1. Introduction to the Recipe
If sunshine had a flavor, it would taste like Soft & Chewy Lemon Cookies. These cookies are the perfect balance of sweet and tart, featuring buttery edges, chewy centers, and an irresistibly refreshing lemon zing in every bite. Whether you’re a citrus lover or just in need of something new beyond the classic chocolate chip, these lemon cookies are destined to become a favorite.
What makes this recipe special is the triple lemon impact—fresh lemon zest, lemon juice, and lemon extract—which ensures bold citrus flavor that doesn’t fade during baking. Add to that a touch of vanilla, the richness of egg yolk, and a sprinkle of sugar for that delightful sparkle on top, and you’ve got a bakery-quality cookie that’s easy enough to whip up at home.
If you enjoy these, you might also love trying Lemon Crinkle Cookies or this helpful guide to baking with citrus zest.
These cookies are perfect for spring gatherings, baby showers, bake sales, or simply brightening up a rainy day. They store well, travel beautifully, and even freeze like a dream. Plus, they require no chill time, meaning you can have soft, chewy lemon bliss in under 30 minutes.
Ready to zest things up? Let’s bake these citrus-packed cookies that’ll have everyone reaching for seconds.
2. Basic Recipe: Ingredients and Instructions
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Chewy Lemon Cookies
Description
These Soft & Chewy Lemon Cookies are loaded with bright lemon flavor, soft centers, and sugar-crisp edges.
Ingredients
- 12 tbsp unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 tbsp lemon zest (from about 1–2 lemons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp lemon extract (or 1 tsp lemon + 1 tsp vanilla extract)
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp cornstarch
- ¾ tsp salt
- 2 tbsp fresh lemon juice
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. - Cream Butter, Sugar, and Zest
In a large mixing bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy—about 2–3 minutes using a hand or stand mixer. - Add Egg, Yolk, and Extracts
Mix in the egg, then the egg yolk, beating well after each. Add lemon extract (and vanilla, if using) along with the lemon juice. Mix until smooth. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. - Mix Wet and Dry
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. The dough will be thick but soft. - Roll in Sugar
Scoop 1.5 tablespoon-sized balls of dough and roll them in the reserved ¼ cup of sugar. Place on prepared baking sheets, about 2 inches apart. - Bake
Bake for 9–11 minutes or until edges are set and the centers still look slightly underbaked. Do not overbake! They’ll continue baking on the tray. - Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra lemony punch, increase lemon zest to 1.5 tbsp.
To make the cookies even softer, slightly underbake and let cool on the tray.
You can use a cookie scoop for even sizing and faster rolling.
These cookies freeze well—both baked and unbaked.
Optional: Add white chocolate chips or drizzle with a lemon glaze for variation.
Keywords: Lemon Cookies
3. Advanced Techniques
Use Room Temperature Ingredients for Better Emulsion
Ensure the butter, egg, and egg yolk are all at room temperature before starting. This helps them blend smoothly, trapping air in the dough and creating a lighter, fluffier texture. Cold ingredients can cause the dough to curdle or mix unevenly.
Rubbing Lemon Zest Into Sugar Boosts Flavor
Before creaming the butter and sugar, rub the lemon zest into the sugar using your fingers. This releases the lemon oils into the sugar, making the flavor more intense and aromatic throughout the dough.
Adjust Texture with Cornstarch
Cornstarch acts as a tenderizer in cookies. It softens the gluten strands and helps the cookies stay chewy and thick. If you prefer extra softness, increase cornstarch to 1½ tsp. For slightly crispier edges, reduce it to ½ tsp.
Chill for Thicker Cookies
Although this dough doesn’t require chilling, refrigerating it for 30–60 minutes will create thicker, puffier cookies. It’s a great trick if you want more height or a bakery-style appearance.
Rotate Pans for Even Baking
To avoid uneven browning, rotate your baking sheets halfway through baking. If baking multiple trays at once, switch racks too. This ensures each cookie bakes evenly with golden edges and soft centers.
