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–+ servings
A stack of lemon cookies. The top cookie has a bight taken out of it.
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5 from 6 votes

Lemon Cookies

These lemon cookies are so easy to make. They're bursting with sweet, zingy lemon flavor and they have this wonderfully soft, chewy center that's just to die for. You have to try them.
Prep Time15 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 27 minutes
Servings: 16 cookies
Author: Julie Chiou

Equipment

Ingredients 

  • 1 ¾ cup (219 g) all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (114 g) unsalted butter softened
  • ¾ cup (150 g) granulated sugar
  • 1 large egg at room temperature
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons lemon extract
  • Optional: 2-3 drops of yellow food coloring
  • Powdered sugar for topping

Instructions

  • In a large bowl, whisk together flour, cornstarch, baking soda, and salt.
    1 ¾ cup all-purpose flour, 1 teaspoon cornstarch, 1/2 teaspoon baking soda, 1/4 teaspoon salt
    Whisking together dry ingredients for cookie dough.
  • In the bowl of a stand mixer with the paddle attachment, beat together butter and sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and lemon extract, and beat until fully combined.
    1/2 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg, 2 tablespoons lemon zest, 1 tablespoon fresh lemon juice, 1 ½ teaspoons lemon extract
    Wet ingredients for lemon cookie dough beaten together.
  • Add the flour mixture in increments and mix until fully combined. Mix in the food coloring, if using, and mix until all is combined and no streaks remain.
    Optional: 2-3 drops of yellow food coloring
    Mixing together wet and dry ingredients for lemon cookie dough.
  • Cover and refrigerate the dough for 30 minutes to 1 hour.
  • Preheat oven to 350 °F (177 °C) and line baking sheets with parchment paper. Set aside.
  • Scoop dough with a 1 ½ tablespoon cookie dough scoop and place onto prepared baking sheets with space in between each scoop.
    Scooping lemon cookie dough into cookies.
  • Bake for 10-12 minutes, until the tops are just set. Remove from oven and slam the baking sheets on the counter to get a nice crinkle top effect. Allow to cool for 10 minutes on the cookie sheet then remove and place onto a wire cooling rack to cool completely.
    Lemon cookies on a cooling rack dusted with powdered sugar.
  • Put a little powdered sugar into a mesh strainer and tap against it over the cookies, if desired.

Nutrition

Serving: 1 cookie (35 grams) | Calories: 142 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 25 mg | Sodium: 76 mg | Potassium: 23 mg | Fiber: 0.5 g | Sugar: 9 g

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