Lemon cookies

    40 min

    Lovely and soft zingy lemon cookies for all occasions! nomnomnom !! :D These biscuits use both lemon zest and lemon juice.

    46 people made this

    Makes: 28 small cookies

    • 100g butter or Flora® spread
    • 100g light brown soft sugar
    • 1 tablespoon golden syrup
    • 1/2 teaspoon lemon extract
    • juice and zest of 1 lemon
    • 200g self-raising flour

    Prep:20min  ›  Cook:10min  ›  Extra time:10min cooling  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Grease 2 baking trays.
    2. Beat together the butter (or Flora®) and light brown soft sugar until light and fluffy.
    3. Beat in the golden syrup, lemon extract, lemon zest and juice.
    4. Gradually fold in the flour until a slightly soft dough is formed.
    5. Form the dough into balls (25-28) and place at least 2cm apart on the greased baking trays and press down slightly.
    6. Bake in the preheated oven until lightly browned, about 10 minutes. Leave to cool and harden slightly before removing from the baking tray.
    7. MOST IMPORTANTLY --- enjoy your fresh lemon cookies!!!!

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    Reviews in English (5)


    Very easy to do and turned out beatifully. I didn't use the lemon extract either just used the zest of 2 lemons and juice from half the 2nd. Certainly keep the recipe to do again.  -  20 May 2014


    Lovely and lemony and soft.  -  06 Aug 2015


    These are my favourite cookies ever! I sprinkled coconut flakes over the top and they turned out amazing, plus they were quick and easy to make! Did the same as others with using more lemon juice and zest instead of extract. Will make these all the time!  -  12 Jul 2015