Lemon Cookies 4 Ways: Crispy, Chewy, Old Fashioned, and Italian Recipes For You to Try

Lemons are fantastic. They’re a tangy treat and also a powerhouse of nutrients with an array of vitamins, which includes the ever-popular Vitamin C that is excellent for skin health, immunity, and a lot more (1). 

But what should you do when you have a lot of lemons in your pantry that are about to go bad? Or if you’re really craving lemons? The answer is simple, you should bake lemon cookies. 

In this article, we present four delicious variations: crispy for those who love a good crunch; chewy for those who enjoy a gooey bite; old-fashioned, which is a nod to the bygone era; and Italian for those who enjoy a Mediterranean twist.

So, put your apron on, preheat your oven, and turn those humble lemons into a zesty delight your taste buds will thank you for.

What Are Lemon Cookies Made From?

Lemon cookies are primarily made of:

• Butter: provides richness and helps create a tender texture
• Sugar: adds sweetness and contributes to the structure of the cookie
• Eggs: binds the ingredients together and adds moisture
• Lemon zest: this is the outer layer of the lemon peel, and it adds a burst of citrus flavor
• Lemon juice: freshly-squeezed lemon juice adds tanginess and enhances the lemon flavor
• All-purpose flour: this is the main dry ingredient that provides structure and stability
• Baking powder: helps the cookies rise and gives them a light, airy texture
• Salt: balances the sweetness and enhances the overall flavor
• Optional additions: some recipes include additional ingredients such as vanilla extract, almond extract, or poppy seeds to enhance flavor variations

Additional ingredients may vary based on individual recipes. For example, Italian lemon cookies may include anise or almond extract, while old-fashioned cookies may use vanilla extract.

As we discussed in our post on no-bake breakfast cookies, you can always customize your cookies to suit your individual taste preferences.

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Can You Use Lemon Juice Instead of Lemon Extract In Cookies?

Yes, you can use lemon juice instead of lemon extract. However, it’s important to remember that lemon juice and lemon extract have different flavor intensities and can slightly alter the outcome of your cookies.

Lemon extract is more concentrated and delivers a stronger flavor than fresh lemon juice. When substituting, you typically need more lemon juice to achieve the same level of flavor extract provides.

However, the addition of too much lemon juice can throw off the liquid balance in your recipe. It will also add more acidity, potentially affecting the leavening and the overall texture of the cookies. Therefore, we recommend you only replace part of the extract with juice, or compensate for the additional liquid by decreasing the other liquid ingredients.

If you want a stronger lemon flavor without any extra liquid, you should consider using more lemon zest, as this will provide a lemony kick without altering the moisture content of the recipe.

Can I Use Bottled Lemon Juice Instead of Squeezed?

Bottled lemon juice will work, but nothing beats the flavor of a freshly-squeezed lemon, particularly in recipes where the lemon flavor is a star, such as in our lemon cookies.

Bottled lemon juice is convenient and will last a long time, but it often lacks the bright, vibrant flavor of fresh lemons as a result of the pasteurization process.

In addition, some bottled lemon juices contain preservatives and additional lemon oil, which can alter the flavor and acidity levels. When it comes to baking the best ever lemon cookies, these differences can have an impact on the final product.

The freshness and flavor intensity in freshly-squeezed lemon juice will give your cookies a pronounced, tangy citrus note that enhances the entire cookie experience. At the same time, while it still retains a lemon flavor, bottled lemon juice does not offer the same level of zestiness.

If you still want to use bottled juice, make sure to choose a high-quality product with no added preservatives or sugars. This will increase the likelihood of baking flavorful and intense lemon cookies.

Healthy Lemon Cookies Recipe

Each of these four recipes promises a unique baking experience and a delightful result:

Soft and Chewy Lemon Cookies (5)

Chewy cookie lovers unite! This recipe is for people who enjoy a cookie with a soft center and slightly firm edges. 

