Few treats capture the punchy brightness of fresh lemons like a batch of soft and chewy lemon cookies. When the craving for something sweet and zesty arrives, nothing else quite satisfies in the same way. This easy lemon cookie recipe offers a sunny twist on classic cookies, combining crisp edges, pillowy centers, and a citrus flavor that lingers on the tongue.
Whether you’re baking for a summer gathering, adding sunshine to a winter day, or simply looking for a reliable sweet treat, these lemon cookies check every box. With their simple, familiar ingredients and approachable steps, anyone can follow along—even baking beginners.
The Beauty of Lemon Cookies
What makes lemon cookies so irresistible? It’s the marriage of sweet and tart that wakes up the taste buds. These cookies have a buttery richness that’s perfectly balanced by the tang of fresh lemon. Each softened bite delivers a mellow sweetness and lift of bright citrus. Unlike lemon bars or cakes, these cookies offer portability and ease, making them perfect for lunchboxes, bake sales, or mid-afternoon snacks.
Ingredients You’ll Need
Most ingredients in this recipe are pantry staples. The only thing to buy may be fresh lemons. Here’s what you’ll need:
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All-Purpose Flour
Provides structure and forms the base dough. Sifted flour creates tender cookies. -
Baking Powder
Adds lift for soft, puffy centers. -
Salt
Enhances the lemony flavor and balances sweetness. -
Unsalted Butter
Brings a creamy richness to every bite. Softened butter blends easily for a smooth dough. -
Granulated Sugar
Sweetens the dough and helps the cookies spread to the perfect thickness. -
Powdered Sugar
Used for dusting or rolling, giving the cookies a delicate, melt-in-your-mouth outer layer. -
Egg
Binds everything together. A room-temperature egg incorporates smoothly. -
Fresh Lemon Juice
Delivers that signature tart, refreshing flavor. -
Lemon Zest
Packed with aromatic oils, zest intensifies the lemon essence. -
Vanilla Extract
Adds a comforting, round note that blends with the citrus.
Optional Add-Ins
- Yellow food coloring for an eye-catching hue
- White chocolate chips for extra sweetness
- Poppy seeds for texture and visual appeal
How to Make Soft and Chewy Lemon Cookies
Making these cookies is straightforward and manageable, whether you’re new to baking or a seasoned pro. Here’s how to do it:
1. Prepare Your Ingredients
- Bring the butter and egg to room temperature for easy mixing.
- Zest and juice your lemon. Avoid the bitter white pith when zesting.
2. Infuse the Sugar
Before mixing, rub the lemon zest into the granulated sugar with your fingertips. This simple step releases the lemon’s natural oils, creating an aromatic sugar that distributes citrus flavor evenly through each cookie.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter with the lemon-infused sugar until pale and fluffy. This adds air to the mixture, ensuring your cookies bake up light and tender.
4. Add Wet Ingredients
Mix in the vanilla extract, egg, and fresh lemon juice. Continue to beat until everything looks creamy and well-blended.
5. Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. Add this gradually to the wet mixture, mixing until just combined. Over-mixing can yield tough cookies, so stop when no flour streaks remain.
6. Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling solidifies the butter, helping the cookies retain their shape and remain soft after baking.
7. Portion and Shape
Scoop your dough—using a small cookie scoop or heaping tablespoon. Roll each ball in powdered sugar to coat. This gives the cookies a pretty crackled finish and soft bite.
8. Bake
Arrange cookie dough balls on a lined baking sheet, spacing them about two inches apart. Bake in a preheated oven at 350°F (175°C) for 9-11 minutes. The edges should look set, while the centers stay soft—resist the urge to overbake.
9. Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack. This helps them set without becoming dry. Enjoy warm for a melt-in-your-mouth experience, or let cool for firmer texture.
Tips for Perfect Lemon Cookies
Delightful lemon cookies rely on careful technique. Here are practical tips to guarantee success:
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Chill for Richness
Chilled dough is less sticky and makes forming cookies easy, leading to beautifully thick, soft results. -
Measure Flour Correctly
Spoon flour into your measuring cup and level it with a knife to avoid dry, dense cookies. -
Fresh Lemons Only
Bottled juice won’t deliver the same punch as fresh lemons. Always zest before juicing. -
Room Temperature Makes a Difference
Room-temperature butter and eggs blend more easily, making a smoother dough. -
Don’t Overbake
Cookies continue to cook on the hot baking sheet after leaving the oven. Take them out when the edges are set and centers look slightly underdone. -
Uniform Size
A cookie scoop helps your cookies bake evenly for consistent texture and appearance.
