This zesty lemon cookie has the perfect balance of tartness and sweetness. These cookies are easy to make and mix up in just a few minutes. Full of buttery goodness, the cookies practically melt in your mouth. You may have a hard time eating just one! Freshly grated lemon zest is the star of these soft-centered cookies.
This post may contain affiliate links. Please refer to the terms page for more information.
What's to love about these cookies
These cookies freeze well and I usually have several in my freezer. There is not much better than coming home after a hard day at the bakery, defrosting one of these cookies and enjoying it with a cup of Earl Grey tea! I promise your friends will enjoy these lemon cookies at your next tea party as they are light and refreshing.
Ingredients
- I prefer unbleached flour in all of my creations. It will provide more structure in your baked goods as it has a denser texture than bleached flour. I highly recommend King Arthur products such as their flours, spices, baking powder and soda, etc...
- Bring your eggs and butter to room temperature before beginning this recipe. Your ingredients will combine easier and you won't have that curdled look after adding the eggs to your creamed butter/sugar mixture.
- Cooks will often make the mistake of 'over-zesting' citrus fruits by digging too deeply into the peel which adds bitterness to your creation. Try to use a light hand when zesting your lemons for this cookie. Only take the top layer of the rind which is where the tanginess is.
Make cookie dough
- As mentioned above use room temperature eggs and butter - I know I sound like a broken record but I want you to have the best possible outcome with these cookies.
- Properly creaming your butter and sugar together is an important part to creating the structure of these lemon cookies. Start by creaming the ingredients together on low speed for about 20 seconds and gradually increase the speed to medium. Remember to scrape the mixing bowl occasionally. The entire creaming process will take approximately 2 minutes.
- Once the sugar/butter creaming process is complete, add your room temperature egg and lemon juice. Mix on medium-low speed until the egg is completely incorporated.
- Mix on low speed after adding the flour mixture. Take care with this step and only mix until the dough comes together. Over mixing may result in a tough cookie and you won't have the soft interior - which makes this cookie shine!
Flavor Variations
- Blueberry Lemon Cookies: Add a cup of wild Maine blueberries to the dough and mix gently with a rubber spatula.
- Lemon Coconut Cookies: Add a one and a half cups of sweetened, shredded coconut to the dough and mix with a rubber spatula to distribute evenly. Alternative, roll the lemon cookie in shredded coconut after scooping and before baking.
- Basil Lemon Cookies: Finely chop 2 tablespoons of fresh basil and mix into the cookie dough before baking.
📋 Recipe
Lemon Cookies Recipe
A lemon cookie with the perfect balance of tartness and sweetness.
Equipment
- Hand Mixer or
- 2 Parchment paper or silicone baking mat
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups All Purpose Flour (2 Cups)
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 tablespoon Lemon Zest (appoximately 2 lemons)
- 2 tablespoon Lemon Juice (approximately 2 lemons)
- 1 Cup Granulated Sugar
- ½ Cup Unsalted Butter, room temperature
- 1 Large Egg, room temperature
Instructions
- Preheat oven to 350℉ / 177℃
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
- Using a stand-mixer with the paddle attachment, begin mixing together butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape sides of bowl as needed. Note: a hand mixer may also be used.
- Add egg and lemon juice. Mix on medium speed until well combined. Scrape sides of bowl as needed.
- Add the flour mixture and mix on low speed until combined.
- Scoop dough onto the parchment-lined baking sheets using a small cookie scoop (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 10 - 12 minutes or until tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Nutrition
Calories: 107kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 153mgPotassium: 17mgFiber: 0.3gSugar: 8gVitamin A: 130IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!
Ebony says
I made these for my family this weekend and they were a hit! My family normally loves chocolate chip only, but they now have a new favorite to add to their list. Thank you for this delightful recipe!
Monidipa Dutta says
Wow, your lemon cookies recipe is a delightful find! The video instructions made it a breeze to follow. The zestiness of the lemon adds a burst of flavor that I absolutely love. Thanks for sharing this amazing recipe. Looking forward to trying more of your tasty creations! 🍋🍪👩🍳
Chenee says
Thank you for the clear instructions. These came out perfectly! The best cookie I've had in a long time!
Shelby says
Love these easy and healthy cookies as an anytime snack. The lemon flavor really pops!
May says
It looks simply but yummy! Can I do this without using a machine to mix the ingredients? Cause I notice that you use one and the mixing progresses. My mixer is not so good.
dessertswithstephanie says
Hi May, You can make these cookies without a mixer but it will take some work. When creaming the butter and sugar together, I suggest using a rubber spatula and stirring quickly until the mixture looks fluffy. You are trying to work air into the mixture so it will take some elbow grease and time (probably about 5 minutes).
Luna S says
The pop of citrus would be lovely! These cookies sound like they are so good, I need to make these. I wonder if it would work with orange as well?
dessertswithstephanie says
Hello Luna, Yes, this recipe works well with orange or lime.
Stephanie says
I love the taste of lemon in desserts. These were delicious like this, but I want to try adding coconut next time as you suggested.
Beth says
These cookies are superb. I love the bright lemon flavor, and the texture is just amazing.
SONIA SEIVWRIGHT says
Quick and Easy - just how I like it. I love how easy they are to make and the fact that they can be mixed up in just a few minutes is a definite plus. The idea of buttery goodness that practically melts in my mouth is making me salivate. And I can't resist anything with freshly grated lemon zest - it's such a refreshing and delicious addition to any recipe.
Lynn says
Quick, easy and delicious - a goto when you need a sweet treat quickly. Your coffee is waiting for these!
Julie says
I just tried your recipe for Zesty Lemon Cookies and they were absolutely amazing! The perfect balance of tartness and sweetness, and so soft and chewy. I can't believe how easy they were to make, too. I'm definitely going to make them again soon.
Julie, Blended Decor Blog https://www.julieannrachelle.com/bio
dessertswithstephanie says
Julie, thank you for your feedback on the Lemon Cookies!
Tara says
My mom loves lemon so these are on the list for Mother’s Day. And I agree with your tip on not over zesting citrus so it’s not bitter. Great note!
Andrew C says
Tangy and yummy cookie recipe. I made it exactly per the recipe.
Janice says
Recipe for lemon cookies worked great for me. Will make again.
CanGee says
Lovely recipe. I used lots of lime zest to make these lime cookies and these are yummy.