Enjoy the delectable combination of buttery soft cookies with a refreshing lemon flavor burst. These lemon soft baked cookies are ideal for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 eggs. 2 teaspoons lemon zest. 1 tablespoon lemon juice. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup powdered sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. After adding the lemon zest and juice, beat in the eggs one at a time. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The cookie dough will be easier to work with after being chilled in the fridge for about 30 minutes. Take dough balls about the size of a tablespoon and roll them into balls. Cover all of the dough balls with powdered sugar by rolling them in it. Spread the dough balls out on the baking sheet that has been prepared, leaving some space between them so that they can spread. After the oven is hot, bake the pies for 10 to 12 minutes, or until the edges are set and the tops have a few cracks. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Lemon Drop Cookies are soft, buttery cookies with a burst of tangy lemon flavor. Coated in powdered sugar, they are a delightful treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 tablespoons lemon zest. 2 tablespoons fresh lemon juice. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup powdered sugar for rolling.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Put the egg, lemon juice, lemon zest, and vanilla extract in the bowl. Mix everything together well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Put the dough in the fridge for at least an hour with plastic wrap over it. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll the dough into 1-inch balls after letting it cool. Coat each ball in powdered sugar by rolling it in it. Make sure there is some space between the dough balls when you put them on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges turn golden. Take the cookies out of the oven and let them cool for 5 minutes on the baking sheet. Move the cookies to a wire rack to cool all the way down. After the Lemon Drop Cookies have cooled, put them in a container that won't let air in. Enjoy these delicious cookies that taste like lemon!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Lemon Pucker Cookies are bursting with tangy lemon flavor. The soft and buttery cookies with a hint of zesty lemon will surely make your taste buds dance with joy!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 tablespoons fresh lemon juice. 1 tablespoon lemon zest. 2 and 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup powdered sugar for dusting.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract, lemon juice, and lemon zest. Mix well. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Shape the chilled dough into 1-inch balls and place them on the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges of the cookies start to turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack and let them cool completely. Once cooled, dust the cookies with powdered sugar. Enjoy these delightful Lemon Pucker Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

These sugar cookies have a chewy texture and a vibrant lemon flavor. They're the perfect combination of sweet and tangy, making them the perfect treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 2 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 teaspoons lemon zest. 2 tablespoons fresh lemon juice. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 3 cups all-purpose flour. 1/2 cup powdered sugar for rolling.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice. Mix in the salt, baking powder, and baking soda until well combined. Gradually add the flour, mixing until just incorporated. Chill the dough in the refrigerator for about 30 minutes to firm it up. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in powdered sugar to coat generously. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 10-12

These gluten-free lemon meltaway cookies are a tasty treat that tastes great with lemon. You can eat them for any reason because they melt in your mouth, and they're gluten-free, so everyone can enjoy them!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup confectioners' sugar. 2 tablespoons fresh lemon juice. 2 teaspoons lemon zest. 1 3/4 cups gluten-free all-purpose flour. 1/4 cup cornstarch. 1/4 teaspoon salt. 1/2 cup granulated sugar for rolling.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the confectioners' sugar in a large bowl until the mixture is light and fluffy. Mix the fresh lemon juice and zest into the butter and sugar until everything is well mixed together. Mix the gluten-free all-purpose flour, cornstarch, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. Roll the dough into 1-inch balls, then roll them in granulated sugar to cover them all. Place the dough balls covered in sugar about 2 inches apart on the baking sheet that has been prepared. Put the cookies in an oven that has already been heated for 12 to 14 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. If you want the cookies to melt in your mouth, you can dust them with more confectioners' sugar after they have cooled. If you don't have gluten, enjoy your lemon meltaway cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy these tangy lemon cookies made with coconut flour for a low carb and keto-friendly treat. These nut-free cookies have a delightful soft texture and a zesty lemon flavor.

Ingredients: 1/2 cup coconut flour. 1/4 cup butter, softened. 1/3 cup granulated erythritol or preferred keto sweetener. 1 large egg. 1 tablespoon lemon zest. 2 tablespoons lemon juice. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking powder. 1/8 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the erythritol in a bowl until the two are well mixed. To the bowl, add the egg, lemon zest, lemon juice, and vanilla extract. Mix until it's nice and smooth. Mix the baking powder, salt, and coconut flour together in a different bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. For the coconut flour to soak up the water, let the dough rest for a few minutes. Take dough balls about the size of a tablespoon and roll them into balls. Put them on the baking sheet that has been prepared. Use the back of a fork to make a crisscross pattern in each ball. Take the cookies out of the oven and heat it up. Bake them for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. The cookies are ready to be eaten once they are completely cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

Delightful Lemon Curd Linzer Cookies filled with tangy lemon curd and dusted with powdered sugar. A perfect treat for any occasion!

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 tsp pure vanilla extract. 1 tsp lemon zest. 2 1/2 cups all-purpose flour. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup lemon curd. 1/2 cup powdered sugar, for dusting.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two equal parts, flatten each into a disk, and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to about 1/4 inch thickness. Using a 2-inch round cookie cutter, cut out cookies and place them on the prepared baking sheet. Use a smaller decorative cookie cutter to cut out the centers of half of the cookies. Reroll any excess dough and continue cutting until all the dough is used. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, spread a thin layer of lemon curd on the whole cookies without the centers. Dust the cookies with the centers with powdered sugar. Top each whole cookie with a cut-out cookie to create the sandwich. Store the Lemon Curd Linzer Cookies in an airtight container at room temperature.

Prep Time: 30 minutes

Cook Time: 12 minutes

Bright, sweet, and made for celebrating love! These lemon sugar cookies are the perfect treat for summer events — light, citrusy. Whether you’re hosting a garden bridal shower, a sunny brunch, or any warm‑weather celebration, these cookies bring a cheerful pop of color and a touch of elegance to your dessert table.

LEMON SUGAR COOKIES

Prep 15 min

Cook 10–12 min

Serves 24 cookies

Ingredients

2 1/4 cups all‑purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 tbsp fresh lemon zest

2 tbsp fresh lemon juice

1 tsp vanilla extract

1–2 drops yellow gel food coloring (optional)

Glaze

1 1/2 cups powdered sugar (for glaze)

2–3 tbsp lemon juice (for glaze)

Instructions

Whisk flour, baking soda, and salt in a bowl and set aside.

2. Beat softened butter and sugar until light and fluffy, about 2 minutes.

3. Mix in the egg, lemon zest, lemon juice, vanilla, and optional yellow coloring.

4. Add dry ingredients to wet and mix until just combined. Do not overmix.

5. Scoop tablespoon‑sized balls onto a lined baking sheet. Bake at 350°F for 10–12 minutes until edges are lightly golden.