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


Recipe Summary

15 mins
10 mins
3 hrs 15 mins
3 hrs 40 mins
24 cookies


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

184 calories; protein 1.7g; carbohydrates 27.2g; fat 7.8g; cholesterol 20.3mg; sodium 101.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
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