Lemon cookies are tasty anytime, but they're especially suitable for a spring or summer treat. These two recipes produce cookies that will make your mouth water for more, and they couldn't be easier to make.
Easy Lemon Cookies Recipe
The combination of lemon juice and lemon zest gives these cookies a bright citrus flavor. This recipe yields approximately 5 dozen cookies.
- 8 ounces butter, room temperature
- 2/3 cup superfine sugar
- 1 large, lightly beaten egg yolk, room temperature
- 2 teaspoons fresh lemon juice
- Zest of 1 lemon
- 2 and 1/4 cups all-purpose flour or 2 and 1/2 cups cake flour
- 1 cup sifted confectioners' sugar for garnish (optional)
Optional Lemon Glaze Ingredients
- 1 cup sifted confectioners' sugar
- 1/4 cup whole milk
- 2 teaspoons fresh lemon juice
- Using a large bowl or stand mixer, cream the softened butter with the superfine sugar (or regular granulated sugar that has been whizzed in a food processor until fine) until light and fluffy.
- Beat in the room-temperature egg yolk, fresh lemon juice, and fresh lemon zest until well mixed. Beat in the flour, 1/2 cup at a time, until thoroughly incorporated.
- Place the oven rack on the middle shelf and heat the oven to 375 degrees Fahrenheit. Lightly coat 2 cookie sheet pans with cooking spray or line them with parchment paper and set aside.
- For small cookies, use a 1-inch cookie scoop and place the dough 2-inches apart on the prepared sheet pans. Dip the bottom of a glass in all-purpose flour and use it to lightly tamp each dough ball twice to flatten it, otherwise the dough will remain in a ball shape.
- Continue in this manner until all the cookie dough has been used. You will have to dip the glass bottom in more flour from time to time so the cookies don't stick to it.
- Depending on the size of cookie scoop you use, baking time will vary. For cookies made with a 1-inch scoop, bake 8 to 10 minutes or until lightly brown around the cookie edges. Remove the cookies from the oven and cool for 5 minutes on the sheet pans. Then, using a thin metal spatula, transfer them to a wire rack to cool completely.
- The cooled cookies look great with a dusting of sifted confectioners' sugar or with an optional drizzle of lemon glaze.
Optional Lemon Glaze Instructions
- In a small bowl, whisk together 1 cup confectioners' sugar and milk until smooth.
- Whisk in 2 teaspoons fresh lemon juice. If glaze is too thick, add more milk. If glaze is too thin, add more sifted confectioners' sugar.
- Drizzle glaze on cooled cookies. Let the icing harden completely before storing.
Contributed by Barbara Rolek, Professional Chef
Lemon Cool Whip Cookie Recipe
These cookies are unbelievably simple to make, and they practically melt in your mouth. Since they're rolled in powdered sugar before baking, you won't even need to spend time icing them. This recipe yields approximately 18 cookies.
- 1 box lemon cake mix
- 8 ounces Cool Whip, thawed
- 1 egg
- 1/2 to 1 cup powdered sugar
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 cookie sheets.
- Combine the cake mix, Cool Whip, and egg in a large mixing bowl. Stir until well combined.
- Place the powdered sugar in a shallow dish
- Roll the cookie dough into one-inch sized balls.
- Drop the dough balls into powdered sugar, and roll them until they are completely coated in sugar.
- Place the cookies two-inches apart on the baking sheets.
- Bake for eight minutes, or until lightly browned around the edges.
- Allow the cookies to cool on the baking sheets for 2 to 3 minutes before placing on a cooling rack.
Contributed by Kathryn, Registered Dietitian
Storing Your Cookies
These cookies are bound to go fast once you taste them. However, you can store them in an airtight container at room temperature for up to two weeks.