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.
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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.
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. 😉
Lemon Chiffon Cookies
Ingredients
For the Lemon Chiffon Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ 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
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Yellow sprinkles, optional
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Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.
- 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.
- Add flour mixture, mixing until completely combined.
- Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading.
- 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.
- 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.
- Let the icing set for 10 minutes, or until firm, and serve.
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I didn’t know how much to put or where were the rest of the ingredients
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
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.
So glad to hear it! Thanks for coming back and commenting Linda! 🙂
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!
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!
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….
Thanks for editing the recipe! 1/2 cup seems much better than my guess of 1/4 cup.
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!
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.
The cookies look delicious! Where is the recipe?
You can find the recipe on Dixie Cyrstal’s website: http://dixiecrystals.com/recipes/desserts/cookies-bars/Lemon-Chiffon-Cookies
I would love to make these but I don’t see the butter or measurement…LOL
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!