Lemon Cookies Archives - Family Cookie Recipes

Lemon Pecan Shortbread Bars

Jessica — Thu, 28 May 2026 16:03:02 +0000

Lemon Pecan Shortbread Bars are a classic treat made with butter, powdered sugar, flour, lemon extract & zest and chopped pecans. Tangy, buttery shortbread baked & cut into squares!

These pecan shortbread cookies with lemon are one of those simple, cozy recipes I keep coming back to. The bright lemon flavor feels light and fresh, making them perfect for spring and summer baking, though they’re just as lovely any time of year.

Ingredients for Lemon Shortbread Cookies

Butter: The butter creates that rich, tender shortbread texture and gives the cookies their classic melt-in-your-mouth flavor.

Powdered sugar: ½ cup powdered sugar keeps the cookies soft and smooth while adding just the right amount of sweetness.

Flour: Adding flour provides structure, holding the shortbread together without making it dense or heavy.

Extract: Using ½ tsp lemon extract boosts the bright citrus flavor and makes the lemon really stand out.

Lemon zest: Fresh lemon zest adds natural tang and a fresh, vibrant aroma to every bite.

Pecans: ½ cup chopped pecans add a warm, nutty crunch that perfectly balances the buttery shortbread.

Tips for making Pecan Shortbread

Use truly softened (not melted) butter: The butter should press easily with your finger but still hold its shape—this ensures a tender shortbread without spreading or becoming greasy.
Chill the dough fully before baking: This step isn’t optional; it allows the flour to hydrate and the butter to firm up, giving you clean cuts and a classic shortbread texture instead of a crumbly bar.
Press the dough evenly into the pan: Take extra time to compact the dough firmly and evenly, especially in the corners, so the bars bake uniformly and don’t crumble when sliced.
Press the pecans into the dough, not just on top: Gently pushing the pecans into the surface keeps them from falling off after baking and helps them toast evenly without burning.

How long are Lemon Shortbread Cookies good for?

Maintain the freshness of these shortbread cookies by storing them in an airtight container at room temperature for up to 1 week.

You can freeze them for up to 3 months in a freezer-safe container or resealable plastic bag. Defrost at room temperature overnight before enjoying.

Lemon Pecan Shortbread Cookies

Lemon Pecan Shortbread Cookies are a classic treat made with butter, powdered sugar, flour, lemon extract & zest and chopped pecans. Tangy, buttery shortbread baked and cut into bars!

Course Cookie Bars, Cookies, Dessert

Cuisine American

Keyword Lemon Pecan Shortbread Cookies

Prep Time 15

Cook Time 25

Chill Time 1

Total Time 1 40

Servings cookies

Calories 138kcal

Author Jessica & Nellie

Ingredients

⅝ cup butter softened- ½ cup plus 2 TBSP
½ cup powdered sugar
1 ¼ cups flour
½ tsp lemon extract
2 TBSP lemon zest
½ cup chopped pecans

Instructions

In a mixing bowl, cream the butter and sugar using an electric mixer or whisk by hand. Add in the flour and lemon extract. Mix until the dough forms a ball and pulls away from the side of the bowl. Stir in the lemon zest.
Cover the bowl with plastic wrap and place in the fridge for 1-2 hours to chill. About 10 minutes before the dough is done chilling, get the oven preheating to 325°F.
Press the dough into an ungreased 9-inch square baking pan. Score the top with a sharp knife into 16 squares and prick each square twice with a fork. Sprinkle the pecans over the dough and press them firmly into it.
Place the bars in the preheated oven and bake for 20-25 minutes or until lightly browned and the pecans are toasted.
Let the lemon squares cool for about 5 minutes, then cut along scored lines. Leave them in the pan, on a wire rack, to cool completely. Serve and enjoy!

Notes

To maintain the freshness of lemon shortbread cookies, it is recommended to store them in an airtight container at room temperature for up to 1 week.

You can freeze them for up to 3 months in a freezer-safe container or resealable plastic bag. Defrost at room temperature overnight before enjoying.

Nutrition

Can I use bottled lemon juice instead of lemon zest?

Lemon juice won’t give the same bright flavor or aroma as zest and can change the texture, so zest is highly recommended for best results.

Why does the dough need to chill before baking?

Chilling firms up the butter and allows the flavors to develop, which helps the shortbread bake evenly and hold its shape.

Can I use a different nut or leave the pecans out?

Yes, walnuts or almonds work well, or you can skip the nuts entirely for a classic lemon shortbread.

Enjoy more tasty cookie bar recipes here:

Soft & chewy Coconut Dream Bars feature a rich, buttery crust topped with a sweet, brown sugar coconut filling. With golden edges, tender centers, and a warm coconut flavor, these walnut-studded bars are a treat everyone will love!
These Nestlé Toll House Cookie Bars take the classic, nostalgic yellow-bag recipe you grew up with and give it a few simple tweaks to make it even better. They bake up with the perfect balance of chewy centers and golden edges that everyone loves.
Chocolate Raspberry Shortbread Cookie Bars feature a buttery shortbread base layered with rich chocolate, sweet raspberry jam, and a nutty crumb topping. Decadent layers and beautiful pops of raspberry in every bite!
With just four ingredients and minimal prep, you can have warm, spiced Pumpkin Chocolate Chip Cookie Bars—studded with chocolate chips—ready to enjoy in under 30 minutes.
Yellow Cake Mix Cookie Bars are an easy, crowd-pleasing treat made with a box of cake mix, and plenty of chocolate. This simple recipe transforms basic yellow cake mix into soft, chewy cookie bars that everyone loves.
Made with sugar cookie dough, creamy cheesecake filling, and a sprinkle of fun on top, these Cheesecake Sugar Cookie Bars bake up soft, sweet, and irresistible—all in just one pan!
Lemon cookies are incredible! You won’t want to miss our No-Bake Lemon Cookies, our Lemon Pudding Sugar Cookies or these White Chocolate Chip Lemon Cookies!

Lemon Pecan Shortbread Cookies are a bright and buttery treat, made with rich butter, powdered sugar, tender flour, fresh lemon zest and extract, and crunchy pecans. Tangy, soft, and perfectly sliceable, these classic shortbread squares are a family favorite for sharing any time of year!

The post Lemon Pecan Shortbread Bars appeared first on Family Cookie Recipes.

Lemon Oatmeal No Bake Cookies

Nellie — Wed, 15 Apr 2026 14:42:38 +0000

Lemon Oatmeal No Bake Cookies made easy with sugar, milk, oats, butter & lemon pudding mix for a delightful tangy no-bake cookie!

I’ve been making traditional No Bake Cookies with chocolate, peanut butter and oats for many years and we all love them. I recently found this recipe for Lemon No Bakes and was intrigued with the flavor! I love lemon. They are absolutely amazing! We were eating them by the spoonful before the cookies were set!

Lemon No Bake Cookies only need 6 ingredients and about 10 minutes of prep time. The lemon pudding mix in the recipe adds a great amount of lemon flavor! The cookies take just a few minutes to set up and then they are ready to eat.

Ingredients in Lemon No Bake Cookies

Sugar – Yep, you need sugar to make cookies. You will need 1 1/2 cups of granulated sugar.

Butter – The recipe calls for 3/4 cup of butter (1 1/2 sticks). For best results, use real butter.

Milk – Any type of milk will work fine. I usually use 2% because that’s what I have on hand, but you can even use a non-dairy alternative if you’d like.

Lemon pudding mix – You need a small box (3.4 oz) of instant lemon pudding.

