These lemon cookies are soft-baked and packed with lemon zest, fresh lemon juice, and lemon extract for a bright, delicious treat.
If you love citrus, these cookies will hit the spot. They may look simple, but each bite delivers an intense lemon flavor thanks to the combination of zest, juice, and a touch of extract. The texture is soft and slightly chewy—thick, tender cookies that hold their shape but melt in your mouth.
To maximize lemon flavor, this recipe uses lemon zest, fresh lemon juice, and pure lemon extract. The result is a bright, well-rounded citrus profile without being overly sweet. A few drops of yellow food coloring can be added if you want a sunny appearance, but the cookies are flavorful whether you color them or not.
These cookies stay soft for several days when stored in an airtight container, making them great for gifting or serving at gatherings. The dough is easy to scoop and roll in powdered sugar for a light, delicate finish. If you enjoy experimenting, the same method works well with lime or other citrus for a different twist.
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 (optional)
- 2 cups (240 g) all-purpose flour (stir, spoon & level)
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup (30 g) powdered sugar (for rolling)
Instructions
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In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and lemon zest until light and fluffy. Add the egg, egg yolk, fresh lemon juice, lemon extract, and optional yellow food coloring. Mix until combined.
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In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until incorporated, scraping the bowl as needed.
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Scoop dough into 1½ tablespoon-sized balls. Roll each ball in the powdered sugar to coat, then place on a parchment- or silicone-lined baking sheet about 2 inches apart.
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Bake in a preheated 350°F (175°C) oven for 9 to 10 minutes, or until the edges are set and the centers are still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Store in an airtight container for up to 5 days.
Notes
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