These soft, chewy lemon cookies are finished with a sweet citrus glaze for a perfect balance of tart and sweet. Fresh lemon zest and a touch of lemon extract deliver a bright, tangy flavor that elevates a classic sugar cookie into a refreshingly vibrant treat.
This easy lemon cookie recipe yields tender cookies with slightly crisp edges and pillowy centers. They’re ideal for parties, cookie tables, showers, or any gathering where you want a small, elegant, citrus-forward cookie everyone will enjoy.
Made with lemon juice, lemon zest, and lemon extract, this recipe packs a concentrated lemon flavor without becoming overly sweet. The cookies are small and perfectly portioned for serving a crowd, and they stand out among more familiar offerings like chocolate chip because of their bright citrus profile.
The Best Chewy Lemon Sugar Cookies!
If you love lemon desserts, these iced lemon sugar cookies deliver everything you want: soft, chewy centers, lightly crisp edges, and a tangy glaze that brightens every bite. The dough comes together in one bowl with simple, pantry-friendly ingredients, so these cookies are straightforward enough for bakers of all levels.
How To Make Perfectly Chewy Iced Lemon Cookies:
This recipe follows five easy steps from start to finish. With one bowl, a few simple techniques, and a bright glaze, you’ll have soft, citrusy cookies ready to share.
- Beat softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy and the butter has visibly lightened.
- Add the lemon zest, lemon extract, and one egg, and beat until evenly combined.
- Stir the dry ingredients (all-purpose flour, baking powder, baking soda, and salt) together, then add them to the wet ingredients and mix until just combined. Avoid overmixing to keep the cookies tender.
- Portion the dough with a small cookie scoop onto parchment-lined baking sheets, spacing the dough balls about 2 inches apart. Leave the dough rounded; this recipe makes about 24 small cookies.
- Bake at 350°F (175°C) for about 10 minutes, until the cookies are light in color with a hint of golden on the edges. Cool completely before drizzling with the lemon glaze to preserve the icing’s appearance.
Super Lemon-y Icing:
The lemon glaze brightens these cookies and adds an irresistible finishing touch. Whisk together powdered sugar, lemon juice, a small amount of lemon extract (if desired), a splash of vanilla extract, and a pinch of salt. Adjust the lemon juice to reach a drizzleable consistency, then drizzle generously over cooled cookies. The slightly messy drizzle looks charming and delivers bursts of citrus with every bite.
Everything You’ll Need
For the cookie dough,
- Salted Butter: Using salted butter gives a subtle savory balance to the sweet cookie. If you use unsalted butter, add a small extra pinch of salt.
- Granulated Sugar: Granulated sugar creates a classic soft and chewy texture.
- Egg: One egg binds the dough and contributes to tenderness.
- Lemon Zest: Zest from two lemons adds fresh citrus oils and aroma. Avoid zesting the bitter white pith.
- Lemon Extract: A little lemon extract intensifies the lemon flavor and gives an unmistakable citrus kick.
- All-Purpose Flour: Regular all-purpose flour yields light, tender cookies. Substitute a 1:1 gluten-free flour if needed, though results may vary.
- Baking Powder & Baking Soda: These leavening agents provide a light lift and contribute to chewiness.
- Salt: A small amount balances the sweetness and enhances flavor.
For the lemon icing,
- Powdered Sugar
- Lemon Juice
- Lemon Extract (optional)
- Vanilla Extract
- Pinch of Salt
Need to make a substitution?
No lemon extract? Lemon extract is the flavor booster in this recipe, so it strongly improves the cookie’s citrus profile. If you don’t have it on hand, the cookies will still be pleasant from zest and juice, but consider adding extract to your next shopping list.
Gluten-free? You can substitute a 1:1 gluten-free baking flour for the all-purpose flour. Results may vary by brand; a cup-for-cup gluten-free mix works best when it contains xanthan gum or another binder.
If you bake these chewy iced lemon cookies, we’d love to hear how they turned out—leave a note or rating where you found this recipe and enjoy sharing these bright, tender cookies with friends and family.
Recipe
Iced Lemon Sugar Cookies
Soft, chewy lemon sugar cookies topped with a bright, tangy glaze. These small cookies are tender in the center with lightly crisp edges and a fresh citrus finish.
- Author: Marley Braunlich
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 24 small cookies
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
Lemon Cookies:
- ½ cup salted butter, softened
- ¾ cup granulated sugar
- 1 egg
- Zest of two lemons (avoid the bitter white rind)
- 1 tablespoon lemon extract
- 1 ¾ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Lemon Icing:
- 2 cups powdered sugar
- Juice of one lemon
- ¼ teaspoon vanilla extract
- ⅛–¼ teaspoon lemon extract (optional, to taste)
- Pinch of salt
Instructions
- Beat the softened butter and sugar together until light and fluffy.
- Add the lemon zest, lemon extract, and egg; mix until combined.
- Combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined.
- Scoop dough with a small cookie scoop onto parchment-lined baking sheets, leaving about 2 inches between cookies.
- Bake at 350°F (175°C) for 10 minutes, until edges are just turning golden. Cool completely on a wire rack.
- Whisk the powdered sugar, lemon juice, vanilla, optional lemon extract, and a pinch of salt to make a drizzleable glaze. Drizzle over cooled cookies and let set. Store in an airtight container for up to 5 days.