This recipe for zesty lemon cookies 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.
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What's to love about these cookies
These zesty lemon 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
Gather the following ingredients to make these lemon cookies:
- All-purpose flour - 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...
- Baking soda and salt
- Butter - use unsalted butter brought to room temperature before starting this recipe.
- Granulated sugar
- Egg - use a large egg and bring to room temperature before starting this recipe
- Lemon juice and zest - note: cooks 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.
Instructions
Follow the instructions below to whip up these easy zesty lemon cookies:
1 - In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
2 - 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.
3 - Add egg and lemon juice. Mix on medium speed until well combined. Scrape sides of bowl as needed.
4 - Add the flour mixture and mix on low speed until combined. Take care not to overmix as this can lead to a tough cookie.
5 - Scoop dough onto baking pans lined with parchment or silicone baking sheets. Use 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.
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.
I hope you enjoy these Zesty Lemon Cookies as much as my family and friends have over the years!
📋 Recipe
Lemon Cookies Recipe
Equipment
- Stand Mixer or hand mixer
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups All Purpose Flour (2 Cups)
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 Tablespoons Lemon Zest (appoximately 2 lemons)
- 2 Tablespoons 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℉ (180℃)
- Prepare 2 baking sheets by lining with parchment or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest. Set aside for later.2 Cups All Purpose Flour, ½ teaspoon baking soda, 1 teaspoon Salt, 2 Tablespoons 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.½ Cup Unsalted Butter, room temperature, 1 Cup Granulated Sugar
- Add egg and lemon juice. Mix on medium speed until well combined. Scrape sides of bowl as needed.1 Large Egg, room temperature, 2 Tablespoons Lemon Juice
- Add the flour mixture and mix on low speed until combined. Take care to not overmix which may result in a tough cookie.
- Scoop dough onto the prepared 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.
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).