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Lemon Cookies

Lemon Cookies

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Baking
Cuisine American
Servings 12 cookies


  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 2 tbsp light brown sugar packed
  • 1 large egg
  • 1 tbsp lemon extract (I prefer to use 5 drops of lemon essential oil)*
  • 2 tbsp lemon zest
  • 1 tbsp honey
  • 2 cups flour
  • 2 tsp cornstarch (I prefer to use arrowroot powder)
  • pinch of salt
  • 1 tsp baking soda
  • 2 tbsp lemon juice freshly squeezed


  • Combine butter, sugars, egg, and lemon extract and beat on medium speed until creamed, light, fluffy, and well combined.
  • Add the lemon zest and honey and beat until well combined.
  • Add the flour, cornstarch, salt, and baking soda, making the baking soda into a little mound.
  • Add the lemon juice onto the mound of baking soda and let it bubble and foam (this means it has been activated).
  • Beat on slow speed until just combined.
  • Make 12 equal size balls of dough, place them on your baking tray (or a large plate) and refrigerate for at least 3 hours.
  • Preheat your oven to 180° C.
  • Line a baking sheet and place the dough balls at least 4cm apart.
  • Bake for about 10 minutes, or until the edges and tops are set (the cookies will firm up as they cool).
  • Allow the cookies for cool on the baking sheet.


* When using essential oils in cooking make sure that they are food-grade and organic.
Baking unchilled dough will make your cookies thinner, flatter and more prone to spreading.
Keyword baking, chewy cookies, cookies, lemon, lemon cookies, soft cookies