The Best Lemon Cookie Recipe (2024)

• ▢ 1/2 cup unsalted butter, softened (8 Tbsp.)
• ▢ 1 cup granulated sugar
• ▢ 1 Tbsp. lemon zest (or more for more lemony flavor)
• ▢ 1 tsp. cornstarch
• ▢ 1/2 tsp. baking powder
• ▢ 1/2 tsp. baking soda
• ▢ 1/2 tsp. salt
• ▢ 1 large egg, room temperature
• ▢ 1/2 cup sour cream, room temperature
• ▢ 1-2 Tbsp. lemon juice
• ▢ 1 tsp. lemon extract
• ▢ 1 tsp. vanilla extract
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 1/2 cups cake flour
• ▢ 3/4 cup white chocolate chips

For the lemon glaze (optional)

• ▢ 1/4 cup granulated sugar
• ▢ 2 Tbsp. lemon juice

• Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.

  See Also

  35 Easy Baking Recipes and Dessert Ideas

• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment for 30 seconds on medium-high speed. Add in the sugar, lemon zest, cornstarch, baking powder, baking soda and salt. Scrape the sides of the bowl with a rubber spatula as needed.

  1/2 cup unsalted butter, softened (8 Tbsp.), 1 cup granulated sugar, 1 Tbsp. lemon zest (or more for more lemony flavor), 1 tsp. cornstarch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt

• Beat in the egg, sour cream, lemon juice, lemon and vanilla extract.

  1 large egg, room temperature, 1/2 cup sour cream, room temperature, 1-2 Tbsp. lemon juice, 1 tsp. lemon extract, 1 tsp. vanilla extract

• Turn the mixture down to medium speed and gradually add in both flours.

  1 1/2 cups all-purpose flour, 1 1/2 cups cake flour

• Add in the white chocolate chips just until combined.

  3/4 cup white chocolate chips

• Drop dough onto prepared baking sheet. I like to use a 3 Tbsp. cookie scoop for this because the batter can be very fluffy/sticky. (recipe will make ~12-14 cookies)

• Bake in preheated oven for 11-13 minutes or until lightly browned on the sides. The centers will still look very soft*. (See tip below)

• Make the optional lemon glaze while the cookies are in the oven. In a small mixing bowl, stir together the sugar and lemon juice.

  1/4 cup granulated sugar, 2 Tbsp. lemon juice

• Brush the tops of the warm cookies with just a little bit of the the lemon glaze. Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire cooling rack. Garnish with more lemon zest, if desired, and enjoy.

• *Tip: While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular lemon cookie!
• Make sure you’re using freshly squeezed lemon juice for the cookie dough and the glaze. Pre-bottled lemon juice doesn’t compare!
• Storage: Cookies will stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 3 months. I usually store in a ziptop reusable bag.
• Make ahead: bake and cool the cookies as directed but do not glaze them. Place in a container in the freezer for up to 3 months. When ready to enjoy, thaw cookies for 20 minutes, brush glaze over and enjoy!