Soft & Chewy Lemon Cookies That Stay Tender for Days

If you’re a lemon-dessert person, these cookies are your new go-to. They’re bright and buttery, with that sweet-tart lemon pop that tastes like sunshine—but the texture is the real flex: soft centers, lightly crisp edges, and a chewy bite that stays tender for days.

They’re easy enough for a random Tuesday, pretty enough for a cookie box, and the dough comes together fast. The secret is a little cornstarch, a quick chill, and just enough lemon to taste vibrant without going full sour.

Why You’ll Love This

These lemon cookies bake up plush and chewy (not cakey), with fresh lemon zest in every bite and a crackly sugar top that makes them look bakery-level with basically no effort.

Ingredients

• 2 1/4 cups (270g) all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 tablespoons packed light brown sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons fresh lemon zest (about 2 large lemons)
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon lemon extract (optional, for extra punch)
• 1/3 cup granulated sugar, for rolling

How to Make It

1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy. This builds that soft, chewy texture.
3. Beat in the egg and egg yolk until smooth, then mix in the vanilla, lemon zest, lemon juice, and (if using) lemon extract.
4. Add the dry ingredients and mix just until no flour streaks remain. The dough should be soft and slightly thick, not runny.
5. Cover and chill the dough for 45–60 minutes. Don’t skip this—chilling keeps the cookies thick and tender instead of spreading flat.
6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Scoop the dough into 1 1/2-tablespoon portions (a medium cookie scoop is perfect). Roll each ball in granulated sugar to coat.
8. Place dough balls 2–3 inches apart on the baking sheets.
9. Bake for 9–11 minutes, until the edges look set but the centers still look a little underdone and puffy. They’ll finish setting as they cool.
10. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely (or eat one warm—highly recommended).

Tips for the Best Results

• Zest first, then juice. Zest gives the biggest lemon flavor without watering down the dough.
• Rub zest into the sugar (optional but elite). Before creaming, use your fingers to rub the zest into the granulated sugar until fragrant. It perfumes the whole batch.
• Measure flour correctly. Spoon and level, or use a scale. Too much flour can make lemon cookies dry fast.
• Chill = thick cookies. If your kitchen is warm, chill closer to 60 minutes.
• Don’t overbake. Pull them when the centers look slightly underdone; that’s the “stay tender for days” move.
• Use room-temp eggs. They blend smoothly, which helps keep the crumb soft instead of dense.

Variations

• Lemon glaze: Whisk 1 cup powdered sugar with 1–2 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 a bakery vibe.
• Lemon white chocolate: Fold in 3/4 cup white chocolate chips after mixing in the flour. Sweet meets zippy.
• Blueberry lemon: Fold in 3/4 cup freeze-dried blueberries (not fresh—fresh adds too much moisture).
• Extra-thick: Scoop larger (2 tablespoons) and add 1–2 minutes to bake time; keep the center slightly soft.

Storage & Serving

Store cooled cookies in an airtight container at room temperature for up to 5 days. For maximum tenderness, tuck a small piece of sandwich bread into the container (it donates moisture without changing flavor). Serve as-is, with iced coffee, or alongside berries and whipped cream for a quick “cookie dessert plate.”

FAQ

How do I keep lemon cookies soft and chewy for days?

Two things: don’t overbake (centers should look slightly underdone when you pull them), and store them airtight once fully cool. The cornstarch in the dough also helps keep the texture tender. If your climate is dry, the bread-in-the-container trick works like magic.

Can I use bottled lemon juice instead of fresh?

You can, but fresh lemon juice + fresh zest gives the cleanest, brightest flavor. Bottled juice tends to taste a little flat. If bottled is all you have, definitely include the zest (that’s where the real lemon intensity comes from).

Why did my cookies spread too much?

Most commonly: the dough wasn’t chilled long enough, your butter was too warm/greasy, or your baking sheet was hot from a previous batch. Chill the dough, use parchment, and let baking sheets cool between rounds for thicker cookies.

Can I freeze the dough or baked cookies?

Yes. Freeze dough balls (already rolled in sugar) on a tray until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1–2 minutes. Baked cookies also freeze well for up to 2 months—thaw at room temp, uncovered, for the best texture.

How do I make the lemon flavor stronger without making the dough wet?

Add more zest (it boosts flavor without extra liquid) and use a tiny amount of lemon extract (about 1/4 teaspoon). Avoid adding a lot more lemon juice, since extra liquid can cause spreading and a tougher texture.