These lemon cookies are a burst of sunshine in every bite, with a perfect balance of zesty citrus and sweet, buttery goodness.
Their soft, chewy texture melts in your mouth, while the bright lemon flavor leaves a refreshing finish. Ready in just over 30 minutes, they’re an effortless treat that’s sure to brighten your day.
Whether you’re baking for a cozy afternoon or sharing with friends, these cookies are a crowd-pleaser.
The golden edges and tender centers create a delightful contrast, and the subtle tang of lemon adds a lively twist. Quick to prepare and even quicker to disappear, they’re the ultimate pick-me-up for any occasion.
Ingredients for Zesty Lemon Cookies
- 2¼ cups all-purpose flour (spooned and leveled for accuracy)
- ¼ cup cornmeal
- 2 tablespoons poppy seeds
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter (at room temperature)
- 1 cup granulated sugar (plus extra for sprinkling)
- 1½ teaspoons lemon zest
- 1½ teaspoons orange zest
- ¼ cup extra-virgin olive oil
- 1 large egg
- 2 tablespoons fresh lemon juice
Step-by-Step Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, poppy seeds, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and zests on medium speed until well combined.
- Add the olive oil, egg, and lemon juice. Continue mixing until the mixture is pale and evenly combined, about 1 minute. Scrape down the sides as needed.
- Add the dry ingredients to the creamed mixture. Mix on low speed until just combined. The dough will be somewhat dense.
- Using a ¼-cup sized cookie scoop, scoop the dough onto the prepared baking sheet. Leave room between each cookie as they will spread during baking. Sprinkle the tops with sugar.
- Bake for 12 minutes. The cookies will seem slightly underdone, but remove them from the oven anyway. Let them cool on the pan for 1 minute before transferring to a cooling rack to cool completely.
Perfect Pairings: Serving Suggestions
These lemon cookies are a delightful treat on their own, but they pair wonderfully with a cup of hot tea or a glass of iced lemonade for a refreshing twist.
For a more indulgent experience, serve them with a dollop of lemon curd or a scoop of vanilla ice cream.
Keep Them Fresh: Storage Tips
Store your lemon cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll stay fresh for up to 3 months—just thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to get creative with these cookies! Swap the poppy seeds for chia seeds or omit them entirely. For a tangier flavor, add an extra tablespoon of lemon juice. You can also try using lime zest instead of orange zest for a different citrus twist.
Quick Tips for Success
To save time, measure out your dry ingredients the night before. When baking, make sure your butter is truly at room temperature for easier creaming. And don’t forget to let the cookies cool on the pan for just 1 minute—this helps them set without overbaking.
Lemon Cookies
Ingredients
- 2¼ cups all-purpose flour, spooned and leveled
- ¼ cup cornmeal
- 2 tablespoons poppy seeds
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus more for sprinkling
- 1½ teaspoons lemon zest
- 1½ teaspoons orange zest
- ¼ cup extra-virgin olive oil
- 1 large egg
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, poppy seeds, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and zests on medium speed until well combined. Add the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides as needed.
- Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined. The dough will be somewhat dense.
- Using a 1/4-cup sized cookie scoop, scoop the dough onto the prepared baking sheet (note: these cookies will spread, so leave some room in between each one), and sprinkle the tops with sugar. Bake for 12 minutes. The cookies will seem like they need a minute longer, but take them out anyways. Let cool on the pan for 1 minute before transferring to a cooling rack to cool completely.