Lemon Allspice Cookies

Lemon Allspice Cookies

These gorgeous little cookies are crisp and fresh, with delicate allspice balanced wonderfully by tart lemon. I’ve been making them since I was a wee teen, and I actually remember the day I clipped the recipe out of what was likely a Canadian Living magazine, and taped it to the inside of the cabin cookbook—the family cookbook which I now call my own. And since then, I’ve messed them up a few times, too—forgetting the egg, the baking powder, or both! And surprisingly, they’ve still worked out wonderfully. So perhaps I should call these “fool-proof” cookies!

These lemon allspice cookies can be made fresh, or the dough can be rolled and kept in your freezer as icebox cookies for when you need them. Enjoy!

lemon allspice cookies

Lemon Allspice Cookies

Makes: 2 dozen
Cooking time: 25 minutes
Difficulty: Easy


  • 1 cup butter or margarine
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 tbsp grated lemon zest
  • 1 egg
  • 2 tsp lemon juice
  • 1/2 tsp vanilla
  • 2 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp allspice (ground pimento)
  • 1/2 tsp salt

Soften butter, mix in sugar, lemon zest, egg, lemon juice, and vanilla until well combined. Mix together the flour, baking soda, allspice, and salt lightly, then blend together with the liquid ingredients.

At this point, you can roll the dough into a log shape and wrap in cling wrap to freeze or refrigerate until needed. Otherwise, begin preheating your oven to 375 F / 190 C, and grease a cookie sheet. Form dough into balls just bigger than 1 tbsp, place about an inch and a half apart on your cookie sheet, and sprinkle a little extra white sugar on top of them. Press each one of them very lightly with a fork.

Bake for 12 minutes until just turning golden on the top and bottom. Let cool, and enjoy with a nice cup of tea!

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