These soft & chewy lemon cookies are the kind of treat that disappears the second you set them down. They’re bright, buttery, and bursting with real lemon flavor—then finished with a sweet lemon glaze that sets into that glossy, bakery-style top.
They’re simple enough for a weekday bake, cute enough for a party tray, and the vibe is very “one more cookie” (even when you’re trying to be responsible).
Why You’ll Love This
You get the best of both worlds: a tender, chewy cookie with crisp edges, plus a punchy lemon glaze that makes every bite taste fresh and sunny. No fancy steps, no weird ingredients—just classic, reliable lemon cookie magic.
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 lemon zest (from about 2 large lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: 2–3 drops yellow food coloring (for that extra “lemony” look)
Sweet Lemon Glaze
- 1 1/2 cups (180g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra pop)
- Pinch of salt (yes, it matters)
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, cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. (This is where the soft & chewy texture starts.)
- Mix in the egg and egg yolk until smooth. Add the lemon zest, lemon juice, and vanilla extract. Mix again. If you want a brighter yellow cookie, add a couple drops of food coloring here.
- Add the dry ingredients to the wet ingredients and mix just until the flour disappears. Don’t overmix—lemon cookies should be tender, not tough.
- Scoop 1 1/2-tablespoon portions of dough (a cookie scoop is ideal) and place them 2 inches apart on the baking sheets.
- Bake for 9–11 minutes, until the edges look set and the centers look slightly underdone. They’ll finish setting up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: whisk powdered sugar, lemon juice, zest (if using), and a pinch of salt until smooth and thick but drizzle-able. Add lemon juice a teaspoon at a time until it’s the consistency you like.
- Glaze the cooled cookies by spooning or drizzling over the tops. Let the glaze set for 20–30 minutes before stacking or storing.
Tips for the Best Results
- Zest first, then juice. It’s way easier to zest a whole lemon than a squeezed one, and the zest is where the real lemon flavor lives.
- Room temp ingredients help. A room temperature egg blends faster and gives you a smoother dough.
- Don’t overbake. Pull them when the centers still look a little soft. That’s how you get the chewy middle.
- Sift the powdered sugar. Not mandatory, but it makes the glaze silky instead of lumpy.
- Glaze only when fully cool. Warm cookies melt the glaze and you’ll lose that pretty, set finish.
- Want extra thickness? Use less lemon juice in the glaze and let it set longer for a more opaque, bakery-style top.
- Measure flour correctly. Spoon into the measuring cup and level it off (don’t pack it), or use a kitchen scale for best accuracy.
Variations
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dough for that classic flavor combo.
- Lemon cream cheese glaze: Replace 2 tablespoons of powdered sugar with 2 tablespoons softened cream cheese, then whisk well (add a tiny splash of milk if needed).
- Strawberry-lemon: Add 1/3 cup freeze-dried strawberry pieces to the dough or sprinkle on the glaze while it’s wet.
- Lemon ginger: Add 1/2 teaspoon ground ginger to the dry ingredients for a warm, zesty twist.
- Extra tangy: Add 1/8 teaspoon citric acid to the glaze for a bright, candy-like lemon zing.
Storage & Reheating
Store glazed lemon cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers so the glaze stays cute. If you prefer them slightly warm, microwave an unglazed cookie for 8–10 seconds, then glaze after it cools back down (warming a glazed cookie can make the topping melt).
FAQ
Why did my lemon cookies spread too much?
Most likely your butter was too soft or warm, or your baking sheet was hot from a previous batch. Try chilling the dough for 20–30 minutes, and always bake on a cool, parchment-lined sheet. Also double-check you measured flour accurately.
How do I make the cookies more lemony without making them sour?
Add more lemon zest (not more juice). Zest boosts lemon flavor without throwing off the dough’s moisture balance. You can also add a tiny bit of lemon extract (start with 1/4 teaspoon) for extra fragrance.
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 so it’s scoopable, then bake as directed. Chilled dough can also give you an even thicker, chewier cookie.
My glaze is too runny (or too thick). How do I fix it?
If it’s runny, whisk in more sifted powdered sugar 1 tablespoon at a time. If it’s too thick, add lemon juice 1 teaspoon at a time until it drizzles smoothly. Aim for a glaze that ribbons off the spoon and holds its shape for a few seconds.
Can I freeze these soft & chewy lemon cookies?
Absolutely. Freeze unglazed cookies in an airtight container for up to 2 months. Thaw at room temperature, then add fresh glaze for the best texture and shine. You can also freeze dough balls; bake from frozen with an extra 1–2 minutes added to the bake time.