If you’re anything like me and love cookies that strike the perfect balance between soft and chewy, you’re in for a treat with this Soft & Chewy Lemon Cookies Recipe. These cookies deliver bright, sunny lemon flavor with a texture that just melts in your mouth. They’re fantastic when you want something refreshing yet comforting—a lovely twist on classic lemon desserts that work well for afternoon tea, a light dessert, or just a sweet pick-me-up during your day.

I first stumbled upon this recipe when craving lemon treats that weren’t too tart or dry. What makes this Soft & Chewy Lemon Cookies Recipe truly stand out to me is how the lemon zest and juice infuse the dough, giving each bite a lovely zing while the slight chewiness reminds me why cookies are the ultimate comfort food. Plus, they’re pretty forgiving, so even if you’re not an expert baker, you’ll have no trouble baking a batch you’re proud of.

Ingredients You’ll Need

These ingredients come together in a way that’s simple but powerful, ensuring the cookies are perfectly balanced in texture and flavor. When you shop, look for fresh lemons and good-quality butter because those flavors really shine through.

Unsalted butter: Important for controlling salt levels; soften it to room temp for easy mixing.
Granulated sugar: Adds sweetness and helps with chewiness when creamed with butter.
Lemon zest: Use fresh zest for that intense citrus aroma that really wakes up the flavor.
Egg and egg yolk: These add moisture, richness, and contribute to the chewy texture you want.
Lemon extract (or lemon and vanilla extract): Gives an extra punch of lemon brightness that complements the zest.
All-purpose flour: Provides structure; spoon and level to avoid dense cookies.
Baking soda: Leavens and helps cookies spread slightly with a soft crumb.
Cornstarch: Key for that soft, tender texture that sets these cookies apart.
Salt: Balances sweetness and enhances flavor.
Lemon juice: Adds fresh acidity and moisture.
Granulated sugar (for rolling): Adds a subtle crunch and sparkle to the finished cookies.

Variations

I love how this Soft & Chewy Lemon Cookies Recipe is a great base for all sorts of fun twists. Feel free to make it your own by tweaking flavors or ingredients—you’ll find little personal tweaks that make them truly yours.

Lemon Poppy Seed: Adding poppy seeds gives a lovely crunch and extra visual interest; I’ve made these for brunch and everyone loved the nutty pop.
Gluten-Free Version: Swap in a gluten-free flour blend—just be sure it includes xanthan gum for structure.
Less Sweet: Reduce sugar slightly if you prefer a more tangy, less sweet bite; it balances well if you’re pairing with a sweeter tea or dessert wine.
Lemon Glaze: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for an extra pop of zing and sweetness.

How to Make Soft & Chewy Lemon Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by softening your unsalted butter until it’s almost buttery soft but not melted. Cream it together with 1 ½ cups of granulated sugar and lemon zest until the mixture is light and fluffy. This step is crucial because it creates pockets of air that help the cookies rise and develop their tender texture. I usually take about 3-4 minutes with an electric mixer on medium speed—just enough time to chat with a friend or prep your next ingredients!

Step 2: Add the Eggs and Extracts

Next, beat in the large egg and extra egg yolk one at a time—this adds richness and chewiness. Then, pour in the lemon extract (or the combination of lemon and vanilla extracts) for that extra citrus aroma and complexity. Make sure everything is thoroughly combined but avoid overmixing here to keep the cookies tender.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, baking soda, cornstarch, and salt. I always whisk the dry ingredients first to ensure that everything is evenly distributed, which helps keep the texture consistent. Then gradually add the dry mix to the wet ingredients, stirring gently until just combined. Resist the urge to overwork the dough here!

Step 4: Add Lemon Juice and Chill

Fold in the freshly squeezed lemon juice gently, which adds a slight tang and moisture to your dough. Then cover and chill the dough for at least 30 minutes—this step is a game changer for soft and chewy cookies, as chilling helps the dough firm up and prevents spreading while baking. Plus, it lets the lemon flavor really deepen. I try not to skip this!

Step 5: Roll, Coat, and Bake

Once chilled, scoop tablespoon-sized balls of dough and roll them in the reserved ¼ cup of granulated sugar. This little sugar coating not only adds a pretty sparkle but also gives a slight crunch that contrasts perfectly with the chewy interior. Place the dough balls on a baking sheet lined with parchment paper, leaving enough space to spread. Bake at 350°F (175°C) for about 10-12 minutes, just until the edges are set but the centers still look soft. I always check early to avoid overbaking—underbaked looks can be your friend here!

How to Serve Soft & Chewy Lemon Cookies Recipe

Soft & Chewy Lemon Cookies Recipe - Recipe Image

Garnishes

When I serve these cookies, I love sprinkling them with a touch of extra lemon zest for a fresh pop of color and zing. Sometimes a light dusting of powdered sugar adds a lovely snowy effect that makes them feel extra special. A thin slice of candied lemon on the side also makes a fun, edible garnish that guests always comment on.

Side Dishes

These cookies pair beautifully with a cup of hot tea—Earl Grey or green tea really complements the lemon notes. On warmer days, I’ve enjoyed them alongside chilled lemonade or a sparkling lemon soda for an ultra-refreshing combo. If you want to get fancy, a dollop of whipped cream or a scoop of vanilla ice cream makes a quick dessert platter that feels indulgent yet fresh.

