Eggless Lemon Cookies are very soft, buttery, and bursting with citric flavor. They are easy to make and a perfect treat for anyone who loves lemon flavor in their desserts!
Eggless Lemon Cookies are quick to bake at home. They are absolute sunshine and a must-have in the cookie recipes list.
About Eggless Lemon Cookies
I love baked goods with citric flavor, and I have already posted a few vibrant recipes using oranges, such as cakes, muffins, and cookies. I equally adore the lemon flavor in my baking recipes, but somehow, I could not experiment with many lemon recipes.
After posting the recipes for Lemon Pistachio Muffins (Eggless) and Eggless Blueberry Lemon Bread / Blueberry Lemon Loaf Cake, lemon cookies were on my priority list. So, finally, I am here with the recipe for soft, chewy, and delicious eggless lemon cookies.
Lemon cookies are amazing. They taste amazing, look vibrant, and smell delicious. They are made with fresh lemon juice and lemon zest.
Texture: These cookies are super soft, but if we bake them a little longer, they will be slightly chewy on the edges. Eggless Lemon Cookies spread well and are as light as a cloud!
Flavor: These cookies are fresh, zingy, and bright with perfect sweetness. They are buttery and delicious with the bursting flavor of lemon.
Straightforward: The recipe is pretty straightforward! The cookie dough comes together easily, and it takes only 12 minutes for cookies to bake.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached and organic all-purpose flour. It is essential to measure the flour correctly. Fluff your flour with a spoon, and then spoon it into a measuring cup. Then, level it off with a knife. The other best way is to weigh the flour using the kitchen scale if you have one. Too much flour will make the cookies cakey and crumbly.
- Baking Soda: Baking soda reacts with lemon juice to soften the cookies and help them spread.
- Salt: It supports the lemon flavor and sweetness of the cookies.
- Butter: Use unsalted butter, and it should be at room temperature.
- Granulated Sugar: It provides sweetness to the cookies and adds structure.
- Lemon Juice and Zest: I have used both to create vibrant, fresh, and full citrus-flavored cookies.
- Lemon Extract: It is optional; skip it if you don’t have it.
- Yellow Food Color: I like my lemon cookies with a light lemon hue. But if you don’t want to use food color, leave it out.
- Cornstarch Mixture: The mixture of cornstarch and water provides binding and moisture to the cookies.
How To Make Eggless Lemon Cookies
Making a Cookie Dough
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- Take 1 tablespoon cornstarch and 3 tablespoon of water in a small bowl. Mix well and set aside.
- Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream butter and sugar on medium to high speed until light and fluffy.
- It will take about 2-3 minutes.
- Scrape the sides and bottom of the bowl in between for even mixing.
- Then, add the cornstarch mixture, lemon juice, zest, lemon extract, and food coloring.
- Continue beating until well combined.
- The mixture will curdle because of the acidic element in the lemon juice, which is perfectly fine.
- Add dry ingredients and mix at low speed until just combined. Do not overmix.
- The dough will be soft, and you can combine it with a spatula or your clean hands.
- Transfer the dough to a bowl, cover it tightly, and place it in the refrigerator for at least 30 minutes.
- We can keep it in the fridge for up to 24 hours.
Baking The Cookies
- When you are ready to bake, preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper.
- Take the dough out of the fridge. Scoop approximately 2 tablespoon of dough and roll into a ball.
- Flatten the ball a little; don’t flatten too much, as these cookies spread well.
- Place all the cookie dough balls onto a baking sheet, keeping them 2 inches apart.
- Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- You may feel that cookies are not done but will be set upon cooling. So do not overbake the cookies.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5-7 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing The Cookies
- Store the cookies in an airtight container at room temperature for up to a week.
- You can also freeze the cookie in a freezer bag or container for up to three months.
Helpful Tips
Measuring: For soft and perfect cookies, make sure to measure the flour correctly. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
Lemon Extract: If you don’t have lemon extract, you can add an additional teaspoon of lemon zest.
