These bright lemon cookies are buttery, tender, and lightly crisp at the edges, with a fresh citrus flavour that tastes like sunshine. They are simple enough for a weekday bake, but pretty and polished once you add a quick lemon glaze. The method is straightforward and beginner-friendly, with one short chill to help the cookies hold their shape. Total time is about 1 hour, including chilling and cooling.
Ingredients
For the lemon cookie dough
- 170g unsalted butter, softened
- 200g caster sugar
- 1 large egg, room temperature
- 2 tbsp finely grated lemon zest (from 2 to 3 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract (optional, but lovely with lemon)
- 240g plain flour
- 1 tsp baking powder
- 1/2 tsp fine salt
For the lemon glaze (optional, but recommended)
- 120g icing sugar, sifted
- 2 to 3 tbsp fresh lemon juice (add gradually)
- Extra lemon zest, to finish (optional)
How to Make Martha Stewart’s Lemon Cookies
- Prepare the oven: Preheat the oven to 180°C or 160°C fan (350°F). Line two baking trays with baking parchment so the cookies lift easily and bake evenly.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar for 2 to 3 minutes, until pale and fluffy. This builds a lighter texture.
- Add the egg and lemon: Beat in the egg until fully incorporated. Mix in the lemon zest, lemon juice, and vanilla (if using), scraping down the bowl so everything blends evenly.
- Combine wet and dry: Add the dry ingredients to the butter mixture and mix on low, just until no floury streaks remain. Avoid overmixing, which can make cookies tough.
- Chill the dough: Cover the bowl and chill for 30 minutes. This firms the butter so the cookies spread less and bake up thicker.
- Scoop and shape: Scoop tablespoon-sized portions and roll into balls. Arrange on the trays, leaving about 5cm of space between each one.
- Bake: Bake for 10 to 12 minutes, rotating the tray once if your oven has hot spots. The cookies are ready when the edges look set and the bottoms are just starting to turn golden.
- Cool properly: Let the cookies cool on the tray for 5 minutes (they are delicate while hot), then transfer to a wire rack to cool completely.
- Glaze and finish: Whisk the sifted icing sugar with 2 tablespoons of lemon juice, then add a little more as needed until you have a thick but drizzleable glaze. Drizzle over fully cooled cookies and sprinkle with extra zest if you like. Let the glaze set for 20 to 30 minutes before stacking.
Tips
Why did my cookies spread too much?
Most often, the butter was too warm or the dough was not chilled long enough. Chill the dough for at least 30 minutes, and if your kitchen is hot, chill the shaped dough balls on the tray for 10 minutes before baking.
How do I get a stronger lemon flavour without making the dough wet?
Increase the lemon zest rather than the juice. Zest packs citrus oils and aroma without changing the dough’s texture. You can also rub the zest into the sugar with your fingertips before creaming to release more fragrance.
How can I make the glaze look neat (not streaky or see-through)?
Sift the icing sugar and glaze only once the cookies are completely cool. Keep the glaze thick and use a spoon for controlled drizzles. If it is too thin, whisk in a little more icing sugar.
What’s the best way to keep the cookies soft in the centre?
Pull them when the edges are set but the centres still look slightly underdone. They finish setting as they cool on the tray. Overbaking is the quickest route to dry cookies.
Serving Suggestions
- With tea or coffee, especially Earl Grey or English breakfast
- Alongside fresh berries for a simple dessert plate
- As part of a biscuit platter with shortbread and chocolate-dipped cookies
- Sandwiched with a thin layer of lemon curd for an extra-citrusy treat
Storage
Room temperature
Store in an airtight container for up to 4 to 5 days. If glazed, place baking parchment between layers to keep the tops tidy.
Refrigerator
You can refrigerate them for up to 7 days, but they are best at room temperature. Let cookies sit out for 20 minutes before serving so the butter flavour comes through.
Freezing
Freeze unglazed cookies in a sealed container for up to 2 to 3 months. Thaw at room temperature, then glaze. You can also freeze the portioned dough balls for up to 2 months and bake from frozen, adding 1 to 2 minutes to the bake time.
Nutrition
- Calories: 110 kcal
- Carbohydrates: 15 g
- Protein: 1 g
- Fat: 5 g
- Saturated Fat: 3 g
- Sodium: 70 mg
Nutrition values are estimates and will vary based on ingredient brands, cookie size, and how much glaze you use.
FAQs
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10–15 minutes if it becomes too firm to scoop, or scoop while cold and bake as directed.
Can I freeze the cookie dough?
Absolutely. Scoop and roll the dough into balls, freeze on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Can I use bottled lemon juice instead of fresh?
Fresh is best for flavour, especially because the recipe relies on lemon zest and juice for brightness. Bottled lemon juice works in a pinch, but the flavour will be flatter. If using bottled, add a little extra zest to compensate.
Why did my glaze not set?
The glaze was likely too thin or the cookies were still warm. Add more sifted icing sugar to thicken, and always glaze fully cooled cookies. Let them sit uncovered until the glaze firms up.
Can I make these cookies dairy-free?
Yes, with a good-quality plant-based butter block (not a tub spread). Chill the dough well because dairy-free butters can melt faster, which can increase spreading.
Lemon Cookies (Martha Stewart-Inspired)
Course: DessertCuisine: AmericanDifficulty: Easy30
cookies15
minutes12
minutes57
minutes110
kcal27
minutesButtery, tender lemon cookies with fresh zest and a simple lemon glaze. Easy to make, bright in flavour, and perfect with tea or coffee.
Ingredients
170g unsalted butter, softened
200g caster sugar
1 large egg, room temperature
2 tbsp finely grated lemon zest (from 2–3 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract (optional)
240g plain flour
1 tsp baking powder
1/2 tsp fine salt
120g icing sugar, sifted (for glaze)
2–3 tbsp fresh lemon juice (for glaze)
Extra lemon zest, to finish (optional)
Directions
- Preheat the oven to 180°C (160°C fan). Line two baking trays with baking parchment.
- Cream butter and sugar until pale and fluffy, about 2–3 minutes.
- Beat in the egg, then mix in lemon zest, lemon juice, and vanilla (if using).
- Whisk flour, baking powder, and salt together, then mix into the wet ingredients just until combined.
- Chill dough for 30 minutes so the cookies bake up thicker with cleaner edges.
- Scoop tablespoon-sized portions, roll into balls, and place on trays with space between. Bake 10–12 minutes until edges are set and just turning golden.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk icing sugar with lemon juice to make a thick but pourable glaze. Drizzle over cooled cookies and finish with extra zest if you like.
Notes
- Chilling the dough reduces spread and helps the lemon zest perfume the dough.
- For neat, even cookies, use a 1-tablespoon cookie scoop.
- Let cookies cool fully before glazing, or the glaze will melt and disappear.
