These soft & chewy lemon cookies are the kind of treat that disappears fast: bright citrus flavor, tender centers, and just enough chew to keep you reaching for “one more.” They’re perfect when you want something sweet but not heavy.
Even better? You don’t need anything fancy. If you’ve got a couple lemons and basic pantry staples, you’re already halfway to a batch of sunshine.
Why You’ll Love This
These cookies are quick, simple, and seriously satisfying: big lemon flavor from real zest and juice, a soft bakery-style texture, and ingredients you likely already have—no weird extracts or complicated steps required.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 tbsp fresh lemon zest (from about 2 lemons)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp cornstarch (for extra softness)
- 1/3 cup (65g) granulated sugar, for rolling (optional but cute)
How to Make It
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 1–2 minutes. (Hand mixer or stand mixer works great.)
- Add the egg, lemon zest, lemon juice, and vanilla. Mix until combined and the batter smells like a lemon dream.
- Add the dry ingredients to the wet ingredients and mix just until no flour streaks remain. Don’t overmix—this is how we keep them soft.
- Cover and chill the dough for 20–30 minutes. This helps prevent spread and makes the cookies thicker and chewier.
- Scoop 1 1/2-tablespoon portions (a cookie scoop is ideal). If using the rolling sugar, roll each dough ball lightly to coat.
- Place dough balls 2 inches apart on the baking sheets. Bake for 9–11 minutes, until the edges look set but the centers still look slightly underbaked.
- Cool on the baking sheet for 5–10 minutes (they’ll finish setting), then transfer to a wire rack to cool completely.
Tips for the Best Results
- Zest first, then juice. It’s way easier to zest a whole lemon than a squeezed one.
- Use real lemon. Bottled juice can taste flat here. Fresh juice + zest is the whole vibe.
- Chill the dough. Even 20 minutes helps the cookies bake up thicker and softer instead of spreading thin.
- Don’t overbake. Pull them when the centers look a little glossy/soft. They set as they cool.
- Measure flour carefully. If you scoop straight from the bag, you might pack in too much flour and dry them out. Spoon and level if you can.
- Want extra lemon punch? Rub the zest into the sugar with your fingers before mixing. It releases the oils and boosts flavor.
Variations
- Lemon glaze finish: Whisk 1 cup powdered sugar with 1–2 tbsp lemon juice and drizzle over cooled cookies.
- Lemon poppy seed cookies: Add 1 tbsp poppy seeds to the dry ingredients for that classic bakery combo.
- White chocolate lemon: Fold in 3/4 cup white chocolate chips for a sweeter, creamy contrast.
- Blueberry lemon: Fold in 3/4 cup dried blueberries (fresh can add too much moisture unless you adjust).
- Extra chewy option: Swap 2 tbsp of the granulated sugar for light brown sugar to add a little more chew and depth.
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. You can also freeze baked cookies for up to 2 months; thaw at room temp (or microwave briefly) when the craving hits.
FAQ
Why did my lemon cookies spread too much?
Most commonly: the butter was too warm, the dough wasn’t chilled, or the baking sheet was hot from a previous batch. Chill the dough for 20–30 minutes, use parchment, and let baking sheets cool between rounds.
How do I make these cookies more lemony without making them tart?
Add more zest, not more juice. Zest brings strong lemon aroma and flavor without adding extra liquid or sharp acidity. You can also rub the zest into the sugar before mixing for a bigger citrus hit.
Can I use lemon extract instead of fresh lemon?
You can, but the flavor won’t be as bright and natural. If you only have extract, use 1/2 tsp lemon extract plus 1 tbsp zest if possible. Keep the lemon juice amount the same or reduce slightly if your dough seems loose.
How do I keep lemon cookies soft and chewy?
Don’t overbake (pull them when centers still look a bit underdone), avoid overmixing after adding flour, and store them airtight once fully cooled. The cornstarch also helps keep the texture extra soft.
Can I freeze the dough for later?
Yes. Scoop the dough into balls, freeze on a tray until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding about 1–2 minutes to the bake time.