If you’re chasing that “bakery case” lemon cookie vibe at home—soft centers, lightly crisp edges, and a bright lemon pop—this is the recipe. These cookies are chewy in the best way, with a zesty sugar coating that makes them taste extra fresh.
No weird ingredients, no complicated techniques, just the kind of cookie you can confidently bring to a brunch, baby shower, or random Tuesday when you need something sunny.
Why You’ll Love This
These lemon cookies bake up perfectly soft and chewy every time thanks to a simple chill (quick but important), plenty of lemon zest, and the right bake time—so you get bold citrus flavor without dry, cakey cookies.
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 (200g) granulated sugar
- 2 tablespoons lemon zest (about 2 large lemons)
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (60ml) neutral oil (canola or vegetable)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: 1–2 drops yellow food coloring (for a sunshine tint)
- 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, rub the lemon zest into the 1 cup sugar with your fingertips until the sugar looks slightly damp and super fragrant (this is a small step with big flavor payoff).
- Add the softened butter and oil to the lemon sugar. Beat for 1–2 minutes, until smooth and creamy. Mix in the egg and egg yolk, then add lemon juice and vanilla (and food coloring if using) and mix until combined.
- Add the dry ingredients to the wet ingredients and mix just until no flour streaks remain. The dough will be soft but scoopable.
- Cover and chill the dough for 30–45 minutes. This helps prevent spreading and keeps the centers thick and chewy.
- Mix the rolling sugar and extra lemon zest in a small bowl. Scoop the dough into 1 1/2 tablespoon portions (a cookie scoop is ideal), roll into balls, then roll generously in the lemon sugar.
- Place cookies 2–3 inches apart on the baking sheets. Bake for 9–11 minutes, until the edges look set but the centers still look slightly underdone and puffy.
- Let cookies cool on the pan for 10 minutes (they’ll finish setting up), then transfer to a wire rack to cool completely.
Tips for the Best Results
- Don’t skip the zest-sugar rub: It releases the oils in the lemon zest, giving you a louder lemon flavor without extra liquid.
- Chill the dough: Even 30 minutes makes the cookies thicker, softer, and more consistent batch to batch.
- Measure flour correctly: Spoon into the measuring cup and level off. Too much flour = less chewy.
- Pull them early: If you wait until the centers look “done,” you’ll miss the soft-chewy moment. Slightly underbaked is the goal.
- Use room-temp eggs: They blend smoother, which helps the dough bake evenly.
- Fresh lemon juice only: Bottled juice can taste flat and slightly bitter.
- One sheet at a time: For the most even cookies, bake in the center rack with one pan at a time.
Variations
- Lemon glaze finish: Whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over cooled cookies.
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dough with the dry ingredients.
- Lemon-berry: Fold in 3/4 cup white chocolate chips and 1 teaspoon extra zest, or add 1/2 cup freeze-dried raspberries (crushed slightly).
- Lemon cream: Sandwich two cookies with a thin layer of lemon curd or vanilla buttercream for a dessert that feels fancy with zero extra effort.
- Extra tangy: Add 1/4 teaspoon lemon extract (optional) if you want a sharper lemon hit.
Storage & Reheating
Store lemon cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread to the container (swap it out if it gets dry). For that fresh-baked vibe, warm a cookie in the microwave for 8–10 seconds—just enough to soften the center without melting the sugar coating.
FAQ
How do I keep lemon cookies soft and chewy instead of cakey?
Use the butter-and-oil combo, don’t overmix after adding flour, and don’t overbake. Also make sure you’re not packing flour into the measuring cup—too much flour will make them thicker and more cake-like.
Why did my cookies spread too much?
Most commonly: the dough wasn’t chilled long enough, the butter was too warm/melty, or the baking sheet was hot from a previous batch. Chill the dough, start with cool pans, and consider adding an extra 1–2 tablespoons flour only if the dough is truly runny (it should be soft, not liquid).
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. When ready to bake, let it sit at room temp for about 10–15 minutes so it’s easier to scoop, then roll in lemon sugar and bake as directed.
Can I freeze these lemon cookies?
Absolutely. Freeze baked cookies in a freezer-safe container for up to 2 months. For best texture, thaw at room temp for 30–60 minutes. You can also freeze portioned dough balls (unbaked), then bake from frozen—just add about 1–2 minutes to the bake time.
How do I make the lemon flavor stronger without drying out the cookies?
Increase lemon zest (zest adds flavor without extra liquid) and rub it into the sugar as written. You can also add up to 1/4 teaspoon lemon extract for a bigger citrus punch while keeping the dough’s moisture balanced.