Oats – Quick oats work best in no bake cookies. You will need 3 1/2 cups.

Vanilla – The higher the quality of the vanilla, the better. You could even add a little bit of lemon extract if you really want to intensify the lemon flavor in the cookies. Be careful not to add too much though – extracts are pretty strong!

How to add more Lemon Flavor

These cookies use a whole box of lemon instant pudding mix, but I’m all for adding even more lemon flavor! Here are some ideas:

Add ½ tsp lemon extract or lemon emulsion. Flavor tip: lemon emulsion tastes so much better than lemon extract, but it’s something you’ll need to order from online, rather than pick up in the grocery store.
Add 2-3 drops of lemon essential oil! I add this to my tea all the time so I keep it on hand. If you happen to have it in your pantry too, add a few drops to really add some zing!
Have a fresh lemon? Wash it well then grate some zest and add it to the mixture while cooking. Lemon zest adds some delightful fresh lemon flavor! I’d start with 1-2 teaspoons and go from there.
Lemon juice will increase that lemon flavor too! You can use fresh or bottled. BUT, if I were you, I’d add maybe 1 TBSP and taste the cookies and see how you like it. Surprisingly enough, adding lemon juice will add some tartness, but just about every other suggestion above will increase the actual lemon flavor more than just lemon juice.

Storing No-Bake Cookies

You’ll want to store no-bake cookies in an airtight container on the counter for up to 5 days. You can store them in the fridge if you’d like; they will last a couple days longer and I think eating them chilled tastes amazing!

Lemon Oatmeal No Bake Cookies

Lemon Oatmeal No Bake Cookies are simple oatmeal cookies made with just a few ingredients. Delicious no bake cookie recipe packed with lemon flavor!

Course Cookies

Cuisine American

Keyword Lemon Oatmeal No Bake Cookies

Prep Time 10

Servings cookies

Calories 194kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
¾ cup butter
⅔ cup milk
3.4 oz instant lemon pudding
3 ½ cups quick oats
1 tsp vanilla

Instructions

In a large saucepan, mix sugar, butter and milk over medium heat. Stirring occasionally, melt and bring to a boil.
Let the mixture boil for 5 minutes. Remove from heat. Add the vanilla and then whisk in the pudding until mixture is smooth. Stir in the oats.
Drop by spoonfuls onto a cookie sheet lined with wax paper. Let the cookies cool before removing from the wax paper. Can be stored at room temperature or in the refrigerator.

Nutrition

Can you use ready-made pudding instead of the mix?

I don’t suggest using pudding that’s already been made because the amount of liquid vs pudding mix in this recipe is very different! This cookie recipe calls for just ⅔ cup milk for the entire 3.4oz box of pudding mix. We also add butter in the recipe, which is something instant pudding doesn’t need.

CAN NO BAKE COOKIES BE FROZEN?

Yes, these cookies can absolutely be frozen. It will help them firm up, and in my opinion, taste better! Especially in the summer. Although, mine are always eaten before I even open the freezer!

WHICH OATS ARE BEST FOR NO BAKE COOKIE RECIPE?

Different recipes will call for different kinds of oats, but to make the best No Bake Cookies, you should use quick oats. Using different kinds of oats will change the texture of the cookies, and you risk them not setting up right. Being the main ingredient in this recipe, it’s important to get the right kind of oats.

Do you love No Bake Cookies as much as we do? We have gathered all of our favorite No Bake Cookie recipes together here! I love no bake cookies because they are so fast and easy to make!

WILL NO BAKE COOKIES STICK TO FOIL?

I’ve seen these cookies stick to aluminum foil before, but it doesn’t always. To avoid the hassle and the risk I would recommend using wax paper or parchment paper as that’s what’s always worked for me!

DO NO BAKE COOKIES NEED TO BE REFRIGERATED?

Putting No Bakes in the fridge will help the cookies to hold a firmer shape. They also will last longer if you keep them in the fridge.

However, they technically don’t need to be refrigerated. You can store them in an airtight container in room temperature and they will be fine.

HOW LONG DOES IT TAKE FOR NO BAKE COOKIES TO SET UP?

These cookies only take about 15-20 minutes to cool and set up at room temperature, but you can reduce that time by at least half if you let them set up in the refrigerator. If you prefer the taste and texture of these cookies at room temperature just make sure to remove them from the refrigerator once set. You can definitely eat them while cold though too!

Love lemon? Here are some of our favorite lemon cookies!

Lemon Oatmeal No Bake Cookies are simple oatmeal cookies made with just a few ingredients. Delicious no bake cookie recipe packed with lemon flavor!

The post Lemon Oatmeal No Bake Cookies appeared first on Family Cookie Recipes.

LEMON COOKIE BARS

Nellie — Wed, 18 Mar 2026 15:47:08 +0000

These Lemon Cookie Bars are soft, chewy, and bursting with bright citrus flavor, topped with a smooth and creamy vanilla cream cheese frosting. The perfect easy dessert for lemon lovers who want something a little different from a traditional bar cookie.

Recipe Highlights

Big lemon flavor: Fresh lemon zest, lemon juice, and lemon extract work together to give these bars a bright, bold citrus flavor in every bite.
Soft and chewy texture: The cookie bar base bakes up tender and chewy with slightly crisp golden edges, making it hard to stop at just one.
Simple ingredients: Everything in this recipe comes together with pantry staples and a handful of fresh lemons.
Easy to make: The batter comes together quickly with a hand mixer, and the bars bake in just 30 minutes.
Creamy frosting: A rich vanilla cream cheese frosting takes these bars to the next level and pairs perfectly with the tangy lemon base.
Great for sharing: Cut into nine generous squares, these bars are ideal for potlucks, bake sales, or a simple weeknight dessert.

Ingredients in Lemon Cookie Bars

Cookie Bars

Salted butter: Room temperature butter creates a rich, tender base for the cookie bars and adds a subtle salty balance to the sweetness.
Granulated sugar: Sweetens the bars and helps create a slightly crisp edge with a soft, chewy center.
Lemon extract: Intensifies the lemon flavor throughout the bars and gives each bite that bold citrus punch.
Lemon zest: Fresh lemon zest adds bright, aromatic citrus flavor and is also used as a garnish over the finished frosting.
Lemon juice: Adds a fresh, tangy citrus flavor that complements the sweetness of the bar.
Egg: Binds the batter together and gives the bars structure and richness.
All-purpose flour: Provides the structure for the cookie bar base.
Baking powder: Helps the bars rise slightly and keeps them soft and fluffy rather than dense.

Cream Cheese Frosting

Cream cheese: Room temperature cream cheese gives the frosting its signature tangy richness and smooth, creamy texture.
Butter: Softened butter combines with cream cheese to create a fluffy, spreadable frosting.
Powdered sugar: Sweetens the frosting and gives it a smooth, light consistency.
Vanilla bean paste: Adds a rich, aromatic vanilla flavor and beautiful flecks of vanilla bean throughout the frosting.

Tips for the Best Lemon Cookie Bars

Full instructions for making the recipe are on the recipe card below, but here are a few helpful tips.

