Lemon Mint Sugar Cookies Recipe

Lemon Minted Sugar Cookies

A delicate sugar cookie with the subtle flavor of lemon blended with mint, lemon balm or lemon verbena is the perfect cookie for a casual dessert.

30 min. prep time
48 cookies
252 Ratings


1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup shortening
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 tablespoon freshly grated lemon zest
1 tablespoon finely chopped fresh mint leaves, lemon balm or lemon verbena


Heat oven to 350°F.

Combine 1 cup sugar, butter, shortening and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed. Stir in lemon zest and mint.

Place additional sugar in another bowl. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until edges are very lightly browned.

Recipe Tip

Look for mint varieties, lemon balm and lemon verbena at nurseries and greenhouses and plant in the garden or window box. If fresh herbs are not available, simply omit and use additional lemon zest.

Nutrition Facts (1 cookie)

Calories: 70

Fat: 4g

Cholesterol: 15mg

Sodium: 55mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 1g

Recipe #8401©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I to these to a Bible study luncheon and everyone wanted the recipe.
I've made these twice now and really enjoy. I added more lemon and mint. Might need a tiny drop of peppermint extract as the mint is pretty to look at, but not very minty. The smaller one-inch cookies (using tiny scoop-don't flatten) bake up light and airy like clouds.

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