My soft lemon cookies glazed with a tart lemon icing and finished with a dusting of zest are tender and buttery with a melt-in-your-mouth texture.
Lemon cookies are just one of many delicious ways to celebrate citrus season. Citrus fruits do us the great favor of ripening in the dead of winter, just when we thought we had nothing to look forward to ’til spring! For this I will be eternally grateful, and my collection of citrus fruit recipes grows with each passing winter.
There are lots of different kinds of citrus fruit of course, but lemon always seems to lead the way, at least in my kitchen.
- Lemon Olive Oil Cake
- Lemony Tuscan Artichoke Soup
- Whole Lemon Dressing
- Seared Scallops in Lemon Butter
- Giada’s Lemon Spaghetti ~ a no cook sauce!
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lemon cookies with powdered sugar
These zingy lemon cookies are part shortbread, part lemon meltaways. Their texture is soft and melting rather than crunchy or chewy, and this is because I use powdered sugar rather than granulated. Powdered sugar makes a creamy, tender cookie that melts on the tongue.
I rolled out my dough fairly thin, and cut them with a small cookie butter for a delicate little cookie (you could easily eat 2 or 3 at a time.) But there’s no reason you couldn’t do them bigger and thicker, the soft shortbread texture works well in a thicker cookie.
ingredients for lemon cookies
- salted butter
- powdered sugar
- powdered sugar yields a softer smoother cookie than regular white granulated sugar.
- lemon juice and zest
- the zest infuses the butter cookies with citrus essence, while the juice in the glaze really drives the flavor home.
- egg yolk
- the yolk adds a bit of richness to the dough, as also moistens it so it binds together and rolls out easily.
- all purpose flour
- cornstarch
- cornstarch is a classic shortbread and meltaway cookie ingredient: it creates tender lemon cookies with a slight crispness on the edges and a soft interior. Cornstarch counteracts gluten development in a cookie and helps create that melt in your mouth texture.
lemon cookie method
- Cream the soft butter, lemon zest, and powdered sugar well, for at least 2-3 minutes, scraping down the bowl a couple of times. This aerates the dough for a lighter cookie.
- Blend in the lemon juice and egg yolk.
- Blend in the flour and cornstarch until the dough comes together and there is no dry flour left. It will be soft and sticky.
- For the soft dough into a flat disk and wrap in plastic wrap, smoothing out the surface as you wrap it.
- Put the dough in the refrigerator for 2 hours or in the freezer for 30 minutes to firm up.
- Roll out the dough to 1/4 in thickness on a lightly floured surface.
- Cut into rounds with a small 2 inch cookie cutter and place on a parchment lined baking sheets, one inch apart.
- Bake for 8-10 minutes until set. They will still be pale.
- Let your lemon cookies cool before glazing.
secret to bright lemon flavor in a cookie
I’ve talked about it before, but infusing citrus flavor into baked goods is challenging. Often I use my favorite lemon sugar method, but that’s not appropriate for this lemon cookie recipe. Classic lemon flavor is a combination of the zest and the juice. It’s important to take the time to get all the bright yellow zest off a large lemon and into your batter. The glaze is equally important to this lemon cookie as it’s the way I incorporate the juice.
lemon zest: full of volatile oils and aromatic notes that give the classic lemon flavor without any sour or tart notes.
lemon juice: provides the tart acidity we associate with lemons. It needs a sweetener to bring out the flavor.
variations on lemon cookies
Definitely try other citrus flavors ~ orange, blood orange, lime, or grapefruit!
Form the dough into a log and slice and bake these cookies instead of rolling and cutting them out.
The cookies can be dusted with powdered sugar instead of glazing them, but the lemon flavor will be less pronounced.
Add mini chocolate chips to the lemon cookie dough.
Fold in a bit of finely minced fresh rosemary for an herbal twist.
Cut the cookies thin and make sandwich cookies filled with a lemon buttercream or lemon curd or homemade jam like strawberry or blackberry.
Lemon Cookies
Video
Equipment
- baking sheets and parchment paper
- 2 inch cookie or biscuit cutter
Ingredients
- 1 cup salted butter at room temperature. Be sure your butter is soft, the dough will not come together with cold butter.
- 1 1/4 cups powdered sugar, do not sift before measuring.
- lemon zest from one lemon
- 2 Tbsp lemon juice
- 1 large egg yolk
- 2 cups all purpose flour
- 1/4 cup cornstarch
glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice, or more if needed
- lemon zest for garnish
Instructions
- Cream the soft butter, lemon zest, and powdered sugar well, for at least 2-3 minutes, scraping down the bowl a couple of times. This aerates the dough for a lighter cookie.
- Blend in the lemon juice and egg yolk.
- Turn the mixer to low and blend in the flour and cornstarch until the dough comes together and there is no dry flour left. It will be soft and sticky.
- Form the soft dough into a flat disk and wrap in plastic wrap, smoothing out the surface as you wrap it.
- Put the dough in the refrigerator for 2 hours or in the freezer for 30 minutes to firm up.
- Preheat oven the 350F and line baking sheets with parchment paper.
- Roll out the dough to 1/4 in thickness on a lightly floured surface. If your dough is super cold it will soften as it sits at room temperature.
- Cut into rounds with a small 2 inch cookie cutter and place on a parchment lined baking sheets, one inch apart. If your dough has warmed up you may want to chill the cookies for 15-30 minutes before baking. I do a test cookie first to evaluate. If it doesn't spread, you're good to go.
- Bake for 8-10 minutes until set. They will still be pale.
- Let cool before glazing.
to make the glaze
- Stir together the sugar and lemon juice until smooth and glossy. I don't find it necessary to use sifted sugar: if you have a few lumps in your glaze let it sit for a few minutes and stir again. Any small lumps should dissolve on their own.
- Take each cooled cookie and dip headfirst straight down into the glaze, just touching all parts of the surface to the glaze. Lift the cookie straight up and let the excess glaze drip off. Turn the cookie upright and set on a rack. Dust with more lemon zest while the glaze is still wet.
- Allow the glaze to set up before eating or storing your lemon cookies.
- Cookies will remain fresh for several days at room temperature, and can be frozen for up to 3 months.
I thought it was easy, tasty and fresh! Improvised with various shapes for cut outs, but too soft for cookie press.
These are perfect. I followed the recipe exactly and stored them in the fridge for safe keeping. They are even delicious straight from the fridge. A keeper. Thank you!
I am going to try this recipe this morning, we have a Birthday party to go to tomorrow and these cookies should be a hit!!!! Thank you from Northern British Columbia, Canada.
They turned out great. I love that one lemon makes the whole batch of cookies so lemony!
They were soft, buttery, and packed with lemon flavor. My whole family loved them!
These were everything a gourmet cookie should be, and then some! Light, moist and delicious; exactly what I hoped for 🙂
They are the perfect combination of tangy and sweet. I could devour a whole batch of these delicious treats in one sitting, they are simply irresistible!
These lemon cookies look and sound scrumptious! These will not last long in my house.
Would it be ok to use a self rising flour like White Lily?
I would not use it because these cookies are shortbread-based, and aren’t supposed to rise really at all. Self rising flour would give them too much lift, I think.
I’m not a fan of lemon rind, does it make much difference to the taste of the cookie if it’s left out? Please
You could leave it out of the cookie and rely on the glaze for your lemon flavor. But I will say when the zest bakes up in these cookies you don’t get any bitter flavor at all, just aromatic lemon so you might give it another try.