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Soft Lemon Cookies
4.7 from 69 votes

Soft Lemon Cookies

Soft Lemon Cookies combine butter, white and powdered sugars, lemon juice and zest with a flour mixture leavened by baking soda and cream of tartar. The dough chills before baking to maintain softness and shape. These cookies bake until just starting to brown on the bottom, yielding tender bites with bright lemon flavor. They are finished with a lemon glaze made with powdered sugar, lemon zest, juice, and milk for an added citrus sweetness and moisture.

Prep Time
25 mins
Cook Time
11 mins
Additional Time
30 mins
Total Time
1 hr 6 mins
Servings: 24 cookies
Calories: 185 kcal
Course: Dessert, Baked Goods
Cuisine: American

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
    Cup of Yum
  1. Place softened butter, white sugar and powdered sugar in a large bowl. With an electric mixer cream together the butter and sugar.
  2. 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.
  3. In a second large bowl add flour, baking soda, cream of tartar and salt. Mix until blended well.
  4. 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.
  5. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  6. 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.
  7. 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
  1. Once the cookies are cool to the touch, place a piece of parchment paper under each wire cookie rack.
  2. 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.
  3. Dip the top of each cookie into the glaze, then place back on the wire rack to dry.
  4. 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

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%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 185

% 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.