Lemon Cookies

A delightfully light and fresh-flavored cake-like cookie that is incredibly easy to make.



    • 2 eggs, large
    • ½ cup sugar
    • 1 tablespoon finely chopped lemon zest (from 2 small lemons)
    • 2 tablespoons lemon juice
    • 1/8 teaspoon salt
    • ¼ cup butter, melted
    • ⅓ cup plus 2 tablespoons Pamela’s Artisan Flour
    • ½ cup powdered sugar (optional)

    Preheat oven to 375° with rack in the top third of oven. Grease a baking sheet or line it with parchment paper.

    In a medium bowl, stir together eggs, sugar, lemon zest, lemon juice, salt, and butter. Stir in the Artisan Flour and let the batter sit for 5 minutes to thicken. Drop spoon-size dollops 2 inches apart onto the baking sheet. Bake for 13 to 15 minutes, until tops are firm to a gentle touch and bottoms are starting to turn brown. Once cooled, roll cookies in powdered sugar, if desired.

    NOTE: For best results use a parchment-covered insulated cookie sheet.

    © Pamela's Products, Inc.

Customer Reviews

Based on 1 review

These lemon cookies are delicious and very easy to make! Bright flavor and delicate texture. I typically make a gluten-free / grain -free dessert that is comparable to any regular wheat-flour dessert I serve, to meet different dietary needs and preferences in our household. I made these alongside a celebrity chef's rather complicated refrigerate overnight wheat flour lemon cookies... and my husband who eats both versions preferred this recipe! These were a hit overall and I will definitely make them again!