Use room-temperature ingredients: Both the butter and the cream cheese should be fully at room temperature before mixing. This ensures a smooth batter and a lump-free frosting.
Do not overmix the batter: Once the flour and baking powder are added, mix only until the batter is smooth and combined. Overmixing can make the bars tough.
Line the pan with parchment paper: Greasing and lining the pan with parchment makes it easy to lift the bars out cleanly and cut them into even squares.
Check the center before removing from the oven: The bars are done when the edges are golden and the center is set. If the center still jiggles, give them a few more minutes.
Cool completely before frosting: Spreading frosting over warm bars will cause it to melt. Make sure the bars are completely cooled before adding the cream cheese frosting.
Add extra lemon zest on top: A sprinkle of fresh lemon zest over the frosting adds color, aroma, and an extra pop of citrus flavor.
Use a warm knife for clean cuts: Run a sharp knife under warm water and dry it before slicing for neat, clean edges on each bar.

Storage Instructions

Store the bars in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting, these bars need to be kept chilled. Let them sit at room temperature for a few minutes before serving if you prefer them slightly softened.

These bars also freeze well without the frosting. Freeze the unfrosted bars in an airtight container for up to 2 months, then thaw at room temperature and frost before serving.

Lemon Cookie Bars Recipe

Soft Lemon Cookie Bars are topped with creamy vanilla cream cheese frosting for an easy, crowd-pleasing citrus dessert everyone will love.

Course Cookie Bars

Cuisine American

Keyword Lemon Cookie Bars

Prep Time 15

Cook Time 30

Servings servings

Calories 472kcal

Author Jessica & Nellie

Ingredients

½ cup butter room temperature
¾ cup granulated white sugar
½ teaspoon lemon extract
1 tablespoon lemon zest plus extra for topping
2 tablespoons lemon juice
1 large egg
1¼ cups all-purpose flour
1 teaspoon baking powder

Cream Cheese Frosting

4 ounces cream cheese room temperature
4 tablespoons butter room temperature
3 cups powdered sugar
½ teaspoon vanilla bean paste

Instructions

Cookie Bars

Preheat the oven to 325°F. Grease a 9×9-inch baking dish and line with parchment paper.
Melt the butter in the microwave for about 20 seconds. It should be almost fully melted.
Add the butter, sugar, egg, lemon zest, lemon juice, and lemon extract to a large mixing bowl and beat with an electric mixer until creamy.
Add the flour and baking powder to the bowl and mix until combined. Scrape down the sides of the bowl with a rubber spatula and beat for about 2 more minutes until the batter is smooth and fluffy.
Scoop the batter into the prepared baking dish and smooth the top out with a spatula.
Bake for 30 minutes, or until the edges are golden brown and the center is set.
Remove from the oven and allow the bars to cool completely before frosting.

Cream Cheese Frosting

Add the cream cheese, butter, vanilla bean paste, and powdered sugar to a large mixing bowl and beat with an electric mixer until smooth and creamy.
Spread the frosting evenly over the cooled bars and top with extra lemon zest.
Cut into 9 equal-sized squares. Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition

FAQs

Can I use unsalted butter instead of salted butter?

Yes. If using unsalted butter, add a pinch of salt to the batter to balance the sweetness and enhance the overall flavor of the bars.

Can I use vanilla extract instead of vanilla bean paste?

Yes. Vanilla extract works perfectly as a substitute in the frosting. Use the same amount called for in the recipe.

How do I know when the bars are done baking?

The bars are finished baking when the edges are golden brown and the center is set and no longer jiggly. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I make these bars ahead of time?

Yes. The bars can be baked a day in advance. Store them unfrosted at room temperature, then add the cream cheese frosting the next day before serving.

Can I double the recipe?

Yes. Double all of the ingredients and bake in a 9×13-inch pan. The bake time may need to be adjusted slightly, so check for doneness around the 30-minute mark.

More lemon cookie recipes to try:

Our recipe for Lemon Pudding Sugar Cookies create chewy treats bursting with citrusy flavor! The addition of a pudding mix sets them apart from traditional sugar cookies.
These bright Lemon Sandwich Cookies are simply heavenly! The buttery cookie combined with the creamy lemon filing makes for perfectly sweet treats.
Try this unique recipe for Lemon Meringue Pie Cookies. A shortbread cookie topped with lemon curd & toasted meringue, a twist on a classic!
Another favorite recipe of ours is this Cake Mix Lemon Oreo Cookies. Using only a handful of ingredients, these cookies come together easily!
For more great taste & texture, try these Lemon Raspberry Cookies. Made with lemon pudding mix & raspberries, these cookies do not disappoint!

These Lemon Cookie Bars are a simple, crowd-pleasing dessert that delivers big lemon flavor with minimal effort, with a buttery cookie base and creamy vanilla cream cheese frosting in every bite.

The post LEMON COOKIE BARS appeared first on Family Cookie Recipes.

FROSTED LEMON POPPY SEED COOKIES

Jessica — Mon, 02 Mar 2026 20:03:43 +0000

Frosted Lemon Poppy seed Cookies made with classic ingredients, plus fresh lemon zest to add bright, tangy flavor to the buttery sugar cookies!

Frosted Cookies for Lemon Lovers! 🍋

Bright Lemon Flavor in Every Bite: Fresh lemon zest in the cookies and real lemon juice in the frosting create a bold, tangy flavor that perfectly balances the buttery sugar cookie base.
Soft Cookies with a Subtle Crunch: These cookies bake up tender and soft, while the poppy seeds add just the right amount of texture without overpowering the cookie.
Creamy Lemon Frosting Finish: The smooth, citrusy frosting takes these cookies to the next level, adding sweetness and moisture that makes them feel bakery-worthy and extra indulgent.

Ingredients for Frosted Lemon Cookies

Butter: ½ cup salted butter (120 grams) softened, creates a soft, tender cookie while balancing the sweetness.

Sugars: Using both light brown sugar and granulated sugar adds moisture, a subtle caramel flavor, and helps the cookies spread slightly as they bake.

Egg: 1 large egg binds the ingredients together and adds structure and softness to the cookies.

Flour: Use 1 ¾ cups all-purpose flour (210 grams) to form the base of the dough, giving the cookies their shape and structure.

Leavening agents: Baking powder and baking soda work together to help the cookies rise gently and create a soft, tender crumb.

Poppy seeds: ¼ cup poppy seeds add a delicate crunch and visual appeal without overpowering the lemon flavor.

Lemon zest: Adding lemon zest creates bright, concentrated lemon flavor throughout the cookie dough.

Frosting: Combine ½ cup salted butter for a rich, creamy base, 2 ½ cups powdered sugar to sweeten and thicken it, and fresh lemon juice to add bright, tangy freshness that balances the sweetness and enhances the lemon flavor. If your frosting is too thick you can add an extra splash of lemon juice, milk, or water to thin it out.

Tips for making Frosted Lemon Poppyseed Cookies perfectly

Bold cookie flavor – For extra texture and flavor, sprinkle poppy seeds on top after frosting, add 1–2 teaspoons of lemon zest to the dough or frosting for a brighter citrus punch, and feel free to use unsalted butter—just add ½ teaspoon salt to the dough if you do.
Zest Before Juicing – Always zest the lemon before juicing it to ensure maximum flavor and avoid removing too much of the zest while extracting juice.
Even Cookie Scoops for Uniform Baking – Use a standard cookie scoop to make sure all cookies bake evenly. I used a #40 cookie scoop for my cookie dough. If you don’t have a cookie scoop then just make sure your cookie dough balls are about 1 ½ tablespoons size.
Don’t Skip Cooling Before Frosting – Let the cookies cool completely on a wire rack; frosting warm cookies will melt it and make it runny. Use a piping bag or a spatula to frost your cookies, whatever is easier for you.

How long are these Frosted Cookies good for?

