Nibble on these zesty golden nuggets for dessert and brighten your day with each bite.
Craving a cookie that’s crispy on the outside, soft on the inside, and drizzled in a sweet lemon icing? Look no further than these lemon cookies, which melt in your mouth like little balls of sunshine.
With such fresh flavor and bright color, lemon cookies are a dazzling dessert for summertime picnics, graduations, and more. The possibilities for celebration are nearly endless because they’re so sweet and simple to make. In less than one hour, you’ll have 24 snazzy cookies that are mild enough for most mouths but still keep you on your toes with tanginess.
Sprinkled with a sparkling garnish of lemon zest, these cookies are far better than store-bought, while evoking that “professional baker” vibe we all aspire to have. Truly, lemon cookies have the capacity to become a huge favorite among family and friends.
Are Lemon Cookies Healthy?
As a sugary, carb-heavy treat, lemon cookies aren’t particularly healthy. They’re best enjoyed once in a while for special occasions. That being said, there are a couple ways you can adjust the recipe to suit certain diets. For example, you can swap the all-purpose flour with a 1:1 gluten-free alternative, though this may affect the texture of the cookies a little.
How To Make Vegan Lemon Cookies
While it can be intimidating to transform a non-vegan recipe into a vegan one, it’s not impossible. Using the same simple steps below, vegan lemon cookies can be whipped up by replacing dairy butter with vegan butter and using an egg replacer. Today, there are some egg alternatives in stores, but you could also make your own by mixing 1 tablespoon of ground flaxseed with 2 1/2 tablespoons of water in a small bowl for each egg. This measurement can be adjusted depending on the number of eggs needed. Let it sit and thicken for 5 minutes before incorporating it into the cookie dough. This is a great way to keep your cookies plant-based without sacrificing too much yummy fluff.
FAQs & Tips
Once the glaze has fully set, these cookies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, you can either refrigerate them for a week or freeze them for up to 3 months. Make sure to thaw them in the fridge overnight before serving.
Yes, but since lemon extract is more concentrated (and therefore stronger in flavor) than lemon juice, it’s important to use half as much. In other words, if you can’t use 2 tablespoons of lemon juice, use 1 tablespoon of lemon extract instead.
When it comes to cookies, I’ve found that the best citrus fruits to use are lemon and orange. If you’d like to incorporate orange into this recipe, simply use half the amount of lemon juice and add 1 to 2 tablespoons of freshly squeezed orange juice. Then top with a sprinkle of orange zest. This could make the cookies even more vibrant and sunshiny!
Serving Suggestions
Nosh on tangy lemon cookies with a cold glass of Lemonade, a Healthy Smoothie, or Homemade Almond Milk. Each beverage offers a uniquely complementary taste that can inspire and uplift. Take it a step further by creating a whole dessert spread with Key Lime Pie Cookies, Seven-Layer Bars, Almond Flour Sugar Cookies, and Vanilla Pudding.
Lemon Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 large egg
- 1 1/3 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
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Preheat the oven to 350°F.
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In a small bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large bowl, use an electric mixer to beat together the butter, sugar, and lemon zest until light and fluffy, about 3 minutes.
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Beat in the egg until well combined.
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Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
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Drop 1 1/2 tablespoon-sized balls of dough onto baking sheets lined with parchment paper, spacing them 2 inches apart.
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Bake for 12-14 minutes or until cookies are just set and slightly golden at the edges.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Mix powdered sugar and lemon juice to form a thick but pourable glaze. Start with less lemon juice and gradually add more to reach the right consistency. Spoon over each cookie and let set for at least 30 minutes.
Nutrition
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