Irresistibly Chewy Lemon Cookies with Cream Cheese Frosting: A Zesty Delight!
Prepare to fall in love with these extraordinary lemon cookies! Bursting with the vibrant zest and tangy juice of fresh lemons, each bite delivers an unforgettable citrus punch. These cookies boast a wonderfully soft and chewy texture, perfectly complemented by a luscious, tangy lemon cream cheese frosting. Finished with a sprinkle of fresh lemon zest, they’re not just a treat for your taste buds, but a feast for the eyes too. Forget store-bought or other bakeries – these homemade lemon cookies are in a league of their own, promising a delightful experience that truly surpasses expectations.
These magnificent lemon cookies are designed to be the star of any occasion. Whether you’re hosting a vibrant spring brunch, a laid-back summer barbecue, or simply craving a bright and fruity dessert, their delightful flavor profile and captivating texture will impress. The balance of a soft, yielding cookie with the creamy, tangy frosting creates an exquisite harmony that makes it impossible to stop at just one. Get ready to indulge in a truly sensational lemon dessert experience!
Looking for more delightful cookie inspiration? Don’t miss these other fan-favorite recipes: Chewy Monster Cookies for a delightful mix of everything, Eggless Chocolate Chip Cookies for a classic twist, and Chocolate Peppermint Cookies for a festive treat.
Why This Lemon Cookie Recipe Stands Out
These lemon cookies aren’t just another dessert; they’re a celebration of citrus. Here’s why this recipe deserves a prime spot in your baking repertoire:
- Explosive Lemon Flavor: We double down on the lemon goodness! Both the cookie dough and the decadent cream cheese frosting are infused with an ample amount of fresh lemon zest and juice. This ensures a bright, authentic lemon taste that permeates every single bite, making it an absolute dream for true lemon aficionados.
- Irresistible Texture Harmony: Experience the perfect symphony of textures. These cookies are famously soft and delightfully chewy in the center, with edges that are just slightly crisp. The rich, velvety lemon cream cheese frosting melts in your mouth, creating a luxurious contrast that elevates the entire experience. It’s a texture combination that’s truly hard to resist!
- Effortlessly Achievable Results: Don’t let the gourmet taste intimidate you. This lemon cookie recipe is meticulously crafted to be simple and straightforward, breaking down each step into easy-to-follow instructions. Even novice bakers can achieve bakery-quality results with confidence, making these a perfect choice for an impressive yet accessible homemade treat.
Essential Ingredient Notes for Perfect Lemon Cookies
The secret to exceptional baking often lies in understanding your ingredients and preparing them correctly. Here are some detailed notes to ensure your lemon cookies turn out flawlessly:
- Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your recipe. It’s crucial to melt the butter first and then allow it to cool completely to room temperature. This ensures it creams properly with the sugars without cooking the eggs later or creating a greasy texture.
- Brown Sugar (Light): While light brown sugar is specified for its subtle molasses notes and moistening properties, dark brown sugar can be used for a slightly deeper flavor and even chewier cookie. Brown sugar helps keep the cookies soft and chewy by adding moisture.
- Eggs: Always bring your eggs to room temperature before incorporating them into the dough. Room temperature eggs emulsify much better with the butter and sugar, creating a smoother, more uniform batter and a finer crumb in your cookies. Use large eggs for consistent results.
- Cream Cheese: Just like the butter and eggs, your cream cheese should be at room temperature for the frosting. This is absolutely vital for achieving a smooth, lump-free, and perfectly creamy frosting. Cold cream cheese will result in a clumpy texture that’s difficult to spread.
- Fresh Lemon Zest: This is where a significant portion of the vibrant lemon flavor comes from! You’ll need the zest of approximately three medium-sized lemons for both the cookies and the frosting. Always zest your lemons *before* juicing them; it’s much easier. The essential oils in the zest provide an intense, aromatic lemon essence that bottled flavors simply cannot replicate.
- Powdered Sugar (Confectioners’ Sugar): For a truly silky-smooth lemon cream cheese frosting, sifting your powdered sugar is a non-negotiable step. This removes any lumps, ensuring a uniformly creamy texture free of any grittiness.
- Fresh Lemon Juice: After zesting your lemons, you can squeeze about half of one lemon to yield the fresh lemon juice required for the cookie dough. For the frosting, a single tablespoon of fresh lemon juice adds that perfect tangy kick and helps balance the sweetness. The brightness of fresh juice is unmatched by its bottled counterpart.
- All-Purpose Flour: Proper flour measurement is key. Use the spoon-and-level method to avoid over-measuring, which can lead to dense, dry cookies.
- Baking Soda & Salt: These are essential leavening and flavor-enhancing agents. Baking soda reacts with the acidic lemon juice to give the cookies their rise and chewiness, while salt balances the sweetness and brings out all the flavors.
