lemon cookie recipe

These soft and cakey lemon cookies have the perfect balance of zing and sweetness and are just addictively delicious!

Lemon Cookies

tbsp lemon zest (zest of two lemons)

unsalted butter (113 grams, room temperature)

sugar (100 grams)

light brown sugar (50 grams, packed)

flour (240 grams)

tsp salt

cornstarch

tsp baking soda

lemon paste (or 1 tsp extract)

lemon juice

yellow food coloring (optional)

Whiz the lemon zest and sugars in a food processor. This step is optional but it really infuses the sugars with lots of lemon oil and makes a big difference. If you don't have a processor just mince the zest, mix with the sugar and set aside.

Sift the flour, salt, corn starch, and baking soda together then whisk together and set aside.

Beat butter and infused sugars in a stand mixer fitted with a paddle attachment until light and fluffy. Mix in the egg, lemon juice and 1tbsp  lemon paste or 1 tsp lemon extract. Scrape the bowl down and mix once more. If you&#x27;re adding some food coloring this is a good moment to mix it in!

Add the dry mixture to the wet and beat until almost combined. Scrape the bowl down one last time then beat until combined.

Cover and shill the dough for at least 30 minutes. You can chill it overnight or make the dough months ahead of time and freeze it.

Once chilled set oven to 350F and scoop out potions of cookie dough roughly two tablespoons in size (a little larger is fine too. Place the dough onto parchment-lined baking sheets leaving about two inches of space between the cookies to allow for spreading.

Bake at 350F for about 10 minutes or until the edges are set, you don't want these cookies to brown really but the bottom of the edge may just be turning golden.

These soft and chewy lemon cookies have a perfect amount of lemony zing. Every bite melts in your mouth and the cookies themselves are basically foolproof! While I love all my recipes, these lemon cookies are a family favorite in heavy rotation. 

Recipe: https://preppykitchen.com/lemon-cookies/

We can’t get enough of these perfectly sweet, soft cookies, especially when topped with a crunchy lemon glaze! By the way, these cookies stay super soft for days, it’s not one of those situations where you need to eat them straight out of the oven.

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AMAZING Lemon Cookies Recipe

These soft and chewy lemon cookies are packed with big, bold lemon flavor for all you lemon lovers! They&#x27;re soft, chewy and not at all cakey!

Soft and Chewy Lemon Cookies

unsalted butter, softened

sugar

light brown sugar, packed

lemon extract

lemon zest

honey

yellow food coloring,

flour

salt,

baking soda

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.

Stop, scrape down the sides of the bowl...

Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).

Add the lemon juice directly on top of...

Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn’t bubble it’s old and expired. Beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.

Place mounds on a large plate or tray,...

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for about 10 minutes, or until edges...

Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool.

Allow cookies to cool on baking sheet for...

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Optionally, dust with confectioners’ sugar. Or, for increased...

Optionally, dust with confectioners’ sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

Soft lemon cookies that were inspired by Paradise Bakery&#39;s lemon cookies.

butter (at cool room temperature)

eggs

baking powder

all-purpose flour

Powdered sugar (for dusting)

In the bowl of a stand mixer, cream the butter and sugars together until well blended. Scrape down the sides of the bowl.

With the mixer on low speed, add eggs, one at a time, and mix until blended.

Add lemon juice and zest, mixing until combined.

Add flour and baking powder. Stir in until just combined. Don&#39;t overmix.

Cover and chill dough for 30 minutes.

Preheat oven to 375 F. Line 2 baking sheets with parchment paper or silicone baking mat.

Drop by 1.5 tablespoon scoops (a medium cookie scoop) onto prepared baking sheets. Bake until edges are firm with no color, about 7-10 minutes.

Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool.

Once cool, dust with powdered sugar.

These White Chocolate LemonPudding Cookies are sweet and tart and delicious!

White Chocolate Lemon Pudding Cookies

unsalted butter (softened)

brown sugar (packed)

vanilla extract

lemon curd

all-purpose Gold Medal Flour

box Vanilla Jello Instant Pudding Mix

salt

white chocolate chips

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

Place butter and sugars into stand mixer and beat until combined. Add eggs and vanilla mixing to combine. Stir in lemon curd and lemon zest.

Slowly add your flour, salt, baking soda and chips, beating until just combined. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 11-15 minutes, until baked through. Remove from oven and let cool on baking sheet for 15 minutes before transferring. Store in an airtight container for longest lasting freshness.

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The most viewed lemon cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine