There’s something so refreshing about these Soft & Chewy Lemon Cookies. I love how every bite is packed with buttery richness and bright citrus flavor from fresh lemon zest, lemon juice, and lemon extract. The cookies stay wonderfully soft in the center with lightly crisp edges, making them perfect for afternoon tea, holiday cookie trays, or whenever I’m craving a sweet and tangy homemade treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups granulated sugar
¾ cup unsalted butter, softened
1 tablespoon lemon zest
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons lemon extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
¾ teaspoon salt
2 tablespoons lemon juice
¼ cup granulated sugar, for rolling and garnish
Directions
I beat the softened butter, granulated sugar, and lemon zest together for about 3–4 minutes until the mixture becomes light and fluffy.
I add the egg, egg yolk, and lemon extract, then mix until everything is fully combined.
Then I add the flour, baking soda, cornstarch, and salt to the bowl.
I pour the lemon juice over the baking soda and gently mix everything together just until combined, making sure not to overmix the dough.
I scoop the dough into 1½ to 2 tablespoon portions and roll each one into a ball.
Next I refrigerate the dough balls for at least one hour to help the cookies bake evenly.
I preheat the oven to 325°F (163°C).
I roll each chilled dough ball in the additional granulated sugar.
Then I arrange the dough balls on parchment-lined baking sheets, leaving enough space between them.
I bake the cookies for 10–12 minutes until they are set around the edges while remaining soft in the center.
Next I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
I sprinkle extra sugar and fresh lemon zest over the cooled cookies if I want an extra burst of citrus flavor.
Servings and Timing
Servings: 20 cookies
Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 203 kcal per cookie
Variations
I sometimes add white chocolate chips for a creamy sweetness that pairs beautifully with the lemon flavor.
I like mixing in poppy seeds for a classic lemon-poppy seed combination with a subtle crunch.
Occasionally I drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and fresh lemon juice.
I can substitute lime or orange zest and juice for a different citrus twist while keeping the same soft texture.
I enjoy adding a pinch of vanilla extract alongside the lemon extract for a slightly richer flavor profile.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh.
For longer storage, I freeze the baked cookies in a freezer-safe container for up to 3 months. I let them thaw at room temperature before serving.
I can also freeze the unbaked dough balls and bake them directly from frozen by adding 1–2 extra minutes to the baking time.
If I want to refresh the cookies, I warm them in the microwave for about 8–10 seconds to bring back their soft, chewy texture.
FAQs
Why do I need to chill the cookie dough?
I chill the dough because it helps prevent the cookies from spreading too much while baking and creates a thicker, chewier texture.
Can I use bottled lemon juice instead of fresh?
I can, but I find that fresh lemon juice gives the cookies a brighter, fresher flavor.
What does cornstarch do in this recipe?
I use cornstarch because it helps create a softer, more tender cookie with a delicate crumb.
Can I make the dough ahead of time?
Yes. I keep the dough refrigerated for up to 48 hours before baking or freeze it for longer storage.
How do I know when the cookies are done?
I remove the cookies when the edges are set but the centers still look slightly soft. They continue to firm up as they cool.
Conclusion
I love making these Soft & Chewy Lemon Cookies because they deliver the perfect balance of buttery sweetness and vibrant citrus flavor in every bite. They are easy to prepare, wonderfully soft, and ideal for everything from casual family gatherings to special occasions. Whenever I want a refreshing homemade dessert, these cookies are always one of my favorite recipes to bake.
📖 Recipe:
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Soft & Chewy Lemon Cookies
- Total Time: 1 hour 20 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
These soft and chewy lemon cookies are bursting with buttery richness and bright citrus flavor from fresh lemon zest, lemon juice, and lemon extract. They have tender centers, lightly crisp edges, and are perfect for any occasion.
Ingredients
1½ cups granulated sugar
¾ cup unsalted butter, softened
1 tablespoon lemon zest, plus extra for garnish (optional)
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons lemon extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
¾ teaspoon salt
2 tablespoons fresh lemon juice
¼ cup granulated sugar, for rolling and garnish
Instructions
- Beat the softened butter, 1½ cups granulated sugar, and lemon zest together for 3–4 minutes until light and fluffy.
- Add the egg, egg yolk, and lemon extract, then mix until fully combined.
- Add the flour, baking soda, cornstarch, and salt to the bowl.
- Pour the lemon juice over the baking soda and gently mix everything together just until combined. Do not overmix.
- Scoop the dough into 1½ to 2 tablespoon portions and roll into balls.
- Refrigerate the dough balls for at least 1 hour.
- Preheat the oven to 325°F (163°C).
- Roll each chilled dough ball in the remaining granulated sugar.
- Arrange the dough balls on parchment-lined baking sheets, leaving space between each cookie.
- Bake for 10–12 minutes, until the edges are set and the centers remain soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
- If desired, sprinkle with extra sugar and fresh lemon zest before serving.
Notes
Add white chocolate chips or poppy seeds for delicious variations.
Drizzle cooled cookies with a simple lemon glaze for extra sweetness.
Substitute lime or orange zest and juice for a citrus twist.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months or freeze unbaked dough balls and bake from frozen with 1–2 extra minutes.
Warm cookies in the microwave for 8–10 seconds to refresh their soft texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 203 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg
