These lemon cookies are a burst of sunshine in every bite, combining zesty citrus with a soft, melt-in-your-mouth texture. Perfectly balanced with a hint of sweetness, they’re a treat that feels both indulgent and refreshing. Ready in just 40 minutes, they’re ideal for satisfying a quick craving or impressing guests with minimal effort.
Each cookie offers a delightful contrast of a slightly crisp edge and a tender center, infused with bright lemon flavor. With only 142 calories per serving, they’re a guilt-free way to enjoy a little sweetness. Whether paired with tea or enjoyed on their own, these cookies are sure to brighten your day with their vibrant taste and effortless charm.
Ingredients for Delicious Lemon Cookies
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 ½ Tablespoons lemon zest (freshly grated for best flavor)
- 1 large egg + 1 egg yolk, room temperature preferred
- 1 teaspoon lemon extract
- ¼ teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons cream of tartar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (70 g) powdered sugar (for rolling cookies)
Step-by-Step Instructions for Perfect Lemon Cookies
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a large bowl, using an electric mixer or stand mixer, combine the butter, sugar, and lemon zest. Beat until creamy and well-combined.
- Add the egg, egg yolk, lemon extract, and vanilla extract to the butter mixture. Stir until completely combined.
- In a separate bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until fully combined. Scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
- Using a 1 ½ Tablespoon-sized scoop, portion the dough and roll it into smooth balls between your palms.
- Roll each ball in powdered sugar until fully coated, then place them on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake for 9-11 minutes or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet before serving. Enjoy!
Brighten Up Your Cookies: Serving Suggestions
These lemon cookies are perfect on their own, but you can elevate them with a drizzle of lemon glaze (mix 1 cup powdered sugar with 2-3 tablespoons lemon juice) or a dollop of whipped cream for a dessert-like treat. Pair them with a cup of herbal tea or iced lemonade for a refreshing combo!
Keep Them Fresh: Storage Tips
Store your lemon cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls (before rolling in powdered sugar) for up to 3 months. When ready to bake, let them thaw slightly, roll in sugar, and bake as directed.
Lemon Lovers’ Variations
Want to mix it up? Try adding 1/2 cup of white chocolate chips or chopped dried cranberries to the dough for extra texture. For a tangier twist, swap the vanilla extract for extra lemon extract or add a tablespoon of fresh lemon juice to the batter.
Time-Saving Hacks
To save time, prep the dough ahead and refrigerate it for up to 24 hours. When ready to bake, let it soften slightly before rolling into balls. Alternatively, use a cookie scoop to portion the dough quickly and evenly.
Essential Equipment Tips
For best results, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A microplane zester is perfect for getting fine lemon zest without the bitter pith. Don’t forget parchment paper to prevent sticking and make cleanup a breeze!
Lemon Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 2 ½ Tablespoons lemon zest
- 1 large egg + 1 egg yolk room temperature preferred
- 1 teaspoon lemon extract
- ¼ teaspoon vanilla extract
- 3 cups all-purpose plain flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons cream of tartar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Powdered sugar for rolling cookies
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
- In a large bowl using an electric mixer (or use a stand mixer!), combine butter, sugar, and lemon zest. Beat until creamy and well-combined.
- Stir in egg and egg yolk, lemon extract, and vanilla extract until completely combined.
- In a separate bowl, whisk together flour, cornstarch, cream of tartar, baking soda, and salt.
- Gradually (with mixer on low-speed), add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure all ingredients are completely incorporated.
- Scoop cookie dough by level 1 ½ Tablespoon-sized scoop and roll between your palms until you have a smooth ball. Roll ball through powdered sugar and place on baking sheet. Repeat with remaining dough, spacing cookies at least 2” apart.
- Bake on 350F for 9-11 minutes and allow to cool completely on baking sheet. Enjoy!