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When spring finally rolls in and everything outside starts to bloom, I find myself craving recipes that match that energy—fresh, bright, and cheerful. That is exactly where these Lemon Spritz Cookies come in. Light and buttery with a zing of lemon zest, they taste just like a spring garden party in cookie form.
I originally created this recipe during the holidays when I was overloaded on cinnamon-spiced everything, but it has become a favorite springtime treat in our home. They’re the perfect cookie for Easter brunches, Mother’s Day gifting, or just an afternoon tea with a little sunshine coming through the kitchen window.
If you love lemon desserts, you might also enjoy my Lemon Cranberry Bundt Cake with Sugared Cranberries or my simple go-to Lemon Glaze for Cookies and Bundt Cake. Both pair beautifully with warm weather gatherings.
Why You’ll Love This Recipe
These cookies check all the spring boxes: bright lemon flavor, pretty scalloped shapes, and a crisp exterior with a tender bite. If you're looking for a cookie that balances delicate elegance with flavor punch—this is it.
The spritz cookie press makes it easy to shape dozens of cookies in minutes, and it’s such a fun activity to do with kids or friends. I’ve made these in the middle of March while prepping spring content, and again in April when the lemon tree blossoms finally opened outside our window. They're just happy cookies.
Watch how I make this recipe
Tools That Make It Easier
These are the tools I trust every time I make this spring version of my spritz cookies:
- Spritz Cookie Press – I prefer the OXO model for smooth pressing and quick shape changes. See my tips in Cookie Press Trial & Error: What I Learned.
- Zester – Microplane is my go-to for ultra-fine lemon zest that melts right into the dough. Learn how in How to Get Perfect Lemon Zest.
- Hand Mixer – For this softer spring dough, a hand mixer gives me better control.
- Lemon Squeezer – You’ll get way more juice than squeezing by hand. See how in How to Squeeze Lemon Juice Easily.
- Silicone Spatulas – Perfect for folding in zest and scraping bowls clean.
- Glass Mixing Bowls and Measuring Cups – I always use mine when prepping batches.
My tip: If the dough is too soft and sticking to the cookie press, place the loaded cookie press in the fridge for 5–10 minutes before using. And even though most cookie press manuals say to skip parchment paper, I use it every time. It keeps my baking sheets clean and makes it easier to lift the cookies after baking.
You’ll find more of my go-to baking gear in Tools And Equipment For Perfect Cut Out Cookies and Essential Tools for Perfect Cookies!.
What You’ll Need From Your Pantry
- 1 ¾ cups all-purpose flour, sifted
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 oz cream cheese, room temperature
- 1 egg yolk
- ½ teaspoon lemon extract (optional)
- ½ teaspoon vanilla extract
- Zest of 2 lemons, and 2 tablespoon from fresh lemons
Before You Start: My Quick Tip
Dough not holding shape in press? Chill the loaded cookie press for 5–10 minutes before using.
Cookies not sticking to baking sheet? A little dab of dough under each corner of the parchment keeps it from shifting.
Cookies too dry? Be sure you’re not overbaking—pull them out just as the edges begin to brown.
If you’re layering in buttercream, give it a little time to chill so it doesn’t squish when sandwiching.
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Let’s Make It Together
- Whisk together dry ingredients.
- Beat butter, sugar, and cream cheese until fluffy.
- Mix in egg yolk, lemon zest and lemon juice.
- Add dry ingredients and mix until dough forms.
- Load dough into cookie press and press onto parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes. Cool and serve.
Variations You Can Try
Dust with powdered sugar: A final touch that makes them look extra elegant.
Try orange zest: For a citrus variation, swap lemon for orange.
Almond extract: Add ¼ teaspoon almond extract for a classic bakery-style twist.
Behind the Scenes of This Shoot
This batch was styled in early spring, using soft daylight on a marble surface. I used the flower disc in my cookie press for a classic spring shape. A light dusting of powdered sugar added that final polished look.
For gifting, I box them in clear cookie boxes or slide them into self-sealing cellophane bags. Paired with yellow ribbon and a lemon tag, they’re beautiful gifts for spring birthdays or brunches.
This approach works well with other seasonal treats too, like Easter sugar cookies and Unicorn Sugar Cookies.
These cookies are now a staple in my spring rotation. We bake them for Easter, baby showers, and sunny Saturdays with tea. The lemon zest just sings spring.
If you want more spring ideas, you’ll find inspiration in Cranberry Orange Muffins, Easter Bunny Cupcakes, and Fruit and Vegetable Board for Playdates.
Lemon Spritz cookies
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Equipment
Ingredients
For the Lemon Spritz Cookies
- 1 ¾ cups all-purpose flour sifted
- ½ teaspoon salt
- ½ teaspoon Baking Powder
- ½ teaspoon cream of tarter
- ½ cup unsalted butter Melted
- 1 cup granulated sugar
- 4 oz cream cheese room temperature
- 1 egg yolk
- ½ teaspoon Lemon Extract optional
- ½ teaspoon vanilla extract
- 2 lemons Zested
- 2 tablespoon lemon juice from 2 lemons
Garnish
- 2 cups powdered sugar optional
Instructions
Make the Lemon Spritz Cookie Dough
- In a large bowl, whisk together the flour, salt, baking powder, and cream of tartar. Set aside.
- In a hand mixer, beat melted butter, granulated sugar, and cream cheese until fluffy (2–3 minutes).
- Add egg yolk and vanilla extract, mixing until incorporated.
- Add lemon zest and lemon juice. Mix until well blended.
- Add the dry ingredients to the wet, mixing until a soft dough forms.
- Load the dough into a spritz cookie press and press onto an ungreased baking sheet.
- Bake at 350°F for 10–12 minutes until edges just begin to brown.
Notes
- If the dough is too soft and sticking to the spritz cookie press, place the loaded cookie press in the fridge for 5–10 minutes before using.
- Most spritz cookie press instructions recommend skipping parchment paper. But I always use it—I like to protect my baking sheets from permanent cookie marks, and it makes it so much easier to lift the cookies off after baking.
Nutrition
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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