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Lemon Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Lemon Cookies Recipe

Crisp and chewy, these cookies have a bright lemon flavor that's distinctly their own. Each bite of cookie is a triple hit of citrus thanks to our lemon juice powder, European lemon zest, and lemon extract.

At a glance

18 to 20 cookies


Choose your measure:

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice powder*
  • 1/2 cup (8 tablespoons) unsalted butter, at room termperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon grated lemon rind (lemon zest)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract, optional, for enhanced lemon flavor
  • 1 large egg
  • *See "tips," below.


  1. Preheat the oven to 350°F. Grease (or line with parchment) two baking sheets.
  2. In a small bowl, stir together the flour, cornstarch, baking powder, salt, and lemon juice powder. Set aside.
  3. In a separate bowl, beat together the butter, sugars, and lemon zest until creamy.
  4. Add the vanilla and lemon extracts and egg, beating until well incorporated.
  5. Add the flour mixture and stir just until combined.
  6. Drop the cookies by the tablespoonful onto the prepared baking sheets, spacing them about 2" apart (a tablespoon cookie scoop works well here), and flattening the balls slightly with a fork or the bottom of a glass dipped in granulated sugar.
  7. Bake the cookies for 11 to 13 minutes, until golden.
  8. Remove the cookies from the oven and cool for 2 minutes on the baking sheets before transferring them to a rack to cool completely.
  9. Yield: 18 to 20 cookies.