These soft and chewy lemon cookies are the perfect blend of sweet and tart, packed with bold lemon flavor from zest, juice, and extract. With a light sugar coating and a melt-in-your-mouth texture, I find they’re just the right treat when I’m craving something bright, citrusy, and comforting—especially when I want a break from all the usual chocolate-heavy desserts.
Why You’ll Love This Recipe
I love how these cookies strike the ideal balance between soft and chewy, while delivering a punch of real lemon flavor. The dough is easy to work with, doesn’t require any rolling out, and chills beautifully. It’s a triple-lemon dream for anyone who can’t get enough of that tangy citrus vibe. Plus, the sparkly sugar coating makes them extra special for holidays, parties, or any day I want to treat myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter, softened
granulated sugar
lemon zest
egg
egg yolk
lemon extract (or a combo of lemon and vanilla extract)
all-purpose flour
baking soda
cornstarch
salt
lemon juice
extra granulated sugar (for rolling and garnishing)
Directions
I start by beating the butter, sugar, and lemon zest together until the mixture is fluffy and fragrant. This step really sets the foundation for a flavorful cookie.
Next, I mix in the egg, egg yolk, and extract(s) until everything’s smooth and well combined.
In a separate bowl, I mix the dry ingredients and add them to the wet ingredients with the baking soda right on top.
Then I pour the lemon juice directly onto the baking soda—it bubbles and activates! I gently mix everything just until combined.
I scoop the dough into balls (about 1½ to 2 tablespoons each) and chill them for at least an hour.
After chilling, I roll the dough balls in sugar and place them on lined baking sheets.
I bake them at 325°F for 10–12 minutes, making sure not to overbake so they stay soft.
While they’re still warm, I use a round glass to swirl and shape them into perfect circles.
I let them cool for 5 minutes on the baking sheet, then transfer to a wire rack. A final sprinkle of sugar and lemon zest on top finishes them beautifully.
Servings and timing
This recipe makes about 20 cookies.
Prep time: 10 minutes
Chill time: 1 hour
Cook time: 10–12 minutes
Total time: Approximately 1 hour 20 minutes
Variations
I sometimes swap half the lemon extract with vanilla extract for a softer citrus flavor.
For even more zing, I add extra lemon zest right into the sugar I roll the dough balls in.
If I’m feeling creative, I stir in a handful of white chocolate chips or blueberries to the dough for a fun twist.
A dusting of powdered sugar instead of granulated sugar on top creates a softer finish.
Storage/Reheating
I store these cookies in an airtight container at room temperature for 3–4 days.
They also freeze well. I place baked cookies in a freezer-safe bag and freeze for up to 3 months.
To freeze the dough, I shape it into balls and freeze them raw. When ready to bake, I let them sit at room temperature for 15–20 minutes, roll in sugar, and bake as usual.
FAQs
How do I keep the cookies from getting cakey?
I make sure to measure my flour properly using the spoon-and-level method. Too much flour can lead to a cakier texture instead of soft and chewy.
Can I use bottled lemon juice instead of fresh?
Yes, I can, but I’ve noticed that fresh lemon juice gives a brighter, more vibrant flavor. I usually zest and juice the same lemon for maximum flavor.
Why do I need to chill the dough?
Chilling helps solidify the fat in the dough so the cookies spread less during baking. I find it’s the key to getting thick, chewy cookies.
What’s the purpose of swirling a glass around the cookies?
Right after baking, I use a round glass to swirl around the cookie edges. It helps shape them into perfectly round cookies while they’re still soft.
Can I make these cookies ahead of time?
Absolutely. I often prep the dough a day or two in advance and keep it chilled. It’s great for baking fresh cookies on demand.
Conclusion
These soft and chewy lemon cookies have everything I crave in a citrus treat—tang, sweetness, and that dreamy, buttery texture. Whether it’s a sunny summer afternoon or the middle of winter, I always find them to be the perfect pick-me-up. With simple steps and reliable results, they’ve earned a permanent spot in my cookie rotation.
These Soft & Chewy Lemon Cookies are bright, buttery, and full of real lemon flavor from zest, juice, and extract. They bake up with a tender interior, slight chew, and a light sugar coating that makes every bite irresistible.
Ingredients
unsalted butter, softened
granulated sugar
lemon zest
egg
egg yolk
lemon extract (or a combo of lemon + vanilla)
all-purpose flour
baking soda
cornstarch
salt
lemon juice
extra granulated sugar (for rolling / garnish)
Instructions
Cream together butter, sugar, and lemon zest until light and fragrant.
Add the egg, egg yolk, and extracts; mix until smooth.
In a separate bowl, whisk flour, baking soda, cornstarch, and salt.
Pour lemon juice over the baking soda (it will bubble) and then add into the wet ingredients. Mix just until combined.
Scoop the dough into balls (about 1½ to 2 tablespoons each) and chill for at least an hour.
After chilling, roll dough balls in extra granulated sugar and place on lined baking sheets.
Bake at 325 °F (163 °C) for 10–12 minutes, taking care not to overbake so the centers stay soft.
While warm, use a round glass to gently swirl the cookies into perfect rounds.
Let them cool for 5 minutes on the sheet, then transfer to a rack. Finish with a sprinkle of sugar and lemon zest.
Notes
Measure flour accurately (spoon & level) to keep texture light and chewy.
Chilling the dough helps prevent excessive spreading.
Swirling with a glass gives pretty, uniform shapes while the cookies are still pliable.
You can fold in white chocolate chips or berries for variation.
Store in an airtight container at room temperature for 3–4 days, or freeze baked or raw dough (thaw / bake fresh when needed).
