Name: Soft Lemon Cookies (Mini Sized)
Prep time: 10 min
Cook time: 7 min
Total time: 25 min
Ingredients: 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 cup baking powder; 1/4 teaspoon teaspoon salt; 1/4 teaspoon baking soda; 1 cup powdered sugar; 5 teaspoons fresh lemon juice; drop of pure vanilla extract

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Soft Lemon Cookies are mini-sized, super soft, chewy and bursting with fresh natural lemon flavor. Topped with a fresh lemon glaze and makes the perfect bite sized treat any time of year.

PIN these Mini Soft Lemon Cookies to try later!

Soft Lemon Cookies

Bright and bold lemon flavor is packed in each bite of these Soft and Chewy Lemon Cookies, also know as Lemon Drop Cookies. Lemon lovers will especially love these little cookie bites. For maximum citrus flavor, we stir in lemon juice and zest from real lemons into the cookie dough, then top it with a citrusy icing.

These lemony cookies have soft middles with a chewy texture and perfectly crisp edges. You can make these in less than 30 minutes since we don’t chill the dough so you don’t need a ton of time in the kitchen, woohoo!

I love these because they remind me of my super Chewy Sugar Cookies with a lemon twist that make a fun summer treat but can be made all year long. It also doesn’t get any cuter than a mini sized cookie especially for lunch box desserts or treats for kids (and adults).

Other mini cookie recipes to try are my Mini Chocolate Chip Cookies and Mini M&M Cookies.

WHY YOU’LL LOVE these easy lemon drop cookies

Soft and chewy: If you’re craving a soft and chewy cookie, this will satisfy you after one bite. They have the perfect balance of soft and chewy textures with a lemony icing.

Easy lemon cookies: Made with super basic and simple ingredients that you probably already have at home and you don’t have to chill the dough.

Portable: These cookies are perfect for any occasion and can be transferred easily by placing cookies in an airtight container or ziplock bag. Pack them up for a picnic, party, lunch box treat, or bring them to work.

Miniature cookies: You can easily pop these mini cookies in your mouth and they are the perfect size.

Lemon flavor: Lemon dessert lovers will love these chewy cookies are bursting with fresh lemon flavor from the fresh lemon juice and zest, and the lemon icing on top!

Close up bite mark of Lemon Sugar Cookie.

key ingredients

All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you wanted a healthier alternative.
Baking soda and baking powder: Used as a leavening agent.
Butter: You could use salted or unsalted butter. If you use salted butter, make sure to omit salt from the recipe.
Granulated sugar: We use white sugar to add sweetness.
Eggs: We use 1 whole large egg, it’s best if the egg is at room temperature so it incorporates in the dough better.
Lemon juice and fresh lemon zest: The superstar ingredient! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- the bottle stuff won’t work as it will make the flavor taste different. If you want these to have extra lemon flavor, add 1/4 teaspoon of lemon extract.

how to make soft lemon cookies

Prepare baking sheet: Preheat the oven to 350 degrees F and line a cookie sheet or baking sheet with parchment paper.

Cream butter and sugar: In a mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until combined on medium speed.

Add remaining wet ingredients: Add the egg, vanilla extract, lemon juice and lemon zest.

Add dry ingredients: Stir in the flour, baking soda, salt and baking soda.

Scoop cookie dough: Use a 1 tablespoon cookie scoop to scoop the dough and place on the prepared baking sheet. Bake for 7 minutes.

Let cookies cool: Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Make glaze and ice cookies: While the cookies cool, make the glaze by combining the lemon juice to the powdered sugar and add a few drops of vanilla. Mix well until smooth. Add a little extra lemon juice or water until you get your desired consistency. Drizzle the glaze over the cookies and let cool completely. Enjoy!

How to make lemon drop cookies step by step.

Variations

White chocolate chips: Add a handful of white chocolate chips to make these even sweeter.
Add crunch: Add a your favorite chopped nuts to the cookie dough to add a nutty crunch. Chopped almonds, walnuts, almonds, macadamia nuts, and pecans work great.
Regular sized: If you’d prefer to make these cookies the standard cookie shape instead of mini, use a regular cookie scoop equivalent to 3 tablespoons of dough.
Gluten-free cookies: Swap the regular all-purpose flour for gluten-free flour.
Lemon Blueberry Cookies: Add a handful of fresh blueberries to the cookie dough, dried blueberries will change the flavor and consistency of the cookies.

recipe tips

Add sprinkles: Add a handful of sprinkles to the cookie dough or add it to the tops of frosted cookies for some color.
Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
Perfect shape: Use a mini ice cream scoop and then roll the cookie dough into balls for the perfect cookie shape.
Room temperature eggs: For best results, it’s important that your egg is at room temperature. It will incorporate with the other ingredients so much better when at room temperature. This will also help your cookies stay tender and soft.
More lemon flavor: Add more lemon juice or extra lemon zest to the cookie dough.

Birds eye view of glazed soft batch lemon cookies.

leftovers & storage

To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.

To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into tiny balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or airtight container.