Our soft-baked lemon cookies are delightful little rays of sunshine. They’re bursting with bold lemon flavor and are guaranteed to become an instant favorite.

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 36 cookies


  • 3 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla
  • 10 drops yellow liquid food coloring


Preheat oven to 350°F.

Mix together flour, baking powder, baking soda and salt in medium bowl. Set aside.

Using an electric mixer, cream together butter and sugar in a large bowl until light and fluffy, about 3-4 minutes. Add eggs, lemon juice, lemon zest, vanilla and food coloring and beat until just combined. Add flour mixture to the creamed mixture, about 1/2 cup at a time, beating until just combined.

Drop 2 tablespoons of dough for each cookie onto parchment paper-lined baking sheets, spacing about 2-3 inches apart. Bake until cookies are set but still soft to the touch, about 10 minutes.

Allow cookies to cool slightly then transfer to a wire rack to cool completely.


ORANGE & FIELD TIP: The food coloring is completely optional but we love the yellow tint it gives these irresistible cookies.