Lemon ice cookies are a holiday must for cookie exchanges. Simple to make and full of bright lemon flavor, they are a favorite among readers who love lemon recipes.
It’s peak cookie season in the U.S., and this recipe arrived at a perfect time. My sister called from Florida asking me to help recall cookies our mother routinely made for the holidays decades ago. While reminiscing about those classics, I happened to be developing a new cookie — these lemon ice cookies — and they quickly became a favorite.
Earlier that day I tried to follow a published Anginetti lemon cookie recipe that proved confusing and contradictory. Ingredients and amounts seemed to shift mid-instruction, which left me frustrated at first. Instead of giving up, I trusted my instincts, adapted the proportions, and kept experimenting. The result was a cookie I hadn’t tasted before: tender, aromatic, and deliciously lemony.
At first I thought the experiment might fail. Within moments, though, my cookie-loving determination took over and I forged ahead. Following instinct and tasting along the way helped shape the final recipe. These cookies proved that a little patience and creativity can transform a muddled recipe into something memorable.
These cookies stand out for their texture, aroma, and bright lemon flavor. They’re soft with a delicate crumb and finished with a glossy lemon icing that complements the cookie without overpowering it. A sprinkle of fresh lemon zest on top adds an inviting burst of citrus and a pretty finishing touch.
I’m excited to share this version with you. It’s a small reminder that trusting your instincts in the kitchen can lead to something unexpectedly wonderful. Happy holidays — enjoy baking and sharing these lemon ice cookies. — Dan
Other delicious cookie recipes
- Pecan Sandies
- S’more Cookies
- 3 Ingredient Peanut Butter Cookies
- Bing Cherry and Chocolate Chip Cookies
- Reese’s Pieces Peanut Butter Cookies
Lemon Ice Cookies
Ingredients
for the cookies
- 3 cups 375g powdered sugar, sifted
- 6 tablespoons 90g butter, softened
- juice from 1 lemon
- zest from 1 lemon
- 3 eggs, 150g, beaten
- 1 teaspoon vanilla
- 2 teaspoons 10g baking powder
- 1 teaspoon 7g baking soda
- 2 3/4 cups 330g all-purpose flour
for the icing
- 1 tablespoon 15g butter
- juice from 1 lemon
- 1 teaspoon vanilla
- 1/2 to 3/4 cups 60-90g powdered sugar
- zest from 1 lemon
Instructions
for the cookies
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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In a large bowl, cream together the sifted powdered sugar and softened butter using an electric mixer.
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Add the lemon juice, lemon zest, and vanilla; mix until combined.
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Add the eggs one at a time, beating on low speed until fully incorporated.
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In a separate bowl, whisk the flour, baking powder, and baking soda together.
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Gradually add the dry ingredients to the wet mixture and beat just until blended. Use a spatula to scrape the sides and bottom of the bowl to ensure even mixing.
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Drop tablespoon-sized portions of dough onto the prepared baking sheet.
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Bake 18–20 minutes, until the cookies are light golden and set.
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Transfer cookies to a cooling rack with a spatula and let cool before icing.
for the icing
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In a small sauté pan over low heat, warm the butter, lemon juice, and vanilla until the butter melts.
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Gradually whisk in powdered sugar until the icing reaches your desired consistency.
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Use a pastry brush or spoon to glaze the tops of the cooled cookies with the icing.
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Garnish with fresh lemon zest and allow icing to set before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.