16 Delicious Lemon Cookie Recipes Sweet and Tangy

Venture into a world where sweet meets tangy with our collection of 16 Delicious Lemon Cookie Recipes. Perfect for home cooks looking to add a zesty twist to their baking repertoire, these recipes promise to delight your taste buds and brighten your day. Whether you’re craving something soft and chewy or crisp and buttery, we’ve got a lemon cookie that’ll hit the spot. Keep reading to find your next favorite treat!

Lemon Sugar Cookies

Viral for a reason, these Lemon Sugar Cookies are your next baking obsession—bright, buttery, and just the right amount of sweet. Perfect for dunking or devouring straight off the tray.

Ingredients

• 1 cup unsalted butter, room temperature (soft but not melted)
• 1 1/2 cups granulated sugar, plus extra for rolling (fine, sparkling crystals)
• 1 large farm-fresh egg (room temperature for smooth mixing)
• 2 tbsp fresh lemon zest (bright and fragrant)
• 1 tbsp fresh lemon juice (tangy and vibrant)
• 2 1/2 cups all-purpose flour (sifted for lightness)
• 1/2 tsp baking powder (fresh for maximum rise)
• 1/4 tsp fine sea salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes—this incorporates air for a tender cookie.
3. Beat in the egg, followed by the lemon zest and juice, mixing until fully combined and vibrant yellow.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl to ensure even distribution.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together—overmixing leads to tough cookies.
6. Roll dough into 1-inch balls, then roll each in the extra sugar for a sparkling, crackly top.
7. Place balls 2 inches apart on prepared sheets and bake for 10-12 minutes, until edges are just golden but centers are still soft.
8. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack—they’ll firm up perfectly.

Amazingly soft with a crisp sugar shell, these cookies burst with lemon freshness. Serve them stacked high on a vintage plate for a picnic or crumbled over vanilla ice cream for a sunny dessert twist.

Lemon Crinkle Cookies

Unleash a burst of sunshine in every bite with these zesty, melt-in-your-mouth Lemon Crinkle Cookies. Perfectly tangy, irresistibly soft, and just the right amount of sweet—they’re your next baking obsession.

Ingredients

• 1 cup unsalted butter, room temperature (creamy and smooth)
• 1 1/2 cups granulated sugar (fine, sparkling crystals)
• 2 large eggs, farm-fresh (rich and golden yolked)
• 1 tsp pure vanilla extract (aromatic and warm)
• 2 tbsp lemon zest, freshly grated (bright and citrusy)
• 3 tbsp fresh lemon juice (tangy and vibrant)
• 2 1/2 cups all-purpose flour, spooned and leveled (light and fluffy)
• 1 tsp baking powder (fine and powdery)
• 1/4 tsp salt (fine, sea-kissed grains)
• 1/2 cup powdered sugar, for rolling (cloud-like and sweet)

Instructions

1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls, then generously coat each in powdered sugar. Place them 2 inches apart on the prepared baking sheets. Tip: For extra crinkle, roll the balls in powdered sugar twice.
6. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. The cookies will have a beautiful crackled appearance.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Bite into these cookies to discover a soft, chewy center with a crisp, sugary shell. Serve them stacked high on a vintage plate for a charming tea-time treat, or pack them in a mason jar for a sweet picnic surprise.

Lemon Glazed Cookies

Dive into the zesty world of Lemon Glazed Cookies, where tangy meets sweet in a bite-sized delight. These cookies are your next obsession, perfect for brightening up any day.

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 1 1/2 cups granulated sugar, for that perfect sweetness
• 2 large farm-fresh eggs, to bind everything together
• 1 tbsp pure vanilla extract, for a warm aroma
• 3 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, to give them a slight lift
• 1/4 tsp salt, to balance the flavors
• 2 tbsp fresh lemon zest, for a vibrant kick
• 1/4 cup fresh lemon juice, for that tangy glaze
• 1 cup powdered sugar, sifted for a smooth glaze

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the lemon zest.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just golden. Let cool on the baking sheets for 5 minutes.
8. While the cookies cool, whisk together the lemon juice and powdered sugar until smooth for the glaze.
9. Drizzle the glaze over the cooled cookies and let set for 10 minutes.

