The great thing about lemons is you can buy them all year long which is such a good thing. I use lemons in both cooking and baking which means I can make these Chewy Iced Lemon Cookies anytime I have a craving for sweet lemony cookies. If you are a lemon lover like me, these are the cookies for you.
Cookies for the Lemon Lover
The best Lemon Cookies
One bite of these lemon glazed cookies and you will taste the fresh, tangy lemon flavor inside the cookie and the sweet lemon frosting on top. My thought, if you are going to make a lemon cookie, make sure it’s lemony.
Another reason to love these cookies
- The dough and the icing are both simple to make
- The recipe uses a few basic ingredients
- No chilling of the dough required, just mix and bake
- You can freeze the cookie dough for later, and you can freeze the baked and frosted cookies too
I like chewy cookies and there are a few tricks to help get that perfect chewy cookie texture.
Chewy cookies need moisture so try these tricks
- Use brown sugar which has more moisture than white sugar
- Add a small amount of corn syrup, honey, golden syrup or molasses which attracts moisture
- Watch your baking time. Remove the cookies when they are still soft in the center, otherwise, your cookies are going to be crispy because you baked the moisture out of the cookie
Here is your lemon cookie ingredient list –
- Butter
- Brown Sugar
- Light corn syrup
- Flour
- Baking soda
- Salt
- Lemons
- Powdered sugar
Simple ingredients for a delicious cookie.
How to make the Best Chewy Lemon Cookies
Mix butter, brown sugar and the egg to combine for 3-4 minutes to combine which adds air into the mixture and helps dissolve the sugar.
Add the corn syrup and lemon juice. Make sure to use fresh lemon juice for the best flavor.
Finally, mix in all the dry ingredients and the lemon zest. Don’t overmix just make sure all the flour is incorporated.
That’s as easy as it gets, you don’t even have to chill this dough!
Get your cookies sheets ready and a bowl of sugar. I like using a cookie dough scoop to make the dough balls because it’s super quick and easy and all the cookies come out the same size. Scoop out the lemon cookie dough and roll the balls in the sugar, then place on the cookie sheet. Ready, set, bake!
After 10 minutes this is what you get, these beautifully browned cookies.
But wait, there’s more, top the cookies with a sweet lemon icing with bits of lemon zest to add some extra lemony flavor.
For all you lemon lovers here are two of my favorite lemon recipes –
If you love cake and lots of lemon this Sweet, Tart and Tangy Lemon Cake will be the perfect dessert for you.
Crispy Lemon Shortbread Cookies are tender and lemony. The perfect cookie for tea, coffee, and lemonade.
Tools I used to make my Lemon Cookies:
Sheet Pans are perfect for baking cookies, sheet cakes, and sheet pan dinners.
Cookie Scoop – I love, love using a cookie scoop when making cookies, this allows the same sized cookie and they always have a nice shape.
Citrus Juicer is a must when making this recipe. I love this stainless steel juicer since it sits over many different types of bowls and containers.
Citrus Zester – I use this zester for lemons, limes, and oranges and it is perfect for grating ginger too!
Chewy Iced Lemon Cookie Recipe
Chewy Lemon Cookies
Ingredients
Chewy Lemon Cookie Dough
- 3/4 cup butter, softened
- 3/4 cup brown sugar, light
- 1 egg
- 1/4 cup light corn syrup
- 2 1/4 cups flour
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup lemon zest 2-3 medium-sized lemons
- 1 tbls lemon juice
- 1/4 cup sugar use this for rolling the cookie in before baking
Lemon Glaze
- 1 1/2 cups powdered sugar sifted
- 2-3 tbls. lemon juice
- 1 tbls. light corn syrup
- 2 tbls. lemon zest, 1 lemon
Instructions
Making the cookie dough
- Preheat the oven to 375 degrees F. and prepare cookies sheets with Silpat or parchment paper.
- In a large mixing bowl beat the softened butter and brown sugar until light and fluffy.
- Beat in the egg until thoroughly combined then add the corn syrup and lemon juice. Beat again until the mixture is smooth.
- Add the flour, salt, and baking soda and beat on low until combined. Add the lemon zest and mix in just to combine.
- Using a cookie scoop make 1" balls of dough then roll in the sugar to coat. Place the dough balls on the prepared cookie sheets.
- Bake the cookies for 8-10 minutes. To keep the cookies chewy remove from the oven while the centers are still soft. Let cool on the cookie sheet for 3 minutes then move to a cooling rack.
Making the Lemon Glaze
- Stir all the glaze ingredients together until smooth. If the glaze is too thick add additional amounts of lemon juice. You do want this glaze to be fairly thick so it doesn't run off the cookie.
- Once the cookies have cooled ice the top of the cookies with the glaze.
- Store cookies in an airtight container.
Notes
- Take the cookies out of the oven while the centers are still soft. They will continue to bake for a minute longer out of the oven.
- You can freeze the unbaked cookie dough. Form the cookie dough balls and place on a tray in the freezer. Once frozen place the dough balls in a plastic bag or freezer container. When you are ready to bake the cookies, remove from the freezer and let sit for 15 minutes, then bake.
- You can freeze the baked and glazed cookies. Once the cookies have been baked and glazed and the glaze has hardened on the cookie, place the cookies in a plastic bag or freezer container. When ready to eat remove from the freezer and let set for one hour.
Nutrition
Chewy and Lemony
Help yourself to a cookie
Thanks for visiting the One Hot Hot Oven Blog today. Do you have a favorite lemon treat you love, leave me a comment? I always like to know what my readers are baking.
Blessing,
Jere’
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