If you love lemon desserts that taste bright, buttery, and just a little “how is this so good?”—these soft & chewy lemon cookies are it. Think bakery-style centers that stay plush for days, with crisp edges and a lemony sugar finish that hits the sweet-tart sweet spot.
The secret vibe here is simple: fresh zest, a quick chill, and one tiny technique that keeps them thick and chewy instead of flat. Let’s bake your new go-to lemon cookie.
Why You’ll Love This
These cookies are tender and chewy with a real lemon flavor (not “cleaning product” lemon), they’re easy to make in one bowl-ish, and they come out looking like you grabbed them from a fancy bakery case—crackly tops, soft middles, and all.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (226g) unsalted butter, softened (cool room temp)
- 1 1/4 cups (250g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tbsp fresh lemon zest (about 2–3 lemons)
- 3 tbsp fresh lemon juice
- 1 1/2 tsp vanilla extract
- 1/4 tsp lemon extract (optional but very “bakery”)
- For rolling: 1/3 cup granulated sugar + 1 tbsp lemon zest (optional but highly recommended)
How to Make It
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for 30–45 seconds until it feels slightly damp and smells insanely lemony. This is the bakery-level move.
- Add the softened butter to the lemon sugar and cream with a hand mixer (or stand mixer) for 2 minutes until light and fluffy. Don’t rush this—air = soft cookie magic.
- Beat in the egg and egg yolk until smooth, then mix in the lemon juice, vanilla, and lemon extract (if using). The mixture may look a little glossy—totally fine.
- Add the dry ingredients and mix just until you stop seeing flour. Overmixing makes cookies tough, and we’re here for soft and chewy only.
- Cover and chill the dough for 45–60 minutes. If your kitchen runs warm, go the full hour. This helps the cookies bake up thick instead of spreading into lemon pancakes.
- When you’re ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the rolling sugar: stir together the 1/3 cup sugar and extra zest (if using). Scoop dough into 1 1/2 tbsp balls (a cookie scoop is perfect) and roll each ball in the lemon sugar.
- Place cookies 2–3 inches apart. Bake for 9–11 minutes, until the edges look set but the centers still look a little underdone and puffy.
- Cool on the pan for 10 minutes (this finishes the set without drying them out), then transfer to a rack to cool completely… or “taste-test” responsibly.
Tips for the Best Results
- Rub zest into sugar: This unlocks lemon flavor without needing a ton of juice (which can mess with texture).
- Measure flour correctly: Spoon into the measuring cup and level off. Too much flour = dense cookies.
- Chill the dough: Don’t skip it. Chilling controls spread and gives you that bakery thickness.
- Pull them early: If you wait until the tops look fully done, they’ll be dry. Look for set edges + soft centers.
- Use room-temp eggs: They blend in better, giving a smoother dough and more even bake.
- Make them extra pretty: Right out of the oven, use a glass to “scoot” the cookies into perfect circles (optional, but satisfying).
Variations
- Lemon glaze finish: Whisk 1 cup powdered sugar with 2–3 tbsp lemon juice. Drizzle over cooled cookies for a bakery display-case vibe.
- Lemon white chocolate: Fold in 3/4 cup white chocolate chips after mixing the flour in. Sweet + tangy perfection.
- Lemon poppy seed: Add 1 1/2 tbsp poppy seeds to the dry ingredients for a subtle crunch.
- Extra tang: Add 1–2 tsp citric acid to the rolling sugar for a punchier “lemon drop” finish.
- Sandwich cookies: Fill with a thick lemon buttercream or cream cheese frosting for a soft, dreamy cookie sandwich.
Storage & Serving
Store cookies in an airtight container at room temperature for up to 4 days (they stay surprisingly soft). For that fresh-from-the-oven feel, warm one cookie for 8–10 seconds in the microwave. They also freeze beautifully: freeze baked cookies up to 2 months and thaw at room temp.
FAQ
How do I keep lemon cookies soft and chewy (not cakey)?
Use butter (not oil), don’t overmix after adding flour, and pull them from the oven when the centers still look slightly underbaked. Also, the extra egg yolk is key for chew without turning the texture cakey.
Can I use bottled lemon juice instead of fresh?
Fresh is best for flavor, but bottled will work in a pinch. The real star is the zest, so don’t skip that—zest is what makes them taste bright and “bakery,” not flat.
Why did my cookies spread too much?
Common causes: butter too warm, dough not chilled long enough, or baking sheets still warm from a previous batch. Chill the dough, use cool sheets, and make sure your butter is softened but not melty.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. The flavor actually gets better. Let it sit at room temp for 10–15 minutes if it’s too firm to scoop.
How do I get a stronger lemon flavor without making the dough wet?
Add a small amount of lemon extract (1/4 tsp goes a long way) and double down on the zest. You can also roll the dough balls in lemon-zest sugar, which adds a bright hit right on the surface.