Soft lemon cookies made with olive oil are a simple, delicious treat for any occasion. This one‑bowl recipe comes together quickly and yields soft, tender cookies with a bright lemon flavor.
If you love lemon, these cookies will satisfy your craving for a bright, citrusy sweet. They’re easy to make and rely on pantry staples, so you can have fresh lemon cookies anytime.
If you enjoy lemon desserts, try other lemon-forward recipes from this collection, or pair these cookies with coffee or tea for a pleasant after-dinner treat. For a quick snack, these cookies are ideal to keep on hand.
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Why these Soft Lemon Cookies are the BEST!
You don’t need a long ingredient list or special equipment to make great cookies. These soft lemon cookies use just a few common ingredients and come together in one bowl for easy prep. Olive oil keeps the cookies moist and tender while lemon zest and juice deliver a bright, fresh flavor in every bite.
Because this recipe uses olive oil instead of butter, there’s no waiting for butter to soften. No mixer is required either—just a bowl, a spoon, and a baking sheet. If you prefer more lemon intensity, increase the lemon zest for an extra burst of citrus.
Ingredients
Only seven ingredients are needed to make these soft lemon cookies. Most are pantry staples:
- Olive oil: provides moisture and a subtle, pleasant flavor. Choose a mild extra virgin olive oil rather than one with a strong, peppery taste.
- Lemon: the recipe uses the zest and juice of one lemon. For a stronger lemon flavor, increase the zest. Orange zest and juice can be used if you’d like a different citrus twist.
- Powdered sugar: optional step—roll the dough balls in powdered sugar before baking for a lightly sweet, crackled finish. You can also sprinkle powdered sugar on the baked cookies.
Other ingredients include all-purpose flour, baking soda, an egg, and granulated sugar. Read on for the full ingredient amounts in the recipe card below.
How to make soft lemon cookies
This one-bowl recipe is quick and straightforward—perfect when you need a fast batch of cookies to serve or enjoy at home. You’ll need a mixing bowl, a spoon, and a baking sheet; a cookie scoop makes portioning easier.
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat.
Step 2: In a mixing bowl, stir together the egg, granulated sugar, olive oil, lemon zest, and lemon juice until combined. No mixer required.
Step 3: Stir in the baking soda until dissolved, then add the flour and mix until a thick batter forms.
Step 4: Use a small scoop or spoon to portion the dough into equal-sized balls. Roll each ball in powdered sugar, if using, and place them on the prepared baking sheet about two inches apart.
Step 5: Bake for about 12 minutes, until the tops are cracked and puffed. Let the cookies cool on the baking sheet for five minutes, then transfer to a rack to cool completely.
These soft lemon cookies are excellent for dessert, snacking, or gifting. Store them in an airtight container to keep them fresh.
Recipe Tips and FAQs
Follow these tips to ensure consistent results:
- Weigh your flour for accuracy. If you don’t have a scale, spoon flour into measuring cups instead of scooping directly.
- Choose a mild olive oil. If needed, canola oil can substitute in a pinch, though the flavor will differ slightly.
- After adding the flour, mix just until incorporated—the dough will be thick.
- Use a cookie scoop for uniform cookies and even baking.
A medium lemon typically yields about 1 tablespoon of zest and roughly 4 tablespoons (1/4 cup) of juice. Use the size you have on hand and adjust to taste.
Store lemon cookies in an airtight container in the refrigerator for up to a week. For longer storage, freeze them in an airtight container for up to a month.
Related Recipes
If you love lemon desserts, explore other lemon recipes for more ideas and variations.
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Lemon Ricotta Pound Cake
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Blueberry Ricotta Muffins
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Limoncello Ricotta Cookies
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Blueberry Lemon Mascarpone Tart
If you try this recipe, please leave a rating or comment in the recipe card below — feedback is appreciated.
Soft Lemon Cookies
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Equipment
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baking sheet
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mixing bowl
Ingredients
- 1 large egg
- ¾ cup sugar
- ⅓ cup olive oil
- 1 lemon, zested and juiced
- ½ teaspoon baking soda
- 2 cups all purpose flour
- 2 tablespoons powdered sugar
Instructions
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
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In a bowl, stir together the egg, sugar, olive oil, lemon zest and lemon juice until well combined. Stir in the baking soda until combined. Add in the flour and stir until the mixture forms a batter.
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Place the powdered sugar in a small bowl. Using a small scoop or spoon, measure out the dough and roll into balls. Roll the balls in the powdered sugar and place on the baking sheet about two inches apart.
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Bake in preheated oven for about 12 minutes. Let cool for five minutes before removing to a cooling rack to cool completely.
Video
Notes
- Olive oil: choose a mild extra virgin olive oil for a moist cookie with a subtle, sweet flavor.
- Lemon: the recipe calls for the zest and juice of one lemon. Increase the zest for more lemon flavor, or substitute orange zest and juice for a different citrus profile.
- Powdered sugar: rolling dough in powdered sugar before baking gives a cracked, sweet exterior. You can omit this step or dust the baked cookies instead.
- Storage: store cookies in an airtight container in the refrigerator for up to a week, or freeze in an airtight container for up to a month.
Nutrition
