Triple Lemon Sunshine Cookies

  • Author: TKWAdmin
  • Yield: ~ 2 dozen

These Triple Lemon Sunshine Cookies are light, bright and perfect for your spring and summer gatherings. Perfect for snacking while sitting on the porch sipping ice cold lemonade.

Pin to save these Triple Lemon Sunshine Cookies as they will be your warm weather favorite cookie!
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  • 3 cups AP flour, sifted
  • 2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 8 tablespoon butter, unsalted and room temperature
  • 8 ounces cream cheese, full fat and room temperature
  • 1 1/2 cup white sugar
  • 1 whole Xl egg plus 1 Xl egg yolk
  • Zest from 2 whole lemons
  • Juice from 2 whole lemons
  • 1/4 teaspoon lemon oil, not extract
  • 1 cup confectioners’ sugar


  1. In a bowl, whisk together the flour, baking powder, salt; set aside. In the bowl of a stand mixer fitted with the paddle cream the butter and cream cheese until light and fluffy scraping the down sides if necessary; ~3 minutes. Add in the sugar, whole egg, egg yolk, lemon juice, lemon zest and lemon oil. Beat until well blended scraping down the sides and bottom; 4 minutes.
  2. With the mixture on low, slowly add in the flour mixture until just incorporated. Remove the bowl from the mixer, scrape off the paddle and continue to mix with a spatula until fully incorporated. The mixture will be sticky and thick. Cover bowl with plastic wrap (or transfer to another bowl and cover), chill in the fridge overnight.
  3. When read to bake, heat the oven to 350F, rack in the middle. Line 2 baking trays with parchment; set aside. Using a medium cookie scoop (or 2 heaping tablespoon), roll the dough into a ball and place in the confectioners’ sugar. *TIP: the mixture will be sticky so lightly wet your hands before rolling as that should help prevent the dough from sticking. You may have to repeat often.
  4. Place the cookie dough 2” apart on the baking tray. Bake for 12-13 minutes or until they have puffed up, the tops are crackled and they are still soft (but not wet) in the middle. Do not overbake! Remove from the oven and allow to cool on the pan for 10 minutes before transferring to a cooling rack to cool completely.
  5. Store in an air tight container.
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