If you’re craving a cookie that’s soft in the middle, slightly crisp at the edges, and basically tastes like sunshine, these Soft & Chewy Lemon Cookies with Bright Citrus Flavor are it. They’re not puckery-sour—just the perfect lemony pop with a sweet, buttery base.
They come together fast, no fancy equipment needed, and they’re the kind of cookie that disappears “mysteriously” from the counter. Consider yourself warned.
Why You’ll Love This
These lemon cookies bake up thick, tender, and chewy thanks to the right balance of butter, sugar, and a quick chill, while fresh lemon zest and juice bring that bright citrus flavor that tastes fresh—not artificial.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/3 cup (70g) light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons fresh lemon zest (about 2 large lemons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional for rolling: 1/3 cup granulated sugar mixed with 1 tablespoon lemon zest
How to Make It
- Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. (A hand mixer makes it easy, but a sturdy spoon works too.)
- Beat in the egg and egg yolk until smooth, then mix in lemon zest, lemon juice, and vanilla.
- Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain. The dough will be soft and slightly thick.
- Chill the dough for 20–30 minutes. This helps prevent spreading and keeps the centers chewy.
- Scoop 1 1/2-tablespoon portions (about 35–40g) and roll into balls. If using the lemon sugar, roll each ball to coat.
- Place dough balls 2–3 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the edges look set and the centers look slightly underbaked and puffy. Don’t wait for deep golden color—these are meant to stay pale and soft.
- Cool on the baking sheet for 5 minutes (they finish setting), then transfer to a wire rack to cool completely.
Tips for the Best Results
- Zest first, then juice. It’s easier to zest whole lemons, and the zest is where the biggest lemon aroma lives.
- Use fresh lemon juice. Bottled works in a pinch, but fresh tastes brighter and cleaner.
- Don’t overmix after adding flour. Overmixing can make cookies tough instead of chewy.
- Chill the dough. Even 20 minutes helps keep the cookies thicker with a soft center.
- Pull them early. If you bake until they look fully done in the oven, they’ll be drier once cooled.
- For picture-perfect tops: Press a little extra lemon zest into the tops right after baking for a fresh, bakery-style look.
- Measure flour correctly. Spoon into your measuring cup and level it off (or use a scale). Too much flour = dense cookies.
Variations
- Lemon glaze moment: Whisk 1 cup powdered sugar with 1 1/2–2 tablespoons lemon juice and drizzle over cooled cookies.
- Lemon-white chocolate: Fold in 3/4 cup white chocolate chips for a creamy-sweet contrast.
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dough for that classic bakery vibe.
- Lemon-lime twist: Use half lemon zest and half lime zest for a more tropical citrus flavor.
- Extra tangy: Add 1/2 teaspoon lemon extract along with the vanilla (go easy—extract is powerful).
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. For that fresh-baked softness, warm one cookie in the microwave for 8–10 seconds. To keep them extra chewy, add a slice of bread to the container (it helps maintain moisture without making them taste like bread).
FAQ
Why are my lemon cookies spreading too much?
The most common reasons are butter that’s too warm, skipping the chill, or baking sheets that are hot from a previous batch. Chill the dough 20–30 minutes, use parchment, and let your baking sheet cool between rounds.
How do I get more “bright citrus flavor” without making the dough too wet?
Add more lemon zest (it boosts flavor without adding liquid). You can increase zest up to 3 tablespoons total. If you want even more punch, add 1/4–1/2 teaspoon lemon extract rather than extra juice.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10–15 minutes if it’s too firm to scoop, then bake as directed.
Can I freeze these lemon cookies?
Absolutely. Freeze baked cookies in an airtight container for up to 2 months. You can also freeze dough balls on a tray, then transfer to a freezer bag; bake from frozen by adding 1–2 minutes to the bake time.
How do I know when they’re done if they stay pale?
Look for set edges and a center that’s puffed and slightly glossy—almost like it needs one more minute, but doesn’t. They’ll finish cooking on the hot pan as they cool, which is the secret to that soft-and-chewy texture.