Soft Mini Lemon Cookies
These soft mini lemon cookies are exactly what you need when you’re craving a burst of fresh lemon flavor in a bite-sized treat.
Made with simple pantry staples, they’re soft, chewy, and just the right amount of sweet with a tangy lemon glaze on top.
Whether you’re baking for a special occasion or just because, these cookies will brighten up any day with their zesty goodness.
For Soft Mini Lemon Cookies
- Unsalted Butter – Used as the base for the dough, giving the cookies a soft and rich texture.
- Granulated Sugar – Sweetens the dough and helps with the texture of the cookies.
- Egg – Binds the ingredients together and adds moisture to the dough.
- Pure Vanilla Extract – Adds a subtle, sweet flavor to complement the lemon.
- Fresh Lemon Juice – Adds a bright, fresh citrus flavor that shines in the cookies.
- Fresh Lemon Zest – Enhances the lemon flavor, giving the cookies a more intense citrus kick.
- All-Purpose Flour – The main dry ingredient that forms the structure of the cookie.
- Baking Powder – Helps the cookies rise slightly for a fluffy, soft texture.
- Salt – Balances out the sweetness and enhances the overall flavor.
- Baking Soda – Works with the acid in the lemon juice to help the cookies spread and rise.
For the Lemon Glaze
- Powdered Sugar – The base of the glaze, providing a sweet, smooth texture.
- Fresh Lemon Juice – Adds tang to the glaze, making it a perfect complement to the cookies.
- Pure Vanilla Extract – Adds a hint of sweetness and depth to the glaze.
Soft Mini Lemon Cookies with Lemon Glaze
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Ingredients:
For the Cookies:- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup powdered sugar
- 5 teaspoons fresh lemon juice
- 1-2 drops of pure vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl (using an electric mixer or stand mixer), cream the softened butter and granulated sugar together until smooth and fluffy.
- Add the egg, vanilla extract, lemon juice, and lemon zest, mixing until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add this dry mixture into the wet ingredients, stirring until combined.
- Using a 1-tablespoon cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7 minutes, or until the cookies are lightly golden around the edges.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice. Add a drop or two of vanilla extract and mix until smooth.
- If the glaze is too thick, add a little more lemon juice or water until you reach the desired consistency.
- Drizzle the glaze over the cooled cookies and allow the glaze to set before serving.
- Can I make the dough in advance?
Yes, absolutely! You can prepare the dough ahead of time and store it in the fridge for up to 24 hours. This will not only save you time later, but it also allows the flavors to develop even more!
- How do I keep the cookies from spreading too much while baking?
To prevent spreading, simply chill the cookie dough in the fridge for 15-30 minutes before baking. Cold dough holds its shape better when baking, so this step will help keep your cookies looking perfect.
- Can I substitute the lemon juice with bottled lemon juice?
While fresh lemon juice gives the best flavor, bottled lemon juice will work in a pinch. Just keep in mind, fresh lemon zest adds more brightness to the cookies, so you may miss that bit of zestiness if you skip the fresh lemons.
- How should I store the cookies to keep them fresh?
Store your cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, pop them in the freezer, and they’ll last for up to two months! Just thaw them out at room temperature before enjoying.
- Can I make these cookies gluten-free?
Definitely! You can substitute the all-purpose flour with a gluten-free flour blend, and you won’t sacrifice any flavor. Just be sure to use a blend that contains xanthan gum or another binder to keep the texture soft and chewy.
