Description
Delicious lemon cookies with a perfect balance of sweetness and citrus flavor.
Ingredients
Scale
For the Cookies:
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- 1 cup (226g) unsalted butter, softened
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- 1 cup (200g) granulated sugar
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- 2 large eggs, room temperature
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- 1 tablespoon fresh lemon zest (from approximately 2 lemons)
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- 2 tablespoons fresh lemon juice
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- 1 teaspoon vanilla extract
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- 3 cups (375g) all-purpose flour
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- 1 teaspoon baking powder
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- 1/2 teaspoon baking soda
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- 1/2 teaspoon salt
For the Pink Lemonade Frosting:
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- 1/2 cup (113g) unsalted butter, softened
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- 2 1/2 cups (300g) powdered sugar
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- 2 tablespoons fresh lemon juice
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- 1–2 drops pink food coloring (or use natural alternatives like beetroot powder)
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- 1/4 teaspoon lemon extract (optional for enhanced flavor)
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- Pinch of salt
Instructions
Step 1: Prepare the Cookie Dough
Step 2: Add Dry Ingredients
Step 3: Chill the Dough
Step 4: Shape and Bake
Step 5: Create the Pink Lemonade Frosting
Step 6: Decorate and Finish
Notes
- Can I make these cookies smaller? Yes! You can make standard-sized cookies using about 2 tablespoons of dough. Reduce baking time to 9-11 minutes.
- How do I get the most juice and zest from my lemons? Roll lemons firmly on the counter before zesting and juicing. Zest before juicing, and microwave lemons for 10 seconds to maximize juice extraction.
- Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- Why did my cookies spread too much? This usually happens if the butter was too warm or the dough wasn’t chilled properly. Make sure to chill the dough for at least 30 minutes.
- Can I make these gluten-free? Yes, substitute with a 1:1 gluten-free flour blend that contains xanthan gum for best results.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cookies, citrus cookies, homemade cookies
