Scoop out about 1 ½ tablespoons of chilled dough and roll it into a ball.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
5. Bake the Cookies
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set.
Avoid overbaking to ensure the cookies stay soft and chewy.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the Lemon Icing
In a small bowl, whisk together lemon juice (or water) and powdered sugar until smooth and pourable.
Adjust the consistency as needed:
For thicker icing, add more powdered sugar.
For a thinner drizzle, add a few extra drops of lemon juice or water.
Stir in any leftover lemon zest for added flavor and color.
7. Ice the Cookies
Once the cookies are completely cooled, drizzle the lemon icing over them using a spoon or piping bag.
Let the icing set for about 10–15 minutes before serving.
Garnish with a sprinkle of fresh lemon zest for an extra burst of citrus flavor.
Pro Tips for Baking Lemon Cookies
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