:max_bytes(150000):strip_icc():format(jpeg)/10776-easy-lemon-cookies-ddmfs-3481-4x3-beauty-7171a7803d0342388a4e02095939fc91.jpg)
Key Takeaways
- Our best lemon cookie recipes include everything from traditional shortbread desserts to shortcut treats that start with cake mix.
- These cookie recipes are perfect for springtime gatherings, holiday celebrations, and so much more.
You’ll be the sunshine in anyone’s day when you bake up a batch of bright and citrusy lemon cookies. Here are 14 of our favorite top-rated lemon cookies—including lemon crinkle cookies, lemon cake mix cookies, lemon ricotta cookies, lemon sugar cookies, and lemon shortbread cookies—plus tips from home cooks to guarantee baking success. Smiles are definitely in the forecast.
Lemon Crinkle Cookies
fabeveryday
Kim’s Cooking Now offers these helpful tips: “Just a word of caution, as the amount of lemon juice that 1 lemon will yield will depend on the size of the lemon, and how juicy of a lemon that you are using. In hindsight, I’d use 1-1/2 tablespoons of lemon juice. My lemon was pretty big, and yielded probably close to 1/3 cup of juice, which was too much. I did end up adding a bit more flour, so the dough wasn’t so wet (probably 1/4 cup more). Also, if your dough is sticky, when you coat them in the powdered sugar, the sugar will absorb, and you won’t get a pretty ‘crackled’ look.”
Lemon Madeleines
“These were very tasty. Like a lemon sponge cake. I did some using the madeleine pan and the rest in a cake pan since I was short on time. The madeleines were fluffy and light but the batter made in the cake pan was more dense,” says reviewer jonijolene. “I think letting the batter sit for an hour allows the air bubbles to form and I just lightly scooped the batter into the madeleine pan. When I put it in the cake pan, I just scraped it in and it eliminated a lot of the bubbles. So for those who thought it was too dense, perhaps just be very careful with the batter.”
Lemon Sugar Tea Cookies
Yoly
“A complete novice baker over here and these cookies were delicious! Next time I will make the cookie dough balls smaller since the cookies really spread out while baking but otherwise scrumptious,” says reviewer Jessica Vaughn Fadgen. “Not bad for a first time scratch baking attempt!”
Lemon Chewy Crisps
Fresh lemon juice and lemon zest give these easy cookies a double dose of citrus flavor. Allrecipes member Jennifer Lipka says, “These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.”
Lemon Nut Cookies
Many reviewers used butter instead of margarine and all lemon zest instead of a combination of lemon and orange. Maureen calls them “a melt-in-your-mouth lemony treat!”
Lemon Shortbread Cookies
“These buttery lemon shortbread cookies are bursting with fresh lemon flavor,” says Allrecipes member Cindy My Country Table. “And if that’s not enough to tempt your taste buds, they get dipped in a deliciously tart, lemon glaze. These cookies taste more lemony the next day.”
Lemon Polenta Biscuits
Polenta in the dough gives these cookies a rustic texture. Reviewer Linda T says, “I like that they aren’t overly sweet. If you wanted them sweeter, a glaze would work great. but it is not needed.”
Lemon Pound Cake Cookies
“This is a great soft cookie recipe. Mild lemon flavor and nice fluffy appearance. Soft and delicious, I will add this to my collection. Love ’em,” says reviewer Debbie Broome. “I didn’t want to make the glaze so I sprinkled powdered sugar on some of them and put a single blueberry in the center of others.”
Lemon Raspberry Cookie Cups
“They were easy to make and came out beautiful,” says reviewer Patrice Cyril. “They are just right, not too sweet and perfect for a dessert bite, with no cutting, plates or silverware needed. I’m so glad I made these and will certainly be making them often. I can’t wait to try some different flavor combinations too. The bottom cookie cup is perfect to experiment with different fillings.”
Easy Lemon Cookies
Dotdash Meredith Food Studios
Lemon cake mix is the secret shortcut for these delightful 5-ingredient cookies. Reviewer BKcook offers these helpful tips, “I used 1 tablespoon of lemon juice and some lemon zest instead of lemon extract. They were really moist and delicious. I made these again and refrigerated the dough for about 24 hours before I made the cookies. The dough was easier to handle after being in the fridge—not as sticky. They also came out even better than the first time I made them…a bit of crispiness on the bottom and around the sides and soft inside. The powdered sugar seemed to adhere better, too. Putting the dough in the fridge was definitely a good idea.”
Lemon Spritz Cookies
Allrecipes member vampje made these 5-star cookies and shares her top tip: “I grew up making spritz cookies. I have a new cookie press, and it’s been a while so I forgot the #1 trick to cookie press: Do not overfill the cookie press tube. Make sure there is room for the plunger.” Great tip for first-timers!
Lemon Ricotta Cookies with Lemon Glaze
“I made these this afternoon, and they were wonderful! I’ve never had them before, but they are almost like a little teacake,” says reviewer Paula M. Recipe went together very easily!”
Lemon Sour Cream Cookies
“This recipe for lemon sour cream cookies is a big hit in my family, and I hope they will be as well in yours,” says Allrecipes member Emily’s Delicious Delectables. “These cookies are similar to miniature cakes. Delish!”
Soft Lemon Cookies from Scratch
“These delicious cookies have a kick of lemon flavor, and they’re made from scratch rather than a box mix like the majority of recipes out there,” says Allrecipes member Susan. “This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food.”
+ There are no comments
Add yours