramatic finish. Store them in an airtight container to keep them soft and chewy.
Ways to Serve
I love serving lemon cookies with a cup of tea or a glass of iced lemonade on a sunny day. They also make a lovely gift wrapped in a cute box or jar for friends and family.
Frequently Asked Questions
Can I freeze lemon cookies?
Yes! I freeze them glazed or unglazed and they thaw beautifully so they’re great for making ahead.
How long do lemon cookies stay fresh?
They stay soft and chewy for up to a week when stored in an airtight container so they’re perfect for prepping ahead.
Can I use bottled lemon juice instead of fresh?
Fresh is always best for flavor, but you can use bottled in a pinch so just be sure to still add zest.
See You in the Kitchen
I hope you give these lemon cookies a try soon! They’re the perfect balance of sweet and tangy, and I’d love to hear how they brighten up your day. Share your photos or let me know if you put your own twist on them! Don’t forget to save this recipe for your next sunny baking day.
Happy Cooking!
Print
Lemon Cookies
- Total Time: 32 minutes
- Yield: 24 cookies
Description
Looking for the best lemon cookies? This quick, easy, and simple recipe makes soft, chewy, and zesty cookies that brighten any day! Perfect for spring picnics, tea parties, or as a cheerful snack. These easy lemon cookies are the best way to enjoy a fresh citrusy treat. Save this fun cookie idea today!
Ingredients
- 2 lemons, zested and juiced
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs, vanilla, lemon zest, and lemon juice; mix until smooth.
- Stir in flour, baking powder, and salt until just combined.
- Scoop dough onto sheet, spacing apart. Bake 10-12 minutes until edges are lightly golden.
- Whisk powdered sugar and lemon juice for glaze. Drizzle over cooled cookies.
- Sprinkle with extra lemon zest and let glaze set before serving.
Notes
- Add lemon extract for extra lemony flavor.
- Dip fully in glaze for a thicker coating.
- Store airtight to keep cookies soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg