Frosted Lemon Cookies

Lemon Cookies Recipe
464
46 Reviews
This lemon cookie is delightfully crisp and tender with the refreshing flavor of lemon.
45 min
Prep Time
1:15
Total Time
60 cookies

Ingredients

Cookie

2 1/2 cups
all-purpose flour
1 1/2 cups
sugar
1 cup
Land O Lakes® Unsalted Butter, softened
2
large Land O Lakes® Eggs
1 tablespoon
freshly grated lemon zest
1 tablespoon
lemon juice
1 1/2 teaspoons
cream of tartar
1 teaspoon
baking soda
1/4 teaspoon
salt

Glaze

2 1/2 cups
powdered sugar
1/4 cup
lemon juice

Directions

  1. Heat oven to 400°F.
  2. Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
  3. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned.
  4. Combine all glaze ingredients in bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon zest, if desired.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
80
Cholesterol
15mg
Carbohydrates
13g
Protein
1g
Fat
3g
Sodium
60mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

We love this recipe💗Whenever I bring these anywhere they disappear and I get praise for sharing them:)

Rating

I've been baking for over 50 years and these are some of the finest cookies ever. They've never been served at my house (or at anyone's party) without my having to right down the recipe over and over. The saddest thing is that there are never any left and I mean NEVER. They are so tender with the perfect touch of tartness in the glaze/frosting. I use a bit more freshly squeezed juice in the frosting. Thanks for this recipe. I see that someone has stolen it from my files and I've come to Land O' Lakes today to reclaim the recipe.

Rating

Great cookie, I'm keeping this recipe

Rating

Hi Nancy, the cookies are very tender, however, they should hold up in the freezer. We'd suggest putting the unfrosted cookies in a freezer-safe container and placing sheets of waxed paper between layers. Then when you are ready to serve, thaw and frost the cookies. Happy baking!

Rating

Do these cookies freeze well? They seem fragile.

Test Kitchen Comment
From: mallory
Hi Nancy, the cookies are very tender, however, they should hold up in the freezer. We'd suggest putting the unfrosted cookies in a freezer-safe container and placing sheets of waxed paper between layers. Then when you are ready to serve, thaw and frost the cookies. Happy baking!
Posted November 04, 2015

Rating

I got this recipe from the butter package many years ago. I make this cookie every time we serve a low country boil (corn, potatoes, shrimp, mussels, kielbasa and old bay seasoning). The lemon flavor and texture of this cookie is just the right encore to end this delicious meal !

Rating

Hi Trish, sorry to hear you had some issues with these cookies. There are many reasons your cookies turned out flat. One of the main culprits is that the butter was too soft when baking, causing it to spread in the oven. Also, if you were reusing cookie sheets, they could have been too warm, causing the cookies to spread. Lastly, everyone measures flour differently, and if you are a light measurer, the flour balance could be off, causing them to spread. Hope this helps!

Rating

I made these cookies today thinking they would be a good Easter cookie for my family dinner. They turned out very flat so I was dappointed, taste good but flat. Why would this be??? Can someone provide help? I followes the ingredients and directions to the tee.

Test Kitchen Comment
From: mallory
Hi Trish, sorry to hear you had some issues with these cookies. There are many reasons your cookies turned out flat. One of the main culprits is that the butter was too soft when baking, causing it to spread in the oven. Also, if you were reusing cookie sheets, they could have been too warm, causing the cookies to spread. Lastly, everyone measures flour differently, and if you are a light measurer, the flour balance could be off, causing them to spread. Hope this helps!
Posted April 09, 2015

Rating

Excellent addition to my Christmas baking. Everyone enjoyed them so they will be baked again for New Years..

Rating

I made these cookies again and they didn't come out the same. They were heavy last time and this time they are light like a chocolate chip. Could it be I used a different recipe? I Iost the brochure I found the recipe on. I looked them up here on the site. Any advice?

Rating

You may need to make a few adjustments to your recipe. You may need to increase your baking temp. slightly and decrease the leavening (baking powder or baking soda) slightly as well as the fat or sugar. Then you may need to increase the liquid in the recipe and the flour. Try adjusting one recipe first. Also just bake one sheet of cookies to determine if the cookie dough is the correct consistency.

Rating

I love this cookie. I lost the recipe... so glad I was able to find it! I took them to work for our Christmas party and everyone loved them. I think I will try making the lemon crisp cookie as well! Sounds delicious!

Rating

Help! I've used this recipe for years with wonderful results, but need help converting it to a high altitude recipe now that I'm living in Colorado( 5000 ft.). None of my variations seem to work. Can you help?

Test Kitchen Comment
From: cindy
You may need to make a few adjustments to your recipe. You may need to increase your baking temp. slightly and decrease the leavening (baking powder or baking soda) slightly as well as the fat or sugar. Then you may need to increase the liquid in the recipe and the flour. Try adjusting one recipe first. Also just bake one sheet of cookies to determine if the cookie dough is the correct consistency.
Posted December 22, 2014

Rating

I love this recipe. Followed it exactly, except I did not have cream of tartar. Substituted baking powder. When baking and cream of tartar is used in tandem with baking soda, the obvious substitute is baking powder. Baking powder is made up primarily of baking soda and cream of tartar. Every 1 tsp of baking powder is the equivalent of 1/4 tsp of baking soda and 1/2 tsp of cream of tartar. I have shared this recipe with others at work, because it tastes SO Good!. Thank you for a great and simple cookie.

Rating

I have made these twice and both times were a little too flat; although, the taste is great.

Rating

I made these without the icing and they were wonderful. I add 3/4 cup coconut and even people that do not like coconut loved these cookies

Rating

These cookies are wonderful! Simple and tangy. The perfect palate-cleanser after a meal.

Rating

I am so EXCITED to find this recipe again. It's one of our family favorites. Very easy and the glaze is wonderful~ Thank you.

Rating

Family favorite!!! I have seen a few negative comments below and I do believe they might need to practice some basic baking skills. One of the easiest cookies to make and the glaze WAS perfect.

Rating

These cookies have beaten out all other cookies (except maybe Buckeyes which taste like peanut butter cups) as far as my family is concerned. They have a nice lemony taste which contrasts well with the sweetness of the sugar.

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