These lemon cookies are very rich and satisfying! They taste best when taken out of the oven right as the edges turn brown.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sift flour, baking powder, and baking soda together in a large bowl.

  • Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition.

  • Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours.

  • Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

  • Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets.

  • Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.

  • Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.

Nutrition Facts

183 calories; 7.8 g total fat; 20 mg cholesterol; 101 mg sodium. 27.1 g carbohydrates; 1.7 g protein; Full Nutrition


Rating: 4 stars
I cut the recipe in half and instead of getting 12 cookies I got 28. That's more than if I had made the full recipe. I baked them for 9 minutes which is when they started to brown on the bottom and on the sides. I zested my lemon and added half of the zest to the batter and the other half to the icing. A crunchy, buttery, lemony cookie and one that I would make again. Thank you for the recipe. Read More