Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

If you’re looking for a cookie that balances rich buttermilk with bright lemon flavor, these Iced Lemon Cookies are a great choice! They use both butter and shortening to give you a tender, soft texture while the combination of lemon zest and juice adds a fresh twist. With a smooth lemon icing on top, these cookies offer a perfect mix of sweet and citrus to enjoy anytime.

Highlights of this cookie recipe

• Amazing taste & texture. You’ll appreciate the blend of butter and shortening in this recipe. Butter adds rich flavor, while shortening helps keep your cookies tender and soft. This combo gives you the best of both worlds in texture and taste.
• No need to wait around! These cookies don’t require chilling the dough. You can mix up the ingredients and bake right away, saving you time and effort in the kitchen.
• Bright lemon flavor. The lemon shines through with fresh zest and juice in the dough and the icing. This gives your cookies a zesty, citrus taste that’s refreshing without being overpowering.

Ingredients for Buttermilk Cookies with Lemon

Butter & shortening: You need ½ cup of EACH butter (softened) and shortening for this cookie recipe.

Sugar: Adding sugar gives the cookies a soft texture and sweet taste.

Eggs: Use two eggs, separated, for binding the ingredients together.

Buttermilk: The secret to soft, pillowy cookies is by adding buttermilk to the mixture.

Flour: The structural base of this dough is 5 cups all-purpose flour.

Leavening agents: Help the cookies rise as they bake with 2 tsp of EACH baking powder and baking soda.

Salt: Balance the flavors by adding some salt to the cookie dough.

Lemon flavoring: Give the cookies great flavor with 2 TBSP of EACH lemon zest and juice.

Icing

Powder sugar: You’ll need 2 ½ cups of powdered sugar for the base of this cooking topping.

Butter: Use butter to give the icing a creamy, rich taste.

Lemon flavoring: For more citrus flavor, add 1 TBSP of EACH lemon juice and grated lemon zest.

Extract: Enhance the icing with ½ tsp of vanilla extract.

Tips for making Buttermilk Lemon Cookies

Full instructions in the recipe card below, but here are a few tips for getting you started.

1. When mixing, take time to cream the butter and shortening with the sugar. Creaming until the mixture is light and fluffy traps air, giving your cookies a better rise and tender crumb.
2. Use fresh lemon zest and juice for the best flavor. Avoid bottled juice as it can taste artificial and dull the lemony brightness of your cookies.
3. When spreading your icing, work while the cookies are cool but not cold. The butter in the icing melts smoothly, creating a nice shiny finish.

Storage and Freshness Tips for Lemon Cookies

Store your baked cookies in an airtight container at room temperature. They stay fresh for up to 5 days without losing softness. Adding a slice of bread inside the container helps maintain moisture by absorbing excess air and balancing humidity.

If you want to keep them longer, place parchment paper between layers to prevent sticking. Avoid refrigerating as it can dry them out faster.

Can you freeze Buttermilk Lemon Cookies?

These baked cookies can be frozen for up to three months when stored in an airtight container. I suggest adding the icing AFTER the cookies are defrosted at room temperature.

You can also freeze the dough in pre-measured balls on a baking sheet for 1-2 hours before transferring to a freezer bag. This prevents them from sticking together. Cookie dough can be stored frozen for up to three months, letting you enjoy freshly baked lemon cookies anytime without extra prep.

Print

Buttermilk Lemon Cookie Recipe

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

Course Cookies, Dessert

Cuisine American

Keyword Buttermilk Lemon Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 72 cookies

Calories 99kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened
• ½ cup shortening
• 2 cups sugar
• 2 eggs separated
• 1 cup buttermilk
• 5 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• ½ tsp salt
• 2 TBSP lemon zest
• 2 TBSP juice

Lemon Icing

• 2 ½ cups powdered sugar
• 1 TBSP butter softened
• 1 TBSP lemon juice
• 1 TBSP grated lemon zest
• ½ tsp vanilla extract

Instructions

• Preheat oven to 325°F. Line two baking sheets with parchment paper and set them aside.
• In a bowl, cream the butter, shortening, and sugar until light and fluffy, this takes about 5-7 minutes. Then beat in the egg yolks and buttermilk.
• Whisk the flour, baking powder, baking soda, and salt in a separate bowl; add it to the creamed mixture alternately with lemon juice and zest. Add the egg whites and beat again until smooth.
• Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake about 10 minutes, let cool 2 minutes, then transfer to wire racks to cool completely.
• For the icing, combine all ingredients and whisk until smooth. Spoon or spread onto cooled cookies. Serve & enjoy!

Notes

These buttermilk lemon cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before adding the icing and serving. 

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 64mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 56IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.4mg

What’s the difference between using butter versus shortening?

Butter adds a rich, creamy flavor and helps cookies spread out more while baking. Using shortening keeps cookies soft and thick because it has a higher melting point than butter. We mix both in this recipe for a balance of flavor and texture.

Can I use packaged lemon juice for this recipe?

Packaged lemon juice works, but it often lacks the fresh brightness of real lemon juice and zest.

Fresh lemons provide more vibrant flavor and natural oils, which enhance cookie taste and aroma.

How does buttermilk affect the texture of cookies?

Buttermilk makes cookies tender and moist due to its acidity and fat content. It also reacts with baking soda to help cookies rise and develop a soft, cake-like texture. This ingredient is a key to the deliciousness of these cookies!

Try more of our favorite lemon flavored cookies here:

• Our recipe for Lemon Pudding Sugar Cookies create chewy treats bursting with citrusy flavor! The addition of a pudding mix sets them apart from traditional sugar cookies.
• These bright Lemon Sandwich Cookies are simply heavenly! The buttery cookie combined with the creamy lemon filing makes for perfectly sweet treats.
• Try this unique recipe for Lemon Meringue Pie Cookies. A shortbread cookie topped with lemon curd & toasted meringue, a twist on a classic!
• Lemon Blueberry Muffin Cookies are two treats in one. If you love muffin tops, these cookies are for you!
• Another favorite recipe of ours is this Cake Mix Lemon Oreo Cookies. Using only a handful of ingredients, these cookies come together easily!
• For more great taste & texture, try these Lemon Raspberry Cookies. Made with lemon pudding mix & raspberries, these cookies do not disappoint!

Buttermilk Lemon Cookies made with both butter and shortening, resulting in a soft texture and rich taste. Glazed with lemon vanilla icing these cookies are a fresh, bright treat everyone loves!

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