The Best Soft and Chewy Lemon Cookies Recipe
If you’re a lemon lover like me, you’re going to absolutely fall in love with these incredibly soft, chewy, and zingy lemon cookies!
I’ve packed these beauties with tons of fresh lemon zest and juice to create what I like to call “lemon cloud cookies” – they literally melt in your mouth while delivering that perfect citrus punch you’ve been craving.
When I was developing this recipe, I was determined to create cookies that were completely zingy and out-of-this-world lemony. You know how disappointing it is when you bite into something that’s supposed to be lemon-flavored but falls completely flat? These cookies are the complete opposite of that experience!
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes per batch
Total Time: 1 hour
Yield: About 24 cookies
Difficulty: Easy
Ingredients
For the Cookies:
For the Lemon Glaze:
Instructions
- Prepare the Dry Ingredients – In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. The baking soda will react with the acidic lemon juice to help create that perfect tender texture. Set this mixture aside while you work on the wet ingredients.
- Cream the Butter with Lemon Zest and Sugar – In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter, fresh lemon zest, and granulated sugar. The key here is making sure your butter is perfectly softened – it should be pliable enough to bend without cracking, but not so soft that it’s melting. Mix on medium speed until the mixture becomes light and fluffy, about 3-4 minutes. This process will express all those amazing lemon oils from the zest, creating an incredibly fragrant lemon sugar mixture.
- Add the Wet Ingredients – Add the fresh lemon juice, lemon extract (if using), and egg to the butter mixture. Mix on medium speed until everything is nicely incorporated and creamy. Don’t worry if the mixture looks a bit like cottage cheese at first – this is totally normal! Just scrape down the bowl and keep mixing. The flour will bring everything together beautifully.
- Combine Wet and Dry Ingredients – With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix only until the dough is almost combined and you can still see some streaks of flour. Stop mixing and finish incorporating the flour by hand using a spatula – this prevents overmixing and keeps your cookies tender. If you’re using yellow food coloring, add just a few drops now and gently fold it in.
- Chill the Dough – Cover the cookie dough and refrigerate for about 30 minutes. This chilling step is crucial for preventing the cookies from spreading too much during baking and helps them maintain their perfect chewy texture.
- Preheat and Prepare – About 10 minutes before your chill time is up, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies – Using a 1.5-tablespoon cookie scoop, portion out the dough onto your prepared baking sheets. For the most professional look, roll each portion between your palms to create smooth balls, then place them on the baking sheet about 2 inches apart. This will give you cookies with a more finished appearance and less cracking.
- Bake to Perfection – Bake for about 10 minutes, or until the edges are just set and barely taking on color. The centers should still look slightly underbaked – they’ll continue cooking on the hot pan after you remove them from the oven, resulting in perfectly chewy cookies.
- Make the Lemon Glaze – While the cookies cool, whisk together the powdered sugar and 1 tablespoon of fresh lemon juice. Add more lemon juice gradually until you reach a nice drizzling consistency. The mixture might look rough at first, but keep whisking – it will come together beautifully!
- Glaze and Serve – Once the cookies are completely cooled, drizzle with the lemon glaze or dip each cookie halfway into the glaze. Allow the glaze to set for a few minutes before serving. These cookies will keep in an airtight container for up to one week.
Nutrition Information
Per cookie (based on 24 cookies):
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 145 | 7% |
| Total Fat | 4g | 5% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 18mg | 6% |
| Sodium | 85mg | 4% |
| Total Carbohydrates | 26g | 9% |
| Dietary Fiber | 0.5g | 2% |
| TotalSugars | 18g | – |
| Protein | 2g | 4% |
| Vitamin C | 3mg | 3% |
Percent Daily Values are based on a 2,000 calorie diet.
Pro Tips for Perfect Lemon Cookies
- Use organic lemons when possible – If you’re not using organic, unwaxed lemons, make sure to wash them thoroughly before zesting to remove any waxy coating.
- Room temperature ingredients are key – Make sure your butter and egg are at room temperature for the smoothest mixing.
- Don’t skip the chill time – Those 30 minutes in the fridge make a huge difference in the final texture.
- For extra tender cookies – Replace 1/4 cup of granulated sugar with brown sugar and add 2 tablespoons of cornstarch to your flour mixture.
Frequently Asked Questions
Can I make these cookies without lemon extract?
Absolutely! While the lemon extract adds an extra layer of citrus flavor, the cookies will still be deliciously lemony without it. You could even substitute 1 teaspoon of vanilla extract if you prefer.
How do I know when my butter is properly softened?
The butter should be pliable enough to bend without cracking, but not so soft that it’s melting or falling apart. It should hold its shape but give easily when pressed.
Can I freeze the cookie dough?
Yes! After shaping the cookies into balls, freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag. You can bake them straight from frozen – just add an extra minute or two to the baking time.
Why do my cookies look like cottage cheese after adding the egg?
This is completely normal! The mixture will look curdled or cottage cheese-like at first, but don’t panic. Just scrape down the bowl and keep mixing – the flour will bring everything together smoothly.
Should I use bottled lemon juice?
Please don’t! Fresh lemon juice makes such a difference in flavor. Bottled lemon juice often has preservatives and doesn’t have that bright, fresh citrus taste that makes these cookies special.
How can I tell if my cookies are done?
The edges should be just set and barely taking on color, while the centers still look slightly underbaked. They’ll continue cooking on the hot pan after removal, resulting in perfectly chewy cookies.
Conclusion
These zingy lemon cookies are everything a citrus lover could dream of – soft, chewy, and absolutely bursting with fresh lemon flavor.
The combination of fresh zest, juice, and that gorgeous lemon glaze creates the perfect balance of sweet and tart that will have you reaching for seconds (and thirds!).
What I love most about this recipe is how it delivers on its promise of being truly lemony. There’s nothing worse than a disappointing lemon dessert that barely tastes like citrus, and these cookies are the complete opposite of that experience.
They’re like little lemon clouds that melt in your mouth while delivering that perfect zing.
Whether you make them for a special occasion, a weekend treat, or just because you’re craving something bright and citrusy, these lemon cookies are sure to become a new favorite. And the best part? They keep beautifully in an airtight container for up to a week, so you can enjoy that fresh lemon flavor all week long.
Give this recipe a try and let me know what you think! I’d love to hear about your lemon cookie adventures in the comments below.
