Zesty Soft & Chewy Lemon Cookies for Lemon Lovers

If lemon desserts are your love language, these cookies are about to be on repeat. They’re soft in the middle, lightly crisp at the edges, and packed with bright lemon flavor that tastes like sunshine (but make it buttery).

The secret is using both fresh lemon zest and juice, plus a quick chill to keep the texture thick and chewy. Bonus: they look extra cute with a crackly lemon-sugar top.

Why You’ll Love This

These cookies hit that perfect balance: bold citrusy zing, bakery-style softness, and a chewy bite that stays tender for days—aka a lemon lover’s dream that’s easy enough for a random Tuesday.

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 (not melty)
1 cup (200g) granulated sugar
1/2 cup (110g) packed light brown sugar
1 large egg
1 large egg yolk
2 tablespoons fresh lemon zest (about 2 large lemons)
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional, for extra punch)
For rolling: 1/3 cup (65g) granulated sugar mixed with 1 tablespoon lemon zest

How to Make It

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, rub the lemon zest into the granulated sugar with clean fingers for 20–30 seconds until super fragrant. (This is the glow-up step for lemon flavor.)
Add softened butter and brown sugar to the lemon sugar. Beat for 2–3 minutes until light and fluffy.
Beat in the egg and egg yolk until smooth. Mix in lemon juice, vanilla, and lemon extract (if using). Scrape down the bowl.
Add the dry ingredients and mix just until no flour streaks remain. Don’t overmix.
Chill the dough for 30–45 minutes. This helps the cookies bake up thick, soft, and chewy instead of spreading flat.
Scoop dough into 1 1/2 tablespoon portions (about 35–40g). Roll into balls, then roll in the lemon-zest sugar.
Bake 9–11 minutes, until edges are set but centers still look slightly underdone. Cool on the baking sheet 5 minutes, then transfer to a rack to finish cooling.

Tips for the Best Results

Zest first, then juice. It’s way easier to zest a whole lemon than a squishy half.
Use room-temp butter. Soft butter creams properly; melted butter can cause extra spread.
Don’t skip the zest-sugar rub. It releases the lemon oils for a louder, fresher flavor.
Chill the dough. Even 30 minutes helps the cookies stay thick and chewy.
Pull them early. If you wait for the centers to look fully baked, they’ll cool down cakey and dry.
Measure flour correctly. Spoon into the measuring cup and level off; packing flour can make cookies dense.

Variations

Lemon glaze finish: Whisk 3/4 cup powdered sugar with 1–2 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 dry ingredients for a bakery vibe.
Lemon sandwich cookies: Spread lemon curd or a simple buttercream between two cooled cookies.
Extra tang: Add 1–2 teaspoons citric acid to the rolling sugar for that sour-candy sparkle (optional but iconic).

Storage & Reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies (or dough balls) up to 2 months. To get that just-baked softness, warm a cookie in the microwave for 8–10 seconds, or let frozen cookies thaw at room temp.

FAQ

How do I make these cookies more “zesty” without making them sour?

Go heavier on lemon zest (add 1 extra tablespoon) and keep the juice the same. Zest boosts aroma and flavor without adding too much extra liquid, so your cookies stay soft and chewy.

Why did my lemon cookies spread too much?

Most commonly: butter was too warm, dough wasn’t chilled, or the baking sheet was hot from a previous batch. Chill the dough at least 30 minutes, use cool baking sheets, and make sure your butter is softened (finger dentable) but not shiny or melty.

Can I use bottled lemon juice instead of fresh?

You can, but fresh tastes brighter. If bottled is what you have, still use fresh zest if possible because that’s where the best lemon flavor lives.

Can I freeze the cookie dough?

Yes. Scoop and roll into balls (skip the lemon sugar coating until baking), then freeze on a tray until solid and transfer to a freezer bag. Bake from frozen at 350°F (175°C), adding 1–2 minutes, and roll in lemon sugar right before baking.

How do I keep them soft and chewy for days?

Store them airtight and don’t overbake. If they start to dry out, pop one in the microwave for a few seconds. You can also add a slice of sandwich bread to the container for a day to help re-soften them (swap it out if it gets stale).