Lemon Cookies
These Lemon Cookies are super soft and bursting with lemon flavor. These cookies are incredibly easy to make and the perfect treat for anyone who loves lemon desserts!
Even though I absolutely love chocolate, I’ve always been a huge lemon lover too. There’s just something that’s so refreshing when lemon is added to just about anything.
I originally published and shared this delicious lemon cookie recipe back in 2016, but I’ve updated it to make it even better! Not only are these lemon cookies incredibly soft and delicious, but they’re also:
- Easy to make
- Packed with lemon flavor
- Perfect topped with a lemon glaze!
In today’s post, I’m breaking down everything you need to know about how to make these incredible lemon cookies. I guarantee that if you love lemon desserts, you will adore this recipe!
Recipe Ingredients
To make these soft lemon cookies, you’ll need just a few simple ingredients. Here’s what you will be using to make them:
- All-Purpose Flour: This provides the structure for your cookies so they don’t fall apart when you pick them up. To ensure that they turn out right, make sure to use the spoon and level method when measuring your flour. Too much flour = cakey, crumbly cookies.
- Baking Soda & Salt: The baking soda helps to lift the cookies and the salt brings out the flavors.
- Unsalted Butter: I always recommend unsalted butter when it comes to baking. If using salted butter, reduce the salt in this recipe to a tiny pinch.
- Granulated Sugar: I love to use brown sugar in cookie recipes whenever possible, but for these cookies you will only be using granulated sugar. The granulated sugar allows the lemon flavor to really shine through, sweetens the cookies, and helps them spread as they bake in the oven.
- Egg: To help bind the cookie dough together. A room temperature egg is best to ensure that it mixes together properly in your dough.
- Lemon Juice & Zest: Fresh lemon juice is always best, but bottled should be fine here too. One medium lemon will yield about 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice.
- Lemon Extract: This helps to enhance the lemon flavor in these cookies even more! Don’t have any on hand? See my FAQ section for how to adjust the recipe.
How To Make Lemon Cookies
To make these lemon sugar cookies, you’ll start out by whisking together the flour, baking soda, and salt. Set the mixture aside and then mix up the wet ingredients.
For the wet ingredients, start by beating the softened butter and the granulated sugar together for 1 to 2 minutes or until they’re well combined. Next, mix in a room temperature egg until it’s fully incorporated into the creamed butter and sugar. I always stop and scrape down the sides of my bowl and mix again to ensure that the egg is thoroughly combined.
Then, mix in the lemon juice, lemon zest, and lemon extract until fully combined. The mixture may look a little curdled at this point because of the acidity of the lemons, but this is okay. Mix in the dry ingredients until they’re just combined into the dough.
Finally, cover the cookie dough and let it chill for at least 30 minutes. This will help ensure that the cookies stay nice and thick and don’t spread too much in the oven. I also recommend preheating your oven to 350°F (177°C) while the cookie dough is chilling.
For these cookies, I like to use a 1.5 tablespoon cookie scoop (#40 scoop) because it creates the perfect size cookie. Just scoop the dough onto a couple of baking sheets lined with parchment paper and bake the cookies for 10 to 13 minutes. I recommend letting them cool on the baking sheet for 5 to 10 minutes, then transferring them to a wire rack to cool completely.
FAQ’s
Can you replace the lemon extract in these cookies?
If you can’t find any lemon extract, I suggest adding an additional 1/2 to 1 tablespoon of lemon zest to enhance the lemon flavor.
Can you freeze lemon cookies?
Yes, you may freeze these cookies! Once the cookies have cooled, freeze them in a freezer bag or container for up to 3 months. When you’re ready to enjoy the cookies, place them on the counter and let them come to room temperature.
You may also scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. Once frozen, store the cookie dough in a freezer bag in the freezer for up to 3 months. You can either thaw the cookie dough overnight in the refrigerator and bake as directed in the recipe or bake from frozen for an additional 1 to 2 minutes.
Can I add a glaze on top of these cookies?
These cookies are fantastic with a lemon glaze! To make it, simply whisk together 1 cup (120 g) of powdered sugar and 1 to 2 tablespoons (15 to 30 ml) of fresh lemon juice. I recommend starting with 1 tablespoon of lemon juice, then adding 1/2 teaspoon at a time to thin out the glaze. You want the glaze thin enough to drizzle on top of the cookies, but thick enough to stay in place.
Quick Tip: Make sure the cookies have cooled completely before you add the glaze!
Baking Tips
- I recommend zesting your lemon first, then juicing it.
- To get the most lemon juice out of your lemon, roll it on the counter firmly with your hand, then cut it in half, and squeeze out the juice.
