Name: Soft & Chewy Lemon Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 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 each lemon and 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; 1/4 cup granulated sugar

There’s something truly irresistible about a cookie that’s tender, soft, and just the right amount of chewy, especially when it’s loaded with bright, zesty lemon flavor. This Soft & Chewy Lemon Cookies Recipe hits all those marks perfectly. Whether you’re craving a sweet pick-me-up on a rainy afternoon or want to impress friends with a fresh twist on classic cookies, these are your go-to.

I first tried this recipe on a whim when life called for some sunshine in cookie form — and let me tell you, it totally delivered. From the warm buttery texture to the zing of lemon in every bite, these cookies suit every occasion, from casual tea time to gifting in a pretty box. You’re going to love baking (and eating) them!

Ingredients You’ll Need

These ingredients might seem straightforward, but combined they create a cookie with fantastic texture and the perfect lemon punch. Make sure to use fresh lemon zest and juice for the brightest flavor — it really makes a difference.

Unsalted butter: Softened butter helps achieve a tender, chewy texture without greasiness.
Granulated sugar: The sugar balances lemon’s tartness while contributing to the cookie’s crisp edges.
Lemon zest: The secret star that packs fresh lemon flavor without extra liquid.
Egg and egg yolk: Using an extra yolk adds richness, making the cookies softer.
Lemon extract (or lemon and vanilla extract): Amplifies the lemon flavor for a bright, vibrant taste.
All-purpose flour: The base that holds everything together and gives structure.
Baking soda: Helps the cookies rise just right for that chewy texture.
Cornstarch: Keeps the cookies soft and tender — a small but essential boost.
Salt: Enhances the lemon flavor and balances sweetness.
Lemon juice: Adds natural tartness for that signature lemon punch.
Granulated sugar (for rolling): Creates a delightful sparkly crust on the cookies’ surface.

Variations

I love playing with variations on this Soft & Chewy Lemon Cookies Recipe, especially when I want to tweak the flavor or texture for different occasions. Feel free to adjust it to suit your taste — that’s the fun of baking!

Gluten-Free Version: I swapped the flour for a gluten-free blend once, and the cookies stayed soft and chewy with just a subtle texture difference.
Lemon-Poppy Seed: Adding a tablespoon of poppy seeds gives a lovely crunch and a slightly nutty note that pairs wonderfully with lemon.
Sugar-Free Swap: I experimented with a natural sweetener like erythritol, but be warned it changes the texture slightly — still tasty but less chewy.
Orange Twist: Substituting lemon zest and juice with orange for a sweeter, less tart cookie that brightens up the batch.

How to Make Soft & Chewy Lemon Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating the softened unsalted butter with granulated sugar and lemon zest. I like to use a hand mixer for this step because it helps incorporate air, making the cookies lighter and softer. Beat for about 3-5 minutes until the mixture looks pale and fluffy — you want it to be well combined but not melted.

Step 2: Add Eggs and Extracts

Next, mix in the large egg and an extra egg yolk, both at room temperature for best blending. Add lemon extract (or lemon and vanilla extract if using both). This combination gives the cookies a deep, aromatic lemon flavor. Stir until just combined—don’t overmix here to keep that tender texture.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, sift together the all-purpose flour, baking soda, cornstarch, and salt. The cornstarch is a little trick I swear by to make these cookies soft and chewy. Once sifted, gradually add this dry mixture to the wet ingredients, stirring gently to combine. The dough should be soft but hold its shape.

Step 4: Add Lemon Juice and Chill

Fold in the fresh lemon juice last. Since it adds moisture, it slightly softens the dough. I highly recommend chilling the dough for at least 30 minutes — this helps solidify the butter again, making the cookies hold their shape better when baking.

Step 5: Shape, Roll in Sugar, and Bake

Preheat your oven to 350°F (175°C). Scoop the dough into small balls — I use a cookie scoop for even sizing — then roll each ball in granulated sugar to create that sweet, sparkly crust. Place on a parchment-lined baking sheet with enough space between. Bake for 10-12 minutes until the edges look set but centers are still soft. Don’t overbake; they will firm up as they cool.

How to Serve Soft & Chewy Lemon Cookies Recipe

Soft & Chewy Lemon Cookies Recipe - Recipe Image

Garnishes

I love dusting my lemon cookies with a little powdered sugar or even a light drizzle of lemon glaze when I want to dress them up. Sometimes, a tiny sprinkle of edible flowers adds a beautiful touch for when I share them at gatherings — they instantly look special and taste heavenly.

Side Dishes

These soft, chewy lemon cookies pair wonderfully with hot tea or a glass of cold milk. I often serve them alongside a fresh berry salad for a refreshing dessert offering. The zing of the lemon in the cookies really complements fruit-based sides beautifully.

Creative Ways to Present

For celebrations, I’ve arranged these cookies on a tiered cake stand layered with lemon slices and sprigs of thyme or mint for a charming, rustic look. You can also package them in cute cellophane bags tied with a bright ribbon for lovely homemade gifts that everyone will adore.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering with parchment paper to keep them from sticking. They stay soft and chewy for about 3 to 4 days this way, which is perfect if you’re sharing or nibbling slowly.

Freezing

Freezing is a great option if you want to make a big batch ahead of time. I freeze the dough balls individually on a tray, then transfer them to a sealable freezer bag. When ready, just bake from frozen and add a minute or two extra to the baking time — fresh-baked soft & chewy lemon cookies whenever you want, love that!

Reheating

To refresh leftover cookies, I pop them in the microwave for about 10 seconds or warm them briefly in a low oven (300°F) for 3-5 minutes. This brings back that freshly baked softness and makes you feel like you just pulled them from the oven.

FAQs

Can I use bottled lemon juice for these cookies?

You can use bottled lemon juice, but fresh lemon juice is best for flavor and brightness. Bottled juice tends to be a bit more acidic or sometimes has preservatives that may slightly alter the taste. If fresh lemons aren’t available, just use what you have and adjust sugar if the cookie seems too tart.
How do I keep the cookies soft and chewy?

The key is a combination of cornstarch, chilling the dough, and watching the bake time closely. Don’t overbake – remove the cookies when edges are set but centers still look slightly soft. Also, the extra egg yolk adds moisture and chewiness.
Can I make these cookies vegan?

Making these vegan would require swapping butter for a vegan butter substitute and replacing eggs with alternatives like flax eggs or applesauce. However, the texture and lemon flavor might be a bit different. I recommend experimenting but expect some variation in chewiness.
What’s the best way to measure flour for this recipe?

Spoon the flour lightly into your measuring cup and level it off with a flat edge. Avoid scooping directly with the cup as it compacts the flour, which can lead to dense cookies. Accurate flour measurement helps keep the cookies tender and soft.
Can I double the recipe?

Absolutely! Just mix the ingredients carefully and bake on multiple sheets if needed, allowing enough room between cookies. Watch your baking time closely since oven heat can vary when baking larger batches.

Final Thoughts

This Soft & Chewy Lemon Cookies Recipe quickly became a staple in my baking repertoire because it’s simple, reliable, and just so good. I promise, once you try them, you’ll find yourself making them again and again — whether for a casual afternoon snack or as a homemade gift that’s always appreciated. Give this recipe a go and brighten your cookie jar with some zesty sunshine; I bet you’ll fall in love just like I did!