Eggless Lemon Cookies

These eggless lemon cookies are zesty, refreshing, and soft and chewy in the middle, with a light, almost fluffy bite. They’re made with fresh lemon zest and juice, so they taste bright and fresh, and you’d never know they were eggless. They just taste like a really good lemon cookie.

There’s no applesauce, banana, or flax egg here, either. Butter, a little milk, and a spoonful of cornstarch do the work. You rub the zest into the sugar, mix the dough, give it a quick chill, and bake. Eat them plain, or add the optional lemon glaze when you want them a little sweeter and extra lemony.

Why You’ll Love These Lemon Cookies

These cookies are:

• made without eggs or egg substitutes
• soft and chewy with a light, tender texture
• full of fresh lemon flavor from both zest and juice
• great plain or with an easy lemon glaze
• made with simple ingredients you probably already have

They’re a nice change of pace from all the cozy spice cookies this time of year, and they’re just as good on a spring dessert table.

How Do You Make Lemon Cookies Without Eggs?

You don’t need a special egg substitute. The butter adds richness and helps hold the dough together, and a couple of tablespoons of milk add the moisture an egg normally would. A tablespoon of cornstarch keeps the cookies soft and tender, so they don’t turn out dry or crumbly.

It’s the same simple approach I use in my Eggless Snickerdoodles and Eggless Sugar Cookies.

Why Use Both Lemon Zest and Lemon Juice?

They each do something different. The zest is where most of the lemon flavor is, because it holds the oils from the peel. The juice adds that fresh, tart brightness. Using both is what makes these taste like real lemon instead of just sweet.

Why Rub the Zest Into the Sugar?

It only takes 30 seconds, and it makes a big difference. Rubbing the zest into the sugar with your fingertips releases the lemon oils and spreads them through the sugar, so every bite tastes lemony. Your kitchen will smell amazing, too.

Ingredients You’ll Need

• Unsalted butter. Make sure it’s softened but not melted, or the cookies will spread too much.
• Granulated sugar. It sweetens the cookies, and it’s what you rub the lemon zest into.
• Fresh lemons. You’ll need about 2 lemons for the zest and juice. Zest them before you juice them, since it’s much easier that way.
• Milk. Whole or 2% milk adds moisture in place of an egg.
• Vanilla extract. Just a little rounds out the lemon.
• All-purpose flour. Weigh it if you can. Too much flour makes the cookies dry and keeps them from spreading.
• Cornstarch. This keeps the cookies soft and tender.
• Baking soda and salt. The baking soda helps the cookies rise, and the salt balances the sweetness.
• For the optional glaze: powdered sugar, fresh lemon juice, and a splash of milk or water to thin it out.

How to Make Eggless Lemon Cookies

Step 1 – Rub the zest into the sugar.

Add the sugar and lemon zest to a large bowl. Rub them together with your fingertips for about 30 seconds, until the sugar feels slightly damp and smells really lemony.

Step 2 – Cream the butter.

Add the softened butter and beat with a hand mixer for about 2 minutes, until it’s pale and fluffy.

Step 3 – Add the lemon juice, milk, and vanilla.

Beat them in just until combined.

Step 4 – Whisk the dry ingredients.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Step 5 – Make the dough.

Add the dry ingredients to the butter mixture and mix on low, or fold them in with a spatula, just until a soft dough forms. Try not to overmix.

Step 6 – Chill the dough.

Cover the bowl and refrigerate for 30 minutes.

Step 7 – Scoop and roll.

Preheat the oven to 350°F (180°C) and line your baking sheets with parchment paper. Scoop about 1½ tablespoons of dough per cookie (I use a #40 cookie scoop), roll gently into balls, and place them about 2 inches apart.

Step 8 – Flatten slightly.

Press each dough ball down a little into a thick disc. Don’t flatten them all the way.

Step 9 – Bake.

