Name: Soft & Chewy Lemon Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
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; 1 ½ cups granulated sugar; 3 cups all-purpose flour, spooned and leveled; 1 tsp baking soda; 1 tsp cornstarch; ¾ tsp salt; 1 tbsp lemon zest; ¼ cup granulated sugar for rolling and garnishing

Jump to Recipe·Print Recipe

If you’ve been hunting for a lemon cookie that’s both soft and chewier than a Sunday afternoon chat, you’ve just hit the jackpot. This Soft & Chewy Lemon Cookies Recipe is the perfect balance of bright citrus zing and melt-in-your-mouth texture — not too cakey, not too crunchy. I love making a batch on a sunny weekend when the whole house just begs for something fresh and sweet.

What makes this Soft & Chewy Lemon Cookies Recipe stand out is how the lemon zest and juice really shine through without overwhelming you. Plus, rolling the cookies in sugar before baking gives them this delicate crackle on top that’s so satisfying. Trust me, once you make these, you’ll be reaching for this recipe anytime you want a cheerful, easy-to-make treat.

Ingredients You’ll Need

Each ingredient in this Soft & Chewy Lemon Cookies Recipe plays its part to create that ideal texture and fresh flavor. I always recommend using fresh lemon zest and juice if you can — it really makes a difference in brightness and aroma.

Unsalted butter: Softened for easy creaming and to control saltiness in the cookie dough.
Granulated sugar: Split between the dough and for rolling; adds sweetness and that lovely crackly finish.
Lemon zest: Freshly grated zest enhances the citrus flavor intensely.
Egg and egg yolk: Using both gives richness and extra chewiness.
Lemon extract: Boosts the lemon flavor; if you can’t find it, a mix of lemon and vanilla extract works perfectly.
All-purpose flour: Spoon and level to avoid dense cookies—this keeps them tender.
Baking soda: Helps the cookies spread just right for that soft texture.
Cornstarch: A trick ingredient that cushions the flour to give extra softness.
Salt: Balances sweetness and brightens the lemon notes.
Lemon juice: Fresh juice adds natural acidity and moisture.

Variations

This Soft & Chewy Lemon Cookies Recipe is pretty versatile, and I love encouraging you to tweak it to fit your cravings or pantry supplies. Here are a few of my favorite ways to mix things up when I want to try something slightly different.

Gluten-free version: I swap the all-purpose flour with a gluten-free blend (make sure it has xanthan gum for structure) and they come out just as soft and lemony.
Extra zingy lemon: Double up the lemon zest and use lemon extract to pack in more citrus punch for lemon lovers like me.
Lemon poppy seed: Adding 1-2 tablespoons of poppy seeds adds a fun crunch and an extra pop of texture I love for breakfast cookies.
Less sweet: Reduce the sugar slightly if you prefer a tangier, more tart cookie — perfect if you like your desserts with a little bite.

How to Make Soft & Chewy Lemon Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter together with 1 ½ cups of granulated sugar and the lemon zest until the mixture is light and fluffy. This usually takes about 3-4 minutes with a hand mixer or stand mixer on medium speed. Getting this creamy texture right is key — it traps air that helps make the cookies soft and chewy instead of dense.

Step 2: Mix in Eggs and Extracts

Add in the whole egg and the extra egg yolk one at a time, mixing well after each addition. Then pour in the lemon extract and lemon juice. The egg yolk adds richness and chewiness, while the lemon juice amps up the citrus flavor and keeps the dough moist.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. I find sifting these together helps everything mingle evenly, preventing lumps and ensuring the cookies bake consistently.

Step 4: Blend Dry Ingredients into Wet

Slowly add the dry flour mixture to your wet mixture, mixing just until combined. Overmixing can make cookies tough, so I always mix on low speed or fold gently with a spatula. You want a soft dough that’s easy to scoop but holds its shape.

