Get ready to light up your kitchen with a batch of Lemonhead Cookies—classic soft sugar cookies with a citrusy twist and pops of real Lemonhead candy inside every bite! These treats are impossibly cheerful, combining zesty lemon freshness with the playful tang of your favorite childhood candies. If you adore sweet and sour flavor profiles and dream of cookies that deliver both sunshine and nostalgia, this recipe is bound to become the highlight of your dessert table.
Ingredients You’ll Need
Let’s talk about building bold flavor from a handful of everyday ingredients—each one here is completely essential. From the buttery base to a punch of fresh lemon and the unmistakable sparkle of crushed Lemonhead candies, every component stars in the big, bright flavor of these Lemonhead Cookies.
- All-purpose flour: The sturdy backbone for soft, chewy cookies that keep their shape without spreading too much.
- Baking powder: Gives just the right lift, so your cookies are pillowy and never flat.
- Salt: Don’t skip it! A pinch balances the sweet and makes the lemon flavor absolutely sing.
- Unsalted butter (room temperature): Soft, creamy butter gives richness—let it come to room temp for easy mixing!
- Granulated sugar: Classic sweetness, with a little crunch and plenty of structure.
- Large egg: The magic binder that helps your cookies hold together and stay tender.
- Vanilla extract: A splash of vanilla rounds out and enhances all the citrusy, sweet notes.
- Fresh lemon zest: The zest is where all the pure lemon oils are—don’t be tempted to skip for maximum brightness!
- Fresh lemon juice: Adds tartness and amplifies that unmistakable lemon flavor.
- Crushed Lemonhead candies: The star ingredient, adding bursts of sweet-and-sour crunch and personality in every bite.
- Whole Lemonhead candies (optional): For topping—pretty and extra tangy with every cookie.
How to Make Lemonhead Cookies
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This extra step ensures easy cookie release (and less cleanup), plus it helps the bases of your Lemonhead Cookies bake up perfectly even and golden.
Step 2: Whisk Dry Ingredients
In a medium bowl, combine the flour, baking powder, and salt. Give everything a good whisk! This blends the leavening evenly through the flour, ensuring every Lemonhead Cookie rises just right.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the room temperature butter and granulated sugar together on medium speed. Patience pays off here—a full two to three minutes will give you a pale, fluffy mixture that’s the key to tender, melt-in-your-mouth cookies.
Step 4: Add Eggs and Citrus
Beat in the egg, vanilla extract, lemon zest, and lemon juice. This step is where the magic really starts: The aroma will make your kitchen smell like a sunny lemon grove! Make sure everything is blended smoothly.
Step 5: Combine Wet and Dry
Gradually add your dry ingredients to the wet, mixing gently until just combined. Overmixing is the enemy of delicate Lemonhead Cookies, so stop as soon as you see a cohesive dough—it’s okay if a few flour streaks remain.
Step 6: Fold in Lemonheads
Scatter in the crushed Lemonhead candies and gently fold them into the cookie dough. These little pops of color and flavor are the heart of what makes Lemonhead Cookies so delightful, so don’t skimp.
Step 7: Shape and Top
Use a cookie scoop or a rounded tablespoon to form balls of dough, placing them about two inches apart on your prepared baking sheet. If you want to really lean into the fun, press a whole Lemonhead candy on top of each cookie just before baking.
Step 8: Bake and Cool
Bake for 10–12 minutes, or until the edges of the cookies are light golden and the centers look just set. Let your Lemonhead Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set beautifully for picture-perfect results.
How to Serve Lemonhead Cookies
Garnishes
If you love your cookies extra zippy, drizzle the cooled Lemonhead Cookies with a simple lemon glaze (just powdered sugar mixed with lemon juice). A pretty sprinkle of extra lemon zest on top or another Lemonhead candy pressed into the center makes each cookie irresistible and eye-catching!
Side Dishes
Serve these with a cold glass of milk, tangy lemonade, or even a scoop of raspberry sorbet for a refreshingly sweet finish. Their lemony brightness pairs well with anything creamy, like vanilla yogurt or a dollop of whipped cream—which makes a fun (and easy!) dessert platter.
Creative Ways to Present
Lemonhead Cookies are perfect for gifting! Stack them in a clear cellophane bag tied with a vibrant yellow ribbon, or pile them up in a mason jar with a handwritten tag. For your next brunch or bake sale, try arranging them on a tiered tray for a bright and cheerful display.
Make Ahead and Storage
Storing Leftovers
Lemonhead Cookies stay soft and flavorful when stored in an airtight container at room temperature. They’ll be delicious for up to four days—though it’s honestly impressive if they last that long in any household!
Freezing
Need to get ahead? Both the baked cookies and the unbaked dough freeze beautifully. For dough, scoop and freeze balls on a tray before transferring them to a freezer bag. For baked cookies, tuck them between layers of wax paper in an airtight container or freezer bag. They’ll keep fresh for up to two months—just defrost at room temp before eating.
Reheating
If you like your cookies super soft and slightly warm, pop a leftover Lemonhead Cookie in the microwave for 5 to 10 seconds. This refreshes the texture and melts those Lemonhead sugar pockets back into gooey, citrusy magic.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always best for that pure, natural zing, but in a pinch, bottled lemon juice will work. You might miss some depth of flavor, though, especially since the zest adds so much.
Do the Lemonhead candies stay crunchy in the cookies?
The crushed Lemonhead candies soften up a little as the cookies bake, becoming lightly chewy with vibrant, sweet pockets of tartness. They still add a lovely burst of crunchy texture right after baking, especially on top!
How do I crush Lemonhead candies easily?
The simplest method is to place the candies in a zip-top plastic bag, seal it, and gently smash them with a rolling pin or the bottom of a heavy pan. You want small pieces—not dust—for the best Lemonhead Cookies experience.
Can I double this recipe?
Absolutely! This Lemonhead Cookies recipe doubles (or even triples) with total ease. If you’re hosting a party or want plenty for gifts, just multiply the ingredients. Bake in batches so the cookies all have room to spread and get golden.
Are these cookies suitable for kids?
Definitely! Children adore the pop of color and sweet-tart candy, and the cookies themselves are soft enough for little ones to enjoy. As always, watch out for potential choking hazards with whole candies on top for the youngest eaters.
Final Thoughts
If you’re ready to brighten up your day—or someone else’s—these Lemonhead Cookies are just the way to do it. Whether you keep the batch all to yourself or share the sunshine at work, school, or any celebration, one thing’s for sure: smiles are guaranteed. Give this recipe a try soon and let the sweet-tart, candy-kissed magic speak for itself!
Print
Lemonhead Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemonhead Cookies are a delightful citrus twist on classic sugar cookies, featuring a burst of lemon flavor from fresh zest and juice, along with the crunch of crushed Lemonhead candies. Perfect for anyone who loves a zesty, sweet treat!
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
Additional Ingredients:
- 1/2 cup crushed Lemonhead candies
- Extra whole Lemonhead candies for topping if desired
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, lemon zest, and lemon juice.
- Combine and Fold: Gradually add dry ingredients, then fold in crushed Lemonhead candies.
- Shape and Bake: Drop dough onto baking sheet, press whole Lemonhead candy on top, and bake for 10-12 minutes.
- Cool and Enjoy: Cool on sheet, then transfer to wire rack to cool completely.
Notes
- For extra lemon punch, drizzle cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Store cookies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
