Soft Lemon Cookies with Lemon Glaze

Jump To Recipe by Cindy @mycountrytable

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These Soft Lemon Cookies are undeniably buttery and light, and they’re infused with fresh lemon zest and juice, making them perfectly citrusy. A lemony glaze is the perfect finish for these scrumptious cookies.

Calling ALL lemon lovers!! You’re going to love these citrusy sweet soft lemon cookies with crispy edges. They’re finished with a fresh lemon glaze that simply sends them over the top.

I adapted my popular Sour Cream Brown Butter Cookie recipe to create this soft lemon cookie recipe. That being said, if you’re looking for a perfect soft lemon cookie, that’s reminiscent of little cakes, you’ve come to the right place. These lemon cookies have a perfect tart lemon flavor that perfectly balances out the sweetness. The thin lemony glaze is all they need to be totally addicting!

Ingredients needed for these cookies

All Purpose Flour: Use all purpose flour in this recipe. It has the leavening listed separate. Don’t use self rising or cake flour.

Granulated Sugar: This recipe uses the perfect amount of granulated sugar to round out the tart bright lemon flavor of the cookies.

Eggs: Eggs add moistness and structure to cookies. They also work with the leavening agents to help give rise to the cookies.

Baking Soda & Baking Powder: Make sure your baking soda & baking powder are not expired. They are the leavening agents that make the cookies rise up in the oven. Click here to see how to test both of them for freshness.

Fresh Lemon Juice: Make sure to use fresh lemon juice in this recipe. Lemon is the main star in this recipe. Don’t use reconstituted lemon juice from a bottle. Juice and zest your own lemons.

Lemon Zest: Lemon zest gives so much flavor to these cookies. If you want a more tart cookie, feel free to add extra lemon zest. Adding more lemon zest will add more lemon flavor than adding more lemon juice. Always zest your lemons first before juicing them.

Sour Cream: Sour cream adds moistness and tenderness to the cookies.

Unsalted Butter: Use unsalted butter in this recipe, and make sure it’s at room temperature. The salt gets added separately to achieve the correct amount needed. If you have to use salted butter, omit the salt called for in the recipe.

Ingredients needed for the lemon glaze

Powdered Sugar: Use powdered sugar, not granulated sugar for a smooth glaze.

Fresh Lemon Juice: Use freshly squeezed lemon juice, not bottled.

How to make these cookies

In a medium size bowl, whisk together the baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer), mix the butter, sugar, lemon zest and lemon juice on medium high speed, until the mixture is light and fluffy, about 4 minutes, stopping half way through to scrape down the sides of the bowl. Add the eggs, one at a time, mixing thoroughly after each addition. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only long enough to incorporate the flour. Do not over mix. The dough will be sticky and on the thinner side, not like most cookie dough.
Refrigerate the cookie dough for at least 1 hour.
Grease cookie sheets. I don’t recommend butter. It browns the bottoms too quickly. I use solid shortening myself. You can use liquid if you prefer. Using a medium cookie scoop, scoop leveled off cookie scoops of dough onto cookie sheets, leaving plenty of room between them, at least 2 inches.
Bake for approximately 15 minutes until the bottoms and very edges are just starting to brown. The tops will still be light. Immediately transfer the cookies to a wire rack to cool. If you leave them on the cookie sheets for long, they will stick. Cool completely before glazing.

Pro tips for this recipe

Measure the flour correctly by loosely spooning it into a cup and leveling it off with the edge of a knife. I use a fork first to fluff up or aerate the flour. If you use too much flour, you will have dry cookies.
Make sure to chill this cookie dough. This is a thin cookie dough. It needs to be chilled in order for the cookies to not spread too much.
Use a medium cookie scoop for these cookies. It holds about 1 1/2 tablespoons. If you’re not sure what size your cookie scoop is, check it by filling the cookie scoop with water, using a measuring spoon. You should always use a cookie scoop so that all cookies are uniform in size and get done at the same time.

Frequently asked questions

Can you freeze these cookies?

Yes. If you freeze the cookie dough, I recommend placing the dough in a freezer safe container and freezing for up to 3 months. Thaw and scoop onto cookie sheets. If freezing the baked cookies, place the unfrosted cookies on a parchment lined cookie sheet and freeze until firm. Then place them in a large freezer bag and freeze. Thaw later and glaze.

How long do these cookies stay fresh?

These cookies will stay fresh for up to 5 days in an airtight container. Place them in layers with waxed paper between the layers.

If you love lemon recipes, I have an abundance of lemon recipes here on my website. Can you tell I love lemon desserts? 🙂

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