The secret to achieving a perfect chewy texture is getting the balance of wet and dry ingredients right and keeping a careful eye on the baking time. We promise that the bold flavors in these soft lemon cookies are to die for.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 tablespoons light brown sugar, packed
• 1 large egg
• 1 tablespoon lemon extract
• 2 tablespoons lemon zest
• 1 tablespoon honey
• Yellow food coloring, optional 
• 2 cups flour
• 2 teaspoons cornstarch
• Pinch of salt, optional
• 1 teaspoon baking soda
• 2 tablespoons lemon juice
• Confectioners’ sugar for dusting or lemon glaze and lemon zest, optional

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set this aside.
2. Cream together the softened unsalted butter, granulated sugar, and light brown sugar in a bowl until light and fluffy.
3. Add the large egg to the creamed mixture, followed by the lemon extract, lemon zest, and honey. If desired, add a few drops of yellow food coloring to give a vibrant lemon color. Mix until well combined.
4. Whisk together the all-purpose flour, cornstarch, baking soda, and a pinch of salt (optional) in another bowl.
5. Add the dry ingredients to the wet mixture gradually, mixing just until combined. Stir in the lemon juice.
6. Scoop the dough onto the prepared baking sheet, leaving plenty of space between each scoop for the cookies to spread as they bake.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers are set.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Once the cookies are cooled, dust them with confectioners ‘sugar or glaze with lemon glaze and sprinkle additional lemon zest on top.

It’s important to remember that the key to chewy cookies is not overbaking them. The cookies will continue to firm up as they cool, so it’s okay if they appear a little underdone when you take them out of the oven.

Read more: Easy Homemade Recipes for Healthy Peanut Butter Cookies

Crispy Lemon Cookies with Lemony Glaze (2)

It’s no problem if you don’t fancy a soft, chewy cookie. If you prefer crispy cookies with just the right amount of crunch, this easy lemon cookies recipe is for you. In addition, the lemon glaze adds an extra level of flavor and sweetness. The smell alone will send your taste buds wild.

Ingredients

For the cookies:

• 2 ¼ cups (286 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks (227 grams) unsalted butter, at room temperature
• 3/4 cup (150 grams) granulated sugar
• 2 tablespoons lemon zest, from approximately 3 medium lemons
• 1 large egg, at room temperature

For the glaze:

• 1 ½ cups (189 grams) powdered sugar, sifted
• 2 to 4 tablespoons fresh lemon juice
• Additional lemon zest, to garnish, optional

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking paper and set it aside.
2. Combine the all-purpose flour, baking powder, and salt in a medium-sized bowl. Mix the ingredients thoroughly and set them aside.
3. Cream together the room-temperature unsalted butter, granulated sugar, and lemon zest in a large bowl until the mixture is light and fluffy.
4. Beat the large egg into the butter mixture until well incorporated.
5. Add the dry ingredients to the wet mixture gradually. Mix them together until a dough is formed, being careful not to over-mix.
6. Roll the dough into small balls and place them on the prepared baking sheet. Ensure there is enough space between the dough balls to allow for spreading during baking.
7. Bake the cookies in the preheated oven for 15 to 20 minutes or until they turn golden brown.
8. While the cookies are cooling, prepare the glaze. Mix together the sifted powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl. If the glaze is too thick, add more lemon juice a little at a time until the desired consistency is achieved.
9. Once the cookies have completely cooled, drizzle the lemon glaze over them. Sprinkle additional lemon zest on top if desired.
10. Allow the glaze to harden before serving the cookies.

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Old-Fashioned Lemon Cookies (4)

Sometimes, old is gold. This old-fashioned lemon cookies recipe combines the classic flavors of butter and sugar with the tangy taste of lemons and creates a simple yet delectably sweet treat.

Ingredients

For the cookies:

• 2 sticks (8 ounces) unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon finely-grated lemon zest
• 1 1/2 tablespoons freshly-squeezed lemon juice
• 2 cups all-purpose flour
• 3/4 teaspoon kosher salt

For the glaze:

• 1/2 cup plus 2 tablespoons powdered sugar
• 1 tablespoon freshly-squeezed lemon juice
• 1 tablespoon unsalted butter, softened
• Finely-grated lemon zest, for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set this aside.
2. Cream together the softened unsalted butter and powdered sugar in a large bowl until light and fluffy.
3. Incorporate the finely-grated lemon zest and freshly-squeezed lemon juice into the creamed mixture. Mix until well combined.
4. Whisk together the all-purpose flour and kosher salt in a separate bowl.
5. Add the dry ingredients to the wet mixture gradually, mixing until combined.
6. Scoop the dough onto the prepared baking sheet, leaving plenty of space between each scoop for the cookies to spread as they bake.
7. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. While the cookies are cooling, prepare the glaze by mixing together the powdered sugar, freshly-squeezed lemon juice, and softened unsalted butter until smooth.
10. Once the cookies have cooled completely, you can drizzle the lemon glaze over them. Sprinkle some additional finely-grated lemon zest on top if desired.

