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Soft Lemon Cookies Desserts

Lemon cookies are extra soft with a sweet and delicious lemon frosting. 

They have a cakelike texture and a bright, tangy lemon flavor! These cookies make the perfect sweet treat, dessert, or lunchbox snack.

stack of lemon cookies with icing

If you Enjoy Lofthouse cookies, you’ll love these soft frosted lemon cookies.

Ingredients in Lemon Cookies

THE BASICS: Almost all cookies Need flour, sugar, egg, baking soda, powder, and salt. But what makes these cookies extra soft and fluffy is the addition of Greek yogurt, for the rise and tart flavor.

LEMON: Use fresh lemon juice and fresh lemon zest for the best lemon flavor.

FROSTING: This is a buttery frosting and it’s easy to make with butter, powdered sugar, heavy cream, lemon zest, and juice.

Ingredients to make lemon cookies

How to Make Lemon Cookies

  1. Cream Butter: Cream the sugar & butter until fluffy. Add remaining wet ingredients per the recipe below.
  2. Add the dry ingredients a bit at a time.
  3. Scoop the cookies 2 inches apart (they will spread) & bake until they are the tops are barely golden.
  4. Cool completely before frosting.

balls of cookie batter on a baking sheet

FROSTING:

  1. Cream the butter, lemon juice, & zest. Add the powdered sugar, one cup at a time, until the right consistency is achieved.
  2. Add heavy cream & put the mixer on high until the frosting is lightly colored & whipped through.
  3. Pipe the frosting onto each cookie & decorate as desired with sprinkles, nonpareils, or even mini chocolate chips.

pile of lemon cookies on a plate

Tips

  • Use room temperature ingredients.
  • No time for frosting? Simply dust powdered sugar over the cookies for an equally delicious cookie.
  • Put frosting between two cookies & make lemon cookie sandwiches!

Storing

Lemon cookies will keep at room temperature for up to 3 to 4 days at room temperature in a sealed container or freeze them for up to 3 months, unfrosted.

So Many Cookies!

  • Moist Zucchini Cookies – with cream cheese frosting
  • Peanut Butter Magic Cookie Bars – rich & decadent
  • Andes Mint Cookies – only 4 ingredients
  • S’mores Cookies – better than over the fire
  • Peanut Butter Cookie Cups – so easy to make

Did you make these Lemon Cookies? Be sure to leave a rating and a comment below! 

pile of lemon cookies with yellow icing and white sprinkles on a plate

5 from 2 votes

Review Recipe

Soft Lemon Cookies

Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 36 cookies
Author Holly Nilsson
Lemon Cookies are soft & chewy with a bright & tangy taste, topped with sweet & lemony frosting!
Print Recipe

Ingredients

Cookies
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter room temperature
  • ½ cup Greek vanilla yogurt
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice about half a lemon
  • 1 teaspoon vanilla extract
Frosting
  • 1 cup unsalted butter
  • 1 tablespoon lemon juice about half a lemon
  • 1 teaspoon lemon zest
  • 3 ½ cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 drops yellow food coloring optional
  • sprinkles optional

Instructions

  • Preheat the oven to 325°F. Line a baking pan with parchment paper.
  • Add flour, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.
  • Cream sugar and butter with a mixer on medium-high until light and fluff, about 2-3 minutes. Mix in yogurt.
  • Mix in egg, lemon zest, lemon juice, and vanilla until smooth.
  • Turn the mixer on to low and add half of the dry ingredients, mix just until combined. Add remaining dry ingredients and mix until fully incorporated.
  • Scoop the dough onto the prepared pan about 2″ apart.
  • Bake for 10-13 minutes until the tops are set and the edges are just lightly browned.
  • Allow the cookies to cool on the pan for about 2-3 minutes and then transfer to a wire rack to cool completely.
Frosting
  • Cream butter, lemon juice, and lemon zest with a mixer on medium speed until fluffy. Add the powdered sugar a little bit at a time until incorporated.
  • Add heavy cream and food coloring if using. Turn the mixer on to high speed and let the frosting whip for 4-5 minutes until it becomes a light golden yellow.
  • Pipe frosting onto cooled cookies and top with sprinkles, if desired.

Recipe Notes

Ensure all ingredients are room temperature.

Vanilla yogurt can be replaced with either sour cream or plain Greek yogurt.

The dough is a little bit sticky for this recipe.

In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.

Store cookies on the counter for 3 to 4 days. Unfrosted cookies can be frozen for up to 3 months.

Nutrition Information

Serving: 1cookie, Calories: 209, Carbohydrates: 27g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 36mg, Potassium: 34mg, Fiber: 1g, Sugar: 17g, Vitamin A: 334IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Soft Lemon Cookies Desserts

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