Why You’ll Love This Recipe

Packed with refreshing lemon flavor from both zest and juice
Soft and tender inside with just enough crispiness around the edges
No complicated techniques—easy creaming and basic mixing
One-bowl convenience with optional chilling for easy prep
Versatile: great on its own or glazed for extra zing

ingredients

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

Unsalted butter, softened
Granulated sugar
Fresh lemon zest and juice
Large egg
All-purpose flour
Baking powder (or baking soda + baking powder combo)
Salt
Powdered sugar and lemon juice (for simple glaze)

directions

Preheat oven to 350 °F (180 °C) and line baking sheets with parchment paper.
Cream butter, sugar, and lemon zest together until pale and fluffy.
Add egg, beating until incorporated. Stir in lemon juice.
Mix dry ingredients (flour, baking powder, salt) separately, then gradually add to wet mixture until just combined.
Portion dough into 1½‑tablespoon balls, roll in granulated sugar, and place 2 inches apart on the prepared sheets. Optionally refrigerate dough balls for 30 minutes to control spreading.
Bake 10–14 minutes until edges are set and lightly golden.
Cool on sheet for 5 minutes, then transfer to a rack to cool completely.
Prepare glaze by whisking powdered sugar with lemon juice until smooth. Drizzle or dip cooled cookies, then allow glaze to set (~10 minutes).

Servings and timing

Makes about 16–24 cookies (depending on size)
Prep time: 15–20 minutes (plus optional 30-minute chill)
Bake time: 10–14 minutes
Total time: ~25–35 minutes

Variations

Sparkly Lemon Cookies: Add sanding sugar or light glaze for party breadsticks
Soft & Chewy: Use a combo of lemon and vanilla extract, include egg yolk for extra chew
Crinkle-style: Roll in powdered sugar pre-bake for pretty crackled tops
White Chocolate-Lemon: Stir in white chocolate chips for added richness .

storage/reheating

Store in an airtight container at room temperature for up to 3–5 days. For glazed versions, layer with wax paper to prevent sticking. Reheat gently in a 300 °F oven for 3–4 minutes to refresh crisp edges. Cookie dough balls can be refrigerated up to 2 days or frozen for up to 2 months—bake from chilled.

FAQs

Can I skip chilling the dough?

Yes! Many lemon cookie recipes don’t require chilling and still bake beautifully—chill only if you want less spread

How can I make cookies chewier?

Use extra egg yolk, refrigerate dough, and don’t overbake—cookies should look slightly underdone before cooling .

Why roll cookies in sugar?

Rolling in granulated sugar gives a sparkly crust and helps with shape; crinkle versions use powdered sugar instead .

Can I use bottled lemon juice?

Fresh lemon juice gives brighter flavor—bottled versions lack zest oils and may diminish taste

How strong is the lemon flavor?

Flavor comes from both zest and juice; adding lemon extract or doubling zest enhances intensity

Keto/gluten-free modifications?

Sub pistachio cookies like Jessica Seinfeld’s version uses almond flour, coconut sugar, and no gluten

What if cookies spread too much?

Chill dough, ensure butter is cool, and bake on parchment—not greased sheets—to prevent spreading.

Can I freeze these cookies?

Yes—un-glazed ones freeze for up to 3 months. Dough balls also freeze well; thaw before baking or bake from frozen with extra minute or two ,

How to get crackled tops?

Coat balls in powdered sugar before baking to create signature crinkle effect

Gluten-free swaps?

Use 1:1 gluten-free flour blend; texture may vary slightly, but many bakers report success

Conclusion

These lemon cookies are easy, versatile, and perfect for any cookie lover craving a citrusy treat. Whether you prefer them glazed, rolled in sugar, chewy, or crinkled, this recipe provides a delightful foundation. Make a batch, and add a little sunshine to your dessert table!