Zesty and bright, these cookies boast a soft center with a crisp edge, all wrapped in a tangy lemon glaze. Serve them stacked high on a vintage plate for a picture-perfect tea time or pack them in a mason jar for a sweet on-the-go treat.

Lemon Shortbread Cookies

Make your taste buds dance with these zesty Lemon Shortbread Cookies—buttery, crumbly, and bursting with citrus sunshine.

Ingredients

• 1 cup unsalted butter, cold and cubed
• 1/2 cup granulated sugar, fine and sparkling
• 2 cups all-purpose flour, sifted for lightness
• Zest of 2 lemons, freshly grated for maximum aroma
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even baking.
2. In a large bowl, cream together the cold butter and granulated sugar until the mixture is pale and fluffy, about 3 minutes.
3. Gently fold in the sifted flour, freshly grated lemon zest, and salt until just combined—overmixing leads to tough cookies.
4. Roll the dough into a log, wrap in parchment paper, and chill in the freezer for 30 minutes to firm up.
5. Slice the dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper, spacing them 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are just golden but the centers remain soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Light as air with a melt-in-your-mouth texture, these cookies are a citrus lover’s dream. Serve them alongside a dollop of lemon curd for an extra tangy twist.

Lemon Coconut Cookies

Now, let’s dive into making these zesty Lemon Coconut Cookies that’ll have everyone begging for the recipe. They’re the perfect blend of tangy and sweet, with a texture that’s crispy on the outside and chewy on the inside.

Ingredients

– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, for that perfect sweetness
– 2 large farm-fresh eggs, to bind everything together
– 2 tbsp fresh lemon zest, for a vibrant citrus punch
– 1/4 cup fresh lemon juice, to brighten up the flavors
– 2 cups all-purpose flour, sifted for a light texture
– 1 tsp baking powder, to give them a slight lift
– 1/2 tsp salt, to balance the sweetness
– 1 cup shredded sweetened coconut, for a tropical twist

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice until well combined.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded coconut until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tip: For extra zing, add an additional tablespoon of lemon zest to the dough.
Tip: Ensure your butter is at room temperature to achieve the perfect cookie texture.
Tip: Don’t overbake; the cookies will continue to set as they cool.
Yield: These cookies are a burst of sunshine with every bite, thanks to the bright lemon and sweet coconut. Serve them with a dollop of lemon curd for an extra tangy treat or alongside a cup of herbal tea for a cozy afternoon snack.

Lemon Poppy Seed Cookies

Ready to zest up your snack game? These Lemon Poppy Seed Cookies are a tangy, crunchy dream—perfect for that 3pm slump or your next brunch spread.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and beaten
• 2 tbsp lemon zest, brightly colored and fragrant
• 2 tbsp fresh lemon juice, sharply tangy
• 2 cups all-purpose flour, softly sifted
• 1 tbsp poppy seeds, tiny and nutty
• 1/2 tsp baking powder, precisely measured
• 1/4 tsp salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the creamy unsalted butter and sparkling granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the farm-fresh eggs one at a time, then stir in the fragrant lemon zest and sharply tangy lemon juice until just combined.
4. In another bowl, whisk together the softly sifted all-purpose flour, tiny poppy seeds, precisely measured baking powder, and finely ground salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Use a cookie scoop for uniform size.
7. Bake for 10-12 minutes, or until the edges are just golden. Tip: The centers will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Heavenly crisp edges give way to a soft, chewy center, bursting with lemon freshness. Serve these gems with a dollop of lemon curd or crumbled over vanilla ice cream for a next-level dessert.

Lemon Butter Cookies

Get ready to zing your taste buds with these Lemon Butter Cookies—bright, buttery, and begging to be devoured.