These frosted lemon poppyseed cookies will stay fresh for up to 5 days in an airtight container at room temperature, keeping their soft texture and bright lemon flavor. Try to avoid stacking the cookies if you can to preserve the frosting.

For longer storage, place the unfrosted cookies in an airtight container or freezer bag and freeze for up to 2 months, then thaw at room temperature before frosting and serving.

Frosted Lemon Poppy Seed Cookies

Frosted Lemon Poppyseed Cookies made with classic ingredients, plus fresh lemon to add bright, tangy flavor to the buttery sugar cookies!

Course Cookies, Dessert

Cuisine American

Keyword Frosted Lemon Poppy Seed Cookies

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 383kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter 120 grams softened
½ cup light brown sugar 60 grams
½ cup white granulated sugar 50 grams
1 large egg
1 ¾ cups all-purpose flour 210 grams
¾ tsp baking powder
¾ tsp baking soda
¼ cup poppy seeds
2 TBSP lemon zest

Frosting

½ cup salted butter 120 grams room temperature
2 ½ cups powdered sugar 250 grams
Juice of 1 large lemon

Instructions

Preheat your oven to 350°F. Line 2 baking sheets with parchment and set aside.
Start by making your cookie dough. Combine the softened butter, brown sugar, and white granulated sugar in a large mixing bowl. Whisk until smooth and creamy.
Add the egg and whisk for about 1-2 minutes, or until the mixture develops a fluffy texture.
Slowly whisk in the flour, baking powder, baking soda, poppy seeds and lemon zest until no dry pockets remain.
Use a standard large size cookie scoop to drop balls of cookie dough onto a baking sheet. Space your cookies about 2 inches apart and bake them for 11 minutes.
Let your cookies cool on the pan for a few minutes and then move them to a wire cooling rack. Let your cookies cool for an hour on the counter.
Once your cookies are cooled, prepare your frosting by whisking together the butter, powdered sugar, and lemon juice. Use a spatula or piping bag to frost your cookies. Enjoy!

Notes

Store leftovers in an airtight container on the counter for up to 5 days.

Cookies can be frozen for up to 2 months.

Nutrition

What if my cookies turn out too flat?

If your cookies are spreading too much then the butter is likely too soft. Chill your cookie dough in the fridge for about 30 minutes and then continue baking.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the cookies will still be soft and flavorful.

Can I make these cookies ahead of time?

You can prepare the dough a day in advance and refrigerate it, or bake the cookies and store unfrosted cookies in the freezer for up to 3 months. Frost just before serving.

Can I skip the frosting?

Yes! The cookies are delicious on their own, and skipping the frosting makes them slightly less sweet while still bursting with lemon flavor.

Enjoy more of our favorite Lemon cookies here:

These Buttermilk Lemon Cookies are soft, pillowy bites bursting with fresh lemon flavor, perfectly balanced by a sweet, tangy lemon-vanilla glaze. They’re a must-try for any citrus lover!
Turn classic pie flavors into adorable, bite-sized treats, with these Lemon Blueberry Pie Cookies. A buttery pie crust, blueberry filling, and finished with a lattice top—pie lovers won’t be able to resist!
Strawberry Lemon Thumbprint Cookies are packed with bright, fresh flavors—tender lemon-scented dough filled with sweet strawberry jam and finished with a tangy, zesty lemon glaze for the perfect balance of sweet and citrusy!
Our recipe for Lemon Pudding Sugar Cookies is made with lemon pudding mix adding a zesty punch and extra moisture that makes them even more irresistible than classic sugar cookies.
Frosted Lemon Sugar Cookies are bursting with fresh lemon flavor, made from a simple sugar cookie dough. Topped with easy piped rosettes for a treat that’s as delicious as it is beautiful.

Frosted Lemon Poppy seed Cookies are soft, buttery treats with a bright, tangy kick from fresh lemon, perfectly complemented by crunchy poppy seeds and a sweet, creamy frosting.

The post FROSTED LEMON POPPY SEED COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY LEMONADE CAKE MIX COOKIES

Nellie — Wed, 04 Feb 2026 21:02:23 +0000

Strawberry Lemonade Cake Mix Cookies are soft, crinkly cookies made with a lemon cake mix and freeze-dried strawberries for the perfect balance of tart and sweet. With just five simple ingredients, these cookies come together fast and are an easy option for spring, summer, or anytime you want a bright, fruity dessert.

Recipe Highlights

Easy to customize. Swap the freeze-dried strawberries for raspberries or blueberries to change up the flavor.
Only 5 ingredients. No complicated steps or long ingredient list—just mix, scoop, and bake.
Soft, crinkle-style cookies. Rolling the dough in powdered sugar creates that classic cracked top as they bake.
Bright, fresh flavor. Lemon and strawberry balance each other perfectly without being overly sweet.

Ingredients You’ll Need

Powdered sugar: Coats the dough balls and creates the signature crinkle finish once baked.
Lemon cake mix: Acts as the base of the cookies, providing lemon flavor and structure without extra measuring.
Freeze-dried strawberries: Add concentrated strawberry flavor without extra moisture; crushing them creates both flavor and color.
Eggs: Bind the dough together and help create a soft, chewy texture.
Oil: Keeps the cookies tender; vegetable, canola, coconut oil, or melted butter all work well.

Tips for Perfect Cake Mix Crinkle Cookies

Cake mix cookies are simple, but a few small details make a big difference.

Slightly underbake. The cookies will finish setting on the baking sheet as they cool.
Preheat the oven fully so the cookies bake evenly and crinkle properly.
Use a cookie scoop for evenly sized cookies that bake at the same rate.
Don’t overmix after adding the strawberries or the dough will turn completely pink.
Pack on the powdered sugar. A heavy coating helps create those beautiful cracks.

Storage & Freezing

How long do these cookies last?

Once cooled, store cookies in an airtight container at room temperature for 3–4 days. Adding a slice of bread to the container helps keep them soft longer.

Can you freeze cake mix cookies?

Yes, these cookies freeze very well. Place cooled cookies in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Strawberry Lemonade Cake Mix Cookies

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

Course Cookies

Cuisine American

Keyword Strawberry Lemonade Cake Mix Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 117kcal

Author Jessica & Nellie

Ingredients

15.25 oz lemon cake mix
1 oz freeze dried strawberries
2 large eggs
½ cup canola or vegetable oil
½ cup powdered sugar

Instructions

Preheat your oven to 350°.
Line two cookie sheets with parchment paper or silicone baking mats.
In a large bowl mix together the cake mix, oil, and eggs.
In a separate bowl, crush the freeze dried strawberries. You want to have some chunks and some will become a powder.
Carefully fold the crushed strawberries into the cookie dough, don’t overmix or the dough will become completely pink.
Using a cookie scoop or a spoon, scoop all of the dough into approx 1.5”-2” balls.
Place the powdered sure into a bowl. Roll each of the dough balls in the powdered sugar. Try to get as much powdered sugar onto the ball as possible.
Place each of the powdered balls onto your prepared cookie sheets, leaving a couple inches between each.
Place the cookies in the preheated oven, and bake them for 8-10 minutes rotating the pans halfway through.
Remove the cookies when they are done baking and let cool on the trays.
Serve or store in an airtight container once completely cooled.

Nutrition

Frequently Asked Questions

Can I use a different fruit?

Absolutely. Freeze-dried raspberries or blueberries work beautifully and pair well with lemon.

Can I skip the powdered sugar?

You can, but the cookies won’t have the classic crinkle look or texture. The powdered sugar adds both visual appeal and flavor.

Can I use butter instead of oil?

