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Iced Lemon Cookies
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I developed these iced lemon cookies by accident while on the hunt to recreate something else. They were so good I just had to make them their own recipe! The cookies are soft, tender and bursting with delicate citrus flavor finished with a sweet-tart glaze that melts into every bite for a perfectly balanced cookie! If you’re a fan of this flavor profile, I also recommend giving these strawberry-lime polvorones or these strawberries and cream cheese cookies a try!
Why You’ll Love This Recipe
- Citrus flavor. Bright, fresh lemon flavor in both the cookie and the icing.
- Perfect for make-ahead baking. These cookies hold up beautifully, making them ideal for holidays, showers, and gifting.
Key Ingredients in This Recipe
- Shortening – Using shortening alongside butter helps control the spread and create a softer, thicker cookie while still delivering rich buttery flavor.
- Butter – Butter adds rich flavor and helps cookies spread and brown for slightly crisp edges and a tender interior.
- Egg – The additional egg yolk makes the cookies soft.
- Lemon – Both lemon zest and lemon juice are used to infuse the cookies with lemony flavor inside and also with a finishing glaze.
- Baking soda and baking powder – These act as leavening agents to add lift to the cookies.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
Make sure the cookies are completely cooled before drizzling with the icing. If it is added when the cookies are still warm the icing can melt and absorb.
Swaps and substitutions
- Lime: The lemon juice and lemon zest can be swapped for another citrus like lime.
How to Make Iced Lemon Cookies
In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Set aside until ready to use.
In the bowl of a stand mixer, beat the butter, shortening, and sugar until creamy, about 2 minutes. Add the egg, egg yolk, lemon juice, and vanilla, mixing until combined.
Transfer the dough to a medium bowl, then cover and chill for at least 1 hour.
Heat oven to 350ºF (180ºC). Scoop the dough in tablespoon portions and drop onto a parchment paper-lined baking sheet.
Bake until the edges are lightly browned, about 10 minutes. Remove to a cooling rack and let cool.
In a small mixing bowl, stir together the confectioners sugar, lemon zest, and lemon juice until smooth.
Once the cookies are cooled, drizzle the glaze over the baked cookies and serve.
How to Store Lemon Cookies
Once the icing has fully set, store the cookies in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 3 days.
FAQ – Frequently Asked Questions
Once the icing has fully set, store the cookies in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 3 days.
Fresh lemons are highly recommended for the best flavor, especially for the zest. Bottled lemon juice won’t deliver the same brightness.
If the cookies are still warm, the icing can melt and absorb. Make sure the lemon cookies are completely cooled before icing for a smooth, defined finish.
Other Recipes to Try
If you enjoy this iced lemon cookie recipe, give these a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Iced Lemon Cookies
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Ingredients:
For the lemon cookie:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup butter (8 tablespoons)
- ½ cup vegetable shortening
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon freshly squeezed lemon juice
- 1 tsp vanilla extract
For the glaze:
- 1 cup confectioners sugar
- 2 teaspoons grated lemon zest
- 1 tablespoon + 2 teaspoons freshly squeezed lemon juice
Instructions:
For the lemon cookie:
- In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Set aside until ready to use.
- In the bowl of a stand mixer, beat the butter, shortening, and sugar until creamy, about 2 minutes. Add the egg, egg yolk, lemon juice, and vanilla, mixing until combined.
- Slowly add the flour mixture, mixing until just incorporated.
- Transfer the dough to a medium bowl, then cover and chill for at least 1 hour.
- Heat oven to 350ºF (180ºC). Scoop the dough in tablespoon portions and drop onto a parchment paper-lined baking sheet.
- Bake until the edges are lightly browned, about 10 minutes. Remove to a cooling rack and let cool.
For the glaze:
- In a small mixing bowl, stir together the confectioners sugar, lemon zest, and lemon juice until smooth.
- Once the cookies are cooled, drizzle the glaze over the baked cookies and serve.
Notes:
Nutrition:
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ok i am obsessed with lemon desserts and this is by far my favorite! it’s perfectly balanced: not too sweet and lemony but not too overpowering. it’s a crowd favorite in my house! it’s been great for the holidays and can also see this one winning hearts at my next 4th of july bbq. can’t wait to make it again!!
Thank you so much Tracy! So happy to hear you enjoyed these cookies!!
PERFECT cookies not just for Christmas cookies but any time of year. Delicious and a favorite of mine!!!!
We adore this new cookie recipe from our favorite food blogger! The cookies turned out so beautifully. They are light and sweet but not too sweet. With the perfect amount of lemon! We didn’t have any crisco, so we substituted butter in and they still turned out wonderfully. We’re so excited to add this to our annual Xmas Christmas cookie repertoire.
Thank you so much for sharing!! I am so honored to be included in your holiday cookie lineup!!