Description
These soft lemon frosted cookies are like little edible clouds kissed with sunshine. They’ve got a fluffy, almost cake-like texture, just the right amount of sweet-tart lemon flavor, and a glossy, zesty glaze that melts into the tops for the perfect citrusy bite. Imagine the love child of a lemon loaf and a sugar cookie, then dipped in sweet lemon glaze. They’re elegant enough for bridal showers and tea parties, easy enough for a weeknight bake, and so addictive you’ll start finding excuses to make them over and over.
Ingredients
For the cookies:
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 tsp lemon zest (about 1 lemon)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¼ cup sour cream (or plain Greek yogurt for a lighter touch)
For the glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice (adjust for desired consistency)
Optional: extra lemon zest for garnish
Instructions
1. Preheat that oven: Set it to 350°F and line two baking sheets with parchment paper or silicone mats.
2. Creamy beginnings: In a large bowl, cream together the butter and sugar until pale and fluffy, about 2–3 minutes. Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. Dry team joins the party: In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir the dry mixture into the wet ingredients until just combined. Add sour cream last and gently mix it in until smooth and soft. The dough will be sticky—perfectly normal.
4. Scoop and bake: Use a tablespoon or cookie scoop to drop dough onto prepared sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are barely golden and the tops look set (not glossy).
5. Cool it down: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Glaze it up: In a small bowl, whisk powdered sugar with lemon juice until smooth and pourable. Adjust consistency by adding more sugar or juice as needed. Spoon or drizzle glaze over cooled cookies and let them sit until the glaze sets (about 15–20 minutes). Sprinkle a little zest on top if you’re feeling fancy.
Notes
Add 1–2 teaspoons poppy seeds to the dough for a lemon poppy seed twist
Swap lemon for lime or orange for a citrus remix
Dip one side in white chocolate for an extra layer of indulgence
Use almond extract instead of vanilla for a different flavor profile
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
Nutrition
- Calories: ~115 kcal per serving
- Fat: ~4.5g
- Carbohydrates: ~17g
- Protein: ~1g