- Pure Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding warmth and depth that beautifully complements the bright lemon notes.
Step-By-Step Instructions: Crafting Your Delicious Lemon Cookies
Follow these detailed instructions to bake the perfect batch of soft and chewy lemon cookies. This recipe is designed for ease, utilizing a stand mixer with a paddle attachment for optimal results, though a hand mixer can also be used.
STEP 1: Prepare Your Dry Ingredients. In a medium-sized mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together thoroughly or, for best results, sift them. Sifting ensures all ingredients are evenly distributed and aerated, preventing lumps and contributing to a lighter cookie texture. Set this bowl aside.
STEP 2: Cream Butter and Sugars. In the bowl of your stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, beat the cooled, melted unsalted butter, white granulated sugar, and light brown sugar together. Beat on high speed for at least 2 minutes. This crucial step incorporates air, creating a light and fluffy mixture that will contribute to the cookies’ soft and chewy texture.
STEP 3: Introduce Wet & Flavorful Elements. Reduce the mixer speed to low. Add the fresh lemon zest, fresh lemon juice, pure vanilla extract, one large egg, and one large egg yolk to the creamed butter and sugar mixture. Mix on low speed until all these wet ingredients are just combined and fully incorporated. Be careful not to overmix at this stage. Finally, gradually add the reserved dry flour mixture to the wet ingredients. Mix on the lowest speed only until the flour streaks have disappeared and a cohesive dough forms. Overmixing can develop the gluten too much, resulting in tough cookies.
STEP 4: Prepare for Baking & Rest the Dough. Preheat your oven to 350°F (175°C). While the oven preheats, line two large cookie sheets with parchment paper. Parchment paper is essential for even baking and prevents sticking. Allow the cookie dough to rest in the mixing bowl for a minimum of 10 minutes. This resting period is beneficial as it allows the flour to fully hydrate, which helps prevent the cookies from spreading too much during baking, ensuring a perfectly rounded shape and chewy texture.
STEP 5: Scoop Your Cookie Dough. Using a 2-tablespoon (or 2-ounce) cookie scoop, portion out the dough. Scoop approximately 6 evenly sized cookie dough balls onto each prepared baking sheet, ensuring adequate space between them for spreading. This standard size yields a substantial, satisfying cookie.
STEP 6: Bake the Cookies to Golden Perfection. Bake one sheet of cookies at a time in your preheated oven. Bake for 9-11 minutes, or until the edges are just beginning to turn a light golden brown, and the centers still appear soft and slightly underdone. Remember, cookies continue to cook slightly from residual heat once removed from the oven, which is key to achieving that perfect chewy center.
STEP 7: Cool Thoughtfully. Once baked, remove the cookie sheet from the oven and let the cookies cool on the baking pan for 5 minutes. This allows them to firm up slightly before you attempt to move them. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. It’s crucial that the cookies are fully cooled before you even think about applying the frosting; otherwise, your beautiful lemon cream cheese frosting will melt!
Step-By-Step Instructions: Preparing Zesty Lemon Cream Cheese Frosting
This tangy and creamy lemon cream cheese frosting is the perfect crown for your chewy lemon cookies. Using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer) will make this process a breeze.
STEP 1: Cream the Butter and Cream Cheese. In a small bowl, or the bowl of your electric mixer, combine the softened (room temperature) cream cheese and unsalted butter. Beat them together on high speed until the mixture is incredibly smooth, light, and creamy, with no lumps remaining. This might take 2-3 minutes. Properly creamed butter and cream cheese are the foundation of a perfect frosting.
STEP 2: Incorporate Powdered Sugar. Reduce the mixer speed to low. Gradually add the sifted powdered sugar to the creamed mixture, one cup at a time, mixing until just combined after each addition. Mixing on low speed initially prevents a cloud of sugar from erupting. Once all the sugar is added, increase the speed to medium-high and beat for another minute until the frosting is smooth and fluffy.
STEP 3: Add Flavor and Achieve Creaminess. With the mixer still on low, add the pure vanilla extract, fresh lemon zest, fresh lemon juice, milk, and a pinch of salt. Increase the speed to medium-high and beat for another 1-2 minutes, or until the frosting is beautifully creamy, smooth, and light. The milk helps achieve the desired consistency, making it easily spreadable, while the lemon zest and juice deliver that signature zesty flavor.
STEP 4: Frost Your Masterpieces. Once your cookies are completely cooled, and your frosting is ready, it’s time to decorate! Use a 1-tablespoon (or 1-ounce) cookie scoop or a small spoon to place a dollop of frosting onto the center of each cookie. Gently spread the frosting evenly across the top, leaving a small border or spreading to the edges, as desired. For an extra pop of flavor and visual appeal, optionally sprinkle additional fresh lemon zest over the frosted cookies. This not only enhances the lemon kick but also adds a beautiful garnish.
