Lemon Cookies
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!
Servings: 16 Large cookies
Calories: 312kcal
Ingredients
Lemon Cookies
- 3 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter melted and cooled
- 1 1/4 cups White granulated sugar
- 1/4 cup Brown sugar packed light brown sugar
- 1 tsp Pure vanilla extract
- Zest of 2 lemons medium sized lemons
- 1/8 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 TBSP Unsalted butter room temperature
- 2 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1 Zest of 1 lemon 1 medium sized lemon
- 1 TBSP Lemon juice
- 1 TBSP Milk
- 1/4 tsp Salt
- Extra lemon zest for decoration
Instructions
Lemon Cookies
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.3 cups All-purpose flour, 1 tsp Baking soda, 1 tsp 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 1/4 cups White granulated sugar, 1/4 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 tsp Pure vanilla extract, Zest of 2 lemons, 1/8 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 TBSP 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 TBSP Unsalted butter, 2 cups Powdered sugar
- Add the vanilla, lemon zest, lemon juice, milk, and salt. Mix until creamy.1 tsp Pure vanilla extract, 1 Zest of 1 lemon, 1 TBSP Lemon juice, 1/4 tsp Salt, 1 TBSP Milk
- Use a 1 TBSP (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
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 312kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 276mg | Potassium: 47mg | Fiber: 1g | Sugar: 19g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg