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Lemon Cookies

Bright and buttery lemon cookies with a soft, tender texture and a lively citrus punch, perfect for any occasion.

Ingredients

Scale
  • 2/3 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1 cup unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • Coarse sparkling sugar (optional, for sprinkling)
  • 1 cup confectioners’ sugar (for icing, optional)
  • 1 tablespoon fresh lemon juice (for icing)
  • 1 tablespoon milk (for icing)
  • 1/4 teaspoon pure vanilla extract (for icing)
  • Fresh lemon zest (optional, for garnish)

Instructions

  1. Place the granulated sugar and lemon zest in a food processor and pulse until the sugar is infused with lemon oil.
  2. In a large bowl, beat the lemon sugar with the softened butter until creamy.
  3. Add 1 tablespoon fresh lemon juice and 1/2 teaspoon vanilla extract, mixing until well combined.
  4. Gradually add 2 cups all-purpose flour, 1/3 cup cornstarch, and 1/8 teaspoon salt, mixing until a soft dough forms.
  5. Roll out the dough on a floured surface to about 1/4 to 1/2 inch thick and cut into shapes using cookie cutters.
  6. Refrigerate for at least 3 hours.
  7. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Sprinkle the tops of the chilled shapes with coarse sparkling sugar if desired.
  9. Bake for 14 to 15 minutes.
  10. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
  11. For the icing, whisk together confectioners’ sugar, lemon juice, milk, and vanilla extract until smooth.
  12. Dip cooled cookies in icing and allow to dry.
  13. Optionally garnish with fresh lemon zest.

Notes

Use room temperature butter for easier creaming and smoother dough. Store cooled cookies in an airtight container for up to 4 days.

Nutrition

Keywords: lemon cookies, citrus cookies, dessert, baking