Lemon Cake Cookies

Soft coconuty cookies with a smooth lemon flavour

A little lemony treat.. :)

I am​ so excited to share this recipe with you. I mean, I am always excited when a recipe works out and I really love sharing the recipes, but then sometimes a recipe just ticks a box so well that I get even more excited and that is how I feel about these cookies.

The story of these cookies is that I had a lot of leftover lemon curd and lemons from another recipe shooting and so I obviously didn't want that to go to waist. I also wanted to make a new cookie recipe to celebrate a cute little jar from my partner company 58 Products, that you can also see on the photos. Lemon cookies then I thought, to use up the lemons I had. But that didn't solve the problem with the lemon curd.. My bnext thought was "Lemon curd had butter and cookies also need butter in the batter, hmmm..? Lets just skip the butter and use lemon curd instead". I thought it was a genius idea and so I just went for it :) Luckily the result was great and the cookies were super yummy! Do I still have any in my jar? No, I don't, obviously :D But I am definitely making them again soon.

If you don't know where to get lemon curd, then, don't worry about that, it is super easy to make and you can find my recipe here. However, if you don't feel like making it yourself then you can also use a store bought lemon curd, just check that the consistency is more on the thicker side.

Now if you like lemon flavour like I do then don't think further, just scroll all the way down the page and grab the recipe there :) 

Happy Baking Lovelies!

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Step by Step Video


Lemon Cake Cookies

Soft cakey cookies with a very smooth lemon flavour


(makes about 12 big cookies)

  • 150g (1/3 cup and 2 tbsp) lemon curd

  • 50g (¼ cup) sugar

  • 1 egg

  • 1tsp vanilla paste/extract

  • 160g (1 ¼ cup) all-purpose flour

  • 1 ½ tsp baking powder

  • 40g (6 ½ tbsp) shredded coconut

  • zest of one organic lemon


  1. In a medium bowl, combine the lemon curd with the sugar, the egg and the vanilla paste. Mix with a whisk until well combined.

  2. In a separate bowl mix the flour with the baking powder.

  3. Sift half of the dry ingredients into the wet ingredients and whisk until well combined. Switch the whisk to a spatula, add in the rest of the dry ingredients and mix just until almost combined.

  4. Add the shredded coconut and grate the skin of the lemon into the batter. Fold in until combined..

  5. Chill the cookie dough in the fridge for an hour.

  6. Cover a baking tray with parchment paper and portion the cookie batter using an ice cream scooper or a tablespoon. Leave some space between the cookies. Chill the cookies for another half an hour in the fridge.

  7. Remove the cookies from the fridge and flatten them a little with your hand. (See video)

  8. Bake the cookies in 200°C (390°F) in the middle shelf of the oven for 10-15 minutes or until golden.

  9. Remove the cookies from the oven and allow to cool for about ten minutes on a baking tray before removing and cooling completely on a cooling rack. Store the cooled cookies at room temperature in an airtight container.

  10. Enjoy!

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