Yes. Substitute ½ cup melted butter for the oil if preferred.

Love cake mix cookies? Here are our favorite cake mix cookie recipes!

With just four ingredients, Cake Mix Jello Cookies are perfectly festive, flavorful, and easy to customize using your favorite Jello flavors for fun, fruity cookies everyone loves.
Lemon Cake Mix Cool Whip Cookies are soft, lemony cookies made with only three ingredients—cake mix, Cool Whip, and an egg—for a quick and delicious treat.
Strawberries and Cream Cake Mix Cookies are thick, bakery-style cookies made with vanilla cake mix, cream cheese, white chocolate chips, and swirls of strawberry jam for rich strawberry flavor in every bite.
Strawberry Cake Mix Cookies come together with simple ingredients for a soft, chewy cookie studded with pink candies, making them perfect for Valentine’s Day.
Cake Mix Lemon Oreo Cookies are an easy dessert made with a few ingredients and filled with a creamy lemon cream cheese center for an extra-special twist.

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze-dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

The post STRAWBERRY LEMONADE CAKE MIX COOKIES appeared first on Family Cookie Recipes.

LEMON RASPBERRY CRINKLE COOKIES

Nellie — Wed, 21 Jan 2026 17:33:51 +0000

Lemon Raspberry Crinkle Cookies are soft, bright, and bursting with fresh citrus flavor, with ribbons of sweet raspberry jam swirled throughout and a crackly powdered sugar coating on top. These cookies are the perfect balance of tart lemon and fruity sweetness, making them ideal for spring baking, Valentine’s Day, baby showers, or anytime you want a cookie that feels a little extra special.

Recipe Highlights

Fresh, vibrant flavor: Real lemon zest and juice give these cookies a bright, refreshing taste that pairs beautifully with raspberry.
Soft and chewy texture: The centers stay tender while the edges set just enough for that classic crinkle cookie bite.
Beautiful bakery-style look: The powdered sugar coating and natural cracks make these cookies visually stunning with very little effort.
Simple but impressive: They look fancy enough for gifting, parties, or holidays, but the dough comes together quickly and easily.
Perfect flavor combo: Lemon and raspberry are a timeless pairing that never disappoints.

Ingredients You’ll Need

Unsalted butter: Softened butter creates a rich, tender cookie base.
Granulated sugar: Sweetens the dough and helps create soft, chewy cookies.
Egg: Binds the dough together and adds structure.
Fresh lemon zest: Adds bright citrus flavor without extra liquid.
Fresh lemon juice: Enhances the lemon flavor and balances sweetness.
Vanilla extract: Rounds out the citrus and adds warmth.
All-purpose flour: Provides structure while keeping the cookies soft.
Baking powder: Gives the cookies just enough lift for a light texture.
Salt: Balances the sweetness and sharpens the flavors.
Raspberry jam: Adds sweet, fruity streaks throughout the dough; thick, seedless jam works best.
Powdered sugar: Creates the signature crinkle coating.

Tips for Success

The full recipe can be found in the recipe card below, but here are a few helpful tips.

Use thick jam: Thicker jam stays visible and creates beautiful raspberry swirls instead of melting away.
Don’t skip chilling: Chilling helps the cookies bake thicker and creates better crinkles.
Roll generously in powdered sugar: A thick coating gives the best crackly finish.
Slightly underbake: The centers should look soft when removed — they’ll firm up as they cool.
Handle gently: Too much mixing will blur the raspberry swirls.

Storage Instructions

Store Lemon Raspberry Crinkle Cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

Lemon Raspberry Crinkle Cookies Recipe

Lemon Raspberry Crinkle Cookies are soft, citrusy cookies swirled with raspberry jam and rolled in powdered sugar for a crackly finish.

Course Cookies

Cuisine American

Keyword Lemon Raspberry Crinkle Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 128kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter softened
¾ cup granulated sugar
1 large egg room temperature
1 tablespoon fresh lemon zest from about 1 large lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup thick raspberry jam seedless preferred
½ cup powdered sugar for rolling

Instructions

Cream butter & sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 1–2 minutes.
Add wet ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla until smooth and fully combined.
Add dry ingredients: Add the flour, baking powder, and salt. Mix just until a soft dough forms — don’t overmix.
Swirl in raspberry jam: Drop spoonfuls of raspberry jam over the dough. Gently fold the dough 2–3 times, just enough to create visible raspberry streaks. Do not fully mix.
Chill: Cover and refrigerate the dough for at least 30 minutes.
Prep to bake: Preheat oven to 350°F. Line baking sheets with parchment paper.
Roll & coat: Scoop dough into 1½–2 tablespoon-sized balls. Roll generously in powdered sugar and place on baking sheets about 2 inches apart.
Bake: Bake for 10–12 minutes, until the edges are set and the centers are still soft. The cookies should crack on top.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use thick raspberry jam so it doesn’t melt away into the dough.
Chill time is key for thicker cookies and a better crinkle.
Cookies will look slightly underbaked in the center — that’s what keeps them soft.

Nutrition

FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the best flavor, but bottled can work in a pinch.

Do I need to use seedless jam?
Seedless jam gives a smoother texture, but regular jam works if that’s what you have.

Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 24 hours before baking.

Can these cookies be frozen?
Yes. Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

More lemon raspberry recipes to try:

With a soft lemon cookie base, sweet raspberry pie filling, and a drizzle of white chocolate, Lemon Raspberry Cookie Cups are an impressive and delicious bite-sized dessert.
Lemon Raspberry Cookies are soft and chewy, made with lemon pudding mix, raspberries, and white chocolate chips for bright flavor and great texture.
Bursting with fresh raspberries and light lemon flavor, Lemon Raspberry Muffins are topped with a buttery streusel and perfect for breakfast or snacking.
Lemon Raspberry Bundt Cake is a from-scratch dessert packed with fresh berries and tart lemon flavor, making it a perfect springtime treat.
Made with just four ingredients, Lemon Raspberry Lemon Oreo Balls are an easy no-bake dessert featuring Lemon Oreos and fresh raspberries.

Lemon Raspberry Crinkle Cookies are a soft, chewy cookie packed with fresh lemon flavor and sweet raspberry swirls, making them a beautiful and delicious treat for any occasion.

The post LEMON RASPBERRY CRINKLE COOKIES appeared first on Family Cookie Recipes.

LEMON BUTTERMILK COOKIES

Jessica — Mon, 05 Jan 2026 23:03:07 +0000

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

If you’re looking for a cookie that balances rich buttermilk with bright lemon flavor, these Iced Lemon Cookies are a great choice! They use both butter and shortening to give you a tender, soft texture while the combination of lemon zest and juice adds a fresh twist. With a smooth lemon icing on top, these cookies offer a perfect mix of sweet and citrus to enjoy anytime.

Highlights of this cookie recipe

Amazing taste & texture. You’ll appreciate the blend of butter and shortening in this recipe. Butter adds rich flavor, while shortening helps keep your cookies tender and soft. This combo gives you the best of both worlds in texture and taste.
No need to wait around! These cookies don’t require chilling the dough. You can mix up the ingredients and bake right away, saving you time and effort in the kitchen.
Bright lemon flavor. The lemon shines through with fresh zest and juice in the dough and the icing. This gives your cookies a zesty, citrus taste that’s refreshing without being overpowering.

Ingredients for Buttermilk Cookies with Lemon

Butter & shortening: You need ½ cup of EACH butter (softened) and shortening for this cookie recipe.

Sugar: Adding sugar gives the cookies a soft texture and sweet taste.

