Name: Soft & Chewy Lemon Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 12 tbsp unsalted butter, softened; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 tbsp lemon juice; 2 tsp lemon extract (or 1 tsp each lemon and vanilla extract); 3 cups all-purpose flour, spooned and leveled; 1 ½ cups granulated sugar; 1 tsp baking soda; 1 tsp cornstarch; ¾ tsp salt; 1 tbsp lemon zest; ¼ cup granulated sugar

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I’m so excited to share this Soft & Chewy Lemon Cookies Recipe with you! These cookies strike the perfect balance between tangy and sweet, with a glorious texture that’s soft right in the middle and just chewy enough on the edges. Whenever life calls for a bright, citrusy treat that feels a little special but still easy to whip up, these lemons cookies fit the bill perfectly.

What I love most about this Soft & Chewy Lemon Cookies Recipe is how versatile it is—you can enjoy them fresh from the oven with a glass of milk, or pack them up for picnics, potlucks, and afternoon tea parties. Their zingy lemon flavor really wakes up your taste buds, and the soft-chewy texture means everyone—kids and grown-ups alike—can’t resist them!

Ingredients You’ll Need

Each ingredient in this Soft & Chewy Lemon Cookies Recipe plays an important role, creating that perfect lemon punch and tender-chewy bite. Here’s what I’ve found works best, along with some insider tips for shopping and prepping.

Unsalted butter: Using softened butter is key here; it blends seamlessly with the sugar to give you that tender crumb without greasiness.
Granulated sugar: This helps with sweetness and a little crunch on the outside if you roll the dough in sugar before baking.
Lemon zest: Fresh zest really amps up the lemon flavor—don’t skip this! I always zest just before adding so the oils stay fresh and strong.
Large egg and egg yolk: The extra yolk adds richness and moisture, helping keep the cookies soft and chewy.
Lemon extract (or lemon + vanilla extract): Lemon extract boosts the natural lemon zing, but vanilla adds a subtle roundness if you want more depth.
All-purpose flour: Spoon and level it carefully for accurate measurement—too much flour will dry out your cookies.
Baking soda: Provides just the right lift and lightness without making the cookies cakey.
Cornstarch: A little secret ingredient that helps keep these cookies super soft and tender.
Salt: Balances the sweetness and enhances the lemon flavor.
Lemon juice: Fresh is best here, adding an extra fresh-tart pop right into the dough.
Extra granulated sugar for rolling: Gives the cookies a delicate sparkle and slight crunch on the outside.

Variations

Everyone loves putting their own spin on recipes, and I’ve found this Soft & Chewy Lemon Cookies Recipe is great for experimenting. Here are some ways I like to customize it to suit different moods and occasions.

Add poppy seeds: I often stir in a tablespoon of poppy seeds for a delightful crunch and a classic lemon-poppy vibe.
Swap lemon extract for orange extract: When I want a twist, orange extract gives a sweet citrus lift with warm undertones that complement the sugar beautifully.
Make it gluten-free: I’ve subbed in a gluten-free flour blend with cornstarch and it turns out remarkably similar in texture. Just be sure the blend includes xanthan gum!
For a vegan version: Try using a vegan butter alternative and flax eggs—just note the texture will shift a bit but still very tasty.
Add a glaze: Drizzling a simple lemon glaze made with powdered sugar and lemon juice adds extra brightness and a lovely shiny finish.

How to Make Soft & Chewy Lemon Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating the softened unsalted butter with 1 ½ cups granulated sugar until it’s light and fluffy—this usually takes about 3 to 4 minutes with an electric mixer. I find this step crucial because properly creamed butter and sugar trap air, helping your cookies rise just right and stay tender but chewy. Don’t rush it! You want the mixture pale and smooth before moving on.

Step 2: Add Zest, Eggs, and Extracts

Mix in the lemon zest, then add the large egg and egg yolk one at a time. Be sure both eggs are at room temperature to avoid curdling. Stir in the lemon extract (or a combo of lemon and vanilla extracts) last until everything’s well combined. This is when your kitchen will start smelling amazing!

