Lemon Cookie Recipe Recipe
This luscious Lemon Cookie recipe will brighten your day! Semolina flour gives them the BEST texture, topped with a zesty lemon glaze.
How to Make the Best Lemon Cookie Recipe
These bright and zesty lemon cookies are the perfect treat for anyone who loves citrus desserts. The secret to their irresistibly tender yet slightly sandy texture is semolina flour, which gives them a delicate crumb that practically melts in your mouth. Topped with a sweet and tangy lemon glaze, each bite delivers a burst of sunshine.
What sets this recipe apart is the balance of flavors and textures. The lemon zest in the dough provides aromatic citrus notes, while the glaze adds an extra punch of lemon brightness. These cookies are elegant enough for a tea party yet simple enough for an afternoon baking session with the kids.
Whether you’re looking for a refreshing spring dessert or a cheerful addition to your holiday cookie platter, these lemon cookies are sure to become a favorite. Make a double batch—they disappear quickly!
Lemon Cookie Recipe
This luscious Lemon Cookie recipe will brighten your day! Semolina flour gives them the BEST texture, topped with a zesty lemon glaze.
Ingredients
Cookie Dough
Lemon Glaze
Instructions
Make the Dough
- Preheat oven to 350°F.
- With a hand mixer or stand mixer (with paddle attachment), cream together the butter and sugar until fluffy, scraping the bowl as needed. Add the egg, vanilla and lemon zest and mix until combined.
- Add dry ingredients: flour, semolina, and salt to the mixture of wet ingredients. Stir in until just incorporated. Over-mixing can make the cookies tough.
Shape and Bake
- Roll into 2" x 12" logs, cover in parchment or seal in an airtight container, and chill the cookie dough for 2 hours or overnight. Slice in 1/3" slices. Alternatively, roll out the dough until 1/3" thick and cut out with a 2" round cookie cutter.
- Place cookies 1 inch apart on a parchment-lined baking sheet and chill for 30 minutes.
- Bake on the middle rack for 15-17 minutes or until edges just start to brown. Cool completely on a wire rack.
Make the Glaze
- Sift powdered sugar into a bowl. Whisk in lemon juice a little at a time until completely smooth. Add a pinch of salt.
- Dip the top of each cookie into the glaze and set on a rack over parchment, letting the excess drip off. If you want the cookie sweeter, dip a second time after the first coat has dried.
- If desired, garnish with candied lemons.
Notes
- For a thicker glaze, use less lemon juice (start with 2 tablespoons and add more as needed).
- Store cookies at room temperature in an airtight container for up to 4 days.
- Freeze in a sealed container for up to 3 months.
