These lemon sugar cookies are packed with big lemon flavor because I know how much you lemon lovers crave that bright, bold taste. They are extra special with a white chocolate drizzle.
These are big beautiful cookies in what I like to call “Subway” size because they’re the size available at Subway and other delis, I’m sure.
I don’t usually make cookies this size but I’m going to start making more in the future because there’s something kind of magical about a large cookie.
How to make lemon cookies from scratch?
Making lemon cookies is a lot like other cookies. You use your usual flour, sugar, eggs and butter. The difference is, of course, the lemon flavor instead of your usual vanilla or sometimes almond.
For this intense bold lemon flavor, I’ve used fresh lemon juice and zest as well as lemon extract. I call this the lemon triple whammy!
How to make lemon zest?
Start off by washing the lemon. Seriously. Wash the lemon. What are you thinking?
Once the lemon is clean and dry, use a microplane (grater/zester) to scrape off the yellow part of the lemon. Don’t go into the pith. You just want the outer lemon peel.
What is a substitute for lemon zest?
If you’re unable to use lemon zest, you can use bottled lemon peel. There is about one tablespoon of lemon zest in a lemon so use the same amount of the dried lemon peel.
How much lemon juice is in a lemon?
The lemons I’ve used in this recipe weren’t small. They were medium. I find that the lemons you usually find bagged are small lemons and the lemons sold individually are larger, about medium size. We typically buy the individual lemons.
There was about three tablespoons of freshly squeezed juice in each medium sized lemon.
Remember to zest first because it’s difficult to zest once you’ve cut the lemon in half.
Want a lemon juice tip? Put the whole lemon in the microwave for about 20 or 25 seconds before you cut into it to juice it. This releases the juice better, making it easier.
Squeeze the lemon into a separate little bowl instead of directly into the mixing bowl so you can retrieve the seeds before use in the cookies.
Can I use bottled lemon juice?
Yes! I prefer using fresh lemon juice but, if you want to use bottled lemon juice, you could use that instead.
What can I substitute for lemon extract?
Did I mention that these lemon cookies have intense lemon taste? That’s because I’ve used lemon juice, lemon zest AND lemon extract as mentioned above.
My grandmother loves lemon anything so mom always has lemon extract in the pantry. It’s a staple for us and you should get some too! Even if you’re making a lemon cake from a box, you can add a little bit of this extract to bring out the flavor even more.
If you’re unable to use lemon extract, you can use artificial lemon flavoring, if you can find it. Or, use more dried lemon peel.
Can I freeze cookies?
Yes, you can freeze these cookies. Place them on a parchment-lined cookie sheet, without touching then cover with plastic wrap and freeze overnight. Now, you can safely remove them from the cookie sheet and place in a container.
To defrost, place a couple of cookies at room temperature. It will only take 5 or 10 minutes.
Your cookies should last 3-4 months in the freezer but, unless you forget about them, they’ll never stay in there that long.
More cookie recipes
I love cookies. I like to make them but I especially love to eat them! Try out these other cookie recipes too.
- Easy Chewy Cookies with Toffee and Chocolate Chips
- Caramel Dulce de Leche Brownies
- Cranberry Craisins and Pistachio Cookies
Lemon Cookies with White Chocolate Drizzle
- 3 1/2 cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter two sticks, softened
- 1 1/2 cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Lemon Extract
- 2 Lemons Juice and Zest only
- Yellow Food Coloring few drops (optional)
- 1 cup White Chocolate Morsels
- Whisk together flour, baking soda and salt in medium bowl until well combined.
- Beat butter and sugar in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon extract, juice and zest of lemons and two or three drops yellow food coloring, if desired.
- Gradually add flour mixture, about one cup at a time, mixing well after each addition.
- Form dough into ball, wrap in plastic wrap and refrigerate one hour.
- Tip: Don't put the dough in refrigerator for too long. It will get too hard and difficult to form into balls. Place the dough back in the refrigerator while baking each batch.
- Preheat oven to 350°.
- With 2" cookie scoop, measure out a piece of dough, roll into a ball and place on parchment paper lined cookie sheet, about 2 inches apart. Once placed evenly, use a glass or bowl to flatten the double ball a little. It helps to use a second piece of parchment paper when pressing down to avoid sticking.
- Place cookies in preheated oven for 11 to 13 minutes. Cookies shouldn't brown. They should be barely golden on the edges.
- Remove from oven and cool on wire rack until cool enough to remove from pan then allow to cool completely before adding drizzle.
- Drizzle: Place white chocolate morsels in microwave safe bowl or cup. Microwave for 30 seconds and stir. Repeat once or twice more, as needed, to almost fully melt the white chocolate. The heat of it will continue melting. Stir until smooth.
- Once cooled slightly, place melted white chocolate in a zipper bag. Cut off the lower tip and "pipe" the chocolate over each cookie. Allow to completely cool and harden before storing.
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