Lemon Cookies
Recipes » Desserts » Cookies and Bars
Crisp at the edges, delightfully chewy in the middle, moist and intensely lemony!
"made them and loved them and I'm a very picky baker, I rarely ever not change a recipe ever. this one I will keep as is - thu make sure u roll then in a small ball and then roll in sugar, do not stamp them or flatten and make sure they have room to spread - which they do a lot! I also never bake more then one sheet at a time - I think that is why some cooks didn't have them turn out well.I also used parchment paper as it does better for the style of cookies." - LadyPatches
Yield: 4 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Lemon
77% would make again (reviews)
2,463
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1,573 people trying soon
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Notes Lemon Cookies Preparation
In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside.
In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy, about 1 minute. Add 1 cup sugar and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary. Reduce speed to medium-low, add egg, lemon zest and lemon juice; beating until well incorporated. Reduce speed to lowest setting (or gently stir by hand); gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated; don't overmix. Cover bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
Adjust oven racks to upper- and lower-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silicone baking mats, or spray them with nonstick cooking spray; set aside. Place about 1/2 cup sugar for dipping into an 8-inch cake pan; set aside.
Using tablespoon measure or cookie scoop, portion out a leveled tablespoon of chilled dough and roll between palms to form into a ball about 1-inch in diameter; drop ball into pan with sugar and repeat to form about 4 balls. Shake pan to roll balls in the sugar to coat completely, then set on prepared baking sheet, spacing them about 3-inches apart. Repeat with remaining dough.
Bake until cookie edges just begin to turn golden brown, about 12 to 15 minutes, rotating the baking sheets top to bottom and front to back halfway through baking time for even browning. Be careful not to over bake. Remove from oven and let cool on baking sheet for at least two minutes before transferring to wire racks to cool completely. If using parchment paper, remove baking sheet from oven and immediately slide cookies on parchment directly onto cooling racks. You can then re-use cookie sheet immediately for baking the next batch. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
Makes about 48 cookies.
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Mine turned out really well.
photo by 
kvanwest
photo by 
sgrishka
Goes great with a cup of green tea!
photo by MollyInk
photo by sgrishka
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Lemon Cookies Reviews
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Very good. Instead of rolling in granulated sugar I rolled dough in confectioners sugar prior to baking.
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It's very delicious especially for the cookie lovers
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If you are having a problem with the cookies spreading to much, check your altitude. We live at about 4500 feet, and I always need to add a little more flour. Add a quarter cup, bake one cookie and check your spread. If seems what you want bake the rest. If not add a tablespoon or two more depending on your results. Bake off another cookie and check your results. If they are still spreading, refridgerate for a few hours. Takes extra time but you will be more satisfied with your results. I would love to tell you there is a amount that will work for you every time, but different cookies require different amounts, and depending on weather conditions, you may have to adjust what you added the last few times, that worked perfectly.
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Im sorry but this recipe was tasteless i was disappointed in the way they looked .i bake alot of cookies so i dont think is was the way i bake them .
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What a fabulous cookie, it's perfect! Thanks for sharing the recipe.
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They were ok and easy to make.
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They dont turn thin like picture, but the taste more than makes up for it! Too die for! For my aussie friends, bake at 180 celcius... I cooled dough for two days in fridge as the dough seemed too soft, but it does work! :)
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i really liked these they were nice and crispy,lite there sweet just so yummy
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I personally did not like these. They were to crisp. I like chewy cookies. I also like them a little more tart No good enough for me to try to fix or make again.
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Flat, sad cookies.
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made them and loved them and I'm a very picky baker, I rarely ever not change a recipe ever. this one I will keep as is - thu make sure u roll then in a small ball and then roll in sugar, do not stamp them or flatten and make sure they have room to spread - which they do a lot! I also never bake more then one sheet at a time - I think that is why some cooks didn't have them turn out well.
I also used parchment paper as it does better for the style of cookies. |
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Great recipe, I didn't roll them in sugar and I added 2 tbsp. Lavender to the dough when I added the flour.
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Over the top delicious!! Used fresh cream of tartar and 1/4 tsp of baking powder to insure the rise. Thank-you. Keep the recipes coming!
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Great flavor, quick and easy
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Loved these cookies and so did my partner. Was a little but too much sugar though I thought. Going to try skipping rolling them in sugar and lightly dust them in icing sugar. If you like a strong lemon flavour, add more lemon rind as it is quite mild.
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I doubled the recipe, and ended up adding about 2-3 extra cups of flour to the dough (kneading it in) after refrigerating it all night. My cookies still don't look like the pic, but they stopped spreading super thin during the cooking process and held a rounded ball-like shape.
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The cookies are good but they came out so thin! I wanted them to look like the photo however they were almost wafer thin...any ideas?
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