These lemon cookies are light and refreshing! Made with fresh lemon zest and lemon juice and topped with a lemon sugar before they go into the oven. The perfect Summery cookie.
My all-time favorite flavor for anything is lemon! A few of my favorite lemon-flavored things are lemon chicken, lemon blueberry cake, and lemon poppyseed scones. Growing up, my grandmother would make the best lemon bars. I would request them any chance I got. For me, lemon is just the perfect flavor. It is light and refreshing. It truly does remind me of Spring and Summer.
I am a dessert girl. I love a good homemade dessert of really any kind. Although, with the heat wave we have been having, I don’t want anything too heavy. That’s why these cookies are a great summer dessert.
With all this recipe testing, I can get leery of constantly having dessert in our home. Although, my husband is good at being a taste tester so that makes it a little easier ha-ha!
We have a few other fun cookie recipes here at Brick House on Green. Check out our homemade sourdough chocolate chip cookies, homemade lemon blueberry sourdough cookies, and yummy strawberries and cream sourdough cookies. This lemon cookie recipe is great for those of you that don’t work with sourdough and just want a good old cookie.
Why You Will Love This Lemon Cookie Recipe
- Simple – This lemon cookie is simple and easy, no unique steps or ingredients with this one.
- Common ingredients – For all the bakers and cooks out there, the ingredients in this recipe will definitely be in your pantry already.
- Beginner friendly – Going along with the first reason, this recipe is a good one for those that are new to baking and want an easy beginner friendly recipe. This is a great place to start!
- Quick – This is a quick recipe as well. It can be found on the last-minute side and be whipped up quickly. A pet peeve of mine is when I am in a pinch and find a recipe that looks so good but it is going to take too long. None of that here!
Tips to Make the Best Lemon Cookie
- Be sure to gently fold in the dry ingredients until just combined when adding them. You will know they are fully combined when there are no dry streaks left in the batter.
- When measuring the flour, dunk the measuring cup in the flour, fluff the flour with it a bit, and scrap the top with a knife to make it level with the cup. This will ensure that the flour measurement is exact. Flour that is not measured properly, will make cookies hard and crumbly.
- Use room temperature butter when baking these cookies. The temperature of butter depends on the consistency of the cookies when baked. I often forget to set out butter when a recipe calls for room temperature butter. So, putting it in the microwave for a few seconds will do the trick every time!
Ingredients For Lemon Cookies
Butter – at room temperature. You can also put the stick in the microwave for a few seconds until you press your finger in it, and it dents.
Granulated sugar – usually it’s brown sugar in my recipes, although this batter is more like a sugar cookie.
Lemon juice – fresh lemon juice or 100% concentrate.
Lemon zest – along with the lemon juice, this will help get that perfect lemon flavor.
Vanilla extract – pure vanilla extract is so much better than imitation, trust me!
Egg yolks – egg yolks help with creating a moist and tender baked good.
Salt – if using butter that is already salted, only add in half of the salt amount.
All-purpose flour – we use unbleached flour for everything. For me it is more peace of mind and preference. Use whatever you have on hand!
Baking soda – this will be the rising agent in our cookies.
Tools You Will Need
- Hand mixer or standing mixer
- Rubber spatula
- Measuring cups/spoons
- Baking sheet
How To Make Lemon Cookies Step-by-Step
Start by combining the room temperature softened butter and the granulated sugar until combined into one.
Next, add in the lemon juice, lemon zest, vanilla extract, and eggs. Beat until well combined and evenly distributed.
Thirdly, add in the dry ingredients of all-purpose flour, baking soda, and salt. Fold those in with a spatula until no dry streaks are noticeable.
Before placing on parchment paper, create the sugar topping by mixing together granulated sugar and lemon zest.
Place the cookies onto a baking sheet, and sprinkle well with the lemon sugar.
Bake into the preheated oven for about 10-14 minutes. I like a cookie that is flatter and softer in the middle, so I take mine out slightly before the middle is set. Adjust the time to your liking of texture.
Enjoy slightly warm or at room temperature!
The Best Lemon Cookies
These lemon cookies are light and fluffy and just scream SUMMER! The lemony flavor comes from fresh lemon zest and juice. These will be your new go to summer cookie!
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- FOR SPRINKLING ON TOP
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
Instructions
- Start by preheating the oven to 350 degrees farenheit.
- Next, cream together the butter and the granulated sugar until combined into one. If the butter wasn't set out, it'll get perfectly soft in the microwave for a few seconds. 1/2 cup unsalted butter, 3/4 cup granulated sugar
- Once the butter and sugar are creamed together, add in the lemon juice and zest, vanilla extract, and large egg. 1 1/2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, 1 large egg
- Fourthly, add in the dry ingredients by gently folding until there are no dry streaks in the batter. 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon baking soda
- For the fifth step, combine together the sugar and lemon zest in a small bowl to make the sprinkling for the top of the cookies. 1/4 cup granulated sugar, 1 teaspoon lemon zest
- Now, place the cookies on a baking sheet. I lined mine with parchment paper just to make cleanup easier. Sprinkle each cookie with a bit of the lemon sugar.
- Bake for 12-14 minutes. The cookies will be puffed up and edges slightly golden brown.
- Let the cookies cool completely before storing them in an airtight container or putting them in a freezer bag and freezing.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 157mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 3g
Storing
When it comes to storing these cookies, they will keep in an airtight container at room temperature for about 1 week. But I have a feeling that they’ll get all eaten before that week is up!
These cookies also freeze well. Freeze for up to 3 months if you want them for another occasion.
More From Brick House On Green
Strawberries and Cream Sourdough Cookies
The Best Strawberry Rhubarb Crisp
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