Soft & Chewy Lemon Cookies Recipe

If you’re craving a delightful treat that’s bursting with fresh citrus flavor and exactly the right texture, this Soft & Chewy Lemon Cookies Recipe will become your new favorite. These cookies strike that perfect balance between zesty lemon brightness and melt-in-your-mouth softness, making them irresistible whether you’re enjoying a quiet afternoon or hosting a casual get-together. What makes them special, in my opinion, is how tender and chewy they stay for days—seriously, I’ve had friends come back just to ask for this exact recipe.

I’ve found this Soft & Chewy Lemon Cookies Recipe works like a charm for any occasion where you want to impress but keep things simple. Plus, you don’t need a million fancy ingredients or tons of time—just a handful of pantry staples and fresh lemons. Trust me, once you try these, you’ll understand why I keep a batch in my freezer ready for last-minute cravings or sweet gifts.

Ingredients You’ll Need

The magic of this Soft & Chewy Lemon Cookies Recipe starts with simple, classic ingredients that come together to create that irresistible chewy texture and punch of lemony goodness. I recommend using fresh lemon zest and juice for that clean, vibrant flavor that bottled extracts just can’t match.

• Unsalted butter: Softened butter gives these cookies their tender structure and helps with that signature chewiness.
• Granulated sugar: This adds sweetness and aids in the light, crisp edges while keeping the middle soft.
• Lemon zest: The star of the show—it’s packed with essential oils that deliver intense lemon flavor.
• Egg and egg yolk: Using both adds richness and moisture, ensuring the cookies stay soft and chewy.
• Lemon extract (or lemon and vanilla extract): Boosts the lemon aroma; if you prefer, vanilla adds a hint of warmth to balance the tartness.
• All-purpose flour: The base structure of the cookie—make sure to spoon and level for accurate measurement.
• Baking soda: Helps the cookies rise just right and creates a nice, tender crumb.
• Cornstarch: A little trick I love for extra softness—it keeps the cookies wonderfully tender.
• Salt: Enhances all the flavors and balances the sweetness perfectly.
• Lemon juice: Freshly squeezed for that bright tartness and added moisture.
• Additional granulated sugar for rolling: Adds a fun crunchy texture on the outside and makes the cookies sparkle.

Variations

One of the best things about this Soft & Chewy Lemon Cookies Recipe is how easy it is to make your own. I often switch up the citrus or add little mix-ins depending on the season or what’s in my pantry.

• Orange or lime twist: Swapping lemon zest and juice for orange or lime gives the cookies a whole new citrus personality. I tried lime once, and it was a refreshing change perfect for summer.
• Gluten-free option: Use a gluten-free flour blend with a bit of xanthan gum added, and your lemon cookies will still be soft and chewy without compromise.
• Add poppy seeds: A classic combo—adding a tablespoon or two of poppy seeds gives that extra crunch and visual appeal that makes these even more fun to bake and eat.
• Lemon glaze topping: For an extra zing, drizzle a simple lemon glaze on top after baking. I like to whisk powdered sugar with lemon juice and a tad of water until it’s smooth and pourable.

How to Make Soft & Chewy Lemon Cookies Recipe

Step 1: Cream the Butter and Sugar Until Light and Fluffy

Start by beating your softened butter with granulated sugar right in your mixing bowl. I usually use a hand mixer on medium speed for this and keep going for about 3-4 minutes until the mixture is noticeably lighter in color and fluffy—this is key for soft cookies. Don’t rush it here; the air you whip in now makes a huge difference later.

Step 2: Add Zest, Eggs, and Extracts

Next, stir in the fresh lemon zest along with the egg and egg yolk, making sure everything is fully incorporated. Then add your lemon extract (or lemon and vanilla extracts if you prefer) to build those layers of flavor. I like to scrape down the bowl a couple of times to ensure the zest and eggs are evenly mixed through the batter.

Step 3: Combine Dry Ingredients Separately and Fold In

In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Spoon and level your flour carefully to avoid dull cookies. Gradually add this flour mixture to the wet ingredients and fold it in gently—overmixing can make your cookies tough, so stop as soon as you don’t see dry streaks.

Step 4: Add Lemon Juice and Chill the Dough

Now stir in the fresh lemon juice which adds moisture and a little tang. This dough is a little softer than typical cookie dough, so I always recommend chilling it for at least 30 minutes. This makes it easier to handle and prevents the cookies from spreading too much while baking. I often pop the dough in the fridge while preheating the oven.

Step 5: Roll, Coat, and Bake

Once chilled, scoop the dough into tablespoon-sized balls and roll them in the extra granulated sugar—you get that lovely, sweet, and subtly crunchy crust. Place them spaced apart on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for about 10-12 minutes until the edges are set but the centers still look soft. Resist the urge to keep them in longer; they will firm up as they cool.

How to Serve Soft & Chewy Lemon Cookies Recipe

Garnishes

I love to keep it simple—sometimes just a light dusting of powdered sugar or a tiny sprinkle of lemon zest on top of warm cookies. It adds a fresh zing and looks beautiful. A thin lemon glaze drizzle is my go-to when I want a bit more sweetness and shine.

Side Dishes

Pair these with a cup of hot tea—Earl Grey or chamomile are favorites of mine—or a chilled glass of lemonade for an extra burst of citrus love. They also make a lovely dessert on a brunch spread alongside fresh berries and yogurt.

Creative Ways to Present

For special occasions, I like to stack these lemon cookies in small towers tied with twine and a sprig of mint or lemon balm. It makes for a charming gift or centerpiece. You can also sandwich them with lemon curd or cream cheese frosting for a decadent twist that guests rave about.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover cookies in an airtight container at room temperature. They stay perfectly soft and chewy for up to 4 days—which means you can bake a batch and enjoy the fresh taste all week long. If you find them slightly firm the next day, just let them sit out a bit or warm gently.

Freezing

I’ve frozen the dough balls on a baking sheet, then transferred them to a freezer bag. Whenever a lemon cookie craving hits, I bake them straight from frozen with an extra minute or two in the oven—fresh-baked goodness anytime! You can also freeze fully baked cookies if you prefer, tightly wrapped to preserve moisture.

Reheating

To reheat, pop a few cookies in the microwave for about 10 seconds or warm them in a low oven (300°F) for 5 minutes. This revives the softness and brings back that just-baked feeling, perfect for sharing with friends or enjoying your afternoon treat.

FAQs

Final Thoughts

This Soft & Chewy Lemon Cookies Recipe is one of those comforting, bright, and flavorful bakes that I keep coming back to because it never disappoints. Whether you’re a fan of lemon desserts or just want a reliably soft cookie with a citrus twist, these will have you smiling from the first bite. Give it a try—you can count on me that baking these at home will feel like a sunny day inside your kitchen, and your friends and family will thank you for it, too!

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