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 3/4 cup granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and room temperature
• 2 tsp pure vanilla extract, aromatic and rich
• 2 1/2 cups all-purpose flour, soft and sifted
• 1 tbsp lemon zest, freshly grated and vibrant
• 2 tbsp fresh lemon juice, tangy and bright
• 1/2 tsp salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the egg and pure vanilla extract until fully incorporated, adding a splash of sunshine to your batter.
4. Gradually mix in the all-purpose flour, lemon zest, fresh lemon juice, and salt until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are just golden. Tip: The cookies will continue to set as they cool, so pull them out when they’re slightly underdone for the perfect texture.
7. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies boast a delicate crunch giving way to a melt-in-your-mouth center, with a lemony punch that’s irresistibly fresh. Serve them stacked high on a vintage plate for a photo-worthy treat or crumbled over vanilla ice cream for a decadent twist.

Lemon Cream Cheese Cookies

Oozing with zesty charm, these Lemon Cream Cheese Cookies blend tangy citrus with velvety cream cheese for a melt-in-your-mouth experience. Perfect for brightening any day, they’re a sunny bite-sized treat.

Ingredients

• 1 cup unsalted butter, room temperature (soft and pliable)
• 8 oz cream cheese, room temperature (smooth and spreadable)
• 1 1/2 cups granulated sugar (fine and sparkling)
• 1 large egg, room temperature (farm-fresh and golden)
• 2 tbsp lemon zest (bright and fragrant)
• 2 tbsp fresh lemon juice (tangy and vibrant)
• 1 tsp pure vanilla extract (rich and aromatic)
• 3 cups all-purpose flour (softly sifted)
• 1/2 tsp baking powder (light and airy)
• 1/4 tsp salt (fine and sea-kissed)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully incorporated.
4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: For softer cookies, pull them out when they’re still pale but set.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delightfully tender with a crisp edge, these cookies boast a bright lemon punch balanced by creamy richness. Serve them stacked high on a vintage plate for a picnic or crumbled over vanilla ice cream for an instant dessert upgrade.

Lemon White Chocolate Chip Cookies

Dive into the zesty, sweet world of these Lemon White Chocolate Chip Cookies—where tangy meets creamy in every bite.

Ingredients

• 1 cup unsalted butter, room temperature soft
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and golden
• 2 tbsp lemon zest, freshly grated and vibrant
• 3 cups all-purpose flour, sifted and light
• 1 tsp baking soda, precisely measured
• 1/2 tsp salt, finely ground
• 1 cup white chocolate chips, creamy and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even baking.
2. In a large bowl, cream together the soft butter and sparkling sugar until fluffy, about 3 minutes.
3. Beat in the golden eggs one at a time, then stir in the vibrant lemon zest.
4. Gradually mix in the sifted flour, baking soda, and salt until just combined.
5. Fold in the luxurious white chocolate chips evenly throughout the dough.
6. Drop tablespoon-sized balls of dough onto a baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden but centers are still soft.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Bursting with bright lemon flavor and pockets of creamy white chocolate, these cookies offer a chewy center with crisp edges. Serve them stacked high on a vintage plate for a photo-worthy dessert or pack them in a mason jar for a sweet picnic treat.

Lemon Almond Cookies

Crunch into these zesty Lemon Almond Cookies for a bright, nutty twist on your classic cookie jar staple. Perfectly balanced with a tangy lemon punch and the subtle sweetness of almonds, they’re a crowd-pleaser that demands seconds.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 3/4 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and beaten
• 1 tbsp lemon zest, freshly grated and vibrant
• 2 tbsp lemon juice, freshly squeezed and tangy
• 1 tsp pure vanilla extract, aromatic and rich
• 2 1/2 cups all-purpose flour, sifted and light
• 1/2 cup almond flour, finely ground and nutty
• 1/2 tsp baking powder, fresh and active
• 1/4 tsp salt, fine and sea-sourced
• 1/2 cup sliced almonds, toasted and golden

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the sliced almonds gently to distribute evenly throughout the dough.
6. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart. Flatten slightly with the back of a spoon. Tip: For extra crunch, press a few additional almond slices on top of each cookie before baking.
7. Bake for 10-12 minutes, or until the edges are just golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies boast a delightful crisp edge with a chewy center, bursting with lemon freshness and the toasty crunch of almonds. Serve them alongside a dollop of lemon curd for an extra zing or crumble over vanilla ice cream for a decadent dessert twist.

