Easy Lemon Cookies
These easy lemon cookies are crispy on the outside and soft inside, they have the best lemon flavor! Slice and bake the lemon cookies, roll them into balls or even cut into shapes, these cookies are the perfect treat.
I love making lemon recipes and these llemon cookies have the best citrus flavor. They are crispy on the outside and buttery with bright lemon flavor and each bite of the cookie is so delicious.
I often slice and bake lemon cookies similar to Italian lemon cookies, but they can also be cut out like a traditional lemon sugar cookie. The texture is different from my thick and chewy lemon shortbread cookies, but the crispy simplicity makes them perfect!
Why I Love This Recipe
- Easy lemon cookies: Similar to my crunchy cinnamon sugar cookies, these lemon snaps have a crispy melt-in-your-mouth texture!
- Light and flavorful: These lemon cookies have tart lemon flavor and a light bite that makes them simple and delightful for lemon lovers!
Ingredients and Notes
- Granulated sugar: Granulated white sugar helps the cookies develop crisp edges.
- Butter: I used salted butter softened to room temperature creams more easily with the sugar.
- Lemon zest: Fresh lemon zest adds bright citrus fresh lemon flavor. Add up to 2 Tablespoons of zest.
- Salt: Adjust added salt if using unsalted butter.
- Egg: You will need one large egg and one large egg yolk.
- All-purpose flour: This gives the cookies structure. I have not tested it with any other flour.
How to Make Easy Lemon Cookies
To start, prepare dough by beating sugar, butter, zest, salt, egg and yolk in a large bowl of a stand mixer until combined.
Add the flour a little at a time to form a soft dough. Form into a ball or log and wrap in plastic and chill.
Remove dough from the refrigerator and roll into golf ball size balls, or using a sharp knife slice the log into ¼ inch slices. You can also roll out the dough and cut it out with medium cookie cutters.
Place dough on 1-2 parchment paper lined baking sheets. Chill the cookies while the oven is preheating.
Bake until lightly golden brown. Let cookies cool on the pan then move to a wire rack to cool completely.
Tips for the Best Crisp Lemon Thin Cookies
- Thickness of cookies: For crispy and thin lemon cookies, roll out the dough to ¼ inch thickness or slice into ¼ inch thickness or even a bit less for slice and bake cookies.
- Even more crispy cookie: Substitute powdered sugar for granulated sugar. Icing sugar absorbs more moisture in the dough which will lead to a thinner cookie.
- More intense lemon flavor: Use 2 Tablespoons of lemon zest and add a teaspoon of lemon extract.
- Warm flavor: When I make these at Christmas, I love to add up to ½ teaspoon of ginger for a warm flavor.
- Garnish: Before baking, sprinkle the tops with cane sugar or a coarse sanding sugar and lemon zest. You can also sprinkle it with sugar and zest!
Why do I need to chill this crunchy lemon cookie recipe?
Chilling these crunchy lemon cookies prevents excessive spreading during the longer baking time. The result is a cookie that has defined, crispy edges.
Can I add a lemon glaze?
Yes! If you would like to add a lemon glaze, just combine one Tablespoon of fresh lemon juice with 5-6 Tablespoons of powdered sugar. Drizzle over cooled cookies.
More Lemon Recipes to Try
If you are a lemon lover like we are then I hope you enjoy these Easy Lemon Cookies also. Enjoy!
Easy Lemon Cookies
Ingredients
- ½ cup granulated sugar
- ½ cup butter (softened)
- 1-2 tablespoons lemon zest
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1¾ cups all purpose flour (more if needed)
Instructions
- In the mixing bowl beat the sugar, butter, zest, salt, egg and yolk until combined, 3-4 minutes. Add the flour a little at a time to form a soft dough. Form into a ball or log and wrap in plastic. Chill 60 minutes.
- Roll into golf ball size balls, or slice the log into ¼ inch slices or roll the dough to ¼ (or even a bit less) and cut out with medium cookie cutters. Place on 1-2 parchment paper lined baking sheets about 2 inches apart.
- Pre-heat oven to 350F/180C.
- While the oven is pre-heating chill the cookies, 10-15 minutes. Bake approximately 15-20 minutes or until golden, if slicing or cutting out, bake for approximately 10 minutes then start to check if done. Let cool on the pan 10 minutes then move to a wire rack to cool completely. Enjoy!