Say hello to my new favorite cookies. I know, you’re not surprised, because you know how much I love lemon. But these(!) lemon cookies have that bakery-perfect chewy middle with a lightly crisp edge and a perfect balance of light & bright citrus flavor. A real treat, especially now that we’re entering the holiday season, although I would happily take one of these lemon cookies any day of the year.
This lemon cookie recipe comes from my friend Melissa Coleman’s book The Minimalist Kitchen. You may know of her blog, The Faux Martha. If you don’t, go check it out – you’ll absolutely love her. She has wonderfully approachable mealtime recipes, highly do-able organizational tips (check out her pretty pantry), and, man, can that girl bake.
Lemon Cookie Recipe Ingredients
Trust me, you’re going to want to try these lemon cookies ASAP. Here’s what you need:
- All-purpose flour makes the base of the dough.
- Cornmeal and poppyseeds give these cookies substance and contribute to their delectable crisp/chewy texture.
- Baking soda helps them rise.
- Sea salt highlights the lemon flavor.
- Sugar sweetens them up.
- Butter and olive oil combine to add richness and accent the citrus essence.
- Lemon juice and orange and lemon zest make them bright, fresh, and citrusy.
- And an egg puffs them up and perfects their moist, chewy middles.
That’s it! Let’s bake.
These photos actually make these lemon cookies look kind of small, but made with a 1/4-cup cookie scoop, they’re a perfect 1-cookie afternoon indulgence with a cup of coffee or tea.
If you love these lemon cookies…
- 2¼ cups-all purpose flour
- ¼ cup cornmeal
- 2 tablespoons poppy seeds
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter, at room temp
- 1 cup sugar, more for sprinkling
- 1½ teaspoons lemon zest
- 1½ teaspoons orange zest
- ¼ cup extra-virgin olive oil
- 1 large egg
- 2 tablespoons lemon juice
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, poppy seeds, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and zests on medium speed until well combined. Add the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides as needed.
- Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined. The dough will be somewhat dense.
- Using a ¼-cup sized cookie scoop, scoop the dough onto the prepared baking sheet (note: these cookies will spread, so leave some room in between each one), and sprinkle the tops with sugar. Bake for 12 to 13 minutes. The cookies will seem like they need a minute longer, but take them out anyways. Let cool on the pan for 1 minute before transferring to a cooling rack to cool completely.