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Lemon Cookies

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 3 dozen 1x



  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar (plus 23 more tablespoons for dusting later)
  • 1/2 cup oil (vegetable, canola, or avocado are fine)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar



  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream butter, granulated sugar, and powdered sugar together on medium speed.  
  3. Add oil, egg, vanilla extract, lemon zest and juice and mix again on medium speed until creamy and smooth.  
  4. In another bowl, mix flour, baking soda, and cream of tartar. 
  5. With the mixer on low speed, gradually add the flour mixture until a sticky dough comes together.  Stop and scrape down the sides of the bowl, and then mix one more time.  
  6. Drop 1 tablespoon of dough per cookie onto the prepared baking sheet using a spring-loaded scoop (12 per sheet).  Bake for 11-13 minutes, and then remove them from the oven.  Dust with powdered sugar while still warm, and then transfer to a cooling rack.  Dust with additional powdered sugar if desired.
  7. Store in an airtight container once they are completely cooled for 3-5 days.


  • Serving Size: 1 Cookie
  • Calories: 103
  • Sugar: 4.9g
  • Sodium: 40mg
  • Fat: 5.8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0.1g
  • Carbohydrates: 12g
  • Fiber: 0.3g
  • Protein: 1.1g
  • Cholesterol: 12mg