This Easy Peezy Lemon Squeezy Cookie Recipe Screams Summer In A Plate

Lemon cookies are a classic way to put sunshine into a sweet treat this summer. However, these cookies elevate it to the next level by turning the fruit scraps, including the peels, pulp, and any little leftover bits, into the very heart of the cookie dough.

Instead of letting lemon rinds and leftover pulp go to waste, they are simmered till they’ve become soft, and then blended with sugar and oil to create a fragrant, textured base that infuses the cookie with bright, citrussy notes. The result is a tender, buttery cookie with a subtle chew from the finely cooked lemon scraps, dusted in icing sugar for a bakery‑style finish. It’s a clever nod to zero‑waste baking that still feels indulgent and special—perfect for weekend baking.

This recipe was

shared by food content creator Angelo Coassin (@cookingwithbello) on Instagram.

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Lemon Cookie Recipe
Ingredients:

• Scraps from 1 lemon (peel, pulp, any leftover bits—after removing seeds)
• 200 g sugar (granulated)
• 85 g olive oil (neutral or light, not extra‑strongly flavoured)
• 280 g all‑purpose flour
• 1 tsp baking powder
• Pinch of salt
• Optional: 2 eggs, or 1 egg plus 60 ml lemon juice

Method:

• Prepare and cook the lemon scraps
• Place all the lemon scraps (peel, white pith, and any soft pulp) in a small saucepan and cover with water.
• Bring to a gentle boil and simmer for about 15 minutes, until the lemon pieces are soft and not harsh‑tasting.
• Drain and let cool slightly so they’re warm but safe to handle.
• Make the lemon‑sugar‑oil mixture
• In a food processor or blender, combine the cooked lemon scraps with the 200 g sugar and 85 g olive oil.
• Process until smooth or finely broken down; you can keep a slightly rustic texture if you like, but avoid very big chunks.
• If you are using the optional eggs, add either 2 eggs or 1 egg plus 60 ml lemon juice at this stage and blend again until fully combined.
• Form the dough
• In a mixing bowl, whisk together the 280 g flour, 1 tsp baking powder, and a pinch of salt.
• Pour the lemon‑sugar‑oil mixture (with eggs or lemon juice, if using) into the dry ingredients.
• Stir with a wooden spoon or spatula until a soft, slightly sticky dough forms. If it feels too dry, add 1–2 tbsp of milk or water; if too wet, add a little more flour.
• Portion and roll the cookies
• Preheat your oven to 180°C (360°F). Line a baking sheet with parchment paper.
• Scoop out small balls of dough (about 1–2 tablespoons each) and roll them into smooth rounds between your palms.
• Spread a little icing sugar on a plate and roll each dough ball in it, so they’re coated all over for a light, snowy finish.
• Bake
• Place the cookies on the baking sheet, leaving a little space between them so they can spread slightly.
• Bake for 15–20 minutes, or until the edges are lightly golden and the tops are set but still soft.
• Let them cool on the tray for 5–10 minutes, then transfer to a wire rack.
• Serve
• Enjoy these lemon cookies warm with a mug of tea, or store them in an airtight container for up to 4–5 days. The lemony punch from the scraps makes them taste much more intensely citrusy than plain lemon‑zested versions, while the olive oil adds a gentle, slightly fruity note to each bite.