Soft Baked Lemon Cookies (+ Video)
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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!
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 butter
- 1 cup sugar
- zest of 2 lemons (about 1 Tbsp lemon zest)
- 1 large egg
- 1 large egg yolk
- 2 Tbsp fresh lemon juice (about 1/2 lemon)
- 1 1/2 tsp pure lemon extract
- 5 drops yellow food coloring
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup 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.
Notes
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
Recipe altered from Cooking Classy
102 Comments on “Soft Baked Lemon Cookies (+ Video)”
I love this version of a lemon cookie. The blue, grey, and yellow placemat is adorable, too!
I love a good lemon cookie! These look like they would melt in your mouth. They are so perfect, Amber!
My mom created a similar recipe a few years ago. It’s basically her snicker doodle recipe without the vanilla and adding lemon extract instead. But, the ingredient that really pushes them over the edge is lemon chips (like chocolate chips; only lemon). They’re hard to find and kind of expensive, but oh so very yummy!
Oh! I wish I could get my hands one some lemon chips! I’ve only played with them when I worked in a couple of different bakeries! So delicious!
You can buy them from the King Arthur Flour website
http://www.kingarthurflour.com
you can buy lemon chips plus any other kinds and lots of other baking supplies, spices at the Bargain Barn
These really look wonderful. When life gives you lemons, make cookies! 🙂
I totally agree with that statement! Cookies for the win! Thanks Jim!
Super excited about these! I am also a citrus addict and love ALL things lemon!
quichethecook.blogspot.com
Thanks Lisa! I can’t get enough lemon, especially this time of year!
Citrus desserts are my favorite too! They look absolutely perfect! I love how soft and chewy they are 🙂
I think we need a citrus lovers club! 😉 Thanks Kelly!
I can’t get enough of lemon desserts! Especially this time of the year! These cookies look perfect–soft and chewy just how I love them!
I love lemon in the Spring as well! And these are so soft and chewy! Thanks Michelle!
These look so good, Amber. I love lemon–can’t wait to give these a try!
Thanks Teresa! Lemon is a staple in my springtime baking! Enjoy!
Oooh these look perfectly soft and moist. Love lemon desserts!! Yum!
Thanks Jess! They certainly are! And I love lemon too!
Made these and they are great! Only difference is that I thought I had lemon EXTRACT but it was actually lemon OIL so I only used a few drops for fear of overdoing it. Love the soft, semi-chewy texture and the bright lemon flavor.
Glad you thought to reduce the amount of oil, since it is stronger than extract! And I’m glad you liked them!
I made these cookies yesterday and they are delicious!! Yum!
I’m so glad you liked them Bobbi! Thanks for stopping by to leave your comment!
I just Made these and did a thumb print with lemon filling and just baked two minutes more and they turned out wonderful, my husband loved them. Thanks
That sounds like an amazing addition to these cookies! Thanks for sharing!
Wow! These were incredible! I made them for afternoon tea for my friend from brazil and she loved them!
That’s so great Amanda! I’m so happy you enjoyed them!
Well I found your blog by chance and OMGoodness am I thankful. I made these cookies for my Family Easter Dinner this weekend and WOW what a huge hit!! My Hubby rolled his eyes and the idea of a Lemon Cookie he “Old Lady cookies” Well he ate so many everytime he walked to the Platter I asked. Feeling like an Old Lady again?? LOL Thank you Thank you and wait to make more of your yummy food. Have a blessed day!
Ooh, great choice! That’s the best when you prove your hubby wrong. 😉 Glad everyone liked them so much! Definitely look around, I’m sure there is more you would enjoy! Thanks Crystal!
Made these for hubby as a lemon lover also. Great recipe easy to make and lots of lemon flavor! Will be making often glad I found in time for summer season. Thanks Amber!
I’m so glad to hear that Meredith! Thanks for leaving your review!
Thoughts on these staying soft if I freeze them after baking? Trying to come up with desserts for my wedding dessert table that are easy/can be freezed in advance.
I haven’t tried freezing them myself, but I would suggest to try and fit as many as you can in a single-layer on a wax paper lined baking sheet. I’m not sure they would stack well, they might stick to each other and possibly wax paper if you stack them on top of each other. Maybe try one batch and freeze it to see how it does.
I made these and they were absolutely fabulous! I froze half the batch and baked it a week later – turned out just as good! I shared your link on my blog! https://iamproductivelyprocrastinating.wordpress.com/2015/11/20/adventures-in-procrasti-baking-the-cookie-edition/ Cheers!
That’s so great! Good to know they freeze well. Thanks for linking back to my recipe!
could i substitute lemon extract by adding more lemon juice?
You can. The lemon extract flavor doesn’t get baked out as much as lemon juice does, but the only thing it may do is flatten your cookie slightly depending on how much extra you add.
Excellent recipe…..made it as part of the dessert menu for a group of 80 people – a HUGE hit! Thanks so much for sharing.
Wonderful news Jess! So glad everyone enjoyed them! Thanks for your review!
Sooooooo I don’t know what I did wrong but they turned out as little lemon cake circles. Good nonetheless. Definitely suggest this recipe if you do it right. Either way, it’s still delicious.
Glad they tasted good at least. Next time you can try leaving out the extra egg yolk or increasing the butter 2 to 4 Tbsp to make them denser.
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.
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.
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!
These are delicious! Instead of the lemon extract I used rum, really brings out the lemon!
Nice! Thanks for your comment Tay!
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!