Made with a few pantry staples and a spritz of citrus, these lemon cookies are super simple but oh-so-tasty.
So make a big batch today, and thank me later!
This recipe is one of my favorites, and it’s guaranteed to be a hit at your next party or get-together.
From the bright and refreshing lemon flavor to the melt-in-your-mouth taste, these lovely lemon cookies will make even the rainiest day brighter.
They’re ideal for summer, but will be just as sunny in the middle of winter.
Ready to bake? Let’s get to it!
Lemon Cookies From Scratch Recipe
These lemon cookies are the perfect marriage of sweet and tart.
The buttery cookie base is infused with plenty of zesty goodness, and they have a crisp but delicate texture that makes every bite a delight.
Better yet, they’re straightforward to make and use only the most basic of ingredients.
So if you have flour, sugar, butter, and eggs, you’re halfway to a batch of soft and tender lemon cookies!
I said before that this recipe calls for pantry staples. By that, I mean flour, sugar, butter, eggs, and baking powder.
If you like to bake, chances are you have everything on hand. So, the lemon is the only thing you may have to go out for.
- All-purpose Flour – It’s the ultimate ingredient for making cookies. It provides structure to the dough and defines the cookie’s texture.
- Lemon Juice and Zest – The star of this recipe is the bright, zesty flavor. To get that, you need juice and zest!
- Vanilla Extract – It has a rich, sweet fragrance that pairs perfectly with the tangy flavor of fresh lemons.
- Egg – Egg is an essential ingredient for this cookie recipe as it helps bind the ingredients together. Use room-temperature eggs for best results.
- Butter – Butter adds a soft, rich taste you can’t get anywhere else. Use unsalted or salted – but omit the additional salt if you use salted butter.
- Baking Powder – Baking powder helps the dough lift, giving you a perfectly crisp yet soft cookie.
- Salt – It highlights the sweet, tangy flavor and strengthens the dough. Again, omit this if you use salted butter.
- White and Powdered Sugar – No sweet treat is complete without sugar. This recipe calls for white sugar in the dough and powdered sugar for finishing.
Tips for Making the Best Lemon Cookies
Cookies are the perfect treat for any occasion and a staple in many households. They’re delicious, easy to make, and super convenient for snacking.
But sometimes, they don’t come out quite right.
So here are some tips for making the best cookies you’ve ever tasted:
- Chill the dough before baking, so the cookies don’t come out flat. This hardens the butter and keeps them from spreading too much.
- Use room-temperature ingredients for effortless mixing. This makes it easier for you and ensures a homogeneous mixture.
- Use a kitchen scale to measure the flour instead of a measuring cup. When you scoop flour, it packs tightly into the cup, giving you more than you need. Instead, spoon the flour into the cup and lightly scrape away any excess with a knife.
- Use a cookie scoop for portioning. It’s quicker, easier, and gives you uniform cookies which will bake evenly.
- Infuse the sugar with lemon zest if you want a deeper, lemony flavor. To make this, blitz white sugar with lemon peels (about 2 cups of sugar to 2 lemons). Just be careful not to use the whole lemon peel with the bitter white part!
- Add yellow food coloring if you want a more enticing and colorful cookie. Use gel coloring, and remember: a little goes a long way.
Can I Add a Glaze on Top of These Cookies?
These cookies taste great on their own, but adding a glaze makes this treat extra decadent.
Here’s a quick recipe:
- 1 cup of powdered sugar
- 1-2 tablespoons of lemon juice
Whisk the sugar with the lemon juice, and you’re all set.
The result is a sugary, zesty coating that makes each bite delightful.
How to Store Lemon Cookies
I never have lemon cookies leftover, but if you do, here are some ways to properly store them:
Store completely cooled lemon cookies in an airtight container, at room temperature, for 5-6 days.
Keep them in a cool, dry place with the lid secure to keep them from drying out.
If the cookies are glazed, store them in a single layer. Otherwise, you can stack them.
And if the weather is warm, refrigerate the cookies in an airtight container for up to a week.
How to Freeze Lemon Cookies
Freezing lemon cookies is a great way to preserve and keep them fresh. It’s also ideal for anyone who wants to make them ahead.
- Make sure the cookies are completely cool before placing them on a cookie sheet.
- Freeze for an hour or so until solid.
- Then put them in an airtight container or freezer bag.
- They should last for about three months!
Another option is to freeze the cookie dough before baking. Make it as instructed, but don’t roll the portions in powdered sugar.
Instead, line the balls on a cookie sheet and freeze them until solid. Then put them in an airtight container or freezer bag.
You can bake these from frozen (just add a few minutes to the baking time) or let them thaw in the fridge overnight and bake as instructed below.
More Cookie Recipes You’ll Love
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