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Homemade Lemon Cookie Recipe photo

Lemon Cookie Recipe

These Lemon Cookies are a delightful blend of sweet and tangy, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • Yellow food coloring (optional)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon finely grated lemon peel
  • 1 teaspoon lemon extract
  • 1/2 cup sanding sugar
  • 1/2 teaspoon kosher salt
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 1/2 cup crushed Brach's Lemon Drops

Equipment

  • Mixing bowls
  • Stand Mixer or Hand Mixer
  • Baking Sheets
  • Parchment paper
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cookie removal.
  2. In a large mixing bowl, cream together 3/4 cup of softened unsalted butter and 1 cup of granulated sugar using a stand mixer or hand mixer until the mixture is light and fluffy, about 2-3 minutes.
  3. Add in 1 large egg, 1 tablespoon of finely grated lemon peel, and 1 teaspoon of lemon extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/2 teaspoon of kosher salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  5. If you’d like a more vibrant color, you can add a few drops of yellow food coloring at this stage. Fold in 1/2 cup of crushed Brach's Lemon Drops, ensuring they are evenly distributed throughout the dough.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Sprinkle the tops of the cookie dough balls with sanding sugar to add a delightful crunch and sparkle.
  8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
  9. Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.
  10. In a small bowl, mix together 1 cup of confectioners' sugar, 1 tablespoon of lemon juice, and 1 tablespoon of milk until smooth. Drizzle the glaze over the cooled cookies for an extra touch of sweetness.

Notes

  • For a dairy-free version, substitute the unsalted butter with vegan butter or coconut oil.
  • Use almond extract instead of lemon extract for a different flavor profile.
  • If you don’t have Brach's Lemon Drops, try using another brand of lemon candies or lemon zest for added flavor.
  • Gluten-free flour can be used in place of all-purpose flour for a gluten-free option.