Let’s talk about these Lemon Cookies with Lemon Drizzle are one of my favorite cookies. I LOVE lemon. These are the perfect chewy, delicious cookie. It should certainly need to be added to your baking list!
A Note on Lemon Zest In Baked Goods
Here is a little note on lemon zest. The best way to incorporate it fully into a recipe is by mixing it with the granulated sugar FIRST. This ensures a more even distribution. If you haven’t tried this before, you need to!!
Here is my lemon zest and sugar mixed in and ready to go. The smell was heavenly!! If you are looking for a Microplane for zesting this is the one I love!!
Making The Lemon Cookie Dough
Now, let’s start the dough. Cream your butter, oil, and sugar together until light and fluffy. Add in vanilla then cream again. Normally you mix your dry ingredients in a separate bowl, but let me show you how to do it all in the same bowl. Add your flour on top of your butter mixture. Then on the very top of the flour, place your salt and baking powder. Carefully mix this in just in the top half of your flour. That will be enough, especially for simple recipes like this!! No need for a separate bowl at all.
Scooping Your Lemon Cookies
A portion scoop isn’t completely necessary, but I always use them. I use them for the one main reason that you want your cookies to bake all at the same time and rate. If your cookies aren’t the same size, they won’t bake at the same time or rate. It may seem anal, and maybe it really is, but I want them all cooking the same way. This is the scoop I use for mine. You can either use the small size, as I did here, or even the medium if you prefer a larger cookie.
I always love to bake on a baking sheet covered in parchment. This preference is for 2 reasons. The first is the ease of cleanup. It is so much simpler to clean up from baking with parchment. The second is I love the way cookies bake better on parchment on the metal baking sheet.
Baking the Cookies
A word on baking the Lemon Cookie with Lemon Drizzle. I realize everyone has different preferences when it comes to cookies. We like our’s chewy and soft. To achieve this texture, don’t over bake. I like to test them with color. You are looking for the edges to be very lightly browned. As each oven is different, especially if your oven hasn’t been calibrated. So, color is the best test. You can see if the photo below, you can see what the edges look like.
The Finished Lemon Cookie With Lemon Drizzle
Your cookies should finish out as shown below. They are a great bake.
Do you want to make it even better? How about a lemon drizzle? Yes, lemon on the lemon is even better. Then to add another layer of goodness, I also sprinkled on a touch of lemon zest after the drizzle too.
As another note, while I drizzled these perfect for the photos, we prefer a little more lemon drizzle.
Would you like some other cookie options? Check these one out:
- Chocolate Chip Cookies with Pretzels and Caramel are a great option.
- Pizzelles and pizzelle cups are so good too.
- Shortbread Cookies with Edible Flowers are beautiful and delicious.
- These Flourless Peanut Butter Cookies are a great gluten-free option.
- Carrot Cake Cookies are a big hit on the blog and Pinterest!
Looking for a great drink to go with the cookies? What about one of my favorites, a Pomegranate Vanilla Fizz?
Lemon Cookies with Lemon Drizzle
- 1 stick softened butter
- 1/3 cup canola or other neutral flavored oil
- 1 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- 1 1/4 cup all- purpose flour
- 1/2 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons softened cream cheese
- 1 cup powdered sugar
- 2 teaspoons lemon zest, divided 1 teaspoon in the drizzle and 1 teaspoon to sprinkle on top
- lemon juice this is to the consistency you desire, so add as needed.
- Preheat oven to 325 degrees. Line 2 baking sheet with parchment paper. Set aside.In a small bowl, combine both flours, baking powder, and salt. Set aside. Place softened butter, oil, and granulated sugar in a medium bowl. Mix for a minute or 2 either with a hand mixer or with a spatula. Add eggs, vanilla, lemon juice, and lemon zest to bowl. Mix to combine. Add the dry ingredients to the butter. Mix to combine. Using a portion scoop or another spoon, scoop your cookies onto the cookie sheet. These cookies do spread a bit, so make sure to give them space. Each cookie will need about 3-4 inches of space, depending on how big your scoop was. Place in oven. These cookies will take about 9-12 minutes. I like to test them based on color. Specifically the color around the edges. You want it to be just barely golden brown. The centers will still feel pretty soft, but don't worry about that. The edges are the most important indicator. The exception would be if you like a crispy cookie. In that case, make sure the edges are a solid golden brown. Remove from the oven and allow the cookies to cool for 5 minutes before placing on a cooling rack. Next drizzle with the lemon icing and sprinkle with more lemon zest. I am telling you, these cookies are lemon on lemon. Now, sit back enjoy. You deserve it!Also, a note on freezing. This dough freezes really well. I like to mix the dough, scoop into the cookie balls, place them side by side on a parchment lined baking sheet. Place in the freezer. It will take an hour or so for the cookies to freeze. After that you can move them to a ziplock bag or any other airtight container you prefer. They are good for up to 1 month in the freezer. When you are ready to bake, simply bring them to room temperature and bake as above.
- Mix cream cheese, powdered sugar, 1 teaspoon of lemon zest, and 1 teaspoon lemon juice to a bowl. Mix well. Add in more lemon juice as needed to reach the consistency you are looking for. When it is mixed well, drizzle over your cookies. Then for more lemon goodness, sprinkle with the remaining lemon zest.