Eggless Lemon Cookies / Lemon Cookies Recipe (2024)

April 14, 2021 · By Jigna

Eggless Lemon Cookies are very soft, buttery, and bursting with citric flavor. They are easy to make and a perfect treat for anyone who loves lemon flavor in their desserts. These cookies are absolute sunshine and a must-have in the cookie recipes list.

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About Eggless Lemon Cookies

I love baked goods with citric flavor. And I already have posted a few vibrant recipes using oranges, like cakes, muffins, and cookies. I equally adore the lemon flavor in my baking recipes. Somehow I could not experiment with many lemon recipes.

After making Lemon Pistachio Muffins Eggless and Blueberry Lemon Bread Eggless, lemon cookies were on my priority list. And finally, I am here with the recipe for soft, chewy, and delicious eggless lemon cookies.

Lemon cookies are amazing; I mean, not only do they taste, but they look vibrant and smell delicious. They are made with fresh lemon juice and full of lemon zest.

Texture: These cookies are super soft, and if we bake them a little longer, they will be slightly chewy on the edges. Eggless Lemon Cookies spread well, and they are as light as a cloud!

Flavor: These cookies are fresh, zingy, and bright with perfect sweetness. They are buttery and delicious with the bursting flavor of lemon.

Straightforward: The recipe is pretty straightforward! The cookie dough comes together easily, and it takes only 12 minutes for cookies to bake.

Ingredients

1. All-Purpose Flour: I have used unbleached and organic all-purpose flour. It is important to measure the flour correctly. Fluff your flour with the spoon, and then spoon it into a measuring cup. Then level it off with the knife. The other best way is to weigh the flour using the kitchen scale if you have one. Too much flour will make the cookies cakey and crumbly.
2. Baking Soda: It reacts with the lemon juice and makes the cookies soft. Also, it helps them to spread.
3. Salt: It supports the lemon flavor and sweetness of the cookies.
4. Butter: Use unsalted butter, and it should be at room temperature.
5. Granulated Sugar: It provides sweetness to the cookies and adds structure.
6. Lemon Juice and Zest: I have used both to get the vibrant, fresh, and full citrus flavors in cookies.
7. Lemon Extract: It is totally optional, and skip it if you don’t have it.
8. Yellow Food Color: I like my lemon cookies with a light lemon hue. But if you don’t want to use food color, leave it out.
9. Cornstarch Mixture: The mixture of cornstarch and water provides binding and moisture to the cookies.

Step by Step Directions

Making a Cookie Dough

• In a medium bowl whisk flour, baking soda, and salt together. Set aside.

• Take 1 tablespoon cornstarch and 3 tablespoon of water in a small bowl. Mix well and set aside.

• Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream butter and sugar on medium to high speed until the mixture is light and fluffy.
• It will take about 2-3 minutes.
• Scrape the sides and bottom of the bowl in between for even mixing.

• Then add the cornstarch mixture, lemon juice, zest, lemon extract, and food color.
• Continue beating until well combined.

• The mixture will curdle because of the acidic element in the lemon juice, which is perfectly fine.

• Add dry ingredients and mix at low speed until just combined. Do not overmix.

• The dough will be soft, and you can use a spatula or your clean hands to bring it together.

• Transfer the dough into a bowl, cover the dough tightly, and place it in the refrigerator for at least 30 minutes.
• We can keep it in the fridge for up to 24 hours.

Baking The Cookies:

• When you are ready to bake, pre-heat the oven to 350° F. Line the baking sheet with a silicone mat or parchment paper.
• Take the dough out of the fridge. Scoop approximately 2tbsp of dough and roll into a ball.
• Flatten the ball a little, don’t flatten too much as these cookies spread well.
• Place all the cookie dough balls onto a baking sheet keeping them 2 inches apart.

• Bake the cookies for 10-12 minutes or until the edges are lightly golden.
• You may feel that cookies are not done, but they set upon cooling. So do not overbake the cookies.
• Remove the cookies from the oven and allow them to cool on the baking sheet for 5-7 minutes.

• Transfer the cookies onto a wire rack and allow them to cool completely.

Storing The Cookies

• Store the cookies in an airtight container for up to a week at room temperature.
• You can also freeze the cookie in a freezer bag or container for up to three months.

Helpful Tips

• For the soft and perfect cookies, make sure to measure the flour correctly. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
• If you don’t have lemon extract, you can replace it with an additional teaspoon of lemon zest.
• Zest your lemon first, and then juice the same lemon.
• Make sure to use room temperature butter for the best result.
• Chilling of the dough is important for the perfect spread of cookies.
• Use a small ice cream scoop for the even size of cookies.
• For the extra lemon flavor, you can also add the lemon glaze on top of cookies after they cool completely.
• You can double the recipe for more cookies.

Frequently Asked Questions

Can I Make The Dough in Advance, or Can I Freeze The Dough?

Yes! The dough will stay in the fridge for up to two days. And it also freezes well for three months. If you freeze the dough, make sure to completely thaw it before baking.

Can I Skip Lemon Extract?

You can absolutely skip the lemon extract. And if you want, you can replace it with an additional teaspoon of lemon zest.

Can I Use Turmeric Powder as a natural substitute for Yellow Food Color?

Do not use turmeric powder unless you like red spots in your cookies! I don’t know the extract reason, what creates the red spots. But I think the reaction between baking soda and turmeric powder creates red spots, and it is unpleasant and unappetizing.

Why My Cookies Didn’t Spread?

There could be any reason for these: 1. You added too much flour. 2. Baking soda is expired. 3. Butter was not at the right temperature. 4. The dough is too cold. After removing it from the fridge, if it is too cold and hard, let it sit at room temperature for 10 minutes and then continue. 5. The oven is not at the right temperature.

Can I Use Lime For Juice and Zest Instead of Lemon?

Lime juice is more tart than lemon juice. And it may change the flavor slightly. But if you want to use lime, cut back the amount of lime juice and zest. Use 1tbsp of lime juice instead of 2tbsp of lemon juice. And use ½ tablespoon of lime zest instead of 1tbsp of lemon zest.

More Eggless Cookies

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