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+ servings

Eggless Lemon Cookies / Lemon Cookies Recipe

Lemon cookies are soft, slightly chewy, fresh, vibrant, and bursting with lemon flavor.
5 from 10 votes
Prep Time 15 minutes
Cook Time 12 minutes
CHILLING TIME 30 minutes
Total Time 57 minutes
Cuisine American
Course Dessert, Snack
Diet Eggless, Vegetarian
Servings 18 Cookies

Ingredients
  

  • cups (220gms) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113gms) butter (unsalted and softened to room temperature)
  • ¾ cup (150gms) granulated sugar
  • 2 tablespoon 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, 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 the mixture is 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 color. 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, and you can use a spatula or your clean hands to bring it together.
  • Transfer the dough into a bowl, cover the dough 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, pre-heat the oven to 350° F. Line the baking sheet with a silicone mat or parchment paper.
  • Take the dough out of the fridge. Scoop approximately 2tbsp 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 they 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 in an airtight container for up to a week at room temperature.
  • 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

  1. Lemon Extract: If you don’t have it, replace it with an additional teaspoon of lemon zest.
  2. Butter: Make sure to use room temperature butter for the best result.
  3. Chilling the Dough: It is essential; otherwise, cookies will spread too much in the oven.

Nutrition (Approximate Values)

Calories : 124kcalCarbohydrates : 18gProtein : 1gFat : 5gSaturated Fat : 3gTrans Fat : 1gCholesterol : 14mgSodium : 64mgPotassium : 17mgFiber : 1gSugar : 8gVitamin A : 158IUVitamin C : 1mgCalcium : 4mgIron : 1mg
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