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Fluffy Lemon Cookies Recipe – Easy Homemade Spring Dessert with Glaze

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These fluffy lemon cookies are soft, cloud-like treats bursting with bright citrus flavor and topped with a tangy lemon glaze. Perfect for spring gatherings, lunchbox treats, or whenever you need a little sunshine in dessert form.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 tablespoons fresh lemon zest (about 2 large lemons)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) sour cream or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 tablespoon milk or dairy-free milk (optional, for thinner glaze)
  • Pinch of fine sea salt
  • Extra lemon zest, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease the pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine softened butter, granulated sugar, and lemon zest. Beat with an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
  4. Beat in eggs, one at a time, scraping down the sides after each addition. Add sour cream or Greek yogurt, lemon juice, and vanilla extract. Mix until fully incorporated.
  5. Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and a bit sticky.
  6. Use a cookie scoop or tablespoons to drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart. You should get 20-24 cookies.
  7. Bake for 10-12 minutes, until the edges are just set and the tops look slightly matte. Centers may seem underdone.
  8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, whisk together powdered sugar, 2-3 tablespoons lemon juice, and a pinch of salt in a small bowl. Add milk if a thinner glaze is desired. The glaze should be thick but pourable.
  10. Once cookies are cool, spoon or drizzle glaze over each one. Sprinkle with extra lemon zest if desired. Let glaze set for 15 minutes before serving.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For vegan, use dairy-free butter, plant-based yogurt, and egg replacer. Chill dough for 20 minutes if too sticky. Do not overmix for fluffiest cookies. Sift powdered sugar for a smooth glaze. Store cookies in an airtight container at room temperature for up to 3 days, or freeze unglazed cookies for longer storage.

Nutrition

Keywords: lemon cookies, fluffy cookies, spring dessert, lemon glaze, easy cookies, homemade cookies, citrus cookies, glazed cookies

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