Lemon: Zest your lemon first, and then juice the same lemon.
Butter: Make sure to use room-temperature butter for the best result.
Chilling The Dough: Chilling the dough is essential for the perfect spread of cookies.
Scooping The Cookie Dough: Use a small ice cream scoop for even-sized cookies.
Lemon Flavor: To add extra lemon flavor, add lemon glaze to the top of the cookies after they cool completely.
Scaling: You can double the recipe for more cookies.
Frequently Asked Questions
Yes! The dough will stay in the fridge for up to two days. And it also freezes well for three months. If you freeze the dough, make sure to completely thaw it before baking.
You can absolutely skip the lemon extract. And if you want, you can replace it with an additional teaspoon of lemon zest.
Do not use turmeric powder unless you like red spots in your cookies! I don’t know the exact reason for the red spots, but I think the reaction between baking soda and turmeric powder creates them, and they are unpleasant and unappetizing.
There could be any reason for these:
1. You added too much flour. 2. Baking soda is expired. 3. Butter was not at the right temperature. 4. The dough is too cold. After removing it from the fridge, if it is too cold and hard, let it sit at room temperature for 10 minutes and then continue. 5. The oven is not at the right temperature.
Lime juice is more tart than lemon juice, and it may change the flavor slightly. But if you want to use lime, cut back the amount of lime juice and zest. Use 1 tablespoon of lime juice instead of 2 tablespoon of lemon juice and ½ tablespoon of lime zest instead of 1 tablespoon of lemon zest.
More Eggless Cookies
Recipe Card
Eggless Lemon Cookies / Lemon Cookies Recipe
Ingredients
- 1¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 tablespoon (30ml) lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract (optional)
- 2-3 drops yellow food color (optional)
For Cornstarch Mixture
- 1 tablespoon cornstarch
- 3 tablespoon water
Instructions
Making a Cookie Dough
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- In a small bowl, take cornstarch and water and mix well. Set aside.
- Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream butter and sugar on medium to high speed until light and fluffy.
- It will take about 2-3 minutes. Scrape the sides and bottom of the bowl in between for even mixing.
- Then, add the cornstarch mixture, lemon juice, zest, lemon extract, and food coloring. Beat for a few seconds or until everything is combined.
- The mixture will curdle because of the acidic element in the lemon juice, which is perfectly fine.
- Add dry ingredients and mix at low speed until just combined. Do not overmix.
- The dough will be soft; you can bring it together with a spatula or clean hands.
- Transfer the dough to a bowl, cover it tightly, and refrigerate for at least 30 minutes. It can be kept in the fridge for up to 24 hours.
Baking The Cookies
- When ready to bake, preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper.
- Take the dough out of the fridge. Scoop approximately 2 tablespoon of dough and roll into a ball.
- Flatten the ball a little: don't flatten too much, as these cookies spread well.
- Place all the cookie dough balls onto a baking sheet, keeping them 2 inches apart.
- Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- You may feel that cookies are not done but will be set upon cooling. So do not overbake the cookies.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5-7 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storage
- Store the cookies at room temperature in an airtight container for up to a week.
- You can also freeze the baked cookies in a freezer bag or container for up to three months. Thaw to room temperature before serving.
Notes
- Measuring: For soft and perfect cookies, measure the flour correctly. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Lemon Extract: If you don’t have lemon extract, add an additional teaspoon of lemon zest.
- Lemon: Zest your lemon first, and then juice the same lemon.
- Butter: Make sure to use room-temperature butter for the best result.
- Chilling The Dough: Chilling the dough is essential for the perfect spread of cookies.
- Scooping The Cookie Dough: Use a small ice cream scoop for even-sized cookies.
- Lemon Flavor: To add extra lemon flavor, add lemon glaze to the top of the cookies after they cool completely.
- Scaling: You can double the recipe for more cookies.
katherine says
made these for my husband and mother in law
they’re great!! thank you so much for this recipe!!
Jigna says
Hi Katherine, I am very glad that you all like the cookies. Thank you so much for your feedback!