If you love lemon desserts that actually taste like lemon (not just “yellow sugar cookie”), these soft-baked lemon cookies are your new go-to. They’re plush in the center, lightly chewy at the edges, and packed with bright citrus from fresh zest and juice—aka, sunshine you can snack on.
They’re the kind of cookie you make once, then suddenly you’re buying extra lemons “just in case.” Let’s bake.
Why You’ll Love This
These cookies are soft-baked and tender with a fresh, zippy lemon punch, balanced sweetness, and a simple lemon glaze that sets into a glossy, crackly top—like a little sunshine cap on every cookie.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (200g) granulated sugar
- 2 tablespoons fresh lemon zest (from about 2–3 lemons, packed)
- 3/4 cup (170g) unsalted butter, softened
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional, for extra pop)
- For rolling: 1/3 cup (65g) granulated sugar
- For the glaze: 1 cup (120g) powdered sugar + 2–3 tablespoons lemon juice + pinch of salt
How to Make It
- Prep the oven and pans. Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Rub the zest into the sugar. In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub them together until the sugar feels slightly damp and super fragrant. This is the secret to big lemon flavor.
- Cream the butter and lemon sugar. Add softened butter to the bowl and beat (hand mixer or stand mixer) for 2 minutes, until light and fluffy.
- Add egg, yolk, and flavor. Beat in the egg and egg yolk until smooth. Mix in lemon juice, vanilla, and lemon extract (if using). The mixture may look a little loose—that’s fine.
- Mix dry ingredients separately. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Combine wet + dry. Add the dry ingredients to the wet and mix just until no flour streaks remain. Don’t overmix; we’re going for soft, not tough.
- Chill the dough. Cover and chill for 30–45 minutes. This helps the cookies bake up thicker and keeps them soft-baked instead of spreading flat.
- Scoop and roll. Scoop dough into 1 1/2 tablespoon portions (a cookie scoop is perfect). Roll into balls, then roll each ball in granulated sugar.
- Bake. Place cookies 2 inches apart and bake 9–11 minutes, until edges are set and the centers look slightly underdone and puffy. They’ll finish setting as they cool.
- Cool, then glaze. Let cookies cool on the pan for 5 minutes, then transfer to a rack. Whisk powdered sugar, lemon juice, and a pinch of salt until smooth. Drizzle or spoon glaze over cooled cookies and let set 15–20 minutes.
Tips for the Best Results
- Don’t skip rubbing zest into sugar. It releases the lemon oils and makes the flavor taste fresh, not artificial.
- Measure flour the right way. Spoon and level, or use a kitchen scale. Too much flour = dry cookies.
- Chill for thickness. If your kitchen is warm, chill closer to 45 minutes so the cookies stay soft-baked and tall.
- Pull them early. When the centers look slightly underbaked, you’re doing it right. Overbaking is the #1 reason “soft” cookies turn cakey or dry.
- Glaze consistency matters. Start with 2 tablespoons lemon juice, then add more a teaspoon at a time until it ribbons off the whisk.
- Use fresh lemons. Bottled juice works in a pinch, but fresh zest is non-negotiable for “sunshine” flavor.
Variations
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dry ingredients for a bakery vibe.
- Lemon cream cheese glaze: Swap glaze for a tangy version: whisk 2 ounces softened cream cheese with 1 cup powdered sugar and 1–2 tablespoons lemon juice.
- Lemon-blueberry: Fold 3/4 cup dried blueberries into the dough (fresh berries add too much moisture for this style).
- Lemon coconut: Add 1/2 cup sweetened shredded coconut and finish with a sprinkle on the glaze before it sets.
- Extra-bright: Add an additional 1 tablespoon zest, or use the optional lemon extract for a more intense citrus punch.
Storage & Serving
Store glazed cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days for an extra-fudgy, dense-soft texture. Serve at room temp for the fluffiest bite, or chill them if you love a thicker, almost “lemon bar” vibe in cookie form.
FAQ
How do I keep lemon cookies soft-baked and not dry?
Two things: don’t overmeasure flour, and don’t overbake. Pull them when the edges are set but the centers still look slightly underdone. They’ll finish cooking on the hot pan while staying soft inside.
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 temp for 10–15 minutes if it feels too firm to scoop, then bake as directed.
Why did my cookies spread too much?
Usually it’s butter that was too warm or dough that wasn’t chilled long enough. Another culprit is a warm baking sheet—always start with a cool pan. If spreading keeps happening, chill the scooped dough balls for 10 minutes before baking.
Can I freeze these lemon cookies?
Totally. Freeze unglazed baked cookies in an airtight container for up to 2 months. Thaw at room temp, then glaze fresh for the prettiest finish. You can also freeze dough balls (rolled in sugar) and bake from frozen—just add 1–2 minutes to the bake time.
How do I get that bright “sunshine” lemon flavor without it tasting sour?
Use plenty of zest (that’s where the floral lemon oils live), keep the lemon juice to the measured amount, and add the glaze for sweetness balance. If you want more intensity without extra tang, the optional lemon extract adds brightness without adding acidity.