These soft and chewy lemon cookies are packed with bright citrus flavor and have the perfect melt-in-your-mouth texture. Made with simple pantry ingredients and real lemon juice and zest, they’re a fresh twist on a classic cookie that’s perfect year-round.
Why You’ll Love This Recipe
I love how these cookies strike the perfect balance between tart and sweet. The lemon flavor shines through thanks to the zest and juice, and the texture is wonderfully soft and chewy—just how I like my cookies. They’re easy to make, don’t require chilling the dough, and come together quickly, which makes them ideal for last-minute baking or when I’m craving something citrusy and sweet.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup powdered sugar (for rolling)
directions
I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt, then set it aside.
In a large mixing bowl, I beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
I add the eggs one at a time, mixing well after each addition. Then I stir in the lemon zest, lemon juice, and vanilla extract.
Gradually, I add the dry ingredients into the wet mixture, mixing until everything is just combined.
Using a cookie scoop or tablespoon, I portion out the dough and roll each ball in powdered sugar.
I place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
I bake the cookies for 10–12 minutes or until the edges are set and the centers look slightly underbaked.
I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. The prep time is around 15 minutes, and the bake time is 10–12 minutes per batch. I usually have the whole batch ready in under 30 minutes.
Variations
Sometimes I like to add white chocolate chips or drizzle a simple lemon glaze over the cooled cookies for extra flavor. Swapping out some of the lemon juice for a bit of limoncello also adds a fun twist. For a slightly crisper cookie, I bake them a minute longer.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer to a freezer bag for up to 3 months. To enjoy them again, I let them thaw at room temperature or pop them in the microwave for about 10 seconds to get that just-baked softness back.
FAQs
How do I make sure the cookies stay soft?
I make sure not to overbake them—removing them when the centers look slightly underdone helps them stay soft as they cool.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but in a pinch, I’ve used bottled and it still turned out tasty.
Can I chill the dough before baking?
Yes, I sometimes chill the dough for 30 minutes to help control spreading, especially on warm days.
What kind of lemons work best?
I prefer regular lemons, but Meyer lemons also work and give a slightly sweeter, floral taste.
Can I skip rolling them in powdered sugar?
I can, but the sugar adds a nice finish and helps create that signature crinkle top. I recommend keeping it.
Conclusion
These soft and chewy lemon cookies are a bright, delicious treat that I can whip up anytime I’m craving something citrusy. Whether I’m baking for a crowd or just for myself, this recipe never fails to deliver a batch of soft, flavorful cookies that always disappear fast.
These soft and chewy lemon cookies are bursting with fresh citrus flavor, featuring real lemon juice and zest. Quick to make and perfectly sweet-tart, they’re an easy, crowd-pleasing treat with a crinkly sugar finish.
Ingredients
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup powdered sugar (for rolling)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Portion dough using a scoop or tablespoon and roll each ball in powdered sugar.
Place dough balls on baking sheets, spaced 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overbake to keep cookies soft and chewy.
Fresh lemon juice and zest deliver the best flavor.
Chilling dough is optional but helps prevent spreading.
White chocolate chips or a lemon glaze make great additions.
Store in an airtight container for up to 5 days or freeze for longer storage.