Step 3: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, cornstarch, and salt. Spoon and level your flour for accuracy—too much flour can dry your cookies out and mess with that coveted chewiness.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture on low speed until just combined. Then, stir in the fresh lemon juice by hand—it will make the dough slightly more moist and intensify that fresh lemon flavor. Be careful not to overmix; you want everything incorporated but not tough.

Step 5: Shape and Sugar-Coat the Cookies

Scoop the dough by tablespoons and roll each ball lightly in the extra granulated sugar before placing on a lined baking sheet. This sugar coating gives your cookies that slightly crunchy exterior that contrasts the soft center so beautifully.

Step 6: Bake and Cool

Bake at 350°F (175°C) for 10-12 minutes—the edges should be set but centers will look just a little underbaked. Don’t overbake! I like to let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack so they firm up perfectly.

How to Serve Soft & Chewy Lemon Cookies Recipe

Soft & Chewy Lemon Cookies Recipe - Recipe Image

Garnishes

I love topping a few cookies with a sprinkle of finely grated lemon zest or a light dusting of powdered sugar for an elegant finish. Sometimes, I’ll even melt white chocolate and drizzle it gently—it’s a quick step but makes it feel really special, especially for gifting.

Side Dishes

Pair these cookies with a simple cup of hot tea or iced lemonade—they balance the zesty lemon flavor beautifully. I often serve them alongside fresh berries or a light cheesecake at gatherings for a classic, crowd-pleasing combo.

Creative Ways to Present

For birthdays or brunch parties, I like arranging these Soft & Chewy Lemon Cookies Recipe in an overlapping circle on a pretty plate with edible flowers for that fresh, summery vibe. You can also stack them in a mason jar layered with wax paper for an adorable homemade gift that’s both thoughtful and delicious.

Make Ahead and Storage

Storing Leftovers

After baking, I store leftover cookies in an airtight container at room temperature. They stay soft and chewy for about 4-5 days, which is perfect since they tend to disappear quickly in my house! Adding a slice of bread inside the container helps keep the moisture locked in.

Freezing

I actually freeze the cookie dough balls before baking—just roll them in sugar and pop them onto a tray to freeze solid, then transfer to a freezer bag. Whenever craving strikes, I bake them straight from the freezer, adding an extra minute or two to the bake time. It’s a total game-changer for last-minute treats.

Reheating

To enjoy leftovers warm, I pop a cookie or two in the microwave for about 10 seconds or warm them briefly in a low oven (around 300°F) for 5 minutes. This helps bring back that soft & chewy magic without drying them out.

FAQs

Can I use bottled lemon juice or lemon extract instead of fresh lemons?

While bottled lemon juice and lemon extract can be used in a pinch, fresh lemon zest and fresh lemon juice give the most vibrant, fresh flavor in this Soft & Chewy Lemon Cookies Recipe. The zest especially contains essential oils that bottled juice can’t replicate, so for the best results, always aim for fresh lemons.
How do I keep my lemon cookies soft and chewy?

Key tips include using a combination of an egg and extra yolk for moisture, incorporating cornstarch for tenderness, not overbaking, and storing cookies properly in an airtight container with a slice of bread to retain softness. Avoid overmixing your dough too, which can lead to tougher cookies.
Can I make this recipe gluten-free or vegan?

Yes! For gluten-free, swap the all-purpose flour for an equal amount of a quality gluten-free baking blend that contains xanthan gum. For vegan, substitute butter with a plant-based alternative and replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Expect slight texture changes, but the cookies remain delicious!
How long do these cookies last?

Stored in an airtight container at room temperature, these Soft & Chewy Lemon Cookies stay fresh for about 4 to 5 days. For longer storage, freeze either the baked cookies or dough balls to maintain freshness.

Final Thoughts

This Soft & Chewy Lemon Cookies Recipe has quickly become one of my go-to comfort bakes when I want something bright, fresh, and utterly satisfying. The balance of zesty lemon and tender texture is like a little burst of sunshine on a plate. I hope you give it a try and enjoy baking (and eating) these as much as I do—don’t forget to tweak the variations and make it your own!