Brighten your day with a burst of sunshine in every bite! These Lemon Cookies with Zesty Lemon Icing are the ultimate citrus delight. Featuring a tender, chewy cookie base infused with fresh lemon zest and juice, and topped with a vibrant, tangy lemon icing, they’re the perfect treat for spring, summer, or whenever you crave a refreshing sweet.
Why I Love This Recipe
These Lemon Cookies are a true ray of sunshine in my kitchen, and I absolutely adore them! What I love most is the intense, fresh lemon flavor that permeates every part of the cookie and the icing. The cookies themselves are wonderfully soft and chewy, with just the right balance of sweetness and tartness from the generous amount of lemon zest and juice. Then, that zesty lemon icing, made with powdered sugar and even more fresh lemon, adds a beautiful tangy finish and a delightful visual appeal. They’re easy to whip up, bake to golden perfection, and consistently bring a light, refreshing elegance to any dessert spread. They truly taste like a burst of summer!
Ingredients
Here’s what you’ll need to create these delicious Lemon Cookies with Zesty Lemon Icing:
For the Lemon Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 2 tablespoons lemon zest (from about 2-3 large lemons)
- 1 1/2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
For the Lemon Icing:
- 1 1/2 cups powdered sugar (confectioners’ sugar)
- 1 1/2 tablespoons lemon juice (freshly squeezed)
- 1 1/2 tablespoons milk (whole or 2%)
- 2 tablespoons lemon zest (for garnish and flavor)
Swaps and Notes
- Unsalted Butter: Softened unsalted butter is crucial for the cookie’s texture and for proper creaming.
- Lemon Zest & Juice: Use fresh lemons for the best, brightest flavor. Zest before juicing!
- Vanilla Extract: Enhances the overall sweet flavor.
- Flour: All-purpose flour is standard. Spoon and level your flour for accurate measurement.
- Baking Powder & Baking Soda: These leavening agents contribute to the cookie’s soft and slightly chewy texture.
- Powdered Sugar (Icing): Sift for a smooth, lump-free icing.
- Milk (Icing): Whole or 2% milk works fine. Adjust the amount gradually to achieve your desired drizzling consistency.
- Food Coloring (Optional): A tiny drop of yellow food coloring can be added to the icing for a more vibrant lemon color.
Instructions
Let’s get these delicious Lemon Cookies baked and iced!
- Preheat Oven & Prep Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Whisk Dry Ingredients: In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream Butter & Sugar: In a large mixing bowl, using a stand mixer or hand mixer on medium speed, cream together the 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes.
- Add Wet Ingredients (Cookies): Add the 1 large egg, 2 tablespoons lemon zest, 1 1/2 tablespoons lemon juice, and 1 teaspoon vanilla extract to the butter mixture. Mix on low speed just until incorporated.
- Combine Dough: Gradually add the flour mixture (from step 2) to the butter mixture in three parts, mixing on low speed just until combined after each addition. Be careful not to overmix; a few streaks of flour are better than a tough cookie.
- Scoop & Bake: Using a 1 1/2 tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are very lightly browned and the centers are set. The cookies should still look soft in the middle when you take them out.
- Cool Completely: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is crucial before icing.
For the Lemon Icing:
- Whisk Icing Ingredients: In a small bowl, whisk together the 1 1/2 cups powdered sugar, 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons milk, and 2 tablespoons lemon zest. Whisk until smooth and lump-free. Add a tiny bit more milk or lemon juice (1/2 teaspoon at a time) if it’s too thick, or more powdered sugar if it’s too thin, to achieve a drizzling or spreading consistency.
- Ice Cookies: Once the cookies are fully cooled, drizzle or spread the lemon icing over them. You can use a spoon, a small offset spatula, or a piping bag.
- Set Icing: Place the iced cookies back on cooling racks to allow the icing to set and harden slightly before stacking or storing.
Tips for Success
- Room Temperature Ingredients: Ensure butter and egg are at room temperature for a smooth, well-emulsified dough.
- Fresh Lemon: Always use fresh lemon zest and juice for the best, most vibrant lemon flavor.
- Don’t Overmix: Overmixing develops gluten, leading to tough cookies. Mix just until combined.
- Don’t Overbake: For soft and chewy cookies, remove them from the oven when the edges are just lightly golden and the centers look set but still soft. They will continue to cook slightly as they cool.
- Cool Completely Before Icing: This is absolutely essential! Icing warm cookies will result in a melted, runny mess.
- Sift Powdered Sugar: For the smoothest, lump-free icing, always sift your powdered sugar.
- Adjust Icing Consistency: Add liquid to the icing gradually until you reach your desired consistency.
Serving Suggestions and Pairings
These Lemon Cookies with Zesty Lemon Icing are a fantastic standalone sweet treat, perfect for:
- Spring & Summer Desserts: Their bright, refreshing flavor is ideal for warmer weather.
- Tea Parties or Brunches: An elegant and delightful addition to any spread.
- Gift Giving: Package them in pretty bags or boxes for a thoughtful homemade gift.
- Coffee or Tea: The perfect accompaniment for an afternoon pick-me-up.
- For other delightful and colorful cookies, consider our These Rainbow Sprinkle Cookies Are My Favorite Way To Bake Up Instant Joy or our The Easter Cookies Everyone Will Be Talking About And Asking The Recipe For.
Storage and Leftover Tips
These cookies store well, maintaining their delicious flavor and texture.
- Room Temperature: Store cooled, iced cookies in an airtight container at room temperature for up to 4-5 days. If stacked, place parchment paper between layers to prevent sticking.
- Freezing (Baked & Uniced): You can freeze baked, unfrosted cookies. Once completely cooled, place them in a freezer-safe bag or airtight container for up to 2-3 months. Thaw at room temperature, then prepare and apply icing.
- Freezing (Dough): You can also freeze the cookie dough balls. Scoop onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few minutes to the bake time.
More Recipes You Will Love
If you loved the sweet, tangy, and comforting nature of these cookies, you’ll definitely want to explore some of our other fantastic, fuss-free dessert and cookie recipes:
- For another incredibly indulgent sweet treat, try our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a brownie aficionado, you can’t go wrong with The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot).
- For little bite-sized cookies perfect for any time, check out These Chocolate Chip Cookie Bites Are My Favorite Little Treat To Bake Anytime.
- And for another delightful festive cookie idea, check out The Easter Cookies Everyone Will Be Talking About And Asking The Recipe For.
Final Thoughts
These Lemon Cookies with Zesty Lemon Icing are a brilliant solution for bringing a truly refreshing, flavorful, and incredibly satisfying dessert to your table with ease. They’re perfect for any occasion that calls for a touch of bright, citrusy sweetness and homemade charm.
Leave a Reply