The Best Lemon Cookie Recipe

Several lemon cookies on the counter with lemon slices too.

Lemon Sugar Cookies are perfectly chewy sugar cookies with just the right amount of sweet lemon flavor. And I've found the BEST lemon bakery emulsion to ensure the lemon flavor is spot on every time.

5 from 6 votes

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Prep Time: 20

Cook Time: 15

Servings: small cookies

Calories: 162kcal

Ingredients

1/2 cup (111g) salted butter softened
1/2 cup (111g) margarine softened
1 1/4 cup (293g) granulated sugar
1 egg
2 tbsp light corn syrup
1 1/2 tsp Lemon Bakery Emulsion
2 1/2 cups (380g) all purpose flour
1/2 tsp baking soda
1/2 tsp salt

Instructions

Preheat the oven to 350° F (180° C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
Scrape the sides of the bowl and add in the egg, corn syrup and lemon bakery emulsion. Mix until well combined.
Add the flour, baking soda and salt, mix until the dough forms.
Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#40 scoop) or for larger cookies use 3 tbsp of dough (#24 scoop). Arrange on your prepared cookie sheet.
Bake at 350° F (180° C) until the cookie will flatten, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

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