- It’s best to use a room temperature egg in this recipe. If you forget to set it out ahead of time, simply place your egg in a bowl of warm water for 5 to 10 minutes.
More Lemon Recipes To Enjoy!
- Mini Lemon Blueberry Cheesecakes
- Classic Lemon Bars
- Lemon Blueberry Bundt Cake
- Lemon Snowball Cookies
- Lemon Pie
Lemon Cookies
Ingredients
- 1 and 3/4 cup (220 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter softened
- 3/4 cup (150 grams) granulated sugar
- 1 large egg at room temperature
- Zest of one medium lemon
- 1 tablespoon (15 ml) fresh lemon juice
- 1 and 1/2 teaspoons lemon extract
- Optional: 2-3 drops of yellow food coloring
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.
- Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until just combined.
- Cover tightly and transfer to the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake for 10 to 12 minutes, or until the tops of the cookie are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
So delicious!!! My family loved them.
Cookies are delicious!
Is this a recipe that can be doubled to make larger batches?
I haven’t tried doubling it, but I think it would be fine to do that!
Hi, Yvette! I have made 5 batches at one time and they still came out delicious… I would just double the amount of time in the refrigerator. This is the best lemon cookie recipe that I have ever made. Thanks, Danielle!
Agreed!!!
Great, simple recipe. Used a gingerbread cut out and dusted with powdered sugar. Great alternative to basic sugar cookie. I also had orange extract so I made another batch and just subbed all the lemon ingredients with orange ones (zest, extract, and juice). These were even a bigger hit than the lemon ones. Used candy cane and star cut outs; I drizzled them with chocolate and added sprinkles. Will make this recipe again for sure.
How well do these freeze?
The baked cookies will freeze just fine for up to 3 months.
Way too much flour, cookies had no spread. I used weight measurements so the proportion is really off. The texture is more like scones/biscuits, definitely not chewy enough. Taste is also just ok. I would’ve preferred slightly more tartness.
Agreed. I just baked them and they did not come out flat at all – and I didn’t even chill the cookie dough! I’m going to make some tweaks to this recipe. I do like the simplicity of it.
If I don’t have lemon extract can I use extra zest and juice?
I would just use more lemon zest, if you use more lemon juice the cookies will spread too much.
I just made lemon-poppyseed muffins, where I couldn’t find any lemon extract in my local grocery store. I used a little more zest & subbed vanilla extract for lemon extract. It made the muffins taste sweet in a wonderful way. Would this work for this recipe?
I think that would be fine!
What if I don’t have any lemon zest? What can I sub for it or do I need to sub for it?
You can add an extra 1/2 – 1 teaspoon of lemon extract.
Can I bake them without baking soda as of the situation these days I can’t get baking soda please guide me accordingly
I haven’t tried it, but you may be able to substitute it with some baking powder. I have a post here that explains more about substituting one for the other.
I love this recipe so much! I’ve added an extra step by adding a splash of heavy cream and when they’re done baking covering them in powered sugar.
So easy and delicious!
how long should i preheat? is 10 mins enough?
Every oven is different so it just depends. I would recommend using an oven thermometer to make sure your oven is up to the correct temperature before baking the cookies.
Simple,easy and very tasty. I replaced the granulated sugar with brown sugar as I am not a sweet eater. It came out perfectly for me. Will definitely
bake more for my lovely tea + book time 🙂
That sounds delicious! Will try with brown sugar also; thanks for the idea!
Daniella
First I am a new subscriber to your Site and I am THRILLED to find you.
You have made such a difference in my cooking skills and I thought I was a good cook before finding you now I am a great cook now.
Question in the Lemon Cookie Recipe you said use a 1.5 Tablespoon #40 Cookie Scoop.
I want to Order one from Amazon however they show a #40 as a 2 TBLS and the 1.5 TBLS as a #50.
Which do I order and are you an Affiliate with Amazon.
Many thanks Karen
Hi, Karen! I’m so happy to hear that, thank you! For cookie scoops, I highly recommend OXO because they’re most accurate. I use the #40 (1.5 tablespoon) from them for almost all of my cookies. I hope that helps!
I tried this recipe today and I must say I was very disappointed. I followed the directions as written chilling the dough as recommended, but in spite of that… the cookies came out very flat. I am a seasoned baker/
Sorry you had trouble with the recipe, Judith. Typically when cookies spread it’s because the butter in the dough is too warm or there’s not enough flour in the cookie dough. If you make them again, you can try chilling the dough longer and see if that helps. I also recommend weighing your flour if possible, but you could also try adding an extra 1 to 2 tablespoons of flour.
So I followed the recipe exactly but they ended up turning into cake not cookies. Does anyone know what went wrong?
