If you need a cookie that instantly feels sunny, these soft & chewy lemon cookies are it. They’re bright, buttery, and tangy in that “one more won’t hurt” kind of way—plus they stay plush in the center with lightly crisp edges.
This is the lemon cookie recipe I make when I’m feeding a crowd: easy ingredients, no fancy tools, and the flavor actually shows up (thanks to fresh zest and a tiny bit of lemon juice). Let’s bake.
Why You’ll Love This
These cookies are soft-baked, chewy, and boldly lemony without tasting like cleaner. The dough comes together fast, chills briefly for better texture, and bakes into thick cookies with a glossy lemon-sugar finish that makes them look as good as they taste.
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
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest (about 2 large lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon lemon extract (for extra punch)
- For rolling: 1/3 cup (65g) granulated sugar mixed with 1 teaspoon lemon zest
How to Make It
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl (or stand mixer), beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy. This builds the chewy texture.
- Add the eggs one at a time, mixing well after each. Scrape down the bowl so everything blends evenly.
- Mix in the lemon zest, lemon juice, vanilla, and (if using) lemon extract. The dough may look slightly curdled from the juice—totally normal.
- Add the dry ingredients and mix on low just until no flour streaks remain. Don’t overmix; that’s how cookies turn tough.
- Cover and chill the dough for 30–45 minutes. This makes the cookies thicker and helps the lemon flavor settle in.
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Scoop dough into 1 1/2 tablespoon portions (about 35–40g each). Roll into balls, then roll in the lemon-sugar mixture to coat.
- Bake for 9–11 minutes, until the edges look set but the centers still look slightly underdone and puffy. They’ll finish baking as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or “taste test” while warm—highly recommended).
Tips for the Best Results
- Zest first, juice second: Zest is where the real lemon flavor lives. Use a microplane and avoid the bitter white pith.
- Measure flour the right way: Spoon into the measuring cup and level off, or use a scale. Too much flour = cakey cookies.
- Chill the dough: Even 30 minutes helps prevent spread and keeps the centers soft and chewy.
- Don’t overbake: Pull them when they look just-set around the edges. Overbaking is the #1 reason “soft” cookies turn crunchy.
- Roll in lemon sugar: It’s a small step that adds big flavor and gives that pretty crackly top.
- Room temp butter, not melted: Melted butter makes flatter cookies and can mute the fluffy chew.
- Want extra-thick cookies? Chill 1–2 hours and bake from cold dough. You’ll get taller, bakery-style rounds.
Variations
- Lemon glaze: Whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice. Drizzle over cooled cookies for a sweet-tart finish.
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dry ingredients for that classic bakery vibe.
- White chocolate lemon: Fold in 3/4 cup white chocolate chips after mixing in the dry ingredients.
- Lemon blueberry: Gently fold in 3/4 cup dried blueberries (fresh berries add too much moisture).
- Dairy-free: Use a high-fat plant butter stick (not tub spread). Chill a bit longer since plant butter can soften faster.
- Extra tangy: Add 1/8 teaspoon citric acid to the dough (optional, but it makes the lemon flavor sparkle).
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, tuck in a slice of bread (swap it out as it dries). For that fresh-baked feel, warm a cookie in the microwave for 8–10 seconds.
FAQ
Why did my lemon cookies spread too much?
Most likely the butter was too warm or the dough wasn’t chilled long enough. Make sure your butter is softened (not shiny or melty), chill the dough at least 30 minutes, and bake on parchment-lined, cool baking sheets (don’t reuse a hot tray).
How do I make sure they stay soft and chewy?
Don’t overbake—take them out when the centers still look slightly underdone. Also, use the mix of granulated sugar and brown sugar as written; the brown sugar adds moisture that helps keep the texture chewy for days.
Can I use bottled lemon juice instead of fresh?
Fresh is best for clean flavor, but bottled lemon juice will work in a pinch. If you’re using bottled juice, don’t skip the fresh zest—zest is what makes these taste truly lemony.
Can I freeze the dough for later?
Yes. Scoop and roll the dough balls, then freeze on a tray until solid and transfer to a freezer bag. Bake from frozen at 350°F (175°C) and add 1–2 minutes to the bake time. Roll in lemon sugar right before baking for the best coating.
How do I get a stronger lemon flavor without making the dough too wet?
Add more zest (it won’t change texture much), or use 1/4 teaspoon lemon extract. Avoid adding extra lemon juice beyond the recipe—too much liquid can make the cookies spread and bake up cakier.