Soft Baked Lemon Cookies + Video
These lemon cookies are soft baked and have plenty of lemon zest, lemon juice, and lemon extract throughout for a delicious lemon treat!
Y’all know I’m addicted to all things citrus. I’ve forgone my lime addiction for now, and switched over to lemons and let me tell you, these lemon cookies are simple and even “plain” looking, but that says nothing about how they burst with lemon flavor!
I’ve covered all the lemon flavors that I could: zest, juice, AND extract! It creates one bright, lemony cookie!
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And don’t even get me started on how soft these cookies are! Thick, chewy, soft, lemony goodness! I’m ready to make them in lime too! MMM!!!
Soft Baked Lemon Cookies
Ingredients
- 10 Tbsp (141 g) butter
- 1 cup (200 g) granulated sugar
- zest of 2 lemons, (about 1 Tbsp lemon zest)
- 1 large egg
- 1 large egg yolk
- 2 Tbsp fresh lemon juice, (about ½ lemon)
- 1 ½ tsp pure lemon extract
- 5 drops yellow food coloring
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup (30 g) powdered sugar
Instructions
- In a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest. Add the egg, egg yolk, lemon juice, lemon extract, and yellow food coloring. Mix thoroughly.
- In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients until incorporated, scraping the bowl as necessary.
- Scoop 1½ Tbsp sized cookie dough balls and roll them in a bowl with ¼ cup powdered sugar. Place cookies on a parchment or silicone lined baking sheet about 2 inches apart.
- Bake at 350 degrees Fahrenheit for 9 to 10 minutes. Store cookies in an airtight container or plastic bag up to 5 days.
Video
Notes
Did you make this?
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Anyone tried using a gluten-free flour?
Many thanks. Lucieruneckles@gmail.com
I haven’t, sorry Lucie, but please let us know if you try it and how it turns out!
Just delcious. Amything lemon, one of my faves this. Thanks .
Simon
I have made cake mix cookies for several years and Lemon is one of my favorites. I also finish my Lemon cookies with a glaze made with Powdered Sugar, Lemon juice and zest with some Vegetable Oil.
Very cool!
My 21 year old daughter, ho is crazy for lemon cakes/cookies/deserts, emailed this recipe to me 3 days ago.
I couldn’t wait for the weekend to come so that I will have time to bake them. Today, finally came the weekend and I did! They came out so wonderful, lemony, with great texture, great aroma, and so easy to make !
Thank you for this great recipe !
That’s great news Orit! Thanks for your comment, I’m so glad you liked them!
How many cookies does this recipe yield?
Hi Mary! This recipe makes 2 1/2 dozen cookies. I typically put the yield towards the top of the recipe card, so you know where to look for it next time. 🙂 I hope you love these!
I just came across your blog and it didn’t take me long to sign up for the emails!!! I want to make these for a ladies tea this weekend but they want a lemon and lavender cookie. Could I put a light lavender glaze on these and sprinkle with fresh lavender without weighing down the wonderful soft texture?
I think a light lavender glaze would work out perfectly! Just keep it thin and light. Let me know how they turn out! Thanks for subscribing LeeAnn!
These are delicious! Instead of the lemon extract I used rum, really brings out the lemon!
Nice! Thanks for your comment Tay!
I am inspired to make a blueberry + lemon cookie – would it be okay to link your recipe for the lemon cookie base? My site: http://www.mixedbagashley.com!
Of course! I can’t wait to see how they turn out with the blueberries!
Hi, Amber! I posted this recipe on my blog and gave credits to you and I put it in my own words. I used your picture but, I gave credits!
Hi Val, thanks for your honesty, but unfortunately I don’t allow my images to be posted with the full recipe even if it’s in your own words. If you take your own picture that’s fine, but please remove mine. Thank you!
OK. 🙂
I took it down. 🙂
Thank you!
I’m a little confused about how much butter to put in recipe
10 Tablespoons or 5 ounces. If you live in the U.S. and use the sticks of butter, it’s one full stick plus 2 Tablespoons. It’s usually marked on the paper that the butter is wrapped in.
Can you make these w/o the extract and zest? Because at the moment I cannot find any lemons lying around my house. 🙂 Also, I just rediscovered your page and I <3 <3 <3 it as always! 🙂
Hi Val! So glad you found me again! You could make these without the extract and zest, but they won’t be very lemony. Most of the lemon flavor comes from those two ingredients. I like a really tangy lemon flavor though. If you like a hint of lemon, these might still work great with what you have on hand. Good luck!
Thank you! Is there any possible way that I could add a little extra lemon juice without ruining the recipe?
They might be okay, otherwise they will flatten more or do the complete opposite and puff up more. It’s hard to say.