Eggs: Use two eggs, separated, for binding the ingredients together.

Buttermilk: The secret to soft, pillowy cookies is by adding buttermilk to the mixture.

Flour: The structural base of this dough is 5 cups all-purpose flour.

Leavening agents: Help the cookies rise as they bake with 2 tsp of EACH baking powder and baking soda.

Salt: Balance the flavors by adding some salt to the cookie dough.

Lemon flavoring: Give the cookies great flavor with 2 TBSP of EACH lemon zest and juice.

Icing

Powder sugar: You’ll need 2 ½ cups of powdered sugar for the base of this cooking topping.

Butter: Use butter to give the icing a creamy, rich taste.

Lemon flavoring: For more citrus flavor, add 1 TBSP of EACH lemon juice and grated lemon zest.

Extract: Enhance the icing with ½ tsp of vanilla extract.

Tips for making Buttermilk Lemon Cookies

Full instructions in the recipe card below, but here are a few tips for getting you started.

When mixing, take time to cream the butter and shortening with the sugar. Creaming until the mixture is light and fluffy traps air, giving your cookies a better rise and tender crumb.
Use fresh lemon zest and juice for the best flavor. Avoid bottled juice as it can taste artificial and dull the lemony brightness of your cookies.
When spreading your icing, work while the cookies are cool but not cold. The butter in the icing melts smoothly, creating a nice shiny finish.

Storage and Freshness Tips for Lemon Cookies

Store your baked cookies in an airtight container at room temperature. They stay fresh for up to 5 days without losing softness. Adding a slice of bread inside the container helps maintain moisture by absorbing excess air and balancing humidity.

If you want to keep them longer, place parchment paper between layers to prevent sticking. Avoid refrigerating as it can dry them out faster.

Can you freeze Buttermilk Lemon Cookies?

These baked cookies can be frozen for up to three months when stored in an airtight container. I suggest adding the icing AFTER the cookies are defrosted at room temperature.

You can also freeze the dough in pre-measured balls on a baking sheet for 1-2 hours before transferring to a freezer bag. This prevents them from sticking together. Cookie dough can be stored frozen for up to three months, letting you enjoy freshly baked lemon cookies anytime without extra prep.

Buttermilk Lemon Cookie Recipe

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

Course Cookies, Dessert

Cuisine American

Keyword Buttermilk Lemon Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 99kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup shortening
2 cups sugar
2 eggs separated
1 cup buttermilk
5 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 TBSP lemon zest
2 TBSP juice

Lemon Icing

2 ½ cups powdered sugar
1 TBSP butter softened
1 TBSP lemon juice
1 TBSP grated lemon zest
½ tsp vanilla extract

Instructions

Preheat oven to 325°F. Line two baking sheets with parchment paper and set them aside.
In a bowl, cream the butter, shortening, and sugar until light and fluffy, this takes about 5-7 minutes. Then beat in the egg yolks and buttermilk.
Whisk the flour, baking powder, baking soda, and salt in a separate bowl; add it to the creamed mixture alternately with lemon juice and zest. Add the egg whites and beat again until smooth.
Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake about 10 minutes, let cool 2 minutes, then transfer to wire racks to cool completely.
For the icing, combine all ingredients and whisk until smooth. Spoon or spread onto cooled cookies. Serve & enjoy!

Notes

These buttermilk lemon cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before adding the icing and serving.

Nutrition

What’s the difference between using butter versus shortening?

Butter adds a rich, creamy flavor and helps cookies spread out more while baking. Using shortening keeps cookies soft and thick because it has a higher melting point than butter. We mix both in this recipe for a balance of flavor and texture.

Can I use packaged lemon juice for this recipe?

Packaged lemon juice works, but it often lacks the fresh brightness of real lemon juice and zest.

Fresh lemons provide more vibrant flavor and natural oils, which enhance cookie taste and aroma.

How does buttermilk affect the texture of cookies?

Buttermilk makes cookies tender and moist due to its acidity and fat content. It also reacts with baking soda to help cookies rise and develop a soft, cake-like texture. This ingredient is a key to the deliciousness of these cookies!

Try more of our favorite lemon flavored cookies here:

Our recipe for Lemon Pudding Sugar Cookies create chewy treats bursting with citrusy flavor! The addition of a pudding mix sets them apart from traditional sugar cookies.
These bright Lemon Sandwich Cookies are simply heavenly! The buttery cookie combined with the creamy lemon filing makes for perfectly sweet treats.
Try this unique recipe for Lemon Meringue Pie Cookies. A shortbread cookie topped with lemon curd & toasted meringue, a twist on a classic!
Lemon Blueberry Muffin Cookies are two treats in one. If you love muffin tops, these cookies are for you!
Another favorite recipe of ours is this Cake Mix Lemon Oreo Cookies. Using only a handful of ingredients, these cookies come together easily!
For more great taste & texture, try these Lemon Raspberry Cookies. Made with lemon pudding mix & raspberries, these cookies do not disappoint!

Buttermilk Lemon Cookies made with both butter and shortening, resulting in a soft texture and rich taste. Glazed with lemon vanilla icing these cookies are a fresh, bright treat everyone loves!

The post LEMON BUTTERMILK COOKIES appeared first on Family Cookie Recipes.

LEMON BLUEBERRY PIE COOKIES

Jessica — Mon, 23 Jun 2025 19:15:50 +0000

Lemon Blueberry Pie Cookies made with pie crust, blueberry filling & lemon zest for a tasty & super cute lattice topped mini pie, in cookie form!

These Lemon Blueberry Cookies are perfect for when you’re craving pie but don’t want to spend the time and effort to make one! Blueberry pie filling in the middle of a pie crust cookie, topped with lemon zest & a beautiful lattice crust. These cookies are so adorable and mouth watering good.

Ingredients for Lemon Blueberry Pie Cookies

Pie crust: You need 4 rolls of refrigerated pie crust for the structural base of these cookies.

Pie filling: Use a can of blueberry pie filling for the fruity, juice cookie center.

Lemon zest: Adding lemon zest gives the cookies more incredible flavor.

Egg: Using 1 egg for the egg wash gives the pie crust a nice flaky texture.

Sugar: Sprinkle the top of each cookie with some sugar for a sweet topping.

Tips for making Blueberry Pie Cookies

The full instructions are in the recipe card below, but here are a few tips for getting you started!

Let the pie crust sit out for a few minutes before unrolling it to prevent it from ripping. (Not too long or it will dry out!)
When weaving, start with three strips horizonal, then lay vertical strips over and under alternately. Using a small brush or finger to gently press seams ensures the lattice sticks well after baking.
You’ll need 1 lemon for this recipe! Make sure you have a zester too.

How long are these pie cookies good for?

Store left over cookies in an airtight container, in the fridge, and they will last up to 3-4 days. Freezing these cookies is not recommended, they don’t hold up well when defrosted.

