posted in Cookies and Bars

Iced Lemon Lime Cookies

If you are a fan of citrus, then you’ll love these Iced Lemon Lime Cookies!

Iced Lemon Lime Cookies recipe - from

There’s nothing better than a soft, chewy cookie, am I right?  And when the weather is warm and sunshine-y, citrus just feels so right.

These lemon lime cookies really hit the spot.  I made up a big batch of them for my family, and they’ve been eating them up ever since.  I’ve been sending my kids to day camp with them in their lunchboxes, and I bet they’d be great for poolside snacking too.

Iced Lemon Lime Cookies recipe - from

The cookies are positively loaded with bright lemon and lime zest, and the simple icing on top is too, along with fresh lemon juice and lime juice.  They really pack a pucker-y citrus punch!

And they’re super simple to make.  Just cream the butter and sugar together until very pale and fluffy, then mix in the egg.  The extra yolk keeps these cookies soft and chewy.  Then, in goes the flour, cornstarch, baking soda, and salt.  Scoop out the batter, bake, and top with glaze!

You’ll love having a batch of these citrus-y cookies to nibble on!

Iced Lemon Lime Cookies recipe - from

Yield: 2 dozen 3-1/2 inch diameter cookies

Prep Time: 40 minutes

Iced Lemon Lime Cookies


For the cookies:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 large Eggland's Best egg
  • 1 large Eggland's Best egg yolk
  • zest of one lemon
  • zest of one lime
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 (scant) teaspoon kosher salt

For the icing:

  • 2 cups powdered sugar
  • juice of one lemon
  • juice of one lime
  • zest of half a lemon
  • zest of half a lime


To make the cookies:

  1. Preheat the oven to 350 degrees F, and line baking sheets with parchment paper.
  2. In a large bowl, use an electric mixer to cream the butter and sugar together until very pale and fluffy (about 5 minutes).
  3. Stir in the egg and the yolk until completely incorporated (about 2 minutes).
  4. Add the citrus zest, flour, cornstarch, baking soda, and salt, and stir together until just combined.
  5. Use a 1.5 tablespoon scoop to portion out the dough on the prepared cookie sheets.
  6. Bake for 12 to 16 minutes, or until the cookies are just beginning to turn golden around the edges, but are still soft in the center.
  7. Cool completely, then top with icing.

To make the icing:

  1. Stir the powdered sugar, citrus juice, and citrus zest together until smooth.

Here are a few more cookie recipes you might enjoy:

Allie Roomberg

I'm Allie, a former pastry chef. I love to spend time in my kitchen, almost as much as I enjoy feeding people delicious treats! I want to show you how fun and simple baking from scratch can be. With my easy to follow recipe ideas, you'll transform the most basic ingredients into show-stopping desserts! You can see more of my recipes on my blog: Baking a Moment.

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  1. postedMay 27, 2018 5:30 PM
    Laura Gillette

    Mine did not go flat. They stayed domed. Not sure why…

  2. postedDec 28, 2017 12:50 PM

    These cookies are fabulous. I used lemon extract (didn’t have zest) and yellow sprinkles

  3. postedJul 3, 2017 4:11 PM

    Yum, these look and sound delicious. I love citrus desserts.

  4. postedJun 29, 2017 12:27 PM

    Does the icing get hard? Just wondering if they are stack-able, without sticking to each other.

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