Lemon Cross Cookies


Lemon Cross Cookie Variations.


What do you get when you cross lemon, coconut and walnut? How about Lemon Cross Cookies? Want a lighter, fresher, lemony, nutty-tasting cookie? These Lemon Cross Cookies not only taste great, but they’re dairy-free, too. Pucker up cookie fans, it’s time to squeeze those lemons and start baking.


Let’s Gather The Ingredients


A bite of my Lemon Cross Cookie

These cookies have a light, lemony flavor. Mmm.

Today’s recipe calls for fresh-squeezed Meyer Lemons. If you don’t have those or prefer an easier option then substitute bottled lemon juice instead.


Here’s everything we’ll need:


3-1/4 cups all purpose flour

1  cup sugar

1 cup chopped walnuts

1/2 cup shredded coconut

Gathering my ingredients.

If you want to add icing, you'll need some powdered sugar or chocolate.

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon sea salt

1 cup extra light olive oil (extra “light” for mild flavor)

1 cup fresh-squeezed lemon juice (requires about 5 or so Meyer lemons)

1 teaspoon pure vanilla

1/4 to 1/3 cup powdered sugar




Preheat the oven to 350 degrees.


Here’s the basic process. See the details below.


A step by step approach to baking.

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Step By Step


If you haven’t done it yet, cut the lemons in half and squeeze them. Make sure to remove the seeds and set the juice aside.


Next chop up the walnuts if they didn’t come that way.


Grab a large mixing bowl and dump in all the dry ingredients except the powdered sugar. This includes the flour, granulated sugar, nuts, baking powder, cinnamon and sea salt.  Combine with a spoon.


Next pour in all the liquid including the olive oil, lemon juice and vanilla. Mix well. I was able to do this by hand.


These Lemon Cross Cookies are delicious.

I like to give them a cross pattern, but it certainly isn't necessary.

Let the dough sit about 15 minutes and then take rounded tablespoon sized chunks of dough and roll them into balls. Roll the balls in a little powdered sugar and place on a pan. You can flatten them if you like—this can be a fun job for a small helper. Sometimes I’ll also make indentations, though these do plump in the oven so don’t expect too much.


Bake 15 minutes and then pull the pan out of the oven and let it rest for several minutes. Finally, remove to wax or parchment paper and let cool, completely.


Dip or Drizzle


Hey, there’s nothing that says you can’t add a little drizzle over the top if you like. Though I think these taste fine without, here are two different options to change them up:


Mixing up my icing.

Add water and vanilla or another flavoring you prefer to some powdered sugar. Stir and then drizzle.

If you want to try icing and stick to dairy-free you’ll need a little more powdered sugar and a little vanilla and water. Try this: Combine 3 tablespoons of powdered sugar, 1 teaspoon of vanilla and 1 teaspoon of water in a small bowl. If it’s still too thick add a few drops of water at a time until you can easily drizzle it over the top of the cookies.


Making some chocolate dipping sauce.

Nuke some chocolate chips in the microwave and then stir until creamy. Now drizzle or dip your cookies.

Can’t do without chocolate? Try this: Measure out about a quarter to half cup of chocolate chips into a microwave safe dish (I used dark chocolate chips and they were terrific). Now, microwave the dish for about a minute. At about half a minute, briefly stir. After a full minute stir until the chocolate is creamy and smooth. You may or may not need a few more seconds in the microwave to get all the lumps out. Now, either drizzle the chocolate over the top or dip the cookie by inverting it in a shallow dish. Once dipped, turn over and set on wax or parchment paper to allow the chocolate to set.


If using icing or dipping, allow the cookies to set for an hour or two before serving. So many options! So many tastes!





If you enjoyed this post, check out:
Chocolate Dipped In Chocolate
Vanilla Cloud Graham Crumble Pie
A Hearty Twist On Chocolate Chip



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