These lemon cookies are super chewy lemon cookies full of lemon zest and lemon juice. They are topped with a lemon cream cheese frosting and extra lemon zest. These taste even better than Crumbl!
These lemon cookies are unforgettable lemon flavor with lemon juice and lemon zest throughout the cookies and frosting. They are perfect for a spring or summer party when you are craving something fruity and fun for dessert. You won't be able to help going back for just one more bite with their soft and chewy consistency and creamy frosting.
Why This Recipe Works
- Lemon flavor- This recipe has a strong lemon flavor in both the cookie and frosting. It is a perfect treat for lemon lovers.
- Great texture- These are a soft, chewy cookie and impossible to put down! The creamy frosting is perfect with the cookie.
- Easy recipe- This lemon cookie recipe is very simple and breaks down each step into simple steps for easy lemon cookies!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool to room temperature.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- Pull these out 2 hours before baking to get it to room temperature. Use large egg.
- Cream Cheese- Pull this out 2 hours before baking to get it to room temperature.
- Fresh Lemon zest- You will need to zest 3 lemons.
- Powdered Sugar- Make sure to sift the confectioners' sugar to avoid gritty frosting.
- Lemon juice- You can squeeze ½ of one of the zested fresh lemons for fresh lemon juice.
Step By Step Instructions - Lemon Cookies
Here is how to make and bake these lemon cookies. This recipe uses a stand mixer with paddle attachment.
STEP 1: Dry Ingredients. In a medium bowl, sift together all purpose flour, baking soda, and salt.
STEP 2: Beat butter. Beat the melted (and cooled) butter and brown sugar together in a mixer on high speed for 2 minutes.
STEP 3: Combine. Add the lemon zest, lemon juice, pure vanilla extract, egg, and egg yolk to the butter mixture and mix until combined. Then, add the flour mixture and mix on low speed until combined.
STEP 4: Prep. Preheat your oven to 350°F. Next, line 2 cookie sheets with parchment paper.
Let the dough rest for 10 minutes while you wait for the preheated oven. This will help prevent spreading,
STEP 5: Scoop. Use a 2 tablespoon or 2 oz cookie scoop to scoop 6 cookie dough balls per prepared baking sheet.
STEP 6: Bake cookies. Bake 1 sheet of cookies at a time for 9-11 minutes. They are done when the edges are turning golden.
STEP 7: Cool. Let the cookies cool in the baking pan for 5 minutes before transferring them to a cooling rack. Let them cool completely before frosting them.
Step By Step Instructions - Lemon Cream Cheese Frosting
Here is how to make and bake this lemon frosting. This uses an electric mixer, either stand mixer with paddle attachment or a hand mixer.
STEP 1: Beat butter. In a small bowl, beat together the butter and cream cheese in a mixer on high speed until it is creamy.
STEP 2: Add powdered sugar. Add the powdered sugar in and mix on low until it is combined.
STEP 3: Combine. Add the vanilla extract, lemon zest, lemon juice, and salt. Mix again until it is creamy.
STEP 4: Frost. Scoop 1 tablespoon (or 1 oz) of frosting onto each cookie. Spread the frosting on the cookies.
Optionally: top with extra lemon zest. This add an extra kick of lemon and looks great!
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the lemon cookies in the refrigerator in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Gourmet Cookie Recipes To Try
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 ¼ cups White granulated sugar
- ¼ cup Brown sugar packed light brown sugar
- 1 teaspoon Pure vanilla extract
- Zest of 2 lemons medium sized lemons
- ⅛ cup Lemon juice Half of a lemon squeezed
- 1 Large egg room temperature
- 1 Large egg yolk room temperature
Lemon Cream Cheese Frosting
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- 2 cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 1 Zest of 1 lemon 1 medium sized lemon
- 1 tablespoon Lemon juice
- 1 tablespoon Milk
- ¼ teaspoon Salt
- Extra lemon zest for decoration
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.3 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature), sugar, and brown sugar for 2 minutes on high speed.1 cup Unsalted butter, 1 ¼ cups White granulated sugar, ¼ cup Brown sugar
- Add in the 2 lemons zest, lemon juice, vanilla, egg, and egg yolk. Mix until combined. Add in the dry ingredients and mix on low speed until just combined.1 teaspoon Pure vanilla extract, Zest of 2 lemons, ⅛ cup Lemon juice, 1 Large egg, 1 Large egg yolk
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes. This will help prevent spreading.
- Use a 2 tablespoon or 2 oz cookie scoop. Scoop 6 cookie dough balls per cookie sheet.
- Bake 1 sheet at a time. Bake for 9-11 minutes. Bake until the edges are a little bit of golden.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling sheet. Cool the cookies completely before decorating.
Lemon Cream Cheese Frosting
- Using a mixer, beat the butter and cream cheese on high speed until creamy. Sift the powdered sugar into the bowl. Mix on low speed until combined.4 oz Cream cheese, 4 tablespoon Unsalted butter, 2 cups Powdered sugar
- Add the vanilla, lemon zest, lemon juice, milk, and salt. Mix until creamy.1 teaspoon Pure vanilla extract, 1 Zest of 1 lemon, 1 tablespoon Lemon juice, ¼ teaspoon Salt, 1 tablespoon Milk
- Use a 1 tablespoon (or 1 oz cookie scoop). Scoop 1 dollop on top of each cookies. Frost the cookie. Optional: top with extra lemon zest.Extra lemon zest