Best Lemon Cookies
Soft, chewy lemon sugar cookies with bright fresh lemon glaze — puckery, buttery perfection.
Ingredients
- Dry Mix:
- 2½ cups 325 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- Wet Mix:
- ¾ cup 170 g unsalted butter, browned & cooled (or room temp)
- 1 cup 200 g granulated sugar
- ¼ cup 50 g light brown sugar
- Zest of 2 large lemons ≈2 tbsp
- 1 large egg + 1 egg yolk
- ¼ cup 60 ml fresh lemon juice
- 1 tsp vanilla extract
- Lemon Glaze:
- 1½ cups 180 g powdered sugar
- 2 –3 tbsp fresh lemon juice
- Zest of 1 lemon
- Pinch salt
- Optional Add-ins:
- ¾ cup white chocolate chips
- 1 tsp lemon extract for extra punch
Instructions
- Rub zest into sugars → cream with butter.
- Add eggs + juice → fold dry.
- Scoop → bake 350 °F 10–12 min.
- Cool → lemon glaze drizzle.
Notes
- Fresh zest + juice = bright flavor
- Brown butter, optional = nutty depth
- Freeze dough balls → bake anytime
- Day 2 = even softer
- White chocolate chips = next level