This post may contain affiliate links. Please read our privacy policy for additional information.
Light and zesty, these lemon cookies are an easy and quick to whip up dessert. The perfect accompaniment to a cup of coffee after a great lunch or dinner!
Lemon Cookies
These lemon cookies are a family favorite for good reason. They can be made with white chocolate chips, or for those of you who like just pure lemon flavor – without.
How Long Can You Freeze Lemon Cookies?
Lemon cookies can be frozen for quite a long time, simply freeze them individually on a cookie tray first, then remove from the freezer, add the frozen cookies to a ziploc bag (freezer safe is best obviously) and return to the freezer for up to 2 months for optimal freshness.
Happy Cooking!
Love,
Karlynn
Get my best-selling cookbooks!
Lemon Cookies
These lemon cookies are the perfect accompaniment to a cup of coffee after lunch or dinner!
Print
Pin
Rate
Servings: 24
Calories: 128kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg room temperature
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon extract
- 2-3 drops of yellow food coloring
- 1/2 cup white chocolate chips (optional)
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.
- Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients (and white chocolate chips if you want) and mix until just combined.
- Cover tightly and transfer to the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake for 10 to 12 minutes, or until the tops of the cookie are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition
Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @TheKitchenMagpie or tag #thekitchenmagpie!
Don’t forget to PIN THIS RECIPE to your COOKIE RECIPES board and remember to FOLLOW ME ON PINTEREST!
Beth says
Should it be tsps and not tbsps of lemon zest?
Tammy L Pittenger says
can this refrigerate overnight