If spring had a signature cookie, it would be these soft & chewy lemon cookies. They’re bright, buttery, and lightly tangy in a way that feels fresh without being sour. Think: sunshine-in-your-kitchen energy, but make it dessert.
They bake up with crisp-ish edges, pillowy centers, and a lemony sugar coating that makes them look as cute as they taste. Perfect for brunch spreads, baby showers, picnic snacks, or just a Tuesday when you want something happy.
Why You’ll Love This
These cookies are easy, quick, and consistently soft thanks to a simple dough and a short chill. You get real lemon flavor from zest and juice (not just extract), plus that irresistible chewy texture that keeps you reaching for “one more.”
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons fresh lemon zest (about 2 large lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: 1–2 drops yellow food coloring (for that springy pop)
- For rolling: 1/3 cup (65g) granulated sugar mixed with 1 teaspoon lemon zest
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, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. (A hand mixer or stand mixer makes this easy.)
- Beat in the egg and egg yolk until smooth. Add the lemon zest, lemon juice, and vanilla, and mix again until combined. If using food coloring, add it now.
- Add the dry ingredients to the wet ingredients and mix just until no flour streaks remain. Don’t overmix—this is how you keep them tender.
- Cover and chill the dough for 20–30 minutes. This helps the cookies hold their shape and stay thick and chewy.
- Make the lemon sugar: rub the 1 teaspoon zest into the 1/3 cup sugar with your fingers until fragrant and slightly damp. (It smells incredible.)
- Scoop dough into 1 1/2 tablespoon portions (about 30–35g each), roll into balls, then roll generously in the lemon sugar.
- Bake for 9–11 minutes, until the edges are set but the centers still look slightly underdone. Cool on the baking sheet for 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 whole lemons than sad, squishy halves.
- Use room-temp eggs. They blend better, which helps the dough stay smooth and the cookies bake evenly.
- Don’t skip the chill. Even 20 minutes makes a difference for thickness and chew.
- Measure flour the smart way. Spoon flour into your measuring cup and level it off. Packing flour can make cookies dry.
- Pull them early. If you wait until the centers look “done,” you’ll miss that soft, bakery-style texture.
- Make the lemon sugar fragrant. Rubbing zest into sugar releases the oils, which means more lemon flavor without extra liquid.
- Want extra chew? Slightly underbake and let them finish setting on the hot pan.
Variations
- Lemon glaze moment: Whisk 3/4 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled cookies.
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dough with the dry ingredients.
- White chocolate chip lemon: Fold in 3/4 cup white chocolate chips for a sweeter, dessert-y vibe.
- Lemon-berry: Gently fold in 1/2 cup freeze-dried raspberries (crushed a bit) for a tart, fruity twist.
- Extra tangy: Add 1/4 teaspoon lemon extract along with the vanilla (optional, but great if your lemons are mild).
Storage & Reheating
Store these lemon 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, then give them a quick warm-up if you want that just-out-of-the-oven feel.
FAQ
Why did my lemon cookies spread too much?
Most often it’s because the butter was too warm or the dough didn’t chill long enough. Try chilling the dough 30–45 minutes, and make sure your baking sheet is cool when you scoop the next batch (a hot pan = extra spread).
How do I keep lemon cookies soft and chewy?
Underbake slightly (pull them when the centers still look a bit glossy), then let them set on the baking sheet for 5 minutes. Also, store them airtight—air is the enemy of chew.
Can I use bottled lemon juice instead of fresh?
Fresh is best for flavor, but bottled will work in a pinch. If you use bottled juice, don’t skip the fresh zest—zest is where the real lemon “spring baking” vibe comes from.
Can I make the dough ahead of time?
Yes. Chill the dough covered in the fridge for up to 48 hours. When ready to bake, let it sit at room temperature for about 10 minutes so it’s scoopable, then roll in lemon sugar and bake as directed.
Can I freeze these soft & chewy lemon cookies?
Absolutely. Freeze baked cookies in a sealed container for up to 2 months, or freeze dough balls (unbaked) on a tray, then transfer to a freezer bag. Bake from frozen by adding 1–2 minutes to the bake time.