Expert Baking Tips for Unforgettable Lemon Cookies
Achieving bakery-perfect cookies at home is entirely possible with a few insider tips. Pay attention to these details for truly outstanding results:
- Mastering Flour Measurement: This is one of the most common baking pitfalls! To properly measure flour, gently spoon the all-purpose flour into your measuring cup until it overflows, then level it off with a straight edge (like the back of a knife). Do not scoop the measuring cup directly into the flour bag, as this compacts the flour, adding significantly more than needed. Excess flour will result in dry, dense cookies that won’t spread correctly during baking. For ultimate precision, consider using a kitchen scale to measure your flour by weight.
- Preventing Cookie Spread: If your cookies are spreading more than desired, first ensure you’re always using parchment paper on your baking sheets. If spreading persists, it could be due to butter that was too warm when incorporated into the dough. Additionally, overmixing the dough can develop gluten, leading to more spread. As a last resort, if your dough feels very soft or warm, chill the scooped cookie dough balls in the refrigerator for 10-15 minutes before baking. For those at high altitudes, an extra 2 tablespoons of flour can significantly help to manage spread due to lower atmospheric pressure.
- The Importance of Room Temperature Ingredients: We’ve stressed this for butter, eggs, and cream cheese, and for good reason! Ingredients at room temperature emulsify better, meaning they combine more smoothly and uniformly. This creates a more cohesive batter and a more stable, lump-free frosting. Cold ingredients will resist mixing, leading to lumpy batters and a poor overall texture. Plan ahead and pull these items out of the refrigerator at least 1-2 hours before you begin baking.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to tough, dense, and less chewy cookies. A gentle touch ensures a tender crumb.
- Under-Baking for Chewiness: For that coveted chewy center, these cookies should be slightly underdone when you pull them from the oven. The edges should be lightly golden, but the centers should still look a bit soft and perhaps even slightly puffed. They will continue to set and firm up on the hot baking sheet from residual heat, ensuring a perfectly chewy texture without becoming dry or crispy.
- The Power of Freshness: Beyond fresh lemons, ensure your baking soda is fresh and active. Old leavening agents can result in flat, sad cookies. Similarly, fresh, high-quality butter and vanilla extract make a noticeable difference in the final flavor.
- One Baking Sheet at a Time: Baking one cookie sheet at a time allows for more even heat distribution in your oven. If you bake two sheets simultaneously, especially on different racks, the cookies may bake unevenly, requiring more rotation and potentially leading to less consistent results.
Frequently Asked Questions About Lemon Cookies
Can I make these into smaller cookies?
Absolutely! If you prefer bite-sized treats or want to increase your yield, you can certainly make smaller cookies. Use a smaller cookie scoop, such as a 1-tablespoon size, and place about 12 cookie dough balls per baking sheet. You will need to adjust the baking time; smaller cookies will bake faster, typically 7-9 minutes, so keep a close eye on them to prevent overbaking.
Can these cookie dough balls be frozen for later?
Yes, freezing cookie dough is a fantastic way to prepare ahead! Scoop the cookie dough balls as instructed, then place them on a parchment-lined baking sheet and freeze for about 30-60 minutes until firm. Once firm, transfer the frozen dough balls to an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 30 days. When you’re ready to bake, let the cookie dough balls thaw at room temperature for about 30 minutes before baking according to the recipe, or you can bake them directly from frozen, adding a few extra minutes to the bake time until the edges are golden.
Is it possible to chill the cookie dough overnight?
Chilling cookie dough overnight can actually enhance the flavor and improve the texture by allowing the ingredients to meld and the flour to fully hydrate, resulting in less spread. We recommend scooping the dough into balls first before chilling them overnight. Arrange the scooped dough balls on a baking sheet lined with parchment paper, then cover them tightly with plastic wrap to prevent them from drying out. Store in the refrigerator. Before baking, it’s best to let the chilled dough balls come to room temperature for about 30-60 minutes to ensure even baking and the perfect chewy texture.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice and zest provide the most vibrant and authentic lemon flavor, you can use bottled lemon juice in a pinch. However, be aware that the flavor will not be as bright or complex. If using bottled juice, you might consider adding an extra teaspoon of fresh lemon zest (if available) to boost the citrus aroma. We highly recommend fresh for the best possible taste!
How do I properly zest a lemon?
To zest a lemon, use a microplane zester or the smallest holes on a box grater. Gently grate only the bright yellow outer layer of the lemon peel, avoiding the bitter white pith underneath. Rotate the lemon as you go to get all the zest. The zest contains the essential oils that provide most of the lemon flavor.
Storing and Freezing Your Lemon Cookies
Proper storage is key to maintaining the freshness and deliciousness of your lemon cookies. Since they contain a cream cheese frosting, refrigeration is necessary.
