Lemon cookies. This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons. This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons. Try several of these delightfully tart treats, whatever the occasion. Take a bite out of our sweet-tart lemon cookie recipes. We have ideas for lemon crinkle cookies, healthy lemon cookies, Italian lemon cookies & more.

My husband did a cookie exchange at his workplace (guess who made the cookies). To make these lemon sugar cookies, you'll start out by whisking together the flour, baking soda, and salt. Set the mixture aside and then mix up the wet ingredients. You can cook Lemon cookies using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon cookies

You need 3 c of all purpose flour.
It's 1 c of butter/margarine.
It's 1 c of caster sugar.
Prepare 2 tbs of Lemon rind.
You need 1 tsp of salt.
You need 2 tsp of lemon extract.
It's 1/4 c of lemon juice.
Prepare 1 of large egg.
You need 1/2 tsp of baking soda.

If you like lemon, you're going to love these cookies. They're soft, chewy, and packed with bold lemon flavor. Partially because most lemon cookie recipes look lackluster in the lemon flavoring department, look too cakey for my liking, or look too flat and wimpy. These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there.

Lemon cookies instructions

Mix flour, salt and baking soda and sift.
Cream butter and sugar, add egg, lemon juice, rind and extract and mix well.
Finally add in flour and mix until just combined. Roll out into a log, wrap with plastic wrap or aluminium foil and refrigerate for about one hour so it firms up.
Preheat oven at 200. Take out the door and slice into cookie size, arrange on baking tray and bake for 15-20mins.
Allow to cool slightly in tray before turning out to cool completely. Enjoy with tea.

This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. I made these Lemon Cookies twice. Only made half of the icing and it was plenty for both batches, but I don't like things too sweet. I used Meyer lemons, as well as used a little less sugar. Lemon Crinkle Cookies are chewy, soft, and bursting with hints of lemon in every bite!