Lemon Chiffon Cookies

Prep 15 mins
Cook 12 mins
Total 27 mins

These soft and chewy Lemon Chiffon Cookies are drizzled with a silky homemade citrus icing! They’re so easy to make and perfect for lemon dessert lovers.

Lemon Cookies with Lemon Drizzle Icing on Top of a Wire Rack on a Table

Lemon Chiffon Cookies with Lemon Icing

Everyone has started asking me what my theme is for the girl’s first birthday party.

I have been looking at them like they are insane. Don’t they know the girls are still babies? I have a ton of time left to plan that!

Then I realized I have a little over 3 months before they turn one. I have been a mess ever since.

It doesn’t help my anxiety since they recently started not fitting in their 12 month clothes anymore.

I swear to you – they were JUST born last week. I don’t know what worm hole I fell through, but I need to find it and crawl back through.

A Lemon Chiffon Cookie with a Bite Taken Out Beside More Iced Cookies on a Wire Rack

To keep my mind busy, I baked cookies. This is nothing new, but it sure does work like a charm!

I had two lemons going bad on the counter and I knew exactly what I wanted to do with them.

These cookies are so soft and light and full of lemon flavor.

The cookie itself has both lemon juice and zest inside and the cookie is topped with a lemon frosting.

For good measure, I also sprinkled the tops with some yellow sanding sugar. 😉

A Bunch of Lemon Chiffon Cookies on a Black, Circular Cooling Rack Over a Teal Tablecloth

Yield: 22

Lemon Chiffon Cookies

Lemon Cookies with Lemon Drizzle Icing on Top of a Wire Rack on a Table

These soft and chewy Lemon Chiffon Cookies are drizzled with a silky homemade citrus icing! They're so easy to make and perfect for lemon dessert lovers.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

For the Lemon Chiffon Cookies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 tablespoon lemon juice
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract

For the Lemon Icing

Instructions

  1. Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.
  3. Beat butter and sugar until light and fluffy, about 2 minutes. Add in egg, lemon juice, lemon zest and vanilla extract, scrapping down the sides of the bowl as needed.
  4. Add flour mixture, mixing until completely combined.
  5. Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading.
  6. Bake cookies for 12 minutes. The cookies will not look browned, but the centers should have slightly puffed up. Let cookies rest on cookie sheet for 5 minutes and then transfer to a wire rack to finish cooling.
  7. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the icing on top of the cooled cookies. Add sprinkles, if desired.
  8. Let the icing set for 10 minutes, or until firm, and serve.

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Recipe developed for Dixie Crystals

This post may contain affiliate links. Read my disclosure policy.

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Comments

13 Responses
  1. Sammie

    Do you find baking relaxing? If I’m anxious I head straight for the kitchen, something about baking relaxes me! These cookies look delicious. I hope your girls have the best 1st birthday and it’s not too stressful for you. Sammie

  2. Linda Newman

    Had been wanting to make these cookies since I first saw your recipe. Mission accomplished yesterday and all I can say is ‘DELICIOUS”. Followed the recipe exactly and they could not have been more perfect. Now the problem is how to stay out of the cookies. Thank you.

  3. Tess

    i love lemon desserts and couldn’t wait to make your Lemon Chiffon cookies! I followed your recipe exactly. The dough was very soft and sticky so I refrigerated it for an hour before baking. Result: the cookies flattened out to huge pancake-like disks! What did I do wrong? On a happy note, they were so delicious! I’d like to make them again. Should I add more flour? Thanks, Jessica!

    1. Jessica

      Hi Tess! Hmm, how weird! Someone commented below a few days ago and had success with the recipe. I also made them again this weekend to bring to a memorial day party and didn’t have any issues.

      The dough is soft and sticky, but you should have still been able to scoop it with a cookie scoop. As for flattening out into huge pancakes – I defiantly wonder if your baking powder (it is the one that makes cookies more cake-like) has gone bad?

      So sorry it didn’t work for you! Wish I was able to give you the exact reason why!

  4. dellob

    Thanks so much for the butter correction..It’s very understanding having twins and all. I had only one at a time, kids that is and that got hairy enough. I made the Lemon/Blueberry Cake and we had know problem eating it in one day..Thanks….

    1. Jessica

      Holy moly we are having some typo issues with this recipe this time – not sure what the heck happened! Someone else pointed out the butter, but thank you for pointing out the double salt mention!

      Yes, 1/2 cup butter and just 1/4 teaspoon salt (total) in this one!

      Can I please come over to your house? Homemade gelato and lemon chiffon cookies?? You ROCK!

  5. Diane

    Butter?
    Help, Hosting a dinner tonight for my husband’s work colleagues and am in the middle of making these cookies to go with Gelato for dessert, but just discovered there is no measurement for the butter. The salt is listed twice as 1/4 tsp. Wondering if little ones distracted and the second 1/4 should be 1/4 cup butter. Hopefully, someone can help me out.

    Thanks, Jessica! Your recipes are always de-LISH and make me look like a kitchen rock star — if only I was one.

    1. Jessica

      Eep! I’m not sure what happened with the transfer of the recipe this time! But the butter is now listed – it’s 1/2 cup!

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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