Lemon Cookies

These buttery lemon cookies are melt-in-the-mouth delicious with a fresh citrus tang. Once you've made a batch, they won't last long!

Lemon Cookies are a top-tier, all-time classic cookie. With their crisp yet buttery crumb and a drizzle of sweet lemon icing, they're seriously moreish!

The best thing about these Lemon Cookies is that it's so quick to mix the dough. You quickly mix everything in the same bowl, until it forms a sticky dough.

Then you'll use an ice cream scoop to portion the dough into individual cookies on a baking tray.

Once the balls are placed on the tray, you'll pop the tray into a preheated oven. The cookie dough will flatten and spread, forming perfect circles with no shaping involved!

Once your cookies are baked, you'll make a simple icing using lemon juice and icing sugar. Drizzle it over the top of your cooled cookies - and that's it!

So if you have 30 minutes and a craving for cookies - I hope you'll give this recipe a try! It's perfect for a last minute gift or bake sale, and I'm sure it'll become one of your new favourites.

Happy baking!

Instructions

Make the lemon cookie dough

Preheat the oven to 180C (160C fan-assisted).

Line a baking sheet with baking paper.

Put the butter, golden syrup and sugar in a large bowl.

Beat until fluffy.

Add the egg, lemon zest and lemon juice.

Whisk together.

Add the flour and the baking powder.

Mix well – you should now have a sticky, light dough.

Shape and bake

Use a small ice cream scoop or rounded tablespoon to scoop up the dough, flattening it off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get equally sized cookies. You should get about 28, or fewer if you use a larger scoop.

Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.

Bake for 12-14 minutes until ever so slightly golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.

While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all the cookies - this only works when they are soft and fresh from the oven.

Allow the cookies to cool on the tray until firm enough to transfer to a wire rack to cool completely.

Ice the cookies

Put the icing sugar and lemon juice in a bowl. Whisk until you have a thick, lump-free icing. 

Drizzle back and forth over the cookies.

Scatter the grated lemon zest over the top and allow to set.

Allow to set and your cookies are then ready to serve and enjoy!

The zesty sweetness really is a joy in ever bite of these soft, delicious cookies.

Have fun!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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5 from 1 vote

Lemon Cookies Recipe

These buttery lemon cookies are melt-in-the-mouth delicious with a fresh citrus tang. Once you've made a batch, they won't last long!

Prep Time30 minutes mins

Cook Time14 minutes mins

Total Time44 minutes mins

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: 28 cookies

Author: Emily Leary

Ingredients

For the cookies

• 130 g (4.6 oz) slightly salted butter softened
• 1 tbsp golden syrup
• 160 g (5.6 oz) white caster sugar (superfine sugar)
• 1 lemon zest and 1 tbsp juice
• 1 medium (1) free range eggs
• 235 g (8.3 oz) plain white flour (all purpose flour)

For the icing

• 150 g (5.3 oz) icing sugar (powdered sugar)
• 1 lemon zest and 2 tbsp juice

Equipment

• Weighing scales
• Measuring spoons
• Large mixing bowl
• Electric whisk
• Silicone spatula
• Large ice cream scoop
• Nonstick baking sheet
• Parchment/baking paper
• Wire cooling rack
• Large tumbler

Instructions

Make the lemon cookie dough.

• Preheat the oven to 180C (160C fan-assisted).
• In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
• Beat in the egg, lemon zest and lemon juice.
• Add the flour and the baking powder and mix well – you should now have a sticky, light dough.

Shape and bake.

• Use a small ice cream scoop or rounded tablespoon to scoop up the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get equally sized cookies. You should get about 28, or fewer if you use a larger scoop.
• Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
• Bake for 12-14 minutes until ever so slightly golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
• While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
• Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.

Ice the cookies

• Put the icing sugar and lemon juice in a bowl. Whisk until you have a thick, lump free icing. 
• Drizzle back and forth over the cookies.
• Scatter the grated lemon zest over the top and allow to set.

Nutrition

Calories: 114kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.5mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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