Soft Lemon Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
13 mins
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Total Time
33 mins
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Servings
36 cookies
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Calories
209 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Soft Lemon Cookies
Description
This Soft Lemon Cookies recipe starts with a blend of all-purpose flour, baking powder and soda, and salt, combined with creamed butter and sugar for a light texture. Greek yogurt adds moisture and a subtle tang that complements the lemon zest and juice mixed into the dough. Baking at 325°F forms cookies with lightly browned edges and set tops but maintains softness inside.
The frosting combines butter with lemon juice and zest plus powdered sugar and cream to create a creamy, lemon-infused topping. Optional food coloring and sprinkles can add visual appeal for special occasions or gifts. The frosting enhances the lemon flavor and adds a smooth, sweet contrast to the cookies.
Serving these cookies plain or frosted offers versatility in sweetness and texture. They keep well stored at room temperature for a few days, and unfrosted dough can be frozen for longer storage.
Room-temperature ingredients ensure proper creaming and dough consistency. Vanilla yogurt may be swapped for sour cream or plain yogurt to adjust tartness.
Ingredients
Cookies
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup butter softened, unsalted
- ½ cup Greek yogurt vanilla flavor
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice about half a lemon, fresh
- 1 teaspoon vanilla extract
Frosting
- 1 cup butter unsalted
- 1 tablespoon lemon juice about half a lemon, fresh
- 1 teaspoon lemon zest
- 3 ½ cups powdered sugar
- 2 tablespoons heavy whipping cream
- 2 drops yellow food coloring optional
- Sprinkles optional
Instructions
- Preheat the oven to 325°F. Line a baking pan with parchment paper.
- Add flour, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.
- Cream sugar and butter with a mixer on medium-high until light and fluff, about 2-3 minutes. Mix in yogurt.
- Mix in egg, lemon zest, lemon juice, and vanilla until smooth.
- Turn the mixer on to low and add half of the dry ingredients, mix just until combined. Add remaining dry ingredients and mix until fully incorporated.
- Scoop the dough onto the prepared pan about 2" apart.
- Bake for 10-13 minutes until the tops are set and the edges are just lightly browned.
- Allow the cookies to cool on the pan for about 2-3 minutes and then transfer to a wire rack to cool completely.
Frosting
- Cream butter, lemon juice, and lemon zest with a mixer on medium speed until fluffy. Add the powdered sugar a little bit at a time until incorporated.
- Add heavy cream and food coloring if using. Turn the mixer on to high speed and let the frosting whip for 4-5 minutes until it becomes a light golden yellow.
- Pipe frosting onto cooled cookies and top with sprinkles, if desired.
Notes
- Use room-temperature ingredients for best mixing results.
- Vanilla-flavored yogurt can be replaced by sour cream or plain Greek yogurt if preferred.
- The dough will be somewhat sticky; handle gently during shaping.
- Store baked cookies on the counter for 3-4 days; unfrosted dough can be frozen up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 209 | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 36mg | 2% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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