Creative Ways to Present

For baby showers or spring celebrations, I like to arrange these cookies on a tiered cake stand with fresh flowers and lemon slices scattered around for a whimsical look. Another fun idea is to sandwich two cookies with lemon curd or cream cheese frosting for a delightful treat. They also freeze beautifully, so you can prepare ahead and pop them in gift boxes decorated with yellow ribbons to brighten anyone’s day.

Make Ahead and Storage

Storing Leftovers

I keep leftover lemon cookies stored in an airtight container at room temperature, separating layers with parchment paper to prevent sticking. They usually stay fresh and soft for up to 4 days, which is great if you want to bake in advance for a gathering or just snack happily over several days.

Freezing

Freezing these cookies works wonderfully, and I usually freeze the dough scooped into balls on a tray before transferring to a freezer bag—that way I can bake fresh cookies whenever the mood strikes. You can also freeze already baked cookies, just be sure to layer them with parchment to avoid sticking. They’ll keep well in the freezer for about 2 months.

Reheating

To warm up leftover cookies, I pop them in a preheated 300°F oven for 5 minutes or so—it revives the softness and brings back that just-baked warmth. Microwaving is also an option but can sometimes make cookies too soft or chewy quickly, so watch it closely. For me, the oven is the best way to preserve texture.

FAQs

Can I use lemon juice instead of lemon extract in this Soft & Chewy Lemon Cookies Recipe?

Absolutely! Fresh lemon juice adds natural acidity and brightness, but lemon extract provides a more concentrated lemon flavor. The recipe actually uses both lemon juice and lemon extract to layer the citrus taste. If you don’t have lemon extract, you can increase the lemon juice slightly, but be careful not to add too much liquid to avoid altering the cookie texture.
Why do these lemon cookies use cornstarch?

Cornstarch is key for creating a soft, tender crumb in the cookies. It helps reduce the gluten formation from the flour, which keeps the texture delicate and chewy rather than tough or cakey. This little addition is what makes these lemon cookies stand out from your average cookie recipe.
How long should I chill the dough for the Soft & Chewy Lemon Cookies Recipe?

The recipe suggests at least 30 minutes. I find chilling for up to an hour is even better as it helps the dough firm up, making it easier to handle and results in cookies that hold their shape with the perfect chewy texture.
Can I make these cookies gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend that includes xanthan gum for structure. The texture might be slightly different, but they’ll still be delightfully soft and chewy with that lemony zing.
How do I know when the cookies are done baking?

Look for set edges and a soft center that might still look slightly underbaked—that’s perfect! They continue to cook slightly from residual heat once out of the oven, which helps keep them soft and chewy instead of dry.

Final Thoughts

This Soft & Chewy Lemon Cookies Recipe has earned a permanent spot in my baking rotation because it’s one of those rare treats that feel fresh, comforting, and just a little special. I hope you’ll enjoy making them as much as I do—there’s something so satisfying about pulling a warm batch out of the oven and letting that lemon scent fill your kitchen. Trust me, your friends and family will thank you for sharing these sunny little bites, and you just might find yourself baking them again and again.

Soft & Chewy Lemon Cookies Recipe

★★★★★ 4.8 from 112 reviews

Author: Touba
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 27 minutes
Yield: About 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

These Soft & Chewy Lemon Cookies offer a bright, citrusy flavor with a tender, chewy texture. Made with fresh lemon zest, lemon juice, and lemon extract, these cookies provide a refreshing twist on a classic treat. Rolled in sugar before baking, they develop a light, sweet crust that complements their soft centers perfectly.

Ingredients

Scale

Wet Ingredients

12 tbsp unsalted butter, softened
1 large egg, room temperature
1 large egg yolk, room temperature
2 tsp lemon extract (or 1 tsp each lemon and vanilla extract)
2 tbsp lemon juice

Dry Ingredients

1 ½ cups granulated sugar
3 cups all-purpose flour, spooned and leveled
1 tbsp lemon zest
1 tsp baking soda
1 tsp cornstarch
¾ tsp salt

For Rolling & Garnishing

¼ cup granulated sugar

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy. This will create a smooth base for your cookies and incorporate air for a soft texture.
Add eggs and extracts: Add in the large egg and egg yolk, beating until fully combined. Mix in the lemon extract (or lemon and vanilla extract) and the fresh lemon juice, blending thoroughly to infuse the dough with citrusy flavor.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, lemon zest, baking soda, cornstarch, and salt. This ensures an even distribution of the leavening agents and seasoning throughout the dough.
Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain a soft and chewy texture.
Form cookie dough balls: Scoop dough by tablespoons and roll each piece into a ball. Then, roll each ball in the ¼ cup granulated sugar to coat evenly; this will give a delightful crunchy sugar crust after baking.
Arrange on baking sheet: Place the sugar-coated dough balls spaced about 2 inches apart on the prepared baking sheets to allow room for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and begin to turn light golden, while centers remain soft for that perfect chewy texture.
Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to finish setting.

Notes

For best texture, ensure butter is properly softened but not melted.
Use fresh lemon zest and juice for the brightest flavor.
Room temperature eggs help the dough emulsify properly.
Do not overbake; cookies should be slightly soft in the center when removed from the oven.
Cookie dough can be chilled for 30 minutes before rolling to help with handling.
Store cookies in an airtight container at room temperature for up to 5 days.
For a more intense lemon flavor, increase lemon zest to 2 tablespoons.

Keywords: lemon cookies, soft lemon cookies, chewy lemon cookies, citrus cookies, lemon dessert