Lemon Ginger Cookies

Lemon Ginger Cookies are your next baking obsession—zesty, spicy, and irresistibly chewy. Grab your apron; these are about to steal the show.

Ingredients

• 1 cup unsalted butter, room temperature creamy
• 1 1/2 cups granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and golden
• 1 tbsp lemon zest, freshly grated and vibrant
• 2 tbsp lemon juice, freshly squeezed and tangy
• 2 1/2 cups all-purpose flour, sifted and fluffy
• 1 tsp baking soda, precisely measured
• 1/2 tsp salt, fine and sea-kissed
• 2 tsp ground ginger, warmly aromatic

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for even baking.
2. In a large bowl, cream together the creamy unsalted butter and sparkling granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the farm-fresh eggs one at a time, followed by the vibrant lemon zest and tangy lemon juice, mixing well after each addition.
4. In a separate bowl, whisk together the fluffy all-purpose flour, precisely measured baking soda, fine sea-kissed salt, and warmly aromatic ground ginger.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overworking the dough.
6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these Lemon Ginger Cookies offers a burst of citrusy brightness balanced by the warmth of ginger. Serve them alongside a cup of herbal tea for a cozy afternoon treat, or pack them in a lunchbox for a sweet surprise.

Lemon Lavender Cookies

Zesty meets floral in these Lemon Lavender Cookies—your next obsession. Bake, snap, savor; it’s that simple.

Ingredients

• 1 cup unsalted butter, room temperature creamy
• 3/4 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and golden
• 1 tbsp lemon zest, brightly fragrant
• 2 tbsp fresh lemon juice, tangy and vibrant
• 2 cups all-purpose flour, softly sifted
• 1/2 tsp baking powder, precisely measured
• 1/4 tsp salt, finely ground
• 2 tbsp culinary lavender buds, delicately floral

Instructions

1. Preheat your oven to 350°F—ensure it’s fully heated for even baking.
2. Cream together the creamy unsalted butter and sparkling granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the golden eggs one at a time, then mix in the brightly fragrant lemon zest and tangy lemon juice.
4. In a separate bowl, whisk together the softly sifted flour, precisely measured baking powder, and finely ground salt.
5. Gradually add the dry ingredients to the wet, mixing until just combined—overmixing leads to tough cookies.
6. Gently fold in the delicately floral lavender buds for that signature aroma.
7. Scoop tablespoon-sized balls of dough onto a baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just golden—watch closely to prevent overbaking.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Golden edges give way to a soft center, bursting with citrus and lavender. Serve these beauties with a dollop of lemon curd or alongside a cup of Earl Grey for a match made in heaven.

Lemon Mint Cookies

Unleash a burst of sunshine with these zesty Lemon Mint Cookies—crisp edges, chewy centers, and a refreshing twist that’ll have everyone begging for the recipe.

Ingredients

• 1 cup unsalted butter, room temperature (for creamy blending)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large farm-fresh eggs (to bind with richness)
• 2 tbsp freshly squeezed lemon juice (for a tangy punch)
• 1 tbsp finely grated lemon zest (for aromatic depth)
• 1/4 cup finely chopped fresh mint leaves (for a cool, herbal note)
• 2 3/4 cups all-purpose flour (sifted for lightness)
• 1 tsp baking soda (to ensure a perfect rise)
• 1/2 tsp sea salt (to balance the flavors)

Instructions

1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper for non-stick ease.
2. In a large bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes—this incorporates air for a lighter cookie.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform texture.
4. Stir in the freshly squeezed lemon juice, lemon zest, and chopped mint leaves, mixing until the vibrant green specks are evenly distributed.
5. In a separate bowl, whisk together the sifted flour, baking soda, and sea salt to avoid any clumps in your dough.
6. Gradually add the dry ingredients to the wet, mixing just until combined—overmixing leads to tough cookies.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Melt-in-your-mouth tender with a crisp exterior, these cookies are a lemony, minty revelation. Serve them stacked high on a vintage plate for a picnic or crumbled over vanilla ice cream for an instant dessert upgrade.

