These Lemon Cookies are incredibly soft and bursting with lemon flavor! Perfect for lemon lovers and Spring!
Now that it’s finally Spring, I’m totally in a give me all the lemon, fruity, and no-bake desserts kind of mood. Even though I absolutely love chocolate, I’ve always been a huge lemon lover too. There’s just something about it that’s just so refreshing and when it’s paired with any dessert, I’m sold.
I had originally started working on some lemon cookies a few months ago, but I tend to get sidetracked with recipes. As in, I think of one idea, then I think of another, and ohhhh look another idea and sometimes recipes get lost in the mix.
But I didn’t completely forget about these cookies and I figured this was the perfect time of year to get the recipe perfected to share with you all!
The cookies start with your usual cookie ingredients, some flour, baking soda, salt, butter, sugar, and an egg. But what really takes these cookies over the top is all of the lemon in them. If I’m going to eat a lemon dessert, I want it to actually taste lemony. So I used a combination lemon zest, lemon juice, and lemon extract in these cookies. You’ll only need 1 lemon for the actual recipe. The lemon extract is also easy to find, I’ve always been able to find it in the baking aisle of any grocery store.
If you’re wondering if you can bake the cookies without chilling the dough, the answer is yes. I have tried it, but the cookies come out just a little thinner. So I prefer to chill the dough for a little bit, this way the cookies will bake up a bit thicker.
I wanted to keep these cookies simple, but if you really love lemon you could also add a lemon glaze to them. You could also try rolling them in some powdered sugar right before baking them for a lemon crinkle cookie too!
The recipe will make about 18 cookies, so it’s perfect for a crowd or sharing with others. Or just keep them all to yourself, I won’t judge you. Promise.
- 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 to room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 large egg room temperature preferred
- Zest of one lemon about 1 tablespoon lemon zest
- 1 tablespoon (15 ml) fresh lemon juice
- 1 and 1/2 teaspoons lemon extract
- Optional: a few drops of yellow food coloring
- In a large mixing bowl, mix together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar until light and fluffy. Add in the egg and mix until well combined. Add in the lemon zest, lemon juice, lemon extract, and yellow food coloring (if using, I just used 2-3 drops) and mix well, scraping down the sides of the bowl as needed.
- Slowly add in the dry ingredients and mix until just combined
- Cover tightly and transfer to the refrigerator for at least 30 minutes to chill the cookie dough.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Remove the cookie dough from the refrigerator and scoop out two tablespoon sized pieces of cookie dough onto the prepared baking sheets. I prefer to roll the dough into balls and then gently press them down a little.
- Bake in batches at 350°F for 10-12 minutes. The cookies should look done on the outside, but still a little soft on the inside. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
If you love lemon as much as I do, try my Lemon Raspberry Cheesecake Squares next!