Desserts

Soft Lemon Cookies

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Indulge your taste buds in the delightful world of these soft and zesty lemon cookies! Bursting with the tanginess of fresh lemon juice and the aromatic essence of lemon zest, these iced lemon cookies are a perfect treat for any occasion. The recipe seamlessly combines the simplicity of preparation with an explosion of lemon flavor, making them an irresistible choice for cookie lovers.

Why You Must Try This:

Effortlessly Simple: The cookie dough is a breeze to prepare, taking only around 15 minutes to mix. The accompanying lemon glaze is a cinch, requiring just a handful of readily available ingredients.

Summer Sensation: These cookies embody the essence of summer, making them the ideal companions for all your sunny get-togethers and picnics.

Lemon Extravaganza: Packed with real lemon juice and zest, both the cookie dough and icing deliver an intense burst of lemony goodness.

Ingredients You’ll Need:

Flour: Regular all-purpose flour ensures the cookies have the perfect texture and chewiness.

Baking Powder and Baking Soda

Salt

Egg

Vanilla Extract: Opt for real vanilla extract for the best flavor.

Granulated Sugar

Lemon Juice: Fresh lemon juice is recommended for optimal flavor.

Lemon Zest: Enhances the cookies with an extra layer of lemon goodness.

Unsalted Butter: Ensure you use real unsalted butter for the best results.

How to Make Soft Lemon Cookies:

Preheat and Prepare: Preheat the oven to 375°F and line baking sheets with parchment paper.

Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Cream Butter and Sugar: Cream softened butter and granulated sugar until light and fluffy using a stand or hand mixer.

Add Wet Ingredients: Incorporate the egg, vanilla, lemon juice, and lemon zest. Ensure the mixture is well blended.

Add Dry Ingredients: Stir in the flour mixture, being cautious not to overmix.

Portion and Bake: Use a cookie scoop to create 1 ½ inch balls of dough. Place them on prepared baking sheets, allowing space for spreading. Bake for 10 to 12 minutes.

Cool and Ice: Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack. Meanwhile, prepare the lemon icing by combining powdered sugar, lemon juice, lemon zest, and optionally, vanilla extract. Ice the cooled cookies using your preferred method.

Recipe Variations:

Add Lemon Extract: Intensify the lemon flavor by incorporating 1/2 teaspoon of lemon extract into the cookie dough.

Opt for Orange Glaze: Switch things up by using orange juice for the glaze, creating a citrusy twist.

Include White Chocolate Chips: Elevate the flavor profile by stirring in 1 cup of white chocolate chips into the cookie dough.

Recipe FAQs:

How to Store Iced Lemon Cookies: Keep covered at room temperature for up to 5 days. Freeze in an airtight container for up to 3 months.

Flat Cookies Issue: Ensure your butter is at the right temperature, and avoid over-creaming to prevent flat cookies.

Make-Ahead Option: Prepare the dough up to 2 days in advance, keeping it covered in the fridge. Allow it to sit at room temperature before scooping.

Crumbly Cookies Fix: If your cookies are crumbly, you may have added too much flour. Measure accurately and avoid packing it down.

Gluten-Free Option: Swap all-purpose flour for your preferred gluten-free flour blend.

Doubling the Recipe: Easily double the recipe to have a batch ready for immediate enjoyment and another for freezing.

Soft Lemon Cookies

0.0 from 0 votes
Recipe by admin Course: Desserts
Servings

24

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

209

kcal

Soft Lemon Cookies Recipe: Quick and Delightful

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 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)

Directions

  • Preheat and Prepare Cooking Sheets: Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat.
  • Whisk Dry Ingredients Together: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy (2-3 minutes).
  • Add Remaining Wet Ingredients: Add the egg and beat to combine. Then, incorporate vanilla, lemon juice, and lemon zest. Beat until well combined, scraping down the bowl as needed.
  • Add Dry Ingredients: Stir in the flour mixture at low to medium speed until no flour streaks remain.
  • Scoop Cookie Dough: Use a cookie scoop 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 should look done, and the center will still appear slightly soft. Cool on 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. Ice the top of each cookie using an offset spatula. Adjust consistency if needed.

Notes

  • Make ahead/Storage: Dough can be made up to 2 days ahead and kept covered in the fridge. Allow it to sit at room temperature for several minutes before scooping. Keep stored at room temperature, covered, for up to 5 days.
  • Freezing: Freeze cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
  • Lemon flavor: For an extra lemony kick, add 1/2 teaspoon lemon extract to the cookie dough.

Nutrition Facts

  • Calories: 209kcal
  • Carbohydrates: 33g
  • Protein: 2g
  • Fat: 8g

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