Storing Frosted Lemon Cookies
Once completely cooled and frosted, store your lemon cookies in an airtight container in the refrigerator. They will maintain their best quality and freshness for up to 5 days. For optimal taste and texture, allow them to come to room temperature for about 15-20 minutes before serving.
Freezing Baked Lemon Cookies
If you want to enjoy these lemon cookies at a later date, you can freeze the baked and frosted cookies. Place the cookies in a single layer on a baking sheet and flash freeze for about 30 minutes until the frosting is firm. Then, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 30 days. To thaw, simply remove them from the freezer and let them sit at room temperature for 1-2 hours before serving. This method is perfect for meal prep or unexpected cravings!
Other Gourmet Cookie Recipes To Try
We truly hope you adore this lemon cookie recipe! If you loved it, please take a moment to leave a STAR REVIEW and share your thoughts. Don’t forget to tag us on Instagram @stephaniesweettreats with your beautiful creations. For more delightful baking ideas and inspiration, make sure to follow us on Pinterest!
Lemon Cookies
Author: Stephanie Rutherford
These lemon cookies are super chewy and packed with intense lemon flavor from both zest and juice. Topped with a tangy lemon cream cheese frosting and a sprinkle of extra lemon zest, they offer an irresistible citrus experience that tastes even better than your favorite bakery!
Prep Time: 40 mins
Cook Time: 10 mins
Decorating Time: 30 mins
Total Time: 1 hr 20 mins
Yield: 16 Large cookies
Ingredients
Lemon Cookies
- 3 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted and cooled to room temperature
- 1 1/4 cups White granulated sugar
- 1/4 cup Brown sugar, packed light brown sugar
- 1 tsp Pure vanilla extract
- Zest of 2 lemons (medium-sized lemons)
- 1/8 cup Lemon juice (from half of a lemon)
- 1 Large egg, room temperature
- 1 Large egg yolk, room temperature
Lemon Cream Cheese Frosting
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 2 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- Zest of 1 lemon (1 medium-sized lemon)
- 1 TBSP Lemon juice
- 1 TBSP Milk (or cream)
- 1/4 tsp Salt
- Extra lemon zest, for decoration (optional)
Instructions
Lemon Cookies
- In a medium bowl, whisk or sift together the all-purpose flour, baking soda, and salt. Set aside.
- Using a stand mixer with a paddle attachment (or a hand mixer), beat the melted and cooled unsalted butter with the white granulated sugar and light brown sugar on high speed for 2 minutes, until light and fluffy.
- Reduce mixer speed to low. Add the lemon zest, lemon juice, pure vanilla extract, large egg, and large egg yolk to the butter mixture. Mix until just combined. Gradually add the dry flour mixture and mix on low speed until just combined, being careful not to overmix.
- Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes while the oven preheats; this helps prevent spreading.
- Using a 2-tablespoon (2 oz) cookie scoop, place 6 cookie dough balls evenly spaced on each prepared baking sheet.
- Bake one sheet of cookies at a time for 9-11 minutes, or until the edges are lightly golden and the centers appear soft.
- Allow the cookies to cool on the baking pan for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. Ensure cookies are fully cool before frosting.
Lemon Cream Cheese Frosting
- In a small bowl of an electric mixer, beat the room temperature cream cheese and unsalted butter on high speed until smooth and creamy, about 2-3 minutes.
- Reduce mixer speed to low and gradually add the sifted powdered sugar. Mix until just combined, then increase speed to medium-high and beat until light and fluffy.
- Add the pure vanilla extract, lemon zest, lemon juice, milk, and salt. Beat on medium-high speed for another 1-2 minutes until the frosting is creamy and smooth.
- Once the cookies are completely cool, scoop about 1 tablespoon (1 oz) of frosting onto each cookie. Spread evenly. Optionally, garnish with extra fresh lemon zest for added flavor and visual appeal.
Notes
- Flour Measurement: Always spoon and level your flour, or use a kitchen scale for accuracy. Compacted flour can lead to dry cookies that don’t spread well.
- High Altitude Baking: If baking at high altitude, add an extra 1-2 tablespoons of all-purpose flour to the dough to help prevent excessive spreading.
- Room Temperature Ingredients: For the best texture and consistency in both cookies and frosting, remember to pull out all dairy ingredients (butter, eggs, cream cheese) from the refrigerator at least 1-2 hours before you start baking.
Nutrition Facts (per cookie)
- Calories: 312kcal
- Carbohydrates: 53g
- Protein: 3g
- Fat: 17g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 45mg
- Sodium: 276mg
- Potassium: 47mg
- Fiber: 1g
- Sugar: 19g
- Vitamin A: 537IU
- Vitamin C: 1mg
- Calcium: 18mg
- Iron: 1mg
(Nutritional values are estimates and may vary based on specific ingredients and preparation.)