These soft & chewy lemon cookies are the kind of treat that disappears “for quality control” before they ever hit the cookie jar. They’re bright, buttery, and perfectly tangy—like lemon bar energy, but in cozy cookie form.
The texture is the main character here: thick, tender centers with lightly set edges that basically melt as soon as you bite in. If you love a cookie that stays soft for days, you’re in the right place.
Why You’ll Love This
They’re easy, no-fussy, and packed with real lemon flavor from zest and juice—plus they bake up pillowy and chewy without needing any weird ingredients or complicated steps.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 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 fresh lemon juice
- 2 tablespoons finely grated lemon zest (about 2 large lemons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional, for extra punch)
- 1/2 cup (100g) granulated sugar, for rolling
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, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until fluffy and lighter in color. (This helps with that soft, melt-in-your-mouth texture.)
- Add the egg and egg yolk and beat until smooth. Mix in the lemon juice, lemon zest, vanilla, and lemon extract (if using).
- 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 minutes. This step keeps the cookies thick and chewy instead of spreading into lemon pancakes.
- Scoop dough into 1 1/2 tablespoon balls (about 35–40g each). Roll each ball in the extra granulated sugar for a sparkly, crackly outside.
- Place cookies 2–3 inches apart on the prepared baking sheets. Bake for 9–11 minutes, until the edges look set but the centers still look slightly underdone.
- 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
- Zest first, juice second: It’s way easier to zest whole lemons than slippery, juiced ones. Use a microplane for the most flavor without bitter pith.
- Don’t skip the chill: Even 30 minutes makes a big difference for thickness and chew. If your kitchen is warm, chill a little longer.
- Measure flour the right way: Spoon flour into your measuring cup and level it off. Scooping straight from the bag can pack in extra flour and dry out the cookies.
- Pull them early: The secret to “melt in your mouth” cookies is taking them out when the centers look slightly soft. They set as they cool.
- Use room-temp eggs: They blend more smoothly, which helps the dough bake evenly.
- One pan at a time: For the most consistent bake, place a single sheet in the center rack rather than double-stacking.
Variations
- Lemon glaze moment: Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled cookies for a glossy, bakery-style finish.
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dough for a little crunch and café vibes.
- White chocolate: Fold in 3/4 cup white chocolate chips for sweet-and-tangy balance.
- Lemon cream sandwich cookies: Fill with a simple buttercream (butter + powdered sugar + lemon zest) for a soft, dreamy upgrade.
- Extra tang: Add 1/4 teaspoon citric acid (if you have it) to the dough for that “lemon candy” zip without extra liquid.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For peak softness, tuck a slice of bread in the container (it works). If you want that fresh-baked feel, warm a cookie in the microwave for 8–10 seconds—just enough to make it extra tender without melting the sugar coating.
FAQ
Why did my lemon cookies spread too much?
The usual culprits are butter that’s too warm, skipping the chill time, or a baking sheet that’s hot from a previous batch. Make sure the dough chills at least 30 minutes, and always start with a cool pan.
How do I get more lemon flavor without making the dough too wet?
Lean on lemon zest and (optional) lemon extract rather than adding extra juice. Zest brings tons of flavor with zero extra liquid, which keeps the cookies thick and chewy.
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 10–15 minutes so it’s easier to scoop, then roll in sugar and bake.
Can I freeze these soft & chewy lemon cookies?
Absolutely. Freeze baked cookies in an airtight container for up to 2 months. Or freeze dough balls (unbaked) on a tray, then transfer to a freezer bag; bake from frozen with 1–2 extra minutes added to the bake time.
How do I know when they’re done if the centers look underbaked?
That’s the goal. Look for set edges and a slightly puffy top; the centers should look soft but not shiny-wet. Let them cool on the baking sheet for 10 minutes so they finish setting up without drying out.