Soft Lemon Cookies
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
11 mins
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Additional Time
30 mins
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Total Time
1 hr 6 mins
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Servings
24 cookies
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Calories
185 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Soft Lemon Cookies
Description
These Soft Lemon Cookies start with creaming unsalted butter alongside granulated and powdered sugars, then mixing in egg, lemon juice, and zest for fresh citrus flavor. The dry ingredients—flour, baking soda, cream of tartar, and salt—are combined separately and folded into the wet mix to form a dough. Chilling the dough helps control spread and preserves softness. Cookies are scooped and baked until bottoms begin to brown lightly, ensuring a tender texture rather than crisp.
The lemon glaze topping contains powdered sugar mixed with lemon zest, lemon juice, and milk to create a sweet, tangy coating. Once the cookies cool, glazing adds moisture and accentuates the lemon character. The result is a cookie that maintains a soft crumb and a bright, fresh citrus flavor throughout.
They store well in an airtight container for up to a week, retaining softness. Using parchment paper or silicone mats while baking promotes even cooking and helps maintain the soft texture by reducing sticking and moisture loss. These cookies work well for tea-time treats or light desserts.
Ingredients
For The Cookie Dough
- 1 cup butter unsalted
- 1 cup white sugar
- ¼ cup powdered sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
For The Lemon Glaze
- 4 cups powdered sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 5 tablespoons milk
Instructions
For The Cookies
- Place softened butter, white sugar and powdered sugar in a large bowl. With an electric mixer cream together the butter and sugar.
- Add one egg, lemon juice and lemon zest to the butter and sugar mixture. Mix together the wet ingredients with an electric mixer until smooth.
- In a second large bowl add flour, baking soda, cream of tartar and salt. Mix until blended well.
- Pour the dry ingredients into the bowl with the wet ingredients. With an electric mixer blend them together until a dough forms. Place the cookie dough in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Portion the cookie dough with a medium cookie scoop onto the prepared pan. Leave 2-3 inches between each cookie, about 8 cookies per pan.
- Bake the cookies for 11-12 minutes until they just start to brown on the bottom. Remove the cookies from the oven and place on a wire cookie rack to cool completely, about 5-10 minutes.
For The Lemon Glaze
- Once the cookies are cool to the touch, place a piece of parchment paper under each wire cookie rack.
- In a medium-sized bowl add powdered sugar, lemon zest, lemon juice. Mix well, and then add the milk. Keep mixing until a glaze forms and all the sugar dissolves. You can taste the glaze and add a little more lemon zest if you really love lemon and it's not enough lemon flavor to your taste.
- Dip the top of each cookie into the glaze, then place back on the wire rack to dry.
- Allow the cookies glaze to harden completely, then enjoy!
Notes
- Use 2 medium lemons to yield about 2-3 tablespoons of lemon juice and 1 tablespoon of zest per batch.
- Avoid overbaking to keep cookies soft; remove once edges are set and bottoms start to brown lightly.
- Store cookies in an airtight container for up to one week to maintain softness.
- Parchment paper or silicone baking mats are recommended for even baking and easy removal; avoid aluminum foil to preserve softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 185kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 130mg | 5% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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