Buttermilk Lemon Cookies made from a tender, pillowy dough brightened with fresh lemon juice and zest, then baked and finished with a lemon‑vanilla glaze.
If you want a cookie that balances rich buttermilk with lively lemon flavor, these Iced Lemon Cookies are ideal. Combining butter and shortening gives a soft, tender texture while fresh lemon zest and juice add a bright, natural citrus note. A smooth lemon icing completes each cookie for a perfect sweet‑and‑tart bite.
Highlights of this cookie recipe
- Amazing taste & texture. Butter contributes flavor while shortening helps keep the cookies soft and thick. Together they deliver a rich, tender cookie.
- Quick to bake. The dough doesn’t require chilling, so you can mix and bake right away.
- Bright lemon flavor. Fresh lemon zest and juice in both the dough and the icing give a lively citrus profile without overpowering sweetness.
Ingredients for Buttermilk Cookies with Lemon
Butter & shortening: ½ cup softened butter and ½ cup shortening.
Sugar: Provides sweetness and helps create a soft crumb.
Eggs: Two eggs, separated, for structure and lightness.
Buttermilk: Adds moisture and a tender, cake‑like texture.
Flour: 5 cups all‑purpose flour for the dough base.
Leavening agents: 2 tsp baking powder and 2 tsp baking soda to help the cookies rise.
Salt: Balances the sweetness and enhances flavor.
Lemon flavoring: 2 tbsp lemon zest and 2 tbsp lemon juice for fresh citrus notes.
Icing
Powdered sugar: 2½ cups to form the icing base.
Butter: 1 tbsp softened butter for creaminess.
Lemon flavoring: 1 tbsp lemon juice and 1 tbsp grated lemon zest for brightness.
Extract: ½ tsp vanilla extract to round out the flavor.
Tips for making Buttermilk Lemon Cookies
Full step‑by‑step instructions are in the recipe card below, but these tips will help you succeed:
- Cream the butter, shortening, and sugar thoroughly until light and fluffy — this traps air and gives a better rise and tender crumb.
- Use fresh lemon zest and juice for the brightest flavor; bottled juice can taste flat or artificial.
- Apply the icing when cookies are cool but not ice‑cold so the butter in the glaze spreads smoothly and gives a glossy finish.
Storage and Freshness Tips for Lemon Cookies
Store baked cookies in an airtight container at room temperature; they stay soft for up to 5 days. Placing a slice of bread in the container helps maintain moisture. Layer cookies with parchment paper to prevent sticking. Avoid refrigerating, which can dry them out.
Can you freeze Buttermilk Lemon Cookies?
Yes. Baked cookies freeze well for up to three months when stored airtight. For best texture and appearance, freeze the cookies without icing and add the glaze after they thaw at room temperature.
You can also freeze pre‑scooped dough balls: flash‑freeze them on a sheet for 1–2 hours, then transfer to a freezer bag to prevent sticking. Frozen dough keeps about three months and can be baked straight from frozen with a slight increase in baking time.
Buttermilk Lemon Cookie Recipe
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 lemon 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
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Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
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In a bowl, cream butter, shortening, and sugar until light and fluffy (about 5–7 minutes). Beat in the egg yolks and buttermilk.
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Whisk flour, baking powder, baking soda, and salt in a separate bowl. Add to the creamed mixture alternately with the lemon juice and zest. Fold in beaten egg whites and beat until smooth.
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Drop rounded teaspoonfuls of dough onto prepared sheets. Bake about 10 minutes. Cool on the sheet 2 minutes, then transfer to wire racks to cool completely.
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For the icing, whisk powdered sugar, butter, lemon juice, lemon zest, and vanilla until smooth. Spoon or spread over cooled cookies and enjoy.
Notes
Freeze baked cookies in an airtight container for up to 3 months. Thaw completely before adding the icing. Frozen unbaked dough balls can also be stored up to 3 months and baked from frozen.
Nutrition
What’s the difference between using butter versus shortening?
Butter gives rich, creamy flavor and encourages cookies to spread; shortening has a higher melting point, keeping cookies thicker and softer. Using both provides a balance of taste and texture.
Can I use packaged lemon juice for this recipe?
Packaged lemon juice will work, but fresh lemon juice and zest deliver more vibrant flavor and essential oils that improve aroma and complexity.
How does buttermilk affect the texture of cookies?
Buttermilk adds tenderness and moisture thanks to its acidity and fat. It also reacts with baking soda to support rise and contribute to a soft, slightly cake‑like crumb—key to these cookies’ pleasant texture.
Other lemon cookie ideas
- Lemon pudding sugar cookies for a chewy, citrusy twist.
- Lemon sandwich cookies with a creamy lemon filling for a more indulgent treat.
- Lemon meringue pie cookies that combine shortbread, lemon curd, and toasted meringue.
- Lemon blueberry muffin cookies for a muffin‑top flavor in cookie form.
- Simple cake mix lemon Oreo cookies when you want a quick, easy option.
- Lemon raspberry cookies for a tart and sweet combination.
Buttermilk Lemon Cookies use both butter and shortening for a soft texture and rich taste. Finished with a bright lemon vanilla icing, they make a fresh, crowd‑pleasing treat everyone will enjoy.