Ruth's Crisp Lemon Cookie Recipe


Ruth's Crisp Lemon Cookie Recipe

Light and fragrant as can be, these easy lemon cookies are perfect for any occasion!

Ruths Crisp Lemon Cookie Recipe
Ruths Crisp Lemon Cookie Recipe

Featuring a light and fragrant taste, the Ruth's Crisp Lemon Cookie Recipe is simply perfect for summer! This cookie recipe is both elegant and easy to make, and will be a welcome addition to your next casual get-together with friends. Simply serve the cookies with a fresh pot of coffee or a pitcher of iced tea for a truly delicious and refreshing dessert. Don't expect leftovers when you set out a tray of these lemon cookies! If this will be your first time baking with lemon, then you'll want to see the lemon tips that follow the recipe.

Makes3 dozen to 4 dozen cookies

Chilling Time30 min

Cooking MethodBaking


  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 1 stick (1/4 pound) unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • Lemon or citrus marmalade for trim in center of cookies (optional)


  1. Preheat oven to 375 degrees F.

  2. Whisk flour, baking soda, and salt together; set aside. In food processor, process butter, sugar. Add egg, lemon juice, lemon zest and process. Add flour mixture gradually to butter mixture until dough is well blended. Refrigerate dough about 30 minutes.

  3. Place rounded teaspoonfuls of batter on non-stick/greased cookie sheets. Allow space for spreading. If desired, press indentation in center and add a drop of lemon/citrus marmalade.

  4. Bake 10-14 minutes (depends on your oven) or until the edges turn light brown. Remove from oven, cool a few minutes on the cookie sheet, and then place on a rack before storing. Makes three to four dozen cookies.

Lemon Tips

  1. When a recipe calls for zest and juice, zest first, then cut and squeeze for juice.

  2. For measurement purposes, a medium-size lemon should yield one tablespoon of zest and two to three tablespoons of juice.

  3. Save squeezed lemons at your sink — they're good for removing fishy, onion, and garlic smells from your hands.

  4. Lemon juice is like a short-term preservative on certain foods that turn brown when cut, such as apples and avocados.

Contest Rules:
  • There is a maximum of one extra entry per person. The extra entry will be based upon a comment left on this post. Duplicate comments are not tallied.
  • The winner will be selected at random from the comments on this page and the entries on the contest page.
  • The winner will be contacted on the morning of December 24th, 2018.
  • Email Address provided in their account (please do NOT leave your email address in the comments--you already provided it when you created your account)
  • You have until December 23rd, 2018 at 11:59pm EST to leave your comment on this post. Comments posted after that will not be counted.
  • Contest open to anyone 18+ in US and/or Canada. Excludes Quebec and Puerto Rico.

What is your favorite fruit to incorporate into a dessert?
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I love key lime whether juice or zest in many desserts.


I frequently add banana to my baked goods, along with black raspberries and lemon. What a combination!

I usually add raisins to a lot of my baking and this time of year I also like to add cranberries for a bit of zing and a pop of color.

I add grated orange peels and orange juice to these cookies to make a citrus assortment.

I love to bake with raspberries and lately I have been baking with lemons and limes. I made a lemon loaf with ground poppy seeds.

I use pineapple the most in my recipes.

Just give me a lemon recipe and I am on it. Lovely cookies but I didn't put marmalade in the middle. Diabetic so that is a no-no.


Apples or black raspberries always call me to a recipe. So do cranberries.

I love to bake with raspberries! I especially like to make raspberry pie as well as pavlovas with lots of cream and fresh berries.


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