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The World's Best Lemon Cookies (with Lemonheads)


  • 2 cups sugar
  • 1.5 cups butter three sticks, room temperature
  • 3 eggs large
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons lemon extract
  • 4 cups flour
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1.5 cups Lemonheads, crushed 2 movie theater snack-size boxes
  • 2 cups Powdered sugar
  • 4 tablespoons lemon juice freshly squeezed


  • Preheat the oven to 350 degrees.
  • Add sugar and butter to a stand mixer or mixing bowl and cream until smooth and fluffy. Add eggs one at a time, then add vanilla and lemon extract.
  • Add dry ingredients to the mixing bowl, including flour, baking soda, baking powder, and salt.
  • Crush Lemonheads in a blender or food processor, leaving some whole pieces and larger chunks.
  • Add crushed Lemonheads to the batter and blend until just incorporated.
  • Chill dough in the fridge for one hour.
  • Form dough into balls using the Home & Kind medium food scoop. Place on a lined cookie sheet. Do not place more than 8 cookies on a standard size cookie sheet—they will spread!
  • Bake for 10-14 minutes, until edges are slightly golden brown.
  • Make the glaze by adding lemon juice and powdered sugar to a large bowl, then mix.
  • Let cookies cool in pan for several minutes, then transfer to a cooling wrack and top with glaze.