I love this recipe because the cookies are perfectly soft, chewy, and full of fresh citrus flavor. The lemon zest and lemon extract give them a vibrant taste that feels refreshing and comforting at the same time.
I also like that the dough is simple to prepare and the cookies turn out bakery-style with minimal effort. They are perfect for spring gatherings, holidays, or an everyday sweet treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 tablespoons unsalted butter, softened 1½ cups granulated sugar 1 tablespoon lemon zest 1 large egg, room temperature 1 large egg yolk, room temperature 2 teaspoons lemon extract 3 cups all-purpose flour, spooned and leveled 1 teaspoon baking soda 1 teaspoon cornstarch ¾ teaspoon salt 2 tablespoons lemon juice ¼ cup granulated sugar, for rolling and garnishing
Directions
First, I beat the softened butter, granulated sugar, and lemon zest together in a stand mixer fitted with the paddle attachment for about 3 to 4 minutes until the mixture becomes light and fluffy. I like rubbing the lemon zest and sugar together beforehand to release more lemon flavor.
Next, I add the egg, egg yolk, and lemon extract, then mix again until fully combined.
I add the flour, baking soda, cornstarch, and salt directly into the bowl. Then I pour the lemon juice over the baking soda, allowing it to foam slightly before mixing everything together.
I mix the dough just until combined, making sure not to overmix so the cookies stay soft and tender.
Then, I scoop the dough into balls about 1½ to 2 tablespoons in size. I refrigerate the dough or the cookie dough balls for at least 1 hour.
Once chilled, I preheat the oven to 325°F.
I roll each dough ball in granulated sugar and place them onto parchment-lined baking sheets, leaving space between each cookie.
I bake the cookies for 10 to 12 minutes, being careful not to overbake them. They should still look soft in the center.
Right after baking, I swirl a cup around the warm cookies to shape them into perfect circles if needed.
I let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Finally, I sprinkle extra granulated sugar and lemon zest on top for a bright and sparkly finish.
Servings and timing
This recipe makes 20 cookies.
Prep time: 20 minutes Chill time: 1 hour Cook time: 10 to 12 minutes Total time: 1 hour 20 minutes
Variations
I like adding white chocolate chips for extra sweetness and creaminess. Sometimes I also drizzle the cooled cookies with a simple lemon glaze for even more citrus flavor.
For a slightly different flavor, I can use a mix of lemon and vanilla extract or add a little lime zest for a citrus blend.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy when stored properly.
I can also freeze the baked cookies or unbaked cookie dough balls for up to 3 months. When ready to bake, I place the frozen dough directly into the oven and add an extra minute or two to the baking time.
FAQs
Why do I need to chill the cookie dough?
Chilling helps the cookies keep their shape while baking and gives them a chewier texture.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled lemon juice can work if needed.
How do I keep the cookies soft?
I avoid overbaking them and store them in an airtight container once cooled.
Can I freeze the dough?
Yes, I can freeze the dough balls for up to 3 months and bake them directly from frozen.
Why do the cookies look puffy at first?
The cookies naturally settle as they cool, creating the perfect soft and chewy texture.
Conclusion
Soft & Chewy Lemon Cookies are one of my favorite citrus desserts because they are buttery, bright, and perfectly tender. I love how the fresh lemon flavor and soft texture make these cookies refreshing, cozy, and irresistible for any occasion.
Soft & chewy lemon cookies bursting with fresh lemon flavor, crisp sugary edges, and a perfectly tender center everyone will love.
Author:Sarah
Prep Time:1 hour 10 minutes
Cook Time:10 minutes
Total Time:1 hour 20 minutes
Yield:20 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
12 tablespoons unsalted butter, softened
1½ cups granulated sugar
1 tablespoon lemon zest
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons lemon extract
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon cornstarch
¾ teaspoon salt
2 tablespoons lemon juice
¼ cup granulated sugar, for rolling and garnish
Instructions
In a stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest for 3 to 4 minutes until light and fluffy. Scrape down the sides as needed.
Add the egg, egg yolk, and lemon extract. Mix until combined.
Add flour, baking soda, cornstarch, and salt to the bowl.
Pour lemon juice directly over the baking soda to activate it.
Mix just until combined. Do not overmix the dough.
Scoop dough into balls about 1½ to 2 tablespoons each, or refrigerate the dough before scooping.
Chill dough for at least 1 hour.
Preheat oven to 325°F.
Roll cookie dough balls in granulated sugar.
Arrange 6 to 8 cookies per baking sheet lined with parchment paper or silicone baking mats.
Bake for 10 to 12 minutes. Do not overbake; the cookies should remain soft and chewy.
Immediately swirl a large cup around the warm cookies to shape them into perfect circles.
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Garnish with extra sugar and fresh lemon zest if desired.
Notes
Rubbing the lemon zest into the sugar before mixing enhances the lemon flavor.
Chilling the dough helps create thicker, chewier cookies.
Do not overbake; the cookies will continue setting as they cool.
Store in an airtight container for up to 5 days.
