These soft & chewy lemon cookies are the kind of dessert that accidentally becomes your personality. They’re bright without being sour, sweet without being sticky, and they stay plush for days (which is dangerous information, honestly).
Think: crinkly tops, tender centers, and a lemony perfume that tastes like sunshine—even when it’s raining and your to-do list is rude.
Why You’ll Love This
They’re quick to mix, easy to bake, and the dough plays nice: a short chill helps the cookies bake up thick and chewy, while fresh lemon zest and juice keep the flavor vibrant all year long—no “lemon cleaner” vibes, just pure citrusy joy.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 tbsp finely grated lemon zest (about 2 large lemons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup (60g) powdered sugar, for rolling
- Optional: 2–3 drops lemon extract (only if you want extra punch)
How to Make It
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, add the sugar and lemon zest. Rub them together with your fingertips for 20–30 seconds until the sugar feels slightly damp and super fragrant. This is the secret to loud lemon flavor.
- Add softened butter to the lemon sugar and cream until light and fluffy, about 2 minutes. (Hand mixer or stand mixer works great.)
- Mix in the egg and egg yolk until smooth. Then add the lemon juice and vanilla (and lemon extract if using). Scrape down the bowl.
- Add the dry ingredients and mix just until no flour streaks remain. The dough will be soft and slightly sticky.
- Cover and chill the dough for 45–60 minutes. This helps the cookies bake thicker and chewier instead of spreading thin.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop dough into 1 1/2-tablespoon portions (about 30–35g each). Roll into balls, then roll generously in powdered sugar.
- Place dough balls 2–3 inches apart on the baking sheets. Bake 9–11 minutes, until the edges are set and the centers look slightly underdone (they’ll finish setting as they cool).
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Expect soft centers and a chewy bite once fully cooled.
Tips for the Best Results
- Don’t skip the lemon-sugar rub. It releases lemon oils into the sugar, giving you max flavor without extra liquid.
- Chill = chewy. A 45–60 minute chill prevents overspreading and keeps the centers thick and soft.
- Measure flour correctly. Spoon into the measuring cup and level off; too much flour makes them dry and cakey.
- Pull them early. When the edges are set but the middle looks a little glossy, you’re in the soft-cookie sweet spot.
- Use fresh lemons. Bottled juice is fine in a pinch, but fresh zest is non-negotiable for that bright “real lemon” taste.
- Powdered sugar coverage matters. Roll thickly for a pretty crinkle and a delicate, sweet shell.
Variations
- Lemon glaze drizzle: Whisk 3/4 cup powdered sugar with 1–2 tbsp lemon juice and drizzle over cooled cookies.
- Lemon-blueberry: Fold 3/4 cup dried blueberries into the dough (dried works better than fresh for texture).
- Lemon coconut: Add 1/2 cup unsweetened shredded coconut and swap vanilla for coconut extract.
- Lemon poppy seed: Stir in 1 1/2 tbsp poppy seeds for a bakery-style vibe.
- Lemon white chocolate: Mix in 3/4 cup white chocolate chips for a sweeter, dessertier cookie.
Storage & Serving
Store these soft & chewy lemon cookies in an airtight container at room temperature for up to 4 days. For extra plush centers, toss a slice of sandwich bread into the container (it keeps the cookies soft without making them taste like bread). Serve at room temp for the chewiest texture, or warm one for 6–8 seconds in the microwave for that fresh-baked softness.
FAQ
Why did my lemon cookies spread too much?
Most commonly: the butter was too warm or the dough wasn’t chilled long enough. If your kitchen runs hot, chill the scooped dough balls for 10 minutes on the baking sheet before baking. Also make sure your baking sheet is cool (don’t put dough on a hot pan).
How do I get a stronger lemon flavor without making the dough watery?
Go heavy on zest (it’s pure flavor without extra liquid) and do the lemon-sugar rub. If you still want more, add 2–3 drops of lemon extract—tiny amount, big impact. Avoid adding extra lemon juice beyond the recipe or the cookies can spread and bake up cakey.
Can I make the dough ahead of time?
Yes. Chill the dough covered in the fridge for up to 48 hours. When you’re ready, let it sit at room temperature for about 10–15 minutes so it’s scoopable, then roll in powdered sugar and bake.
Why didn’t my cookies crinkle on top?
Crinkles happen when the outside sets while the inside continues to puff. Make sure the dough is chilled, roll generously in powdered sugar, and don’t overmix the dough (overmixing can reduce that tender rise). Also check that your baking powder and baking soda are fresh.
Can I freeze these soft & chewy lemon cookies?
Absolutely. Freeze baked cookies in an airtight container for up to 2 months. For best texture, thaw at room temperature. You can also freeze dough balls (before rolling in powdered sugar); bake from frozen by adding 1–2 minutes, then roll the warm cookies lightly in powdered sugar for a refreshed look.