Lemon Blueberry Pie Cookie Recipe

Lemon Blueberry Pie Cookies made with pie crust, blueberry filling & lemon zest for a tasty & super cute lattice topped mini pie in cookie form!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Lemon Blueberry Pie Cookies, pie cookies

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 357kcal

Author Jessica & Nellie

Ingredients

4 rolls refrigerated pie crust two 7-oz boxes
21 oz blueberry pie filling
1 TBSP lemon zest from one lemon
1 egg
2 tsp sugar optional

Instructions

Line a large baking sheet with parchment paper and preheat the oven to 350°F.
Roll the pie crust out on a clean countertop and use a cookie cutter to cut 2-3″circles out of 2 of the pie crust rolls.
Place 12 of the circle cut outs on the baking sheet. Add 1-2 TBSP of the blueberry pie filling to the middle of each cookie. Make sure to leave a rim of pie crust around the edge. Sprinkle a pinch of lemon zest on top of the blueberry filling on each cookie.
Unroll the last two pie crusts and use a pizza cutter or knife to make small strips. In a small bowl add the egg and stir, brush the beaten egg around the edge of the cut cookies making sure there’s no blueberry filling on the edges. Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg washed sides. Do this step carefully so the strips don’t break.
Once you have all the strips placed correctly use the same cookie cutter and place over the cookies to cut a clean edge after applying the lattice. Brush the beaten egg over top of each cookie once again carefully (try not to let the blueberry filling brush onto the strips) and then sprinkle with the sugar.
Bake at 350°F for 20-25 minutes or until the tops are golden brown. Let cool, then serve & enjoy!

Notes

Store in an airtight container in the fridge for 3-4 days.

Nutrition

Can you substitute fresh blueberries in this recipe?

Fresh blueberries can be used, but they need to be cooked down with sugar and a thickener like cornstarch first. This creates a similar consistency to canned pie filling, which is essential to prevent soggy cookies.

What role does lemon zest play in the flavor of these cookies?

Lemon zest adds a bright, citrusy note that enhances the sweetness of the blueberry filling. It balances the flavors, giving the cookies a fresh and slightly tangy taste.

What’s the secret to getting a flaky pie crust in cookie form?

Using cold pie crust dough and an egg wash helps create a flaky texture. Chilling the dough before baking also keeps it from getting too soft and ensures crisp, layered cookies.

Which type of sugar is best for sprinkling on top of pie cookies?

Granulated sugar or coarse sparkling sugar works best for sprinkling. These add a slight crunch and a bit of sparkle without melting during baking.

Can I use my own favorite pie dough recipe for this recipe?

If the pie dough recipe you have is similar to the refrigerated store bought dough, then you should be able to use it for this recipe. However, please note that this recipe has only been tested with refrigerated store bought pie crusts and the results may vary depending on your pie crust recipe.

Try some of our other favorite pie inspired cookie recipes here:

Our Spiced Apple Pie Cookies are made with a homemade filling and wrapped in a flaky pie crust! Handheld pies that are sweet, tasty, and always a hit with anyone who tries them.
These Lemon Meringue Pie Cookies are a delightful twist on a classic dessert! They’re delightful, delicious treats loaded with lemon flavor. Similar to these cookies, we made a simple Lemon Pie Cookie recipe topped with whipped cream!
Made with only 4 ingredients, these Strawberry Pie Cookies are so easy to make. They’re delicious and fun treats that come together quick and disappear just as fast!
Enjoy two of your favorite treats in these bit sized Snickerdoodle Apple Pie Cookie Cups. Full of cinnamon and apple pie filling this dessert is simply incredible!

Lemon Blueberry Pie Cookies made with a fruit blueberry filling, enclosed in a flaky crust, with sweet sugar sprinkled on top! These blueberry pie cookies are simply heavenly.

The post LEMON BLUEBERRY PIE COOKIES appeared first on Family Cookie Recipes.

LEMON PUDDING SUGAR COOKIES

Nellie — Thu, 24 Apr 2025 13:35:20 +0000

Lemon Pudding Sugar Cookies are soft, chewy, and bursting with citrusy flavor. The addition of lemon pudding mix gives these cookies a light, zesty taste and an extra moist texture that sets them apart from traditional sugar cookies.

These cookies are easy to make, full of bright flavor, and perfect for spring and summer baking. These cookies are soft in the center with just the right amount of crisp on the edges—and that subtle lemon zing makes them completely irresistible.

Recipe Highlights

Soft & chewy texture: Instant pudding mix helps create an ultra-soft texture and keeps the cookies moist for days.
Lemon flavor without lemon zest: The pudding mix adds lemon flavor easily—no need for fresh lemons.
Simple to make: This recipe uses common pantry staples and comes together in one bowl with no chilling required.

Ingredients in Lemon Pudding Sugar Cookies

Butter: Adds richness, flavor, and helps create a tender, melt-in-your-mouth crumb. For best results, use real butter and make sure that it is softened before mixing with the other ingredients. I use salted butter, but unsalted works too!

Oil: Contributes moisture and softness, keeping the cookies chewy for days. You can use vegetable, canola, or avocado oil.

Sugars: You will need granulated sugar and powdered sugar. Both provide sweetness and contribute to the soft texture of the cookies as well.

Eggs: Two large eggs bind everything together and add structure and richness to the dough.

Vanilla extract: Adds warmth and enhances the bright lemon flavor.

Instant lemon pudding mix: Infuses the cookies with lemon flavor and adds a soft, pillowy texture. To change up the flavor of the cookies, use a different flavor of pudding mix.

Flour: All-purpose flour gives the cookies their shape and structure while balancing the moisture from the butter and oil. You can swap this out with a gluten-free substitute if needed.

Cream of tartar: Provides a subtle tang and contributes to the chewiness of the cookies.

Baking soda: Helps the cookies rise just enough to be fluffy in the center with crisp edges. For best results, make sure that the baking soda isn’t old or expired.

Tips & Tricks for Making Lemon Pudding Sugar Cookies

Full instructions for making the Lemon Pudding Sugar Cookies can be found on the recipe card below, but here are a few helpful tips.

Don’t overbake—the cookies should look slightly underdone when you remove them from the oven. They’ll continue to bake on the pan as they cool.
Switch up the flavor by using other pudding mixes like vanilla or white chocolate.
Dip the glass in sugar between each cookie press to keep the dough from sticking and add a sparkling finish.

Storing Lemon Pudding Sugar Cookies

Store cookies in an airtight container at room temperature for up to 4 days. To freeze, place in a single layer in a freezer-safe bag or container for up to 2 months.

Lemon Pudding Sugar Cookies

Course Cookies

Cuisine American

Keyword Lemon Pudding Sugar Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 143kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
1 cup oil vegetable, canola, avocado, etc
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla extract
3.4 ounces instant lemon pudding mix
4 cups flour
1 tsp cream of tartar
1 tsp baking soda

Instructions

Preheat oven to 350°F.
In a large bowl, cream the butter, oil, and sugars for at least 2-3 minutes. Add the eggs, vanilla, and pudding mix and beat for another 2-3 minutes.
In a separate bowl, mix the flour, cream of tartar, and baking soda. Add the dry ingredients to the creamed mixture and mix just until combined.
Use a cookie scoop to scoop tablespoonfuls of dough and then roll them before placing them on a prepared baking sheet. Spray the bottom of a glass with cooking spray and dip it in granulated sugar. Gently press each ball of cookie dough with the bottom of the glass.
Bake the cookies for 10-12 minutes or until the edges begin to brown. Cool for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Tips & Tricks for Making Lemon Pudding Sugar Cookies

Don’t overbake—the cookies should look slightly underdone when you remove them from the oven. They’ll continue to bake on the pan as they cool.
Switch up the flavor by using other pudding mixes like vanilla or white chocolate.
Dip the glass in sugar between each cookie press to keep the dough from sticking and add a sparkling finish.

FAQs

Can I use a different flavor of pudding mix?

Yes! Vanilla, white chocolate, or even pistachio pudding would work well and give fun flavor variations.

Do I need to chill the dough?

No chilling is needed for this recipe, which makes it super quick and convenient.

Can I freeze the dough?

