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Lemon Cookies

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A bright, buttery batch of lemon cookies that are tender, melt-in-your-mouth soft, and bursting with fresh lemon flavor, perfect for afternoon tea or any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 2/3 cup granulated sugar Helps spread the lemon zest flavor.
  • 2 tablespoons fresh lemon zest Provides concentrated citrus oils.
  • 1 cup unsalted butter, softened Gives a tender, rich texture.
  • 1 tablespoon fresh lemon juice Adds clean acidity.
  • 1/2 teaspoon pure vanilla extract Balances and deepens the citrus notes.
  • 2 cups all-purpose flour The main structure of the cookie.
  • 1/3 cup cornstarch Lightens the texture.
  • 1/8 teaspoon salt Enhances all flavors.
  • Coarse sparkling sugar (optional) Adds crunch and sparkle.
Icing Ingredients
  • 1 cup confectioners' sugar For icing, smooths into a glaze.
  • 1 tablespoon fresh lemon juice Gives the icing a bright tang.
  • 1 tablespoon milk Thins the icing.
  • 1/4 teaspoon pure vanilla extract Softens the sharpness of the icing.
  • Fresh lemon zest (optional, for garnish) Reinforces the lemon aroma.

Method
 

Preparation
  1. Place the granulated sugar and lemon zest in a food processor and pulse until moistened and finely chopped.
  2. In a large bowl, beat the lemon sugar and softened butter until creamy.
  3. Add 1 tablespoon fresh lemon juice and 1/2 teaspoon vanilla extract, mixing until well combined.
  4. Gradually add 2 cups all-purpose flour, 1/3 cup cornstarch, and 1/8 teaspoon salt, mixing until a soft dough forms.
  5. Roll out the dough on a floured surface to about 1/4 to 1/2 inch thick and cut into shapes.
  6. Refrigerate for at least 3 hours.
Baking
  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment.
  2. Bake cookies for 14 to 15 minutes, until edges are set.
  3. Cool on baking sheets for 10 minutes before transferring to a cooling rack.
Icing
  1. For icing, whisk together confectioners' sugar, lemon juice, milk, and vanilla until smooth.
  2. Dip cookies in icing and allow to dry, or sprinkle with coarse sugar before baking.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 8g

Notes

Store cooled cookies in an airtight container for up to 4 days. Freeze dough for up to 3 months. Use only the yellow part of the zest for a bright lemon taste.

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