If you're craving something sweet with a zesty twist, lemon cookies are the perfect solution! Imagine this: warm, buttery cookies that burst with citrus flavor, making your taste buds dance. From classic lemon sugar cookies to chewy and crinkly delights, there's a cookie for every lemon lover out there. And trust me, you won't want to miss out on the nutty crunch of lemon poppy seed cookies! So, which one will you try first?
Classic Lemon Sugar Cookies
Classic Lemon Sugar Cookies are a delightful treat that combines the sweet, buttery flavor of traditional sugar cookies with an invigorating burst of lemon. Perfect for any occasion, these cookies are soft, chewy, and have just the right amount of zest.
Whether you're baking for a family gathering, a picnic, or simply indulging your sweet tooth, this recipe will surely brighten your day with its citrusy aroma and delightful taste.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Extra granulated sugar for rolling
Instructions:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Cover the dough and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C).
Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in granulated sugar. Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Extra Tips:
For an extra punch of lemon flavor, consider adding a few drops of lemon extract to the dough.
If you prefer a crispier cookie, bake them for an additional minute or two, but keep a close eye on them to prevent burning.
To store your cookies, keep them in an airtight container at room temperature for up to a week, or freeze them for longer shelf life.
You can also experiment by adding a glaze made from powdered sugar and lemon juice for an even sweeter finish!
Chewy Lemon Cookies

If you're looking for a delightful treat that perfectly balances tartness and sweetness, chewy lemon cookies are the answer! These cookies are soft, bursting with fresh lemon flavor, and have a delightful chewiness that makes them utterly irresistible. Perfect for a sunny afternoon or as a rejuvenating dessert, this recipe will have you baking up a batch in no time.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
To prepare the chewy lemon cookies, start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
When making chewy lemon cookies, it's essential to not overbake them, as they'll continue to firm up as they cool.
For an extra burst of lemon flavor, consider adding a bit more lemon juice or zest to the dough. You can also experiment with different add-ins such as white chocolate chips or nuts for added texture.
If you prefer a sweeter treat, dust the cooled cookies with powdered sugar for a beautiful finish. Enjoy your chewy lemon cookies with a cup of tea or coffee for a perfect pairing!
Lemon Shortbread Cookies
Lemon shortbread cookies are a delightful twist on the classic shortbread, infused with the bright, zesty flavor of fresh lemons. These cookies are buttery, crumbly, and have just the right amount of sweetness to balance the tangy lemon taste.
Perfect for a tea party, a summer gathering, or simply as a treat to enjoy with your favorite beverage, these cookies are sure to impress. Let's plunge into this easy and delicious recipe!
Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions:
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Gradually add in the flour, cornstarch, lemon zest, lemon juice, salt, and vanilla extract, mixing until a smooth dough forms.
Once combined, shape the dough into a log about 2 inches in diameter and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour. Preheat your oven to 350°F (175°C).
Once chilled, slice the log into ¼-inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an even more intense lemon flavor, consider adding a teaspoon of lemon extract along with the zest and juice. If you prefer a sweeter cookie, you can sprinkle a bit of granulated sugar on top before baking.
These cookies also freeze well; simply store them in an airtight container after they've cooled completely, and they'll keep for up to a month. Enjoy your lemon shortbread cookies as a delightful treat or gift them to friends and family!
Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies are a delightful treat that combine the zesty flavor of fresh lemons with the nutty crunch of poppy seeds.
These cookies are perfect for a sunny afternoon snack or a rejuvenating dessert any time of year. With their bright yellow hue and delightful texture, they're sure to please anyone seeking a burst of citrus.
Follow this recipe for a batch of cookies that are both tangy and sweet, with a satisfying chewiness that makes them hard to resist.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Finally, fold in the poppy seeds. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an extra burst of lemon flavor, consider adding a lemon glaze on top of the cooled cookies by mixing powdered sugar with lemon juice until you reach your desired consistency.
If you prefer a softer cookie, be careful not to overbake them—remove them from the oven as soon as the edges turn golden.
You can also experiment by adding a pinch of almond extract for a unique flavor twist.
Store the cookies in an airtight container to keep them fresh for several days. Enjoy your baking!
Lemon Crinkle Cookies
Lemon Crinkle Cookies are a delightful treat that combines the zesty flavor of fresh lemons with a soft, chewy texture and a sugary crust. These cookies are perfect for lemon lovers and make a wonderful addition to any cookie platter or dessert table.
The vibrant yellow color and the crinkled appearance make them not only delicious but also visually appealing, inviting everyone to take a bite. With just a few simple ingredients and an easy baking process, you can whip up a batch of these delightful cookies in no time.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough in the refrigerator for about 30 minutes.
Once chilled, scoop tablespoon-sized balls of dough and roll them in powdered sugar before placing them on the prepared baking sheets, spacing them a few inches apart. Bake for 10-12 minutes or until the edges are slightly golden and the centers are set.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
For the best flavor, use freshly squeezed lemon juice and freshly grated lemon zest. You can also experiment by adding a touch of lemon extract for an extra burst of lemony goodness.
If you prefer a thicker cookie, increase the chilling time for the dough. Store the cookies in an airtight container at room temperature for up to a week, but they're best enjoyed within the first few days for maximum freshness.