These lemon cookies are perfect for a bridal or baby shower, or for an Easter celebration!  They are incredibly easy to make, including the drizzle on top.  I’m a challenged decorator, and I handled these just fine!

In fact, it was about 10:30pm the night before the I hosted the baby shower.  The cupcakes I purchased (oh, the horror!) were way too small, and I wanted some more dessert on the table.  If anyone knows me they know I love lemon, so I whipped up these adorable little cookies and put them on the table alongside the cupcakes.


-2 1/4 Cups All-Purpose Flour
-3/4 Cup Granulated Sugar-
-3 Tablespoons Lemon Zest
-1 Cup Unsalted Butter, at room temperature
-1 Large Egg
-1 teaspoon Vanilla Bean Paste (or Vanilla Extract)
-1/2 teaspoon baking powder
-1/2 teaspoon salt

For the drizzle:
-1 Cup Powdered Sugar
-5-6 teaspoons Fresh Lemon Juice

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a small bowl, mix together flour, baking soda, and salt.  In a separate small bowl, mix together sugar and lemon zest with a fork until fragrant.

In a large bowl, blend together softened butter and the lemon sugar mixture until fluffy and creamy.  Beat in vanilla and egg.  Slowly add the flour mixture until just incorporated.

Roll dough between palms, about the size of a tablespoon and place on the baking sheet at least an inch apart.   Bake for 12-14 minutes until the edges are just starting to turn golden.  Allow to cool for two minutes before removing from the baking sheet.  Allow to cool on a wire rack.

Mix together the powdered sugar and lemon juice until smooth.  Use a small spoon to drizzle the icing over the tops of the cooled cookies.

These cookies will stay soft and delicious for up to three days in a sealed container.