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eggless lemon cookies on the plate

Eggless Lemon Cookies / Lemon Cookies Recipe

By Jigna
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!
5 from 11 votes
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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
  

  • 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

  1. 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.
  2. Lemon Extract: If you don’t have lemon extract, add an additional teaspoon of lemon zest.
  3. Lemon: Zest your lemon first, and then juice the same lemon.
  4. Butter: Make sure to use room-temperature butter for the best result.
  5. Chilling The Dough: Chilling the dough is essential for the perfect spread of cookies.
  6. Scooping The Cookie Dough: Use a small ice cream scoop for even-sized cookies.
  7. Lemon Flavor: To add extra lemon flavor, add lemon glaze to the top of the cookies after they cool completely.
  8. Scaling: You can double the recipe for more cookies.

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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