Lemon Cookies

The refreshing taste of lemon paired with the blissful sweetness of a cookie, is a match made in dessert heaven! Our Lemon Cookies recipe, complete with tangy lemon buttercream, is a true celebration of all things lemon and perfect for lemon lovers and will quickly become their new favorite Lemon Cookie recipe. 

Our recipe will walk you through the steps to make the most delicious soft Lemon Cookies ever! They strike the perfect balance between sweet and sour and trust me; they are amazing. The cookies always bring a burst with a bright, tangy, bold lemon flavor. 

And let’s not forget about that amazing lemon buttercream – it’s the star that takes these cookies to a whole new level of goodness! 

Can I Make the Cookie Dough Ahead of Time?

I never do, it only takes about 2 minutes to mix together. But, one of the great things about this Lemon cookie recipe is how easy it is. Feel free to make the cookie dough up to 3 days ahead of when you need it. Just cover it tightly and store it in the refrigerator. 

When you’re ready to bake, let the dough sit on the counter for a few minutes to soften; then, you’re good to go! It’s a real timesaver, especially during busy holiday seasons or when unexpected guests drop by. 

Ingredients

Cookies

• Lemon cake mix
• Large eggs
• Vegetable Oil 

Lemon Buttercream

• Salted butter
• Lemon zest from fresh lemons
• Powdered sugar (confectioners’ sugar or icing sugar)
• Lemon juice

Substitutions and Additions

• Don’t fret if you’re short on some ingredients or you want to switch things up a bit! For the cake mix cookies, if you don’t have lemon cake mix, a white cake mix with an extra tablespoon of lemon zest could do the trick. 
• If you’re trying to avoid eggs, a half cup of unsweetened applesauce should work as a replacement. 
• Instead of vegetable oil, you could use coconut oil for a slightly different flavor profile; just make sure it’s melted first!
• For the lemon buttercream, no worries if you only have unsalted butter at home; there is enough salt in the cake mix you won’t notice the missing salr.
• If you’re missing lemon zest, two to three tablespoons of extra lemon juice can compensate for that citrusy kick. 

Looking to make your Lemon Cookie recipe a bit more exciting? Consider adding a teaspoon of poppy seeds to the cookie mix for a unique feel. 

Or if you’re in the mood for something extra tangy, try incorporating a bit of lime zest to the buttercream. It compliments the lemon frosting well.

If you’re a fan of fruits, add some diced strawberries on top of the buttercream for a tempting appeal. 

How to make Lemon Cookies

1. Before you begin, preheat the oven to 350℉. Then, line two cookie sheets with parchment paper or spray them with non-stick spray.
2. In a medium bowl, mix the ingredients with a hand mixer until smooth, ensuring there are no lumps. Then, scoop the cookie dough into approximately 1 tablespoon-sized portions or use a cookie scoop.
3. Put the cookies in the oven once it reaches temperature and bake them for 10 minutes.
4. Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them onto a cooling rack to cool completely.
5. Leave the cookies to completely cool before adding the lemon buttercream filling. This usually takes about 15 minutes.
6. Take a large bowl then whip the butter until it has a pale yellow color before adding the fresh lemon zest and mixing well.
7. Add half the granulated sugar into the butter mixture and combine thoroughly, then scrape down the sides of the mixing bowl with a rubber spatula. Add half of the lemon juice and mix it well until it is smooth.
8. Add the rest of the sugar and mix, then the last of the lemon juice. Give it a good mix until it is light and fluffy.
9. For a thinner icing, gradually add 1 to 2 teaspoons of lemon juice at a time, making sure to mix well in between.

Recipe Tips

• The cookie dough may be slightly gooey, depending on the brand of cake mix you use. It will bake up fine.
• You can use milk or heavy cream to thin the icing if you don’t want to add more lemon flavor with extra juice.
• Feel free to experiment with the size and thickness of your cookies, but keep in mind that this might affect the baking time. 
• Keep an eye on your cookies as they bake – ovens vary, and your cookies might be done quicker or take a bit longer. They should be a light golden brown when ready. 
• If you want your icing to have a more pronounced lemon flavor, consider adding a bit more zest. Just remember to taste as you go, as the flavor can become too strong quite quickly! 

Storage

Got some leftover Lemon Cookies? They can be stored in an airtight container at room temperature for up to a week. 

To keep them fresh for longer, you could store them in the refrigerator; this will give you an extra few days of freshness. 

These cookies freeze really well. Just place the cookies in a freezer-safe container or freezer bag, placing wax paper between each single layer of cookies. You can keep them in the freezer for up to 3 months. 

The next time you’re ready to eat them, just let them thaw at room temperature. They’ll taste just as good as the day you baked them. Or you can be like a few of my friends, they eat them straight from the freezer as a refreshing summer time treat.

FAQs

Can I Use Bottled Lemon Juice Instead of Fresh?

While fresh lemon juice is ideal for wonderful flavor, bottled lemon juice can also work in a pinch. Just be aware that the flavor may not be as vibrant.

Can I Freeze the Lemon Buttercream?

Absolutely! You can freeze the buttercream in an airtight container for up to three months. Just let it thaw in the fridge overnight before using. You can even freeze lemon sandwich cookies!

What Can I Use Instead of Parchment Paper?

If you don’t have parchment paper on hand, you can also use a silicone baking mat or lightly grease the cookie sheet.

Can I Double the Recipe?

Absolutely! This easy recipe easily doubles if you’re baking for the whole crew. It’s a good idea to bake in batches though so you don’t overcrowd your oven.

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