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lemon cookie recipe


  • Author: Amy
  • Prep Time: 10 Minutes
  • Cook Time: 10-12 minutes per sheet
  • Total Time: 1 hr 45 minutes
  • Yield: 3 dozen small cookies 1x


A simple roll-out and shape cookie recipe that is similar to a sugar cookie with a lemon twist.



For the cookies

  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1 cup confectioner’s sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

For the glaze

  • 1 cup confectioners’ sugar
  • splash of almond extract
  • 23 tablespoons of milk or water


For the cookies

  • In a medium bowl whisk flour and salt and set aside.
  • In a large bowl or mixer beat butter with sugars until light and fluffy.
  • Add egg one at a time mixing well in between
  • Add vanilla, lemon juice, and zest, mix well.
  • Lastly, add the flour mixture and mix on medium until blended well.
  • Wrap the dough in parchment paper and chill for at least 30 minutes.
  • Preheat the oven to 325 degrees F while the dough is chilling. ( If you are doing a quick chill in the freezer)
  • Roll out onto a surface coated with confectioners sugar and cut into shapes. You can also roll dough into a ball and flatten and place it on the pan.
  • Bake on a parchment-lined baking sheet with the rack in the upper two-thirds of the oven for 10-12 minutes. (ovens will vary)

For the glaze

  • Place about 1 cup of confectioners’ sugar in a small bowl.
  • Add a splash of vanilla, almond extract, or lemon to the sugar. (I used almond extract)
  • Add milk or water a tablespoon at a time and whisk until incorporated well. Add additional confectioners sugar until glaze reaches desired consistency.
  • Glaze cookies once they are completely cooled.


This dough works best when chilled all the way through. I coated the dough with a lot of confectioner’s sugar to prevent sticking.

Lining the baking sheet with either parchment paper or a baking mat for less mess and easy removal of baked cookies.