Lemon Cookies

A Sweet Summer Lemon Cookie

When summer turns up the heat, I make a batch of these zesty, sweet Lemon Cookies. Flavored with fresh lemon zest and juice, dusted with sugar and baked til chew and perfectly crumbly, they’re a delicious retreat from the heat. Together with a tall glass of ice tea, this lemon cookies recipe is the perfect way to take an afternoon break!

Lemon Cookie Ingredients and Supplies

(see recipe card for measurements and details)

• All-purpose flour
• Granulated sugar
• Unsalted butter, softened
• Fresh lemon zest
• Fresh lemon juice
• Vanilla extract

Supplies:

• Baking sheets
• Parchment paper
• Wire cooling rack

How to Make Lemon Cookies

• Preheat the oven to 325°F. Line two cookie sheets with parchment paper and set aside.
• In a large bowl, stir together the flour and 3/4 cup sugar.
• Cut in the butter with a pastry blender or two knives until mixture is crumbly.

• Add the lemon zest, lemon juice, and vanilla and mix thoroughly. Knead dough with your hands until it forms a smooth, soft ball.
• Place the remaining 1/4 cup sugar in a shallow bowl.
• Break off two-tablespoon sized portions of dough and shape into a ball.
• Place the ball on the parchment-lined baking sheet and flatten it with the bottom of a round glass.

• Dip one side of the flattened cookie into the sugar. Remove and shake off any excess.

• Place non-sugar side down on the prepared baking sheets a few inches apart from each other.

• Bake for 12-15 minutes or until cookies start to turn golden brown around the edges. Let cool for a few minutes on the baking sheets before removing to a wire rack to cool completely.

How to Add a Lemon Glaze (optional)

Add a simple lemon glaze to make these cookies even more full of lemon flavor. Or, for basic glazed cookies, try my simple icing.

Ingredients:

• 1 cup powdered sugar / confectioner’s sugar
• 1 tablespoon milk
• 1 tablespoon lemon juice

Instructions:

• In a medium bowl, whisk together the powdered sugar, 1 tablespoon milk and vanilla until icing is smooth and of spreading/drizzling consistency. 
• If needed, add additional milk, 1 teaspoon at a time, until icing is of desired consistency. 
• Spoon or drizzle over cookies. It will set and begin to harden after about 20 minutes.

How to Store Lemon Cookies

These lemon cookies store great in an airtight container at room temperature for up to 5 days.

To freeze baked lemon cookies, allow to cool completely, stack with parchment paper in between each layer of cookies. Store in a freezer safe container or resealable plastic bag in the freezer for up to 3 months. Let thaw completely at room temperature before serving.

To freeze lemon cookie dough, wrap the cookie dough tightly in plastic wrap and then place in a freezer safe resealable plastic bag to freeze. Let defrost in the refrigerator overnight before shaping into balls and proceeding with the recipe as instructed.

Alternatively, roll into balls and flash freeze cookie dough balls in a single layer for about 1 hour and then transfer to a freezer-safe container or baggie for up to 3 months. Defrost in the refrigerator overnight and then proceed with the recipe as instructed.