Soft & Chewy Lemon Cookies Recipe

Oh, if you love that perfect balance of tangy and sweet, you’re going to absolutely adore this Soft & Chewy Lemon Cookies Recipe. I remember the very first time I baked these; the kitchen filled with the most inviting lemony aroma that instantly lifted my mood. What makes these cookies special is their irresistibly soft texture paired with just the right zing of lemon, making them an ideal treat for brightening up any afternoon or sharing at your next brunch gathering.

Whether you’re baking for a crowd or treating yourself, these cookies have that wonderfully chewy bite that I find keeps everyone coming back for more. Plus, the recipe is surprisingly straightforward. If you’ve been searching for a Soft & Chewy Lemon Cookies Recipe that actually delivers on flavor and texture, you’re in the right place. I’ll walk you through everything so getting that perfect cookie on your tray is a breeze.

Ingredients You’ll Need

Every ingredient here works harmoniously to create that soft, chewy texture and lively lemon flavor. Keep an eye on freshness, especially for your lemons and extracts, so the lemony punch comes through beautifully.

• Unsalted butter: Softened butter helps achieve that tender crumb and chewy texture without overpowering the lemon brightness.
• Granulated sugar: You’ll use most in the dough and a bit extra for rolling. The sugar crust adds a slight crunch that contrasts nicely with the soft center.
• Lemon zest: This is where the magic happens—fresh zest brings out an intense citrus aroma that’s much brighter than extract alone.
• Large egg and egg yolk: The combination keeps the cookies moist and chewy; the yolk especially adds richness.
• Lemon extract (or lemon and vanilla extract): Adds a concentrated lemon flavor; vanilla pairs nicely if you prefer a softer background note.
• All-purpose flour: Spoon and level it to avoid dense cookies—too much flour makes cookies tough.
• Baking soda and cornstarch: Work together to give you that tender texture while helping cookies spread just right.
• Salt: Enhances and balances the sweet and tangy notes.
• Lemon juice: Adds extra acidity and tang for a fresh, vibrant flavor.

Variations

I love playing around with this Soft & Chewy Lemon Cookies Recipe depending on the season or who I’m baking for. Don’t hesitate to put your own spin on it—baking should always be fun and personal.

• Gluten-Free: I swapped out the all-purpose flour with a gluten-free blend once, and while the texture was slightly different, it still came out wonderfully chewy and lemony—great for friends with gluten sensitivities.
• Lemon Poppy Seed: Adding a tablespoon of poppy seeds gives a delightful crunch and a subtle nutty flavor that really complements the lemons.
• Extra Zesty: If you’re a lemon fanatic like me, double the lemon zest and juice for an extra punch. Just beware—it becomes quite tangy!
• Small Batch: Halve the recipe if you just want a quick treat without leftovers (though leftovers freeze well if you do make a big batch).
• Vegan Adaptation: I haven’t tried this fully vegan, but substituting butter with vegan margarine and using a flax egg works well in similar cookie recipes I’ve made.

How to Make Soft & Chewy Lemon Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened unsalted butter with 1 ½ cups of granulated sugar until it’s creamy and light in color—this usually takes about 3-4 minutes with a hand or stand mixer. This step is key for that tender, airy cookie structure. Make sure your butter isn’t melted; soft but still slightly firm is perfect.

Step 2: Add Eggs, Zest, and Extracts

Beat in the lemon zest, egg, egg yolk, lemon extract, and lemon juice until everything is well combined. At this point, your batter should smell unbelievably fresh and citrusy, making it tough not to sneak a taste!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Mixing these dry ingredients separately before adding them helps distribute them evenly, giving a consistent texture throughout your cookies.

Step 4: Mix Dry and Wet Ingredients

Gradually add the dry mixture to the wet batter, stirring just until combined. Be careful not to overmix here; overworking the dough can make the cookies dense instead of soft and chewy. The dough will be a bit thick and sticky, which is what you want.

Step 5: Roll, Coat, and Chill

Now, this is a fun part: scoop tablespoon-sized balls of dough and roll them in the reserved ¼ cup granulated sugar, coating each ball generously. Pop your cookie dough balls into the fridge for at least 30 minutes—this chilling step helps prevent spreading and keeps the cookies perfectly chewy.

Step 6: Bake ‘Em!

Preheat your oven to 350°F (175°C). Arrange the dough balls on a baking sheet lined with parchment paper, leaving a bit of space between each. Bake for about 10-12 minutes or until the edges are set but the centers still look soft. Trust me, letting them cool on the tray a bit will finish the job, keeping them soft and chewy.

