Eggless Lemon Cookies are quick to bake at home. They are absolute sunshine and a must-have in the cookie recipes list.

About Eggless Lemon Cookies

I love baked goods with citric flavor, and I have already posted a few vibrant recipes using oranges, such as cakes, muffins, and cookies. I equally adore the lemon flavor in my baking recipes, but somehow, I could not experiment with many lemon recipes. After posting the recipes for Lemon Pistachio Muffins (Eggless) and Eggless Blueberry Lemon Bread / Blueberry Lemon Loaf Cake, lemon cookies were on my priority list. So, finally, I am here with the recipe for soft, chewy, and delicious eggless lemon cookies. Lemon cookies are amazing. They taste amazing, look vibrant, and smell delicious. They are made with fresh lemon juice and lemon zest. Texture: These cookies are super soft, but if we bake them a little longer, they will be slightly chewy on the edges. Eggless Lemon Cookies spread well and are as light as a cloud! Flavor: These cookies are fresh, zingy, and bright with perfect sweetness. They are buttery and delicious with the bursting flavor of lemon. Straightforward: The recipe is pretty straightforward! The cookie dough comes together easily, and it takes only 12 minutes for cookies to bake. 

How To Make Eggless Lemon Cookies

In a medium bowl, whisk flour, baking soda, and salt together. Set aside.

Take 1 tablespoon cornstarch and 3 tablespoon of water in a small bowl. Mix well and set aside.

Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream butter and sugar on medium to high speed until light and fluffy.  It will take about 2-3 minutes. Scrape the sides and bottom of the bowl in between for even mixing.

Then, add the cornstarch mixture, lemon juice, zest, lemon extract, and food coloring. Continue beating until well combined.

The mixture will curdle because of the acidic element in the lemon juice, which is perfectly fine.

Add dry ingredients and mix at low speed until just combined. Do not overmix.

The dough will be soft, and you can combine it with a spatula or your clean hands.

Transfer the dough to a bowl, cover it tightly, and place it in the refrigerator for at least 30 minutes. We can keep it in the fridge for up to 24 hours.

Baking The Cookies

When you are ready to bake, preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper. Take the dough out of the fridge. Scoop approximately 2 tablespoon of dough and roll into a ball.  Flatten the ball a little; don’t flatten too much, as these cookies spread well. Place all the cookie dough balls onto a baking sheet, keeping them 2 inches apart.

Bake the cookies for 10-12  minutes or until the edges are lightly golden. You may feel that cookies are not done but will be set upon cooling. So do not overbake the cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 5-7 minutes.

Transfer the cookies onto a wire rack and allow them to cool completely.

More Eggless Cookies

Recipe Card

Lemon Extract: If you don’t have lemon extract, you can add an additional teaspoon of lemon zest. Lemon: Zest your lemon first, and then juice the same lemon. Butter: Make sure to use room-temperature butter for the best result. Chilling The Dough: Chilling the dough is essential for the perfect spread of cookies. Scooping The Cookie Dough: Use a small ice cream scoop for even-sized cookies. Lemon Flavor: To add extra lemon flavor, add lemon glaze to the top of the cookies after they cool completely. Scaling: You can double the recipe for more cookies.