I love this recipe because it captures pure lemon flavor using real lemon juice and zest. The dough comes together quickly and bakes into cookies that stay soft for days. The addition of cornstarch makes the texture perfectly tender, and melted butter ensures they stay chewy. I also like that I can roll them in powdered sugar for a pretty crinkle finish or drizzle them with a glaze for an extra burst of citrus sweetness. They’re easy enough for a weeknight bake but elegant enough for special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 1/4 cups all-purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted and cooled 1 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs 2 tablespoons freshly grated lemon zest (from 2 medium lemons) 1/4 cup fresh lemon juice 1 teaspoon vanilla extract Optional: 3/4 cup powdered sugar (for rolling or glazing)
Directions
I start by whisking together the flour, cornstarch, baking soda, and salt in a medium bowl, then set it aside.
In a large mixing bowl, I whisk the melted butter, granulated sugar, and brown sugar until the mixture is smooth and slightly creamy.
I add the eggs one at a time, whisking well after each addition. Then I stir in the lemon zest, lemon juice, and vanilla extract to infuse the dough with that bright citrus flavor.
I gradually add the dry ingredients to the wet mixture, stirring until everything is just combined. I make sure not to overmix to keep the cookies soft and tender.
I cover the dough and let it chill in the refrigerator for at least 30 minutes, or up to 2 hours. This step helps the cookies hold their shape and enhances their chewy texture.
When I’m ready to bake, I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
I scoop tablespoon-sized portions of dough, rolling them in powdered sugar if I want a classic crinkle effect, and place them about 2 inches apart on the prepared sheets.
I bake the cookies for 9–11 minutes, until the edges are just set but the centers still look slightly underbaked — that’s the secret to keeping them soft.
I let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
If I’m feeling fancy, I drizzle the cooled cookies with a quick glaze made from powdered sugar and a bit of lemon juice for extra tang and shine.
Servings and Timing
This recipe makes about 24 cookies. Prep time is 20 minutes, chill time 30 minutes, and bake time 10 minutes, for a total of about 1 hour. Each cookie contains approximately 110–120 calories.
Variations
I sometimes mix white chocolate chips into the dough for a sweet contrast to the lemon flavor. For a summery twist, I add a bit of shredded coconut to the dough. When I want extra tartness, I double the lemon zest or use Meyer lemons for a floral touch. I also enjoy making sandwich cookies by spreading lemon curd or cream cheese frosting between two cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the entire time. If I want to keep them longer, I freeze the baked cookies for up to 2 months, separating layers with parchment paper. To enjoy them again, I let them thaw at room temperature for about 15 minutes. If I make the glaze ahead, I store it separately and drizzle it just before serving.
FAQs
Do I have to chill the dough?
Yes, chilling helps prevent the cookies from spreading too much and gives them a perfectly chewy texture.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled can work in a pinch if it’s pure lemon juice without additives.
How do I get a stronger lemon flavor?
I add extra lemon zest or a few drops of lemon extract for a more intense citrus taste.
Can I make these cookies gluten-free?
Yes, I substitute the flour with a good-quality 1:1 gluten-free baking mix.
Why did my cookies turn out cakey?
They were probably overmixed or baked too long — I mix gently and remove them when the centers still look soft.
Can I skip the brown sugar?
I wouldn’t recommend it — the brown sugar adds moisture and helps create the chewy texture.
What’s the glaze ratio?
I mix 3/4 cup powdered sugar with about 1 tablespoon fresh lemon juice until smooth.
Can I freeze the dough?
Yes, I roll the dough into balls and freeze them on a tray, then store in a freezer bag for up to 3 months.
How do I make them crispier?
I bake them a minute or two longer and let them cool completely before storing uncovered for a few hours.
What’s the best way to zest lemons?
I use a fine microplane and avoid the white pith, which can make the cookies bitter.
Conclusion
These Soft & Chewy Lemon Cookies are one of my favorite bakes because they’re bright, tender, and full of fresh citrus flavor. I love how quickly they come together and how each bite bursts with sunny lemon goodness. Whether I dust them with sugar, glaze them, or keep them simple, they always bring a bit of cheer to my kitchen — and they’re the kind of cookies everyone asks for seconds of.
Soft, chewy, and bursting with bright citrus flavor, these Ultimate Lemon Cookies are made with fresh lemon juice and zest for a perfectly balanced sweet-tart treat. Lightly crisp on the edges and tender in the center, they’re a sunshine-filled cookie that’s as easy as it is irresistible.
Ingredients
2 1/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted and cooled
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 tbsp freshly grated lemon zest (from 2 medium lemons)
1/4 cup fresh lemon juice
1 tsp vanilla extract
Optional: 3/4 cup powdered sugar (for rolling or glazing)
Instructions
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt; set aside.
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and slightly creamy.
Add eggs one at a time, whisking well after each. Stir in lemon zest, lemon juice, and vanilla extract.
Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
Cover the dough and chill for at least 30 minutes, or up to 2 hours.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough, roll in powdered sugar if desired, and place 2 inches apart on baking sheets.
Bake for 9–11 minutes, until edges are set but centers look slightly underbaked.
Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
For extra flavor, drizzle cooled cookies with a glaze made from powdered sugar and lemon juice.
Notes
Chilling the dough prevents spreading and enhances chewiness.
Use fresh lemon juice and zest for the best flavor.
Add white chocolate chips or shredded coconut for variations.
Double the lemon zest or add a drop of lemon extract for more tartness.
Store in an airtight container at room temperature up to 5 days, or freeze up to 2 months.