How to Serve Soft & Chewy Lemon Cookies Recipe

Garnishes

I like to sprinkle a light dusting of powdered sugar or even a tiny bit of extra lemon zest on top just before serving. Sometimes, a few tiny edible flowers add a pretty touch if I’m feeling fancy. The sugared coating from rolling these cookies before baking adds a delightful slight crunch, so additional garnishes are usually just for looks.

Side Dishes

These lemon cookies pair beautifully with a simple cup of hot tea—like Earl Grey or chamomile—or a glass of cold milk for kids. I’ve even had them alongside a fresh fruit salad or light yogurt parfait during sunny brunches, complementing the citrus notes perfectly.

Creative Ways to Present

For a summer picnic, I like stacking these cookies with parchment paper layers in a bright tin or basket. During holidays, adding a thin white chocolate drizzle tinted with lemon zest is a crowd-pleaser. And for gifting? Wrapping a dozen in wax paper tied with a yellow ribbon instantly looks inviting and homemade.

Make Ahead and Storage

Storing Leftovers

I store leftover lemon cookies in an airtight container at room temperature, and they stay soft and chewy for up to 4 days. I recommend placing a slice of bread in the container to help maintain moisture—it’s a little trick I picked up that really works wonders.

Freezing

This Soft & Chewy Lemon Cookies Recipe freezes beautifully—either freeze the dough balls or the baked cookies. When freezing dough, I separate each rolled ball on a tray, freeze until firm, then transfer to a freezer bag for up to 3 months. Baked cookies freeze well in airtight containers too and thaw quickly at room temperature.

Reheating

If you want that fresh-baked warmth, pop frozen or refrigerated cookies in a 300°F oven for about 5-7 minutes. Microwave works in a pinch, but be careful not to overheat or they can dry out. Reheating helps the cookies regain their soft, chewy texture and amplify the lemon aroma.

FAQs

Final Thoughts

Baking these Soft & Chewy Lemon Cookies Recipe always feels like sharing a little sunshine in cookie form—whether it’s a gloomy day or a celebration, their bright flavor and soft texture never disappoint. I really hope you give them a try and find yourself reaching for this recipe time and again, just like I do. They’re simple, forgiving, and genuinely a joy to make and eat, so treat yourself and your loved ones—you’ll be glad you did!

Soft & Chewy Lemon Cookies Recipe

★★★★★ 4.5 from 55 reviews

• Author: Any
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: Around 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Soft & Chewy Lemon Cookies are a delightful treat bursting with fresh lemon flavor. With a tender, chewy texture and a subtle tang, these cookies are perfect for satisfying your sweet tooth while enjoying a zesty twist. Rolled in sugar before baking, they develop a delicate, crackly crust that complements their moist interior.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 12 tbsp unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 tbsp lemon zest
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp lemon extract (or 1 tsp lemon extract and 1 tsp vanilla extract)
• 3 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp cornstarch
• 3/4 tsp salt
• 2 tbsp lemon juice

For Rolling & Garnishing

• 1/4 cup granulated sugar

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Instructions

1. Prepare the Dough: In a large bowl, cream the softened unsalted butter with 1 ½ cups granulated sugar and lemon zest until light and fluffy. Beat in the large egg and egg yolk, then add the lemon extract (and vanilla extract, if using) along with lemon juice, mixing until combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt to ensure even distribution.
3. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to maintain a tender texture in the cookies.
4. Chill the Dough: Cover the cookie dough with plastic wrap and chill it in the refrigerator for at least 1 hour to help the flavors meld and to prevent spreading during baking.
5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or non-stick mats.
6. Form and Roll Cookies: Scoop dough into tablespoon-sized portions and roll each ball in the 1/4 cup granulated sugar until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft. The sugar coating should be crackly and glossy.
8. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy the soft and chewy lemon goodness!

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Notes

• For extra lemon flavor, add a bit more lemon zest or a splash of fresh lemon juice but reduce other liquids slightly to maintain dough consistency.
• If you prefer a stronger vanilla flavor, use 2 tsp vanilla extract instead of lemon extract.
• Ensure eggs are at room temperature for better mixing and texture.
• Do not overbake to keep the cookies soft and chewy.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Lemon cookies, soft lemon cookies, chewy lemon cookies, lemon dessert, citrus cookies, homemade lemon cookies