Step 5: Chill and Roll

Pop the dough in the fridge for at least 30 minutes. This step is my secret weapon for preventing cookies from spreading too much and keeps them looking pretty when they bake. Once chilled, scoop dough into balls about 1.5 inches in diameter and roll them in the reserved granulated sugar. The sugar coating creates that charming crackled top that gave me all the “Wow!”s the first time I shared these cookies.

Step 6: Bake and Cool

Bake your cookies at 350°F (175°C) for 10-12 minutes, or until the edges are just set but the centers still look soft. This bit of underbaking means they’ll stay chewy after cooling. Transfer them to a wire rack and let them cool completely to firm up without losing their softness.

How to Serve Soft & Chewy Lemon Cookies Recipe

A close-up view of a pile of soft, round cookies, each topped with a light dusting of granulated sugar and small, scattered pieces of bright yellow zest. The cookies have a pale golden color with a slightly rough texture and gently raised edges. To the upper right, a wooden bowl filled with granulated sugar mixed with more yellow zest is partly visible, sitting on a white marbled surface. The overall look is fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a little extra lemon zest or a light dusting of powdered sugar on top just before serving. Sometimes, I’ll sprinkle tiny flakes of edible gold dust for a party—because why not? Those extra touches make these cookies look festive and smell irresistible when guests walk in.

Side Dishes

These lemon cookies are fantastic next to a cup of freshly brewed Earl Grey tea or a cold glass of milk. For a brunch spread, I like serving them alongside fresh berries or a dollop of Greek yogurt with a drizzle of honey — it balances the tartness beautifully.

Creative Ways to Present

When I want to impress, I arrange these cookies in a pretty tin lined with lemon leaves or in a tiered dessert stand with sprigs of mint and edible flowers for a fresh, springtime feel. Wrapping small stacks with a thin ribbon makes for a charming gift, especially during holidays or celebrations.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep great in an airtight container at room temperature for up to 4 days. I usually place parchment paper layers between stacks to keep them from sticking and preserve the sugar crackle on top. They stay soft and lemony, just as delicious as when fresh.

Freezing

If you want to freeze the dough, I shape the balls and freeze them on a tray before transferring to a freezer-safe bag. Then bake frozen dough balls directly, adding a couple of minutes to the baking time. This way, you can have fresh lemon cookies anytime—ready at a moment’s notice.

Reheating

To enjoy leftovers warm, I pop the cookies in a preheated 300°F oven for about 5 minutes. This revives that fresh-baked softness without drying them out. Just be careful not to overheat, or you’ll lose that signature chewy texture.

FAQs

Can I substitute lemon extract with something else in the Soft & Chewy Lemon Cookies Recipe?

Absolutely! If you don’t have lemon extract, you can use a mixture of 1 teaspoon vanilla extract with 1 teaspoon lemon juice. The vanilla adds depth while the lemon juice keeps that bright flavor front and center. Just be mindful of the liquid balance in your dough when adding extra juice.
How do I make these lemon cookies extra soft?

The key is not overbaking and including that cornstarch in the flour mix—it acts like a tenderizer. Also, chilling the dough and adding an extra egg yolk helps maintain moisture and chewiness. Don’t skip these steps!
Can I make this recipe dairy-free?

Yes! Replace the unsalted butter with a dairy-free alternative like coconut oil or vegan butter sticks. Keep in mind that this may slightly change the texture, but your cookies will still be deliciously soft and lemony.
Why do I need to roll the cookie dough in sugar before baking?

Rolling the dough in sugar creates a pretty crackled top and adds a subtle crunch that contrasts the chewy interior. It also enhances sweetness and helps lock in moisture during baking. This step makes these cookies extra special.

Final Thoughts

I’ve shared this Soft & Chewy Lemon Cookies Recipe with neighbors, friends, and family more times than I can count, and it always brings smiles and a request for seconds. There’s something wonderfully comforting about biting into a cookie that’s both tender and bursting with fresh lemon flavor. Give this recipe a try like you’re sharing a warm moment in your kitchen with me—you won’t regret it, and I promise it’ll become one of your go-to treats for all your bright, cheerful occasions.