lemon cookies on a plate

Fresh lemon is one of the universal ingredients I think most kitchens need. Some fresh zest or juice really adds a POW to almost anything. In sweet baked goods I adore the tartness lemon can add.

And like most fun things in life, lemon recipes are better really tarty (*snigger*).

I saw this recipe by Mary over at Barefoot in the Kitchen. I upped the amount of lemon zest and juice from the original recipe and am happy with the result. In fact, I’d potentially add more next time.

uncooked cookie in a bowl of icing sugar
Coating your rolled cookie dough in icing sugar is a must

It should be noted these were originally ‘lemon crinkle cookies’. However mine did not crinkle. I think this is because I pulled them out of the oven too early.

They still tasted great, just didn’t have the total crinkle effect. You see, I have a rule with cookies, if you think they need a few more minutes – DON’T listen to that voice. Pull them out. Soft and chewy cookies are great. No one likes a hard cookie.

Mary, over at Barefoot in the Kitchen had hers crinkle beautifully, and made a gluten free version. One day, I’m going to be like Mary…

lemon cookies on a plate

P.S. Another awesome lemon recipe is lemon syrup and coconut muffins – zesty fabulousness I tells you.

Source: Barefoot in the Kitchen
115 grams (1/2 cup) butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup plain flour
1/2 cup powdered sugar, reserved for rolling the cookies


  1. Preheat oven to 180 C (350 F). Line baking sheets with baking paper and set aside.
  2. Place the powdered sugar in a small bowl and set aside.
  3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined.
  4. Add flour, salt, baking powder and baking soda, and stir just until they are combined.
  5. Scoop about a tablespoon of the cookie dough and roll into a ball. Roll in the powdered sugar and then place on the tray. Repeat with the rest of the dough.
  6. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Enjoy!

Makes: 34

Healthy? 77 calories a cookie

Gluten free: Here is Mary’s gluten free version I mentioned above.

Storage: Store in an airtight container when completely cooled.

Source: Barefoot in the Kitchen, who in turn referenced Lauren’s Latest.

12 comments on “Lemon cookies”

  1. OHhh, i’m with you Aimee, love, love, love that sour kapow that makes you squint your eyes and inhale with that rounded O mouth!! Mmmm, tarty goodness, i have a divine lemon tart (but not quite a tart) with a buttery biscuit base recipe i haven’t made for AGES. Methinks it will be my dessert this Sunday after my Thai dinner party…. Am willing to share if you’re game…

      • Recipe for the lemon bars are in Megan’s hot (and soon to be sticky) little hands. She has sampled these tangy delights in the past, so is keen to make them!! Enjoy!!

  2. I completely agree about taking the cookies out early – it’s the best combo of cookie dough and cookie in one! These looks very good – I’m in such a citrus mood lately…maybe I’m seeking some inner sunshine. 🙂

  3. I’m so glad that you enjoyed these! The tartness really does depend on the lemons some days. I’ve been known to double or even triple the lemon in many recipes! I love the tart bite in the back of your throat that I often associate with lemon sweets. Have a great day, Aimee!

  4. I love lemon recipes, and this one looks great! At least you had better luck than I do with crinkle cookies… mine always go really flat and become crispy, so at least yours stayed fluffy and chewy! They look delish!

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