Total Time
25mins
Prep 15 mins
Cook 10 mins

If you like lemon and you like cookies, this recipe is for you! I discovered it on Pinterest and it won the "Top Cookie Award" on an LDS food blog. I've been baking and making cookies for 40 years and haven't stumbled upon a better cookie than this one. It's very refreshing and light, but the texture is what really makes this cookie stand out. Crunchy on the outside and just the right chewy softness on the inside. Wonderful!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
  3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
  4. *If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Don't overbake!
Most Helpful

4 5

A nice, light cookie for summer! I rolled mine in granulated sugar rather than powdered for a little extra crunch. Next time will add some zest to the sugar before rolling for more lemon flavor.

5 5

Great cookie! Doubled lemon juice and zest. Will add even more next time. Thanks for sharing.

4 5

Great recipe, but I wanted it a little more lemony. I doubled the lemon juice to 2T and put the zest of 2 full lemons in the batter. I added some extra flour to absorb the extra lemon juice, but I think I will add more next time because most of the powdered sugar was absorbed in the oven. I'll definitely make these again!