You already know lemon cookies can be good. But these? These catch people off guard. They look delicate, but they hit bold. Sharp lemon glaze, buttery base, a churro-like edge, and a whisper of sea salt at the end. It’s that last bit—the salt—that makes people pause mid-bite.
This isn’t your usual drop cookie. You pipe it. And that one decision shifts everything. The shape, the texture, the way the glaze clings. If you’re looking for a lemon dessert with structure, contrast, and a finish that lingers, this cookie delivers.
What You’ll Learn Making These Cookies
You’ll learn why piped dough behaves differently from scooped. You’ll see how lemon zest in the dough affects aroma more than flavor. You’ll taste what happens when salt doesn’t just live in the dough but finishes the top. And you’ll gain confidence with a piping bag—because you won’t need perfection. Just consistency.
You’ll also find a smart cinnamon trick I’ve used to echo churros without overpowering the lemon.
Softened Butter, Granulated Sugar, and Lemon Zest
Start with room-temperature butter. Cream it with granulated sugar and lemon zest until you see streaks of pale yellow and the mix feels light. If it looks dense or glossy, it’s not there yet.
This step builds your base. Don’t rush it. You’re not just mixing—you’re aerating.
Egg Yolks and Vanilla
Whole eggs make cookies puff. I use only the yolks here for density. They help the cookies hold their shape through piping and baking.
Vanilla softens the citrus. You’ll notice it in the background, keeping the lemon from feeling sharp.
Flour, Salt, and Cinnamon
Two cups of all-purpose flour hold the dough firm. Salt balances, of course, but don’t skip the cinnamon. I use one teaspoon, not to make these taste like snickerdoodles—but to nudge your memory toward churros. It’s a soft spice note, not a top note.
Piping the Dough: Confidence Over Perfection
Use a closed star tip like Wilton 2D. Spoon the dough into the bag and knead gently if it feels too stiff. You’re not decorating a cake. You’re aiming for a consistent flow and circular shapes about 2 inches wide.
Practice a few rings on a silicone mat before committing. These don’t need to look uniform. The baking evens them out.
Baking Notes: Watch the Color, Not the Clock
Bake at 350°F and pull them when the edges just start to color. The centers should stay pale. Overbaking ruins the texture contrast.
Let them sit on the tray for 5 minutes. They finish setting there. Then move to a rack.
Making the Glaze: Use a Fork, Not a Whisk
Powdered sugar, lemon juice, and zest. I mix mine with a fork. It breaks up clumps without overmixing. If the glaze runs like water, add sugar. If it clumps, squeeze in more juice.
You can dip the cookies or spoon the glaze over. I prefer dipping—it controls the coverage. Spoon if you want more uneven edges.
Topping with Sea Salt: Add It Right Away
Don’t wait. As soon as the glaze goes on, sprinkle a few flakes of Maldon or similar sea salt. If it dries first, the salt slides off.
The salt shifts the whole flavor balance. The lemon feels brighter. The sugar feels rounder. It’s a small move with a big impact.
Serving and Storage Advice: Pipe Now, Glaze Later
I serve these the day they’re made. But the cookie base holds well for 3 days in an airtight container. If I plan to serve them later, I store the cookies plain and glaze them just before.
You can also freeze unglazed cookies. Glaze them after thawing to keep the texture right.
These work on dessert tables, in cookie tins, and alongside espresso. They’re crisp-edged, soft-centered, and eye-catching.
Save and Share: Your Turn to Try It
If you make these lemon churro cookies, save this post to your Lemon Desserts board so you can find it again.
And I’d love to hear how yours turned out. Did you try the cinnamon? Did the sea salt win you over? Leave a comment below—I read every one.
Explore More Lemon Recipes from My Kitchen:
Lemon Churro Cookies with Sea Salt
Bright lemon flavor meets the crisp, buttery texture of a churro-inspired cookie. A lemon glaze and a final sprinkle of flaky sea salt create a sweet-salty bite with vibrant citrus notes and a satisfying finish. These cookies are piped into delicate rings and baked until lightly golden, creating a soft center and crisp edges.
Ingredients
- FOR THE COOKIES
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- Zest of 2 lemons
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, for a churro-inspired hint)
- FOR THE LEMON GLAZE
- 1½ cups (180g) powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- FOR FINISHING
- Flaky sea salt (such as Maldon)
- Optional: Additional granulated sugar mixed with a pinch of cinnamon for sprinkling
Instructions
PREHEAT THE OVEN: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
CREAM BUTTER, SUGAR, AND LEMON ZEST: In a large bowl, beat the butter, granulated sugar, and lemon zest together until light and fluffy, about 2–3 minutes.
ADD EGG YOLKS AND VANILLA: Add the egg yolks and vanilla extract to the butter mixture and mix until smooth and fully combined.
COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, salt, and cinnamon if using.
MIX DRY INTO WET: Gradually add the dry ingredients to the wet ingredients, mixing until a thick, pipeable dough forms.
TRANSFER DOUGH TO PIPING BAG: Spoon the dough into a piping bag fitted with a closed star tip, such as Wilton 2D or Ateco 846.
PIPE COOKIE RINGS: Pipe 2-inch circles onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
BAKE THE COOKIES: Bake for 12–14 minutes, or until the edges are lightly golden but the centers remain pale.
COOL THE COOKIES: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
PREPARE THE GLAZE: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
GLAZE THE COOKIES: Once cookies are completely cool, dip the tops of each cookie into the glaze or spoon glaze over the cookies.
SPRINKLE SEA SALT: Immediately after glazing, sprinkle each cookie lightly with flaky sea salt before the glaze sets.
Notes
If the dough feels too firm to pipe, knead it gently inside the piping bag to soften it slightly.
Drawing 2-inch circles on a sheet of paper placed under the parchment helps keep cookie sizes consistent. Remove the guide paper before baking.
Practice piping on a baking mat if needed to find a comfortable pressure and rhythm.
