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A stack of lemon cookies
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4.9 from 29 votes

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!
Course Dessert
Cuisine American
Keyword cookies, lemon cookies
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 7 minutes
Servings 18 cookies
Author Danielle


  • 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


  • 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.


Cookies may be stored in an airtight container at room temperature for up to one week.
To freeze the baked cookies: Once the cookies have cooled completely, store in a freezer bag or container in the freezer for up to 3 months. Thaw to room temperature before serving.
To freeze the cookie dough: 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. Thaw the cookie dough overnight in the refrigerator and bake as directed or bake from frozen for an additional 1 to 2 minutes.
Egg: It's best to use a room temperature egg in this recipe. If you forget to set it out ahead of time, place your egg in a bowl of warm water for 5 to 10 minutes.
Lemon Juice: 1 medium lemon will yield about 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.
Lemon Extract: If you don't have any lemon extract, you may replace it with an additional 1/2 to 1 tablespoon of lemon zest.