Bake for about 11 minutes, until the edges are set but only barely starting to turn golden. The centers should still look soft.

Step 10 – Cool.

Let the cookies cool on the baking sheet for 5 to 10 minutes, then move them to a wire rack.

How to Make the Lemon Glaze

The glaze is optional, but it adds an extra burst of lemon. Let the cookies cool completely first. Whisk the powdered sugar and 1 tablespoon of lemon juice until smooth, then add milk, water, or more lemon juice 1 teaspoon at a time until it’s thick but still drizzleable. Drizzle or spread it over the cookies, add a little extra zest on top if you like, and let the glaze set before storing.

If you want more ideas for flavoring it, my 3-Ingredient Powdered Sugar Icing walks through a few easy variations.

Tips for Soft, Chewy Lemon Cookies

Pull them before they brown. Take them out when the edges are set and just barely starting to color, while the centers still look soft. They keep setting on the baking sheet, and lemon cookies dry out quickly if they bake too long.

Want them more lemony? Add more zest, not juice. Extra juice changes how the dough bakes. Another teaspoon or so of zest adds more flavor without throwing anything off, and the glaze is an easy way to add even more.

Use fresh lemons. Bottled lemon juice will work, but fresh zest and juice give you a much brighter, fresher flavor. And you need a fresh lemon for the zest anyway.

Glazed or Unglazed?

It’s up to you! Without the glaze, the cookies are buttery and lightly tart, which is perfect for everyday snacking. The glaze makes them sweeter and more lemony and dresses them up for showers, spring gatherings, or a holiday cookie tray.

Can I Make These Dairy-Free?

You can swap the milk for an unsweetened, neutral nondairy milk. Vegan butter is less predictable since brands vary, so give the dough the full chill if you use it.

Storage and Freezing

Let the cookies cool completely, then keep them in an airtight container at room temperature for up to 4 to 5 days. If you glazed them, let the glaze set first, then stack them with parchment paper between the layers so they don’t stick together.

The dough freezes well, too. Scoop it into balls, freeze them on a baking sheet until firm, then move them to a freezer bag. Let them thaw slightly, press them into discs, and bake as usual. They may need an extra minute in the oven.

FAQ

Can you make lemon cookies without eggs? Yes! Butter, milk, and a little cornstarch hold this dough together, so you don’t need eggs or an egg substitute.

What’s the best egg substitute for lemon cookies? For this recipe, you don’t need one. A couple of tablespoons of milk add the moisture an egg would, and the cornstarch keeps the cookies soft.

Can I use bottled lemon juice? You can, but fresh lemon juice tastes much brighter. You’ll need fresh lemons for the zest anyway.

How do I make lemon cookies taste more lemony? Add a little more zest, or top them with the lemon glaze. Avoid adding more juice, since it changes how the dough bakes.

Can I make these dairy-free? Yes. Use an unsweetened, neutral nondairy milk, and give the dough the full 30-minute chill if you use vegan butter.

How do I know when lemon cookies are done? Look for set edges that are just barely starting to turn golden and centers that still look soft. They’ll firm up as they cool.

Can I freeze lemon cookie dough? Yes. Freeze the scooped dough balls, then thaw slightly and bake when you’re ready. Add the glaze after baking.

More Eggless Cookies to Try

• Eggless Sugar Cookies. If you love the soft, buttery texture of these, the sugar cookie version is a classic to keep on hand.
• Eggless Snickerdoodles. These are soft, chewy, and rolled in cinnamon sugar.
• Eggless Oatmeal Raisin Cookies. They’re hearty, cinnamony, and a little like a breakfast cookie.
• Eggless Peanut Butter Cookies. These are rich, nutty, and just as easy to make without eggs.
• Eggless Oatmeal Chocolate Chip Cookies. They’re perfect when you’re craving chocolate.
• Eggless Gingerbread Cookies. They’re warmly spiced and look great next to these on a holiday cookie tray.