Soft & Chewy Lemon Cookies

These Soft & Chewy Lemon Cookies are everything I want in a citrus dessert—bright, buttery, and packed with lemon flavor. Each cookie bursts with zesty notes from lemon juice, zest, and extract, all wrapped in a tender, chewy texture. They’re easy to make, beautiful to serve, and impossible to eat just one. Whether I’m making them for the holidays or a sunny weekend treat, they always bring a smile.

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between sweet and tart. They’re infused with triple-lemon flavor, which guarantees every bite is bursting with citrus. The texture is also spot-on—soft, chewy, and slightly crisp on the edges. There’s no rolling pin or cookie cutters involved, so they come together quickly. These cookies are a staple in my dessert rotation year-round, especially when I want something that stands out on a cookie tray without being overly complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)
• Granulated sugar (plus extra for rolling)
• Lemon zest
• Eggs
• Lemon extract
• Vanilla extract (optional, pairs well with lemon)
• Fresh lemon juice
• All-purpose flour
• Baking soda
• Cornstarch
• Salt

Directions

Make the Dough:
I start by beating the softened butter, sugar, and lemon zest together until light and fluffy. This step releases the oils from the zest, which makes a huge difference in flavor. Then I add the eggs and extract(s) and mix again until smooth.

Combine the Dry Ingredients:
In another bowl, I whisk together the flour, salt, cornstarch, and baking soda. I pour the lemon juice directly over the baking soda to activate it—it foams up slightly, which helps give the cookies lift and lightness.

Mix It All Together:
I add the dry ingredients to the wet mixture and stir just until combined. It’s important not to over-mix, so I stop as soon as the dough comes together.

Scoop, Roll, and Chill:
I scoop out dough balls, about 1½ to 2 tablespoons each, and roll them into smooth rounds. Then I refrigerate them for at least an hour, which helps them hold their shape while baking.

Coat and Bake:
Once chilled, I roll each dough ball in granulated sugar. This gives them a pretty, sparkly finish. I bake them at 325°F for 10 to 12 minutes. Right out of the oven, I use the rim of a glass to gently swirl around each cookie to shape them into perfect circles.

Servings and timing

This recipe makes about 24 cookies.
It takes around 20 minutes of prep time, 1 hour of chilling, and 10–12 minutes of baking.

Variations

When I want to mix things up, I sometimes add white chocolate chips to the dough—they go beautifully with the lemon. I’ve also tried folding in poppy seeds for a lemon-poppy twist. If I’m low on lemon extract, I’ll use all vanilla, which gives a more subtle lemon profile. These cookies can also be glazed with a lemon icing for an extra tangy finish.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time. If I need to freeze them, I freeze the unbaked dough balls and just bake them straight from frozen, adding 1–2 extra minutes to the bake time. Baked cookies can also be frozen in airtight containers for up to 3 months.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, I’ve used bottled juice in a pinch. Fresh juice gives a slightly brighter flavor, but bottled works well too.

Do I need to chill the dough?

Yes, chilling the dough helps keep the cookies from spreading too much and enhances the flavor. I always chill it for at least 1 hour.

Why do I swirl the cookies with a glass after baking?

Swirling the cookies right after baking helps shape them into neat, uniform circles while they’re still soft. It also gives that bakery-style look.

Can I make these cookies gluten-free?

I haven’t tested it, but a 1:1 gluten-free flour blend should work well. Just make sure to measure carefully to keep the texture right.

How do I make the lemon flavor even stronger?

If I want them extra lemony, I add more zest or a touch more lemon extract. Rubbing the zest into the sugar before mixing also boosts the flavor.

Conclusion

These Soft & Chewy Lemon Cookies are my go-to when I want a dessert that’s bright, bold, and full of citrus sunshine. They’re easy to make, hard to mess up, and even harder to stop eating. Whether it’s for a cookie swap, a picnic, or just because I’m craving lemon, these cookies never disappoint.

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