Nothing says vintage quite like a recipe for Old-Fashioned Lemon Cookies made with Bisquick™. These cookies are sweet, tart, smooth, creamy, and absolutely delicious.
I love using baking mix to make different recipes. Who would have thought it could be the base of so many different recipes.
I think once you make these classic cookies with an added twist, you'll realize how easy it is to make homemade cookies in under an hour from start to finish. And one of the best things about these cookies is that you don't need a glaze or frosting on them. They are that good!
If you love these cookies, make sure to check out my Lemon Blueberry Bisquick™ Cupcakes as well as my Baked Donuts made with Bisquick™. If you are looking for more vintage inspired cookies, check out our Butter Shortbread Cookies. We've added a delicious spin on the traditional shortbread. Another easy recipe to look at is our Blueberry Bisquick Crumble. It's easy to make and oh so good!
One of my favorite things about this recipe is how you probably already have the ingredients in your pantry! You will find the complete breakdown of each ingredient needed at the bottom of the post in the recipe card.
- White granulated sugar
- Unsalted butter
- Cream cheese
- Lemon juice
- Baking mix
- Lemon zest
This is a basic breakdown of the steps involved in making these cookies. You will find the full directions in the recipe card at the bottom of the post.
Cream together the butter and the sugar.
Add in the other wet ingredients.
Mix the dry into the wet.
Scoop onto a cookie sheet.
Hint: When making cookies, make sure to have multiple baking sheets. That way while one is still warm and cooling down, you can use the other one, so you always have a batch in the oven at once.
- Baking mix - you can also use a homemade baking mix.
- Butter - I always use unsalted butter when I bake, however, you can use salted, but it might make the cookies have a bit more of a salted taste to them.
- Cream cheese - I used regular, however, use low-fat if you prefer.
- Lemon extract - you can use this if you don't have lemons, but make sure to use a little bit at a time because extract has a stronger flavor.
- Lemon Cookies - if you are looking for cookies that have a glaze on them, make sure to check out Grandma's Company Cookie Recipe.
- Lemon Bars - if bar recipes are more your thing, check out this recipe that features a shortbread crust.
These cookies will store for up to five days on the counter in an airtight container.
I have not tested them in the freezer though.
When measuring out your baking mix, make sure to use a spoon to scoop out the dry ingredient and then use a knife to level it. When you scoop it out using a measuring cup, you are packing it down into the cup instead of measuring it out properly.
Once you start to see the edges turning light brown, then it's time to pull them from the oven.
📚History Behind the Recipe
For this recipe, I wanted to incorporate the Bisquick™ into the batter, add a modern twist, plus recreate a classic cookie recipe.
I found a recipe for Lemon Cheese Pressed Cookies on page 22 in the 1963 Betty Crocker Cooky Book. Which, if you haven't gotten this cookbook yet, you really must, and it makes a great gift! There are so many great recipes in it.
And I also found a recipe for Lemon Bars in my hometown cookbook from 1988 that used a lemon cake mix and very similar ingredients, including the cream cheese so I knew for sure, that we had to use cream cheese in ours. Plus, both recipes used fresh lemon juice so that was a must as well.
This post was originally on Modern Vintage Recipes. We have combined both sites.
Old Fashioned Lemon Cookies
- Large bowl
- hand-held mixer or stand mixer
- Cookie scoop
- Baking Sheet
- Parchment paper
- 1 stick unsalted butter softened or ½ cup of butter
- ½ cup white granulated sugar
- 1 large egg
- juice from a fresh lemon cut the lemon in half and use the juice from one half
- 4 ounces cream cheese room temperature
- 2 cups Bisquick™ or homemade baking mix
- zest of one lemon
- Lay out the cream cheese and butter so it can come to room temperature.
- Preheat the oven to 350 degrees and line your cookie sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the unsalted butter and sugar. Mix the ingredients together until you get a creamy and fluffy consistency.
- Next, add in the egg and mix it just until it's incorporated.
- Then add in the lemon juice and the softened cream cheese.
- Mix together until all of the ingredients are mixed together. Do not overmix.
- Add in the baking mix and mix just until you can no longer see the Bisquick™.
- Zest the lemon into the dough and fold in with a spatula.
- Scoop out the cookie dough 2 inches apart onto a prepared baking sheet and place in the oven.
- Bake for 10 - 15 minutes or until your cookies are light golden brown around the edges.
- When they are done, remove from the oven and let them cool.
- You can either top with a powdered sugar and lemon juice glaze or leave as is. They are delicious just as they are and straight from the oven.