Ingredients
Equipment
Method
Make the dough
- Beat butter and granulated sugar until very fluffy, about 2-3 minutes. The mixture should look light and noticeably increased in volume before you continue.
- Add eggs, fresh lemon juice, lemon zest, and vanilla extract, then mix until smooth and glossy. Scrape the sides once so no streaks of butter remain.
- Stir in all-purpose flour, baking soda, baking powder, and salt until a dough forms. Mix just until combined and no dry pockets of flour are visible.
Chill
- Refrigerate the dough for 30 minutes until firm. The dough should feel cool and hold its shape for rolling.
Shape and bake
- Roll the dough into 1.5-inch balls, then roll each ball in extra granulated sugar for coating. Set coated dough balls on parchment-lined sheet pans, spacing them evenly.
- Bake at 375°F for 10-12 minutes until edges are just set but centers look underdone. Look for lightly crackled, pale-golden tops while the middle still appears soft.
- Cool the cookies completely on the sheet pan before glazing. The cookies must be cool so the glaze drizzles without melting in.
Glaze and set
- Whisk powdered sugar, fresh lemon juice, and lemon zest until smooth, with no lumps. Adjust texture by whisking until it ribbons off the whisk.
- Drizzle the lemon glaze over cooled cookies, letting it fall and lightly drip down the edges. For the vivid look, aim for thin lines over each cookie.
- Let the glaze set for 15 minutes before serving. The tops should look glossy but not wet or runny when touched lightly.
Notes
For the softest chewy lemon cookies, chill until firm (30 minutes) and bake only until the edges are set with centers still slightly underdone—carryover cooking finishes the middle. Store baked cookies airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies without glaze for up to 2 months and thaw before glazing. For a dairy-free swap, use a 1:1 plant-based butter substitute and proceed the same way.