See more advanced recipes at cookingwhite.com
4. Storage, Shelf Life, and Maintenance Tips
Store at Room Temperature
Keep cookies in an airtight container at room temperature for up to 5 days. Store with a slice of bread or apple to keep them extra soft—the cookies absorb the moisture!
Freeze the Dough
Scoop dough balls, roll in sugar, and freeze on a tray until solid. Transfer to a freezer-safe bag. Bake straight from frozen—just add 1–2 extra minutes to the baking time.
Freeze Baked Cookies
Let the cookies cool completely before freezing. Stack between sheets of parchment paper in an airtight container. Thaw at room temperature or warm slightly in the microwave.
Prevent Dryness
Don’t leave cookies exposed to air for too long—they will dry out quickly. Always store in a sealed container as soon as they’re fully cooled.
Revive Stale Cookies
If cookies start to get stale, pop one in the microwave for 10 seconds. This restores some softness and revives the lemon scent instantly.
5. Dietary Adaptations and Substitutions
Gluten-Free Adaptation
Use a 1:1 gluten-free flour blend that includes xanthan gum. Almond flour alone won’t work, but a good blend will yield a similar soft and chewy texture.
Dairy-Free Version
Substitute butter with vegan butter sticks. Make sure it’s a baking variety, not a spread. The flavor may be slightly different, but the cookies will still bake beautifully.
Egg-Free Option
Replace the egg and yolk with a flax egg (1 tbsp flaxseed + 2.5 tbsp water) and 2 tbsp unsweetened applesauce. The texture will be slightly denser but still delicious.
Low-Sugar Option
Cut the sugar down to 1 cup and add an extra tablespoon of lemon juice for brightness. You can also experiment with natural sweeteners like coconut sugar or monk fruit blends.
Flavor Variations
Swap lemon extract for orange or lime for a twist on the flavor profile. Add poppy seeds for lemon poppy seed cookies or fold in white chocolate chips for added sweetness.
6. FAQs About the Recipe
Why Did My Cookies Spread Too Much?
If your cookies are spreading too thin, the butter may have been too soft or the dough too warm. Try chilling the dough for 30 minutes or adding 1–2 tbsp extra flour.
Can I Use Bottled Lemon Juice?
Fresh lemon juice is best for flavor and acidity. Bottled lemon juice can be bitter and lacks the brightness that freshly squeezed juice provides.
What’s the Best Way to Zest Lemons?
Use a microplane or fine grater, avoiding the white pith underneath, which is bitter. Zest the lemon directly over the sugar to catch the oils released.
Can I Make These Ahead of Time?
Yes! The dough can be made and refrigerated for up to 2 days, or frozen for up to 3 months. Baked cookies also freeze well for up to 2 months.
Can I Add Icing or Glaze?
Absolutely. Mix 1 cup powdered sugar with 1–2 tbsp lemon juice for a quick lemon glaze. Drizzle over cooled cookies for an extra hit of citrus sweetness.
7. Conclusion & Final Thoughts
Bright, buttery, and bursting with citrus, Soft & Chewy Lemon Cookies are a joyful twist on the classic cookie experience. With their refreshing lemony aroma, melt-in-your-mouth texture, and sparkling sugar coating, they bring sunshine to any season.
This recipe is simple enough for everyday baking yet special enough to impress at parties or gift-giving occasions. The combination of fresh lemon zest, tangy juice, and soft, chewy texture makes these cookies stand out from the crowd. Whether you’re an experienced baker or a beginner, these Soft & Chewy Lemon Cookies deliver consistent results and a burst of citrus flavor that’s both nostalgic and refreshing.
Their versatility means you can adapt them to fit various dietary needs or customize them with add-ins like white chocolate or poppy seeds. Plus, with tips on storage and freezing, you can bake ahead or save leftovers without losing that perfect texture.
If you want a cookie that balances sweet and tart with a tender crumb and a delicate crunch, look no further. These lemon cookies are guaranteed to brighten your day, satisfy your sweet tooth, and become a beloved recipe you return to again and again.
Happy baking—and enjoy every zesty, chewy bite!