Soft Lemon Cookies

Why You’ll Love This Recipe

• Bright and Refreshing Flavor: The combination of fresh lemon juice and zest infuses these cookies with a vibrant citrus taste that’s both sweet and tart.

• Soft and Chewy Texture: These cookies boast a tender, melt-in-your-mouth consistency, making them irresistible to lemon lovers.

• Simple Ingredients: Made with pantry staples, this recipe is easy to whip up without a trip to the store.

• Versatile and Customizable: While delicious on their own, you can add poppy seeds or white chocolate chips for a unique twist.

• Perfect for Any Occasion: Whether it’s a summer picnic or a cozy winter day, these cookies are a delightful treat year-round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Sugar Coating:

• 6 tablespoons granulated sugar

• 3 tablespoons lemon zest

For the Cookie Dough:

• 4.5 cups all-purpose flour (650g)

• 1 teaspoon baking soda (6g)

• 1/2 teaspoon cream of tartar (3g)

• 1/2 teaspoon salt (3g)

• 1 cup margarine, room temperature (226g)

• 2 cups granulated sugar (400g)

• 2 large eggs, room temperature

• 2 tablespoons milk (1 oz)

• 2 tablespoons fresh lemon juice (1 oz)

• 1 teaspoon lemon extract

• 1/2 teaspoon vanilla extract

• 1/2 small box (0.3 oz) sugar-free lemon gelatin (~4g)

• 1 tablespoon lemon zest

• Yellow food coloring (optional, for extra color)

For the Lemon Icing:

• 1 cup powdered sugar (120g)

• 2 tablespoons fresh lemon juice (30g)

Note: You will need 4 to 6 lemons for this recipe, depending on their size, to obtain the required zest and juice.

Directions

1. Preheat the Oven: Set your oven to 375°F (190°C).

2. Prepare the Baking Sheet: Line a cookie sheet with parchment paper and set aside.

3. Make Lemon Sugar Coating: In a small bowl or food processor, combine 6 tablespoons of granulated sugar with 3 tablespoons of lemon zest. Mix well and set aside.

4. Mix Dry Ingredients: In a large bowl, whisk together 4.5 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt.

5. Cream the Margarine: In the bowl of a stand mixer, beat 1 cup of room-temperature margarine until smooth and creamy, about 1 minute.

6. Add Sugar: Gradually add 2 cups of granulated sugar to the margarine, beating until well combined and fluffy.

7. Incorporate Wet Ingredients: Add 2 large eggs, 2 tablespoons milk, 2 tablespoons fresh lemon juice, 1 teaspoon lemon extract, 1/2 teaspoon vanilla extract, 1/2 small box of sugar-free lemon gelatin, and 1 tablespoon lemon zest to the mixture. Beat until well combined. The mixture may appear slightly lumpy or runny at this point.

8. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients in two additions, mixing until just combined. Scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated.

9. Shape the Cookies: Using a cookie scoop or spoon, portion out about 2 tablespoons of dough and roll into 2-inch balls. Roll each ball in the prepared lemon sugar coating until fully covered.

10. Place on Baking Sheet: Arrange the coated dough balls on the lined cookie sheet, spacing them about 2 inches apart.

11. Flatten the Dough: Using the bottom of a drinking glass, gently press down on each dough ball to flatten slightly.

12. Bake: Bake in the preheated oven for 13-14 minutes, or until the edges are lightly golden.

13. Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.

14. Prepare the Icing: In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth.

15. Ice the Cookies: Once the cookies have cooled completely, drizzle the lemon icing over the tops or dip the tops of the cookies into the icing for a more generous coating.

16. Store: Allow the icing to set before storing the cookies in an airtight container to maintain freshness.

Servings and Timing

• Yield: Approximately 30 cookies

• Prep Time: 20 minutes

• Cook Time: 13-14 minutes per batch

• Total Time: Approximately 53 minutes

Variations

• Lemon Poppy Seed Cookies: Add 2 tablespoons of poppy
  

  ---

  Print

  Soft Lemon Cookies

  

  Print Recipe

  Pin Recipe

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Indulge in these soft, tangy lemon cookies topped with a sweet citrus icing. Perfect for summer gatherings or whenever you’re craving a refreshing treat, these cookies are sure to delight your taste buds.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Total Time: 53 minutes
  • Yield: Approximately 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

  Ingredients

  Lemon Sugar Coating:

  • 6 tablespoons granulated sugar
  • 3 tablespoons lemon zest

  Cookie Dough:

  • 4.5 cups all-purpose flour (650g)
  • 1 teaspoon baking soda (6g)
  • 1/2 teaspoon cream of tartar (3g)
  • 1/2 teaspoon salt (3g)
  • 1 cup margarine, room temperature (226g)
  • 2 cups granulated sugar (400g)
  • 2 large eggs, room temperature
  • 2 tablespoons milk (1 oz)
  • 2 tablespoons fresh lemon juice (1 oz)
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1/2 small box (0.3 oz) sugar-free lemon gelatin (~4g)
  • 1 tablespoon lemon zest
  • Yellow food coloring (optional, for extra color)

  Lemon Icing:

  • 1 cup powdered sugar (120g)
  • 2 tablespoons fresh lemon juice (30g)

  Note: You’ll need 4 to 6 lemons for this recipe to obtain the required zest and juice.

  Cook Mode Prevent your screen from going dark

  Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C).
  2. Prepare the Baking Sheet: Line a cookie sheet with parchment paper and set aside.
  3. Make Lemon Sugar Coating: In a bowl or food processor, combine 6 tablespoons of granulated sugar with 3 tablespoons of lemon zest. Set aside.
  4. Mix Dry Ingredients: In a large bowl, whisk together 4.5 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt.
  5. Cream the Margarine: In a stand mixer, beat 1 cup of room-temperature margarine for about 1 minute until smooth and creamy.
  6. Add Sugar: Gradually add 2 cups of granulated sugar to the margarine, beating until well combined.
  7. Incorporate Wet Ingredients: Add 2 large eggs, 2 tablespoons milk, 2 tablespoons fresh lemon juice, 1 teaspoon lemon extract, 1/2 teaspoon vanilla extract, 1/2 small box of sugar-free lemon gelatin, and 1 tablespoon lemon zest to the mixture. Beat well. The mixture may appear slightly lumpy or runny, but it will come together once the dry ingredients are added.
  8. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients in two additions, beating until just combined. Scrape down the sides and bottom of the bowl to ensure all the flour is fully incorporated.
  9. Shape the Cookies: Scoop out about 2 tablespoons of dough and form into 2-inch balls. Roll each ball in the lemon sugar mixture until completely coated.
  10. Place on Baking Sheet: Arrange the coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
  11. Flatten the Dough: Using a drinking glass, gently press down on each dough ball to flatten slightly.
  12. Bake: Bake the cookies for 13-14 minutes, or until the edges are lightly golden.
  13. Cool the Cookies: Remove from the oven and let the cookies cool on the tray for 1 minute before transferring them to a cooling rack.
  14. Make the Icing: In a bowl, mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice until smooth.
  15. Ice the Cookies: Once cooled, drizzle or dip the tops of the cookies in the lemon glaze.
  16. Store: Keep the cookies in an airtight container to maintain freshness.

  Yields approximately 30 cookies.

  Notes

  • For a more vibrant color, add a few drops of yellow food coloring to the dough.
  • Ensure all ingredients, especially the margarine and eggs, are at room temperature before starting.
  • Using margarine helps prevent the cookies from spreading too much during baking, resulting in a thicker, softer cookie.