Yes, you can scoop and freeze the dough balls on a tray, then store them in a freezer bag. Just bake straight from frozen, adding a minute or two to the bake time.

Why do I need to press the cookies down before baking?

This dough doesn’t spread much, so pressing the cookies helps ensure they bake evenly and have the right shape.

Lemon Cookie Frosting recipe

These cookies are delicious without frosting, but if you want to spread something on top, here is a simple Lemon Frosting recipe. Mix 1 cup of powdered sugar with 1 tablespoon of lemon juice. You can either add a little more powdered sugar or a little more lemon juice to get the frosting to a spreading consistency.

More delicious lemon cookie recipes to try:

Lemon Sandwich Cookies have a creamy lemon filling, and Lemon Pie Cookies are topped with lemon pudding and whipped cream.
Adding fruit to cookies is always a good idea. Lemon Blueberry Muffin Cookies and Lemon Raspberry Cookie Cups are made with raspberry pie filling.
If you are short on time, whip up a batch of Lemon Oatmeal No-Bake Cookies.

Whether you’re baking for a party, gifting treats, or just satisfying a lemon craving, these Lemon Pudding Sugar Cookies are a soft, citrusy cookie that everyone will love!

The post LEMON PUDDING SUGAR COOKIES appeared first on Family Cookie Recipes.

LEMON SANDWICH COOKIES

Jessica — Wed, 09 Apr 2025 19:59:50 +0000

Light & dainty Lemon Sandwich Cookies are butter cookies sandwiched with a luscious lemon cream filling with bright fresh citrus flavor!

These lemon cream cookies are a delightful treat that combines a rich, chewy base with a zesty, creamy filling. These cookies are perfect for anyone looking to brighten their day with a burst of citrus flavor. The combination of buttery cookie and tangy lemon filling makes them an irresistible indulgent treat!

Recipe Notes for Lemon Cookies

Here are just a few things you should know before making these cookies:

Use Fresh Ingredients! Using fresh lemon juice and orange zest make a significant difference. The vibrant flavors enhance your cookies perfectly.
Chill the cookie dough. Note that the cookie dough needs to chill overnight before slicing and baking.
It makes a lot of cookies! Just know you’ll get 48 tiny sandwich cookies from this recipe.

Lemon Sandwich Cookie Ingredients

Butter: You need ¾ cup of butter, softened, for a rich dough.

Sugar: Add granulated sugar for perfectly chewy cookies.

Egg: Just 1 egg yolk is needed for this recipe.

Vanilla extract: Enhance the cookie dough by adding vanilla extract.

Flour: The structure of these cookies is all-purpose flour.

Salt: Balance the flavors by adding ¼ tsp of salt to the recipe.

Walnuts: Don’t skip adding the finely chopped walnuts for amazing taste & texture.

Lemon Cream Filling

Butter: Softened butter creates a creamy, rich filling.

Lemon juice: Add 4 tsp of lemon juice for a blast of citrus flavor.

Orange zest: Round out the great taste by adding orange zest as well.

Powdered sugar: Sweeten the filling perfectly with 1 ½ cups of powdered sugar.

Tips for making Lemon Sandwich Cookies

Shape the dough well. Cut the dough in half so that you’re working with less at a time, then take a few minutes to roll the dough evenly. Get a ruler and make sure the logs are 14″ long and as circular as you can get them. After chilling, when you cut the logs into slices, use the ruler to measure out ¼-inch slices. If you do this, the cookies will be all about the same size once baked.
Don’t skip the nuts. Adding chopped walnuts to the cookie dough may sound a little different, but it gives the cookies a wonderful tender texture that works well with the flavors.
Pipe the buttercream frosting. It sounds fussy, but it’s actually easier to work with the frosting and the end result in between the 2 cookies looks lovely!

Freezing & Storage

These lemon filling cookies will stay fresh for up to 1 week when stored at room temperature. To maintain their softness, it’s best to keep them in an airtight container. For longer storage, they can be frozen for up to three months.

Lemon Sandwich Cookie Recipe

Light & dainty Lemon Sandwich Cookies perfect for tea time! Simple butter cookies sandwiched with a luscious lemon filling for a bright, tasty treat!

Course Cookies, Cookies, Dessert, treat

Cuisine American

Keyword Lemon Sandwich Cookies

Prep Time 15

Cook Time 10

Chill Time 12

Total Time 12 25

Servings cookies

Calories 79kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened
½ cup sugar
1 egg yolk
½ tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
¼ cup walnuts finely chopped

Lemon Cream Filling

3 TBSP butter softened
4 tsp lemon juice
1 tsp orange zest
1 ½ cups powdered sugar

Instructions

Cream the butter and sugar in a mixing bowl using an electric mixer. Beat in the egg yolk and vanilla extract. Gradually add the flour and salt, mix until combined. Add the chopped walnuts and mix once more.
Divide the dough in half, then shape into two 14” rolls. Wrap each in plastic wrap and refrigerate overnight.
Preheat the oven to 400°F and line two baking sheets with parchment paper, or silicon mats.
Unwrap and cut the cookie dough rolls into ¼” slices, place them 2” apart on the prepared baking sheets. Place them in the preheated oven and bake for 8-10 minutes. Cool the cookies on wire racks.
Cream butter, lemon juice, and orange zest using an electric mixer. Add the powdered sugar and mix until smooth. You can add yellow food coloring if you’d like, to achieve a brighter yellow color.
Transfer the filling to a piping bag fixed with an open star tip. Pipe about 1 teaspoon of icing on each cookie, then top with another similarly shaped cookie, to make a sandwich. Serve immediately and enjoy!

Notes

Lemon sandwich cookies can typically stay fresh for up to one week when stored at room temperature. To maintain their softness, it’s best to keep them in an airtight container.

Nutrition

What’s the best way to soften butter quickly for cookie dough?

To soften butter quickly, one method is to cut it into small cubes and let it sit at room temperature for about 10-15 minutes. Another option is to place the butter in a microwave-safe dish and microwave it on a low power setting in 5-10 second intervals, checking frequently.

When using only the egg yolk, what does it do to cookie texture?

Using just the egg yolk contributes to a richer and denser texture in cookies. The yolk adds moisture and fat, which helps create a chewy consistency. This contrasts with cookies made with whole eggs, which tend to be lighter.

How do walnuts affect the taste and texture of sandwich cookies?

Incorporating walnuts adds a delightful crunch and nutty flavor to lemon sandwich cookies. The texture contrast from the finely chopped nuts enhances the overall experience, making each bite more interesting and satisfying.

Light & dainty Lemon Sandwich Cookies are butter cookies sandwiched with a luscious lemon cream filling with bright fresh citrus flavor!

Try more sweet, cookie sandwich recipes here:

A great cool treat to serve at your next summertime BBQ are these Cookie Dough Ice Cream Sandwiches!
Love chilled treats? Make these Strawberry Cool Whip Ice Cream Sandwiches for your next family gathering.
Another great recipe is our Easy Fruit Pizza Cookies, a perfect treat for Spring and Summer gatherings! With the soft cookie crust, topped with sweet cream and delicious fruit, these are always a hit when served.
For a delicious and refreshing dessert, make these Cherry Cheesecake Ice Cream Sandwiches.

Lemon Sandwich Cookies are a sweet, tender, and OH SO delicious dessert! Make these lemon cream cookies easily using basic ingredients, quick simple steps, and you’ll have a wonderful dessert in no time.

The post LEMON SANDWICH COOKIES appeared first on Family Cookie Recipes.