These sweet and tangy lemon cake cookies are bursting with fresh flavor, topped with a creamy lemon icing and colorful sprinkles. Moist and fluffy on the inside, crispy on the outside, they’re perfect for brightening up any day.

Invite a burst of sunshine into your life with these delightful treats!

Ready Time

2 hrs

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 tbsp freshly squeezed lemon juice
1 tsp vanilla extract
Colored sprinkles or nonpareils for decoration
For the icing:
1 cup powdered sugar
2 tbsp unsalted butter, softened
2 tbsp lemon juice

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the lemon juice and vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Scoop the dough into balls, about 1 tablespoon each.

Place the balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

To make the icing, beat the powdered sugar, butter, and lemon juice together until smooth. Once the cookies are completely cool, drizzle with the icing and decorate with colored sprinkles or nonpareils as desired.

Notes

Use room temperature ingredients for the best results, especially the butter and eggs. Make sure to not overmix the dough, as this can lead to tough cookies.

If you want a stronger lemon flavor, you can add another tablespoon or two of lemon juice to the dough.

For a more vibrant yellow color, use 3-4 tablespoons of lemon juice. Refrigerating the dough is essential, so don’t skip this step! Bake the cookies until they’re lightly golden on the edges; overbaking can make them dry.

If you’re not using the icing right away, store it in an airtight container in the fridge for up to 3 days.

Bring the icing to room temperature before using. You can adjust the amount of lemon juice in the icing to your taste, depending on how strong you like the lemon flavor.