Sorry you had trouble with the cookies, Diana. Did you make sure to spoon and level your flour?
The blood sugar was dropping and the party was stoppin… until I found this recipe. Now I’m fully satiated and the rager continues.
Shout out to Danielle for the clutch recipe.
Also, cookies were delicious, light, and fluffy.
Can you use splenda in the recipe
I don’t recommend it for these cookies.
Splenda does have a granulated baking version that may convert. Read package directions for how much as you may use less Splenda than the original recipe.
They’re delicious, but my cookies didn’t spread and they formed a dome instead. Do you have any idea where could I have gone wrong?
Sorry you had trouble with the cookies, Cynthia. Did you make sure to spoon and level your flour? If there was too much flour in the cookie dough, that could be why the cookies didn’t spread.
I just tried this recipe with one small tweak – I used Bob’s Red Mill Gluten Free Baking Flour (1 to 1) instead of all purpose flour. It was AMAZING!!! I didn’t have the lemon extract on hand, so I used your tip to add more lemon zest and I love the zing it gives.
I’m a late night baker when the house is quiet and my kiddo is asleep. I cannot wait to have her try these tomorrow morning. So far, they are husband approved!
Hey….
The cookies came out lovely….
But do you think I did not put enough of the lemon zest/extract.
Because my cookies tasted a wee bit eggy around the center.
Did you put the same amount called for in the recipe? If so, they shouldn’t taste eggy. Do you think that your egg may not have been fully mixed into the cookie dough?
Hi there. Can I freeze the dough? I doubled the recipe and I would like to freeze part of the dough to bake them later.
Yes, you can! I have instructions in the post and recipe notes for how to freeze the dough and baked cookies.
Thank you for the best lemon cookies I’ve ever eaten!
I also made your amazing chocolate chip cookies and were also amazing. But these lemon cookies, OH MY GOD.
Loved it!!!!!
lot’s of love from Greece!!!!
I made these 2 years ago and they are SO yummy!! I’m definitely going to add the lemon cookies back into my Christmas options for 2020. Yummy!!!
hey! wanted to ask if using a stand/hand mixer was necessary as I don’t have a paddle attachment or a hand mixer
It makes it easier, but it’s not necessary. You can use a fork to cream the butter and sugar together, then mix in the other ingredients with a spoon or rubber spatula.
These are great cookies! We didn’t have any lemon extract so we used 3 tbsp lemon juice. It was a subtle hint of lemon rather than aggressively lemon-flavoured, which was nice. We also had to bake for 15 minutes for the cookies to be baked through. They were a little bit dry, but other than that, these cookies were great!
Best lemon cookies ever 🙂 I tried them numerous times and they are wonderful and soft each time. Completelly in love with them. I just use M egg instead of L because I like them smaller and thicker. Thanks a lot for this recipe, I had to translate it for my parents cause they loved it so much they wanted to bake them themselves. A big thank you from Croatia 😉
You are right, Danielle- these are the BEST lemon cookies! With just the right texture- not being too chewy or crispy- these are just right for early spring through late summer. They don’t have any overpowering lemon flavor much just enough to burst with it and not make your mouth pucker. ? I made some changes and doubled the zest, didn’t use and coloring, and rolled each of the balls in sugar before flattening with my palm. If anyone is trying to decide whether to try these or not- just make the decision. Try these cookies!!!
Question here. Do you think this will be firm enough to press out for a bar cookie? I love the BC limited edition lemon cookies and made lemon bars. Wondering if I might need to increase the flour and/or butter. Looking for a recipe for that. Thanks in advance for your help and response.
I haven’t tried it, but I think it would be okay to spread the cookie dough out into a pan and bake it into cookie bars.
Would a vanilla glaze go well with this recipe?
Yes, I think it would!
I made these cookies with a few tweaks. I didn’t have any zest so I used 2 more tsp of lemon juice plus an additional capful of lemon extract. After refrigerating the dough for 30 minutes I thought the dough looked a little wet. This is when I added 1 additional tbsp of flour and 1 additional tbsp of sugar. In spite of the changes the
cookies were a delicious hit ?.
Can the cookie dough be made the night before and stored in the fridge? If so, should it be brought to room temperature before baking?
Yes, that’s fine! You don’t have to let it come to room temperature, but if it’s too cold to scoop just let it sit at room temperature for 20 to 30 minutes.
Cookies never flattened. Should I have pressed down on them a bit before baking?
The cookies should spread in the oven without having to press them down. Did you make any adjustments to the recipe? And did you make sure to spoon and level your flour?
Great recipe! Made for a women’s event at my church. I did a vanilla glaze. Next time I may do a lemon glaze to make them more tart.