Italian Lemon Cookies (3)

No sweet treat is more iconic in Italian culture than the traditional lemon cookie. These delicious bite-sized treats are crispy, crumbly, and so lemony. They can be served with tea or coffee for a perfect afternoon snack. This Italian lemon cookie recipe is quite forgiving, but you should try and avoid overmixing the dough.

Ingredients

• 1 1/4 cups all purpose flour
• 1/4 cup + 2 tablespoons cornstarch (50 grams total)

• Zest and juice of one lemon (approximately 2 tablespoons lemon juice and 1/2-1 tablespoon zest)
• 1 pinch salt
• 3/4 cup +2 tablespoons butter (softened) (185 grams total)
• 1/2 cup powdered sugar

Instructions

1. Whisk together the all-purpose flour, cornstarch, and pinch of salt in a medium-sized bowl. Set this aside.
2. Cream the softened butter and powdered sugar in a separate large bowl until light and fluffy.
3. Add the zest and juice of one lemon to the butter and sugar mixture, stirring until thoroughly combined.
4. Incorporate the dry ingredients into the wet mixture gradually, mixing until a dough is formed. Make sure you don’t over-mix.
5. Once the dough is formed, wrap it in plastic wrap and allow it to rest in the fridge for a minimum of 1 hour. This step is essential as it allows the dough to firm up and the flavors to meld together.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. After the dough has rested, it can be removed from the fridge. Roll the dough into small balls, approximately 1 inch in diameter, and place them on the prepared baking sheet. Make sure you leave ample space between them for the cookies to spread during baking.
8. Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Read more: No-Bake Breakfast Cookies To Start Your Day Right

Frequently Asked Questions

What is the secret to moist cookies?

The secret lies in the balance of moisture-retaining ingredients such as sugars, eggs, and butter. Overbaking can dry out your cookies, so make sure you remove them from the oven as soon as they’re done.

Can I freeze whole lemons?

Yes, you can freeze whole lemons. Freezing helps preserve them and also prevents wastage. Simply place the whole lemons in a zip-top bag and freeze. When you’re ready to use the lemons, defrost them in the refrigerator or at room temperature.

What is the best sugar to use in cookies?

Your choice of sugar is dependent on the desired texture and flavor of the cookies. White granulated sugar generally makes crispier cookies, while brown sugar makes cookies that are moist and chewy, due to its molasses content.

Does butter or oil make cookies chewy?

Due to its water content that turns to steam in the oven, butter tends to make chewier cookies than oil. Butter also contributes to the flavor of the cookies.

How can I make my cookies fluffier instead of flat?

For fluffier cookies, you should use a combination of baking powder and baking soda, and ensure your dough is thoroughly chilled before it is baked. Over-mixing the dough can also result in flat cookies, so you should mix the dry ingredients till they are just incorporated.

What can I do if I have a lot of lemons?

Lemons can be used in many ways in addition to baking and cooking. They can be used for making lemonade, preserved lemons, lemon curd, or even as a natural cleaning agent. Lemons can also be frozen and used later.

Why do people put whole lemons in water?

People put whole lemons in water for several reasons. Some people believe that they give a subtle flavor to the water, while others do it for visual appeal. In addition, lemons are rich in vitamin C, and adding them to water can provide a slight nutritional boost.

The Bottom Line

Baking lemon cookies is a great use for any extra lemons you happen to have in your kitchen. The four recipes listed in this article are just a few of the many delicious and creative ways you can enjoy this tart yet sweet treat. Whether you prefer them soft and chewy or crispy and crunchy, you’ll certainly find something for your taste buds in this article.