Simple Lemon Cookie Glaze (Optional)
For an extra touch of sweetness and shine, drizzle the cooled cookies with lemon glaze. It’s quick to whip up and adds another layer of sunny citrus.
Glaze Ingredients
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
How to Glaze
Whisk ingredients in a small bowl until smooth. Adjust the thickness with more juice for drizzling or more sugar for a thicker coating. Spoon or drizzle over completely cooled cookies. Allow 10–15 minutes for the glaze to set before serving or storing.
How to Store Lemon Cookies
Storing lemon cookies correctly keeps them soft and flavorful for days:
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Room Temperature
Place cooled cookies in an airtight container; store at room temperature for up to six days. If glazed, lay them in a single layer or separate layers with parchment paper. -
Refrigeration
In warm climates or to maintain freshness longer, refrigerate in an airtight container for up to a week. Bring to room temp before serving for best texture.
Freezing & Make-Ahead Options
Lemon cookies freeze beautifully. You can freeze baked cookies or unbaked dough balls for cookies on demand.
To freeze baked cookies:
- Let cookies cool completely.
- Arrange in a single layer in a freezer-safe bag or container (parchment between layers helps prevent sticking).
- Freeze for up to three months.
- Thaw at room temperature in small batches as needed.
To freeze dough:
- Scoops dough balls onto a baking sheet.
- Freeze until solid (about an hour).
- Transfer to freezer bags or containers.
- Bake from frozen, adding 1–2 extra minutes to baking time. For best flavor, roll in powdered sugar right before baking.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice and zest are essential for maximum flavor. Bottled juice lacks the vibrant taste and aroma needed for truly tempting cookies.
How do I make lemon cookies gluten-free?
Swap the all-purpose flour for a measure-for-measure gluten-free blend. Test with a half batch first to ensure texture is right.
What can I add for more variety?
Try folding in white chocolate chips or chopped candied ginger for unique sweetness. Poppy seeds add crunch and visual interest.
My cookies didn’t spread properly—why?
Too much flour can yield dense, cakey cookies. Measure carefully and avoid overmixing. Chilling the dough for too long can also make cookies spread less.
Serving Suggestions
These cookies shine on a dessert platter or alongside afternoon tea. Pair them with lemon ice cream for a double-citrus finale, or enjoy with black tea for contrast. For gift-giving, stack a handful in a clear bag and tie with a bright ribbon—a simple, cheerful treat.
Soft and chewy lemon cookies bring together familiar comfort and lively citrus, offering a simple homemade pleasure. Their delicate crackled exterior and tangy aroma make them a joy for all ages. This easy recipe, with its forgiving method and vibrant results, invites you to add a little more sunshine to your baking routine—all from the warmth of your own kitchen.
Soft and Chewy Lemon Cookies (Easy Recipe)
Made with a few pantry staples and a spritz of citrus, these lemon cookies are super simple. They’re also oh-so-tasty! Make a big batch today. You can thank me later!
Ingredients
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, softened
- 2 tablespoons fresh lemon zest
- 1/4 cup powdered sugar
- 2 eggs
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 1 3/4 cups all-purpose flour
Instructions
- Put the sugar, butter, and lemon zest in a large bowl and beat using an electric mixer for about 3 minutes until light and fluffy.
- Break the eggs into a small bowl and add the lemon juice and vanilla. Gently beat with a fork until blended, then mix into the butter mixture until combined.
- In a separate bowl, mix the flour, salt, and baking powder. Add slowly to the butter-egg mixture on low speed until just combined. Avoid overbeating the dough; it will get sticky.
- Cover the dough and let it chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Portion the dough into balls using a cookie scoop or tablespoon. Then roll each dough ball in the powdered sugar until every side is coated.
- Place the cookie portions on the baking sheets, leaving about 2 inches between each. Gently flatten them with a spatula.
- Bake the cookies for 11 to 12 minutes. The edges should be slightly firm, but the middle of each cookie should be just barely set.
- Allow the cookies to cool completely, then drizzle them with a glaze, if using. Enjoy!