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Polvorones De Limon ~ Spanish Lemon Cookies

Polvorones De Limon ~ Lemon Sugar Cookies

David Taylor
These Lemon Sugar Cookies are a little bit chewy, and a little bit sweet, little bit of cinnamon, and full of that lemony goodness that everyone loves.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Cookies
Cuisine Spanish
Servings 30 cookies
Calories 142 kcal


Cookie Dough

  • 1 cup unsalted butter softened to room temperature
  • 1 ½ cups granulated sugar
  • 2 ½ tbsp lemon zest see recipe notes
  • 1 large egg
  • 1 additional egg yoak
  • 1 tsp lemon extract
  • ¼ tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 ½ tsp cream of tartar
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ cup powdered sugar for rolling cookies

Cinimon Sugar Mix

  • ¼ cup granulated sugar
  • ¼ tsp cinnamon


  • Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
  • In a large bowl using an electric mixer (or use a stand mixer!), combine butter, sugar, and lemon zest. Beat until creamy and well-combined.
  • Stir in egg and egg yolk, lemon extract, and vanilla extract until completely combined.
  • In a separate bowl, whisk together flour, cornstarch, cream of tartar, baking soda, and salt.
  • Gradually (with mixer on low-speed), add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure all ingredients are completely incorporated.
  • Scoop cookie dough by level 1 ½ Tablespoon-sized scoop and roll between your palms until you have a smooth ball. Roll ball through powdered sugar and place on baking sheet. Repeat with remaining dough, spacing cookies at least 2” apart.
  • Bake on 350F for 9-11 minutes and sprinkle a pinch of cinnamon sugar mix on top of each cookie and allow to cool completely on the baking sheet.


When zesting your lemons, make sure to not zest too deeply, avoid the white papery “pith” which is bitter and will make your cookies bitter.