Lemon cookies are extra soft with a sweet and delicious lemon frosting.
They have a cakelike texture and a bright, tangy lemon flavor! These cookies make the perfect sweet treat, dessert, or lunchbox snack.
Ingredients in Lemon Cookies
THE BASICS: Almost all cookies need flour, sugar, egg, baking soda, powder, and salt. But what makes these cookies extra soft and fluffy is the addition of Greek yogurt, for the rise and tart flavor.
LEMON: Use fresh lemon juice and fresh lemon zest for the best lemon flavor.
FROSTING: This is a buttery frosting and it’s easy to make with butter, powdered sugar, heavy cream, lemon zest, and juice.
How to Make Lemon Cookies
- Cream Butter: Cream the sugar & butter until fluffy. Add remaining wet ingredients per the recipe below.
- Add the dry ingredients a bit at a time.
- Scoop the cookies 2 inches apart (they will spread) & bake until they are the tops are barely golden.
- Cool completely before frosting.
- Cream the butter, lemon juice, & zest. Add the powdered sugar, one cup at a time, until the right consistency is achieved.
- Add heavy cream & put the mixer on high until the frosting is lightly colored & whipped through.
- Pipe the frosting onto each cookie & decorate as desired with sprinkles, nonpareils, or even mini chocolate chips.
- Use room temperature ingredients.
- No time for frosting? Simply dust powdered sugar over the cookies for an equally delicious cookie.
- Put frosting between two cookies & make lemon cookie sandwiches!
Lemon cookies will keep at room temperature for up to 3 to 4 days at room temperature in a sealed container or freeze them for up to 3 months, unfrosted.
So Many Cookies!
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Soft Lemon Cookies
Lemon Cookies are soft & chewy with a bright & tangy taste, topped with sweet & lemony frosting!
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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.
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.
Vanilla yogurt can be replaced with either sour cream or plain Greek yogurt.
The dough is a little bit sticky for this recipe.
Store cookies on the counter for 3 to 4 days. Unfrosted cookies can be frozen for up to 3 months.
Serving: 1cookie, Calories: 209, Carbohydrates: 27g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 36mg, Potassium: 34mg, Fiber: 1g, Sugar: 17g, Vitamin A: 334IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best Lemon Cookies, how to make Lemon Cookies, Lemon Cookies, Lemon Cookies recipe
Course Cookies, Dessert