Name: Recipe "Lemon Buttermilk Cookies"
Prep time: 10 min
Cook time: 11 min
Total time: 22 min
Ingredients: 1.5 cup unbleached all-purpose flour; 2 lemon zest (zest of two lemons); 0.25 tsp baking soda; 0.25 tsp salt; 6 tbsp unsalted butter (at room temperature); 0.75 cup granulated sugar; 1 large egg; 0.5 tsp vanilla extract; 0.333 cup buttermilk (well-shaken); 0.75 cup confectioners sugar (sifted); 1.5 tbsp buttermilk (well-shaken); 0.25 tsp vanilla extract; 0.5 tsp lemon zest

Since dessert is on the menu, Peach Ricotta Cake with Brown Butter Streusel and Chocolate Chip Cookie Bark fit right alongside it.

My Go-To for Soft Lemon Buttermilk Cookies

I always keep buttermilk in my fridge for baking, but somehow it always seems to be nearing its expiration date. That’s how these tender lemon cookies came about. I wanted a cookie that was soft and cake-like, and the buttermilk delivered exactly that. The dough bakes up fluffy, and the lemon zest in both the cookie and glaze makes the flavor bright and fresh. They remind me of the lemon ricotta cookies I’ve made before, but these are even easier to whip up.

Why These Lemon Buttermilk Cookies Work

Cake-like texture: Buttermilk makes these cookies exceptionally soft and tender, almost like a little lemon cake in cookie form.
Bright lemon flavor: Lemon zest goes into both the dough and the glaze, so every bite is fragrant and citrusy without being tart.
Simple ingredients: You probably have everything you need already, flour, butter, sugar, buttermilk, and lemons. No special equipment either.

Key Ingredients for Tender Lemon Cookies

Buttermilk: Provides tanginess and reacts with baking soda to make the cookies extra tender. No buttermilk? Add 1 teaspoon lemon juice or vinegar to 1/3 cup milk and let sit 5 minutes.
Lemon zest: Use fresh zest for the brightest flavor. Avoid bottled zest, it lacks the essential oils that give these cookies their punch.
Unsalted butter: Creaming the butter with sugar incorporates air for a light crumb. Let it soften to room temperature before starting.

Kitchen Tools for Lemon Buttermilk Cookies

Stand mixer or hand mixer for creaming butter and sugar
Baking sheets (2 large) lined with parchment or silicone liners
Wire rack for cooling and glazing
Pastry brush for applying glaze (or a spoon works too)

Tips for Making the Best Lemon Buttermilk Cookies

Don’t overmix the dough once you add the flour and buttermilk. Mix just until combined, or the cookies will turn out tough instead of tender. I drop the dough by level tablespoons onto the baking sheets to keep all the cookies the same size, that way they bake evenly. For the glaze, brush it on while the cookies are still warm. It soaks into the surface just enough to set without making the cookies soggy.

Getting the Glaze Right on Lemon Buttermilk Cookies

Brush the glaze on while the cookies are still warm, but not hot. If they’re too hot, the glaze will run right off. I usually let them cool on the baking sheet for 1 minute, then transfer to a wire rack and glaze immediately. The warm cookie absorbs a little glaze, leaving a thin, shiny coating. If you want a thicker glaze, let the cookies cool completely and spoon the glaze on instead, it will sit on top and set into a white, opaque layer.

You can switch up the citrus by using lime or orange zest instead of lemon for a different twist. For a poppy seed version, stir in 1 tablespoon of poppy seeds with the flour mixture. If you prefer a thicker glaze, use a little less buttermilk, or swap the glaze for a cream cheese frosting for a richer cookie.

How to Serve These Cake-Like Cookies

These buttermilk cookies are perfect with a cup of tea or coffee in the afternoon. They also make a light dessert after a heavy meal, just a couple per person does the trick. If you want to dress them up, add a few fresh berries on the side or a sprinkle of lemon zest on top of the glaze.

Storing Lemon Glaze Cookies

Keep the baked and glazed cookies in an airtight container at room temperature. They stay fresh for 3 to 4 days. If you stack them, place a sheet of wax paper between layers to prevent the glaze from sticking.

Freezing Lemon Buttermilk Cookies for Later

Freeze the cookies before glazing. Let them cool completely, then place them on a baking sheet in the freezer until solid. Transfer to a freezer bag or container and freeze for up to 3 months. When you’re ready to serve, thaw the cookies at room temperature, then brush on the fresh glaze.

Best Way to Reheat Lemon Buttermilk Cookies

These cookies are best at room temperature, but if you like them slightly warm, pop one in a 300°F oven for 3 to 5 minutes. The glaze will soften a bit, but the cookie will stay tender. Avoid microwaving, it can make the glaze sticky and the cookie rubbery.

Lemon Buttermilk Cookies FAQ

Can I use buttermilk powder instead of liquid buttermilk?

Yes. Reconstitute 1 tablespoon of buttermilk powder with 1/3 cup water (plus 1.5 tablespoons water for the glaze) and use as directed. The cookies will be just as tender.

Why are my cookies more cakey than standard cookies?

Buttermilk adds acidity that reacts with baking soda, creating extra lift. Combined with the creaming method, that gives these cookies their soft, cake-like texture. That’s intentional.

Can I substitute all-purpose flour with gluten-free flour?

A 1-to-1 gluten-free baking blend should work, but the texture may be slightly denser. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.

Recipe

Lemon Buttermilk Cookies

These light and fluffy lemon cookies with sweet glaze are delightful!

easyVegetarian

10 min

Prep Time

11 min

Cook Time

22 min

Total Time

Servings

Dessert

Course

American

Cuisine

143 kcal

Calories

Ingredients

Servings

1.5 cup unbleached all-purpose flour
2 lemon zest, zest of two lemons
0.25 tsp baking soda
0.25 tsp salt
6 tbsp unsalted butter, at room temperature

0.75 cup granulated sugar
1 large egg
0.5 tsp vanilla extract
0.333 cup buttermilk, well-shaken

glaze

0.75 cup confectioners sugar, sifted
1.5 tbsp buttermilk, well-shaken

0.25 tsp vanilla extract
0.5 tsp lemon zest

Instructions

1
Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.
2
In a medium bowl, whisk together the flour, zest, baking soda, and salt.
3
In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed.

4
Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Bake, 1 sheet at a time, for about 11 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.
5
For the glaze, whisk together the sifted confectioners sugar, buttermilk, and vanilla. I also added in lemon zest. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until the glaze is set.

Nutrition (per serving)

143kcal

Calorie breakdown

Protein6%8 kcal

Fat21%31 kcal

Carbohydrates73%105 kcal

How this was calculated — 13 of 13 ingredients matched

unbleached all-purpose flourFlour, wheat, all-purpose, enriched, unbleached1289 kcal

lemon zestLemon peel, raw1 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

unsalted butterButter, salted645 kcal

granulated sugarSugars, granulated693 kcal

large eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract7 kcal

buttermilkMilk, buttermilk, fluid, whole50 kcal

confectioners sugarSugar, turbinado718 kcal

buttermilkMilk, buttermilk, fluid, whole14 kcal

vanilla extractVanilla extract4 kcal

lemon zestLemon peel, raw1 kcal

Serving size ≈ 39 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: cookie, dessert, lemon, nutFree, Oven Baked, vegetarian

This post may contain affiliate links. Read our disclosure policy.