This Lemon Cookies Recipe makes big, chewy, and thick cookies bursting with bright lemon flavor, finished with an easy 2-ingredient lemon glaze.
author’s note
My Secret To The Best Lemon Cookies!
A few years ago, I tried a lime cookie at a small bakery that completely surprised me. The flavor tasted so real and bright, not fake or overly sweet. It actually tasted like fresh lime, and I couldn’t stop thinking about it.
When I got home, I started testing my own version. After a lot of batches, I learned an important lesson. Adding more citrus juice gave better flavor, but it also made the cookies spread and turn thin. The texture just wasn’t right.
What finally worked was using a mix of zest for fresh citrus flavor and extract for extra punch without adding too much liquid. That combination gave me thick, soft cookies with a true citrus flavor.
So when I created this Lemon Cookies Recipe, I used that same approach. Plenty of lemon zest for brightness, lemon extract for depth, and a simple lemon glaze on top for the final pop of flavor.
The result is a thick, chewy cookie that actually tastes like lemon, not just a sugar cookie with a hint of citrus. These have quickly become one of my favorite cookies to bake.
Lemon Cookies Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Unsalted butter | Let it sit out so it mixes smoothly with the sugar. |
| Granulated sugar | Keeps the cookies light in flavor and color. |
| Lemon zest & lemon extract | Zest adds fresh lemon flavor, and the extract boosts it without thinning the dough. |
| Eggs | Use at room temp so the dough mixes evenly. |
| Baking powder | Gives the cookies their thick, soft texture. |
| Flour | Spoon and level or weigh for the best results. |
| Powdered sugar | Used for rolling and for the glaze on top. |
Quick Tip
When you’re zesting the lemon, just get the yellow part and avoid the white stuff — this is very bitter. Using a microplane zest only the very outside yellow part of the lemon for this recipe.
How To Make This Lemon Cookies Recipe
- Cream butter & sugar: Beat until light and fluffy with the lemon zest.
- Add eggs & extracts: Mix in the eggs, vanilla, and lemon extract.
- Mix in dry ingredients: Stir in baking powder, salt, and flour.
- Chill the dough: This keeps the cookies thick and flavorful.
- Roll & coat: Form large dough balls and roll in powdered sugar.
- Chill again: Helps the cookies hold their shape in the oven.
- Bake: Bake until the edges are lightly golden. Drizzle the lemon glaze over cooled cookies.
Tips For Success
- Use room temp butter and eggs: Helps everything mix smoothly.
- Chill the dough: Prevents the cookies from spreading too much.
- Slightly under-bake: Pull them out when the tops look set.
- Cool completely before glazing: The glaze sets up better this way.
Storage
Cool this baked lemon cookies recipe, then store in an airtight container at room temp for up to 1 week.
Freeze dough balls solid on a sheet pan, then transfer to an airtight bag and freeze up to 3 months. Bake straight from frozen, adding a couple extra minutes as needed. The glaze doesn’t freeze well, so make that fresh.
More Lemony Treats:
Lemon Cookies
Video
Equipment
Ingredients
- 16 tablespoons unsalted butter room temperature
- 1-1/2 cups granulated sugar
- 3 lemons
- 2 large eggs
- 1 teaspoon vanilla extract see note 1
- 2 teaspoons lemon extract see note 2
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups flour see note 3
- 1-1/2 cups powdered sugar divided
Instructions
- Zest lemons with a zester to get 3 tablespoons zest. Juice using a citrus juicer to get 2 tablespoons juice. Set aside the juice for the glaze.
- Mix butter, sugar, and lemon zest in a stand mixer until creamy like peanut butter, about 2–3 minutes. Add eggs, vanilla, and lemon extract, and beat until combined. Scrape sides, then add baking powder, salt, and flour. Mix until no dry streaks remain.
- Cover dough tightly and chill in fridge for 20 minutes.
- Line a large plate with parchment paper. Add 1/2 cup powdered sugar to a small bowl.
- Divide the dough into 1/4 cup-sized balls (about 60 grams; see note 5). Roll each ball in powdered sugar and place on parchment-lined plate. Repeat to use all the dough.
- Chill dough balls for 20 minutes in fridge or 10 minutes in the freezer. Preheat oven to 325°F (162°C) and line a large sheet pan with parchment paper.
- Bake 6 cookies at a time for 10–15 minutes until puffed and slightly golden around the edges. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing. Repeat with remaining dough balls.
- Whisk 2 tablespoons lemon juice with 1 cup powdered sugar until smooth. Transfer to a zip-top bag, snip off the corner, and drizzle over cookies. Enjoy at room temperature or chilled.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has been updated. The previous version used LemonHead candies which are becoming more difficult to find. If you are able to find the candies and want to make the previous version; here it is!
Lemon Cookies Recipe FAQs
Either the dough wasn’t chilled long enough or the flour was under-measured. Chilling firms up the butter and helps prevent excessive spreading.
Yes! Freeze dough balls for later or chill them if baking within a day or two. Make the glaze fresh before serving.
Too much flour or over-baking can cause this. Measure flour accurately and bake until just set for a softer texture.
Wow, this recipe is absolutely delicious! Thanks for sharing 🤗!
I am so happy to hear this! Thanks Caroline! 🙂
Did you change your recipe?! This no longer mentions lemon candy and emulsion…. I can probably work through it but why the change?
Yes, there were a lot of issues finding the candies! There is a note above the recipe:
This recipe has been recently updated. The previous version used LemonHead candies which are increasingly difficult to find. If you are able to find the candies and want to make the previous version; here it is! https://www.chelseasmessyapron.com/wp-content/uploads/2018/04/Screen-Shot-2022-06-27-at-5.16.43-PM.png
Hi I’m from the UK and don’t think we have lemon head candy but we do have sherbet lemons would they work ?