These lemon cookies are dedicated to my friend Tess, who astutely pointed out to me that most of my latest pins on Pinterest were of lemon baked goods. “Are you throwing a lemon-themed party?!” she asked, and I, not realizing my pinning trend, had no idea what she was talking about. But she was right. Lemon cupcakes, lemon cookies, lemon cakes, lemon parfaits, lemon puddings… it was getting out of hand. My favorite color IS yellow and one of my favorite flavors IS lemon, so I decided to go ahead and make lemon cookies in her (and spring’s!) honor.
I love soft, melty, buttery cookies. And these lemon cookies do not disappoint. They’re versatile, really, because you can cook them on the shorter side and end up with melt-in-your-mouth treats, or just a little longer and you still get that crispy, flakey texture. They come together very quickly, don’t require complicated ingredients, and they stay fresh for days! I think. I wouldn’t know, actually, because they were gone within a day at my house. They probably will be gone at yours, too. Unless you have willpower stronger than steel.
I even ate one for breakfast.
I lied. I ate two for breakfast.
Ingredients
Directions
Notes
From: Cooking Classy
I love anything lemon flavoured, your cookies look and sound delicious!
Making these today – thanks! Thinking I will also try them with lime.
Wonder if kumquat cookies would taste good. They have the tangyness of lemon.
I will try this recipe. LOVE lemon cookies. I may substitute coconut oil for the butter to reduce the sat fat content. I’ve had success doing that.
i just pulled the first batch out of the oven and they were absolutely delicious. thanks for sharing the recipe, cant wait to try some others.
I’m making these for my GreenPeace bake sale this Wednesday at my high school – hopefully people like them!
I just tried your recipe and it turned out great!
Not as good as yours though haha
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