Lemon Raspberry Thumbprint Cookies

Viral on every feed, these Lemon Raspberry Thumbprint Cookies blend zesty and sweet in a bite-sized package. Perfect for picnics or that 3pm slump, they’re a burst of joy in cookie form.

Ingredients

• 1 cup unsalted butter, room temperature creamy
• 2/3 cup granulated sugar, fine and sparkling
• 1/2 tsp pure vanilla extract, aromatic
• 2 cups all-purpose flour, sifted
• 1/4 tsp salt, finely ground
• 1/2 cup raspberry jam, seedless and vibrant
• 1 tbsp lemon zest, freshly grated
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the vanilla extract, then gradually add the sifted flour and salt, mixing just until the dough comes together.
4. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: Use a melon baller for uniformly sized cookies.
5. Make a thumbprint indentation in the center of each dough ball. Fill each indentation with 1/2 tsp of raspberry jam.
6. Bake for 12-14 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheet halfway through for even baking.
7. While the cookies bake, mix the lemon zest and juice in a small bowl. Brush this mixture lightly over the warm cookies for an extra zing.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yummy doesn’t even cover it—these cookies are a tangy, buttery dream with a jammy heart. Serve them stacked high on a vintage plate for that Instagram-worthy shot or pack them in a mason jar for a sweet surprise.

Lemon Blueberry Cookies

Unleash your inner baker with these zesty Lemon Blueberry Cookies—soft, chewy, and bursting with fresh flavors that scream summer.

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and beaten
• 1 tbsp lemon zest, brightly colored and fragrant
• 2 tbsp lemon juice, freshly squeezed and tangy
• 2 1/2 cups all-purpose flour, sifted and light
• 1 tsp baking powder, aluminum-free for a clean rise
• 1/2 tsp salt, finely ground to balance sweetness
• 1 cup blueberries, plump and juicy, tossed in 1 tbsp flour

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice for a vibrant kick.
4. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually blend into the wet ingredients to avoid lumps.
5. Gently fold in the floured blueberries to distribute evenly without crushing. Tip: Reserve a few berries to press on top for a bakery-worthy look.
6. Drop tablespoon-sized dough onto prepared sheets, spacing 2 inches apart. Bake for 12-14 minutes until edges are golden but centers are soft. Tip: Rotate pans halfway for uniform baking.
7. Cool on sheets for 5 minutes, then transfer to a wire rack to set completely.

Yield cookies with a tender crumb, tangy lemon punch, and juicy berry pockets. Serve slightly warm with a dollop of lemon curd or freeze for a cool treat.

Lemon Pistachio Cookies

Lemon Pistachio Cookies are your next obsession. Bright citrus meets nutty crunch in a cookie that’s impossibly soft inside, with just the right crisp edge.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for that perfect sweetness
• 2 large eggs, farm-fresh for richness
• 2 tbsp lemon zest, freshly grated for vibrant flavor
• 1/4 cup lemon juice, freshly squeezed for tang
• 2 1/2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, for a slight lift
• 1/4 tsp salt, to balance the sweetness
• 1 cup pistachios, finely chopped for texture

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the lemon zest and lemon juice, mixing until the batter is uniformly citrusy.
5. Gradually add the sifted flour, baking powder, and salt, mixing just until the dough comes together.
6. Fold in the chopped pistachios, distributing them evenly throughout the dough.
7. Using a cookie scoop, drop dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield cookies that are zesty with a buttery base, studded with crunchy pistachios. Serve them with a dollop of lemon curd for an extra tangy twist or alongside a cup of Earl Grey tea for a sophisticated pairing.

Conclusion

Lemon lovers, rejoice! This roundup of 16 delicious lemon cookie recipes offers a perfect blend of sweet and tangy flavors to brighten any day. Whether you’re a seasoned baker or just starting out, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love on Pinterest!