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A lemon cookie with cream cheese frosting, topped with lemon zest, has a bite taken out of it. Slices of lemon are nearby on a light surface.
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Lemon Cookies Recipe

This lemon cookie recipe is made with real lemons and coated in a rich cream cheese frosting. Perfect for any time of the year, these cookies are tangy, sweet, and absolutely delicious!
Prep Time2 hours 20 minutes
Cook Time11 minutes
Total Time2 hours 31 minutes
Course: Cookies
Cuisine: American
Keyword: lemon cookies
Servings: 16
Author: Lee Funke

Ingredients

Dry

Wet

  • ¾ cup brown sugar
  • ½ cup butter ~1 stick room temperature
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

Frosting

  • 4 oz. cream cheese room temperature
  • ½ cup unsalted butter ~1 stick room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest ~1 small lemon
  • 1.25 cups powdered sugar

Instructions

  • Place all of the dry ingredients into a bowl. Mix to combine and set aside.
    A clear glass bowl filled with white flour rests on a textured gray surface, ready for crafting delicious lemon cookies with cream cheese frosting.
  • Add the butter and brown sugar to the bowl of a stand mixer. Beat together on low/medium speed for 5 minutes. It should be light and fluffy when done. Be sure to scrape the sides throughout the beat time.
  • Next, add the egg, vanilla, and lemon zest to the creamed butter and sugar. Mix until combined.
    A mixing bowl brimming with cookie dough, a cracked egg, grated ginger, and hints of lemon zest prepares the stage for delightful lemon cookies with cream cheese frosting on a light textured surface.
  • Add the lemon juice and mix until combined.
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined. Be sure there are no flour clumps at the bottom of the mixing bowl.
    A mixing bowl with brown batter, white flour, and a hint of lemon zest sits on a gray surface, ready for transformation into delicious lemon cookies with cream cheese frosting.
  • Transfer the cookie dough to an airtight container and refrigerate for at least 2 hours or overnight.
    A mixing bowl filled with creamy, beige lemon cookie dough on a textured, light gray surface evokes the promise of sweet treats topped with luscious cream cheese frosting.
  • Preheat the oven to 350℉ and line a baking sheet with parchment paper.
  • Scoop the cookies with a 2-tablespoon scoop and roll them into a ball. Because these cookies spread a bit more than others, we prefer to bake 6 to a baking sheet.
    Two balls of lemon cookie dough placed on a parchment-lined baking sheet, destined for a sweet finish with cream cheese frosting.
  • Bake for 9-11 minutes.
    Six round lemon cookies with cream cheese frosting rest on a parchment-lined baking sheet.
  • Let rest for 5 minutes before transferring to a cooling wrack. Let the cookies cool completely.
  • Prepare the frosting. Place the cream cheese and butter into the bowl of a stand mixer. Whip together until well blended and fluffy. If the cream cheese and butter are not warm enough there might be lumps when whipping together. If that is the case whip for another minute.
  • Next, add the vanilla, lemon juice, lemon zest, and powdered sugar to the bowl. Starting on low, mix together until well blended. The speed can be increased once the sugar has been incorporated.
  • Store in an airtight container and refrigerate until ready to use.
  • Frost each cookie and garnish with lemon zest.
    A lemon cookie adorned with cream cheese frosting and garnished with a twist of lemon peel.

Notes

  • Refrigerating the dough is to help firm it up so it is easier to roll in the powdered sugar. If you skip this step the dough will be super sticky and hard to roll. They may also take more time to bake or they will fall apart.
  • Almond extract can be used in place of the vanilla extract.
  • Creaming the butter and sugar for 5 minutes is a step that seems unnecessary, but when done the result is a light and airy cookie with a crispy crust.

Nutrition

Calories: 251kcal | Carbohydrates: 29g | Protein: 2g | Fat: 14g | Fiber: 0.4g | Sugar: 20g