There’s something irresistibly cheerful about lemon desserts. The vibrant aroma, the zesty tang, and the subtle sweetness come together to create treats that feel like sunshine in every bite. These soft lemon cookies are a wonderful option for anyone craving a refreshing twist on classic cookies. Light and fluffy with a gentle citrus flavor, they are perfect for spring gatherings, afternoon tea, or simply brightening a regular day.
Unlike many store-bought cookies that are overly sweet or loaded with artificial flavors, these homemade cookies rely on real lemon juice and zest to provide a naturally tangy burst. Their soft texture makes them melt-in-your-mouth tender, and a light dusting of powdered sugar adds a delicate finish. The recipe is easy to follow and comes together with pantry staples and fresh lemons. Whether you’re baking for guests or storing them for a treat throughout the week, these cookies strike the right balance between indulgent and refreshing. Plus, they’re a hit with both kids and adults alike.
Ingredients (Serves about 24 cookies):
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, beat the softened butter and granulated sugar until creamy and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Once cooled, dust lightly with powdered sugar before serving.
Nutritional Insights & Dietary Considerations:
These cookies provide moderate amounts of fat from the butter and eggs, while the lemon adds vitamin C and a natural flavor boost without needing artificial extracts. They are not gluten-free and contain dairy and eggs, so they are unsuitable for those with gluten or dairy allergies or following a vegan diet. However, you can try using plant-based butter and egg alternatives to adjust the recipe for dietary preferences.
Sharing and Commenting is Caring:
Baking is better when shared! If you tried this soft lemon cookie recipe, let us know how they turned out. Share your twist or leave a tip in the comments. And if you know someone who loves lemony treats, don’t hesitate to send this recipe their way. Spread the sweetness!