These soft lemon cookies are bursting with bright citrus flavor and topped with a tangy cream cheese frosting. Small batch—big sunshine energy.
These aren’t your average lemon cookies. They’re soft, fluffy, and full of real lemon flavor thanks to fresh juice and zest, just from half a lemon! Add a generous swirl of cream cheese frosting on top, and you’ve got a dreamy treat that’s fresh, cozy, and totally crave-worthy. Best of all? The recipe makes just six cookies, perfect for when you want something special without a full tray of temptation.
Why You’ll Love These Lemon Cookies
- Moist, fluffy texture with no dryness!
- Fresh lemon bursts in every bite
- Zesty lemon cream cheese frosting to balance the sweetness
- One-bowl batter and small batch = minimal fuss
Key Ingredients You’ll Need
- Lemon zest + juice: Half a lemon is all you need to bring brightness and depth.
- Butter: Adds richness and a tender crumb.
- Egg yolk: Gives the cookies a plush texture.
- Cream cheese: Essential for the tangy, luscious frosting.
- Powdered sugar: Smooths the frosting without graininess.
Tips for Perfect Lemon Cookies
Chill the dough for at least 15 minutes—this makes it easier to handle and enhances flavor.
Flatten the cookies to about 1 cm (½ inch) before baking. They’ll puff slightly but stay soft and thick.
Don’t overbake! Take them out when the edges are just starting to color and the tops look set.
Frost when fully cool so the cream cheese stays stable and spreadable.
FAQ
Can I use double the recipe?
Absolutely! Just double all the ingredients for a dozen cookies.
Can I have to chill the dough?
Technically no, but it helps with flavor and makes shaping easier.
Can I skip the frosting?
Yes—but it adds a creamy contrast that’s worth it. Try a lemon glaze if you want something lighter.
🧊 Storage Tips
- Fridge: Store frosted cookies in an airtight container in the fridge for up to 4 days. NOTE that the cookies will soften if stored this way and may not keep shape.
- Freezer: Unfrosted cookies freeze beautifully. Thaw, then frost fresh.
Ingredients
Yield: 6 Cookies
Bake Time: 10-12 minutes
Total Time: ~30 minutes
FOr the Cookie Batter
- 55g (¼ cup) unsalted butter, softened
- 50g (¼ cup) granulated sugar
- Zest of ½ a lemon
- 1 tsp fresh lemon juice
- 1 egg yolk
- ½ tsp vanilla extract
- 70g (½ cup + 1 tbsp) all-purpose flour
- ¼ tsp baking powder
- Pinch of salt
For the Lemon Cream Cheese Frosting
- 55g (2 oz) cream cheese, softened
- 15g (1 tbsp) unsalted butter, softened
- 30g (¼ cup) powdered sugar
- ½ tsp fresh lemon juice
- ½ tsp lemon zest (optional)
- Pinch of salt
Directions
- Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
- In a mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy.
- Mix in the lemon juice, egg yolk, and vanilla until well combined.
- Fold in flour, baking powder, and salt until a soft dough forms.
- Scoop dough into 6 balls. Chill in the fridge for 15–20 minutes to firm up.
- Flatten each ball to about 1 cm (½ inch) thick on the tray.
- Bake for 10–12 minutes, until the edges are just turning golden and the tops look set. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, zest, and a pinch of salt. Mix until creamy.
- Frost cooled cookies and let them set for 10 minutes (or chill briefly).
What’s New
Try the latest in Other Desserts: Blueberry Coconut Muffins with Lemon Glaze
Notes
These cookies are soft and tender, not crispy. If you prefer a chewier bite, you can try substituting brown sugar for half of the granulated sugar.
For a fancier look, pipe the frosting using a small round tip.
Zest adds aroma, while the juice adds tartness; don’t skip either if possible!
Lowen Cakes 
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