Lemon Cookies

These lemon cookies are the perfect accompaniment to a cup of coffee after lunch or dinner!

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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 on a green floral napkin

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.

lemon cookies with white chocolate chips stacked with

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!



Lemon Cookies

These lemon cookies are the perfect accompaniment to a cup of coffee after lunch or dinner!
5 from 3 votes
Prep Time
10 minutes
Cook Time
8 minutes
Karlynn Johnston


  • 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)


  • 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 Information

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

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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