Soft and Chewy Lemon Cookies totally saved my baking day last weekend. You know how sometimes you just crave something bright and zesty and your usual chocolate chip cookies are not going to cut it? That was me.
So I pulled up my favorite recipe, and let’s just say, the results were way better than I’d hoped. If you’ve ever struggled to get cookies as soft and chewy as the ones from fancy bakeries, stick around. Oh, and if you love a good variety, check out these big soft ginger cookies that are just as easy.
Soft and Chewy Lemon Cookies
Why you’ll love these Soft & Chewy Lemon Cookies
Okay, first off, these cookies are like a burst of sunshine (on a plate). They’re super soft, which is a must for me because I have no love for dry cookies. You get a real punchy lemon flavor, not just some sad, vague citrus hint.
Kids go nuts for these as after-school treats, and honestly, I’ve caught more than one adult grabbing seconds when they thought no one was looking.
The chewy texture stays put, even the next day, which…I’m a little proud of, to be real. A couple friends said mine tasted like they were from a five-star restaurant. (I might agree with them.) The secret is in using both zest and juice. You just can’t fake that freshness.
“I’ve tried a bunch of recipes but THIS one really nails that perfect chewy bite. My family keeps asking for them week after week!”
— Tessa L., Connecticut
Soft and Chewy Lemon Cookies
Ingredients in Lemon Cookies
Nothing crazy here—honestly, you might have most of this stuff in your pantry already. Grab some basic all-purpose flour and get ready for an egg (just one, don’t overdo it). You’ll need unsalted butter, which should be soft enough to smush with your finger.
White sugar brings the sweetness and makes the edges just a tad crispy. Main star? Fresh lemons. You’ll want both juice and zest for a big flavor kick. Don’t forget the baking soda and salt for structure and balance. And a little vanilla never hurt anybody. That’s it. Easy-peasy, lemon (ugh, sorry) squeezy.
Soft and Chewy Lemon Cookies
How to Make Lemon Cookies
Start by mixing your butter and sugar till it’s fluffy. Honestly, don’t rush this part—takes a couple minutes and seriously pays off. Crack in the egg, mix again, then pour in your lemon zest and juice with the vanilla.
In another bowl (I know, it’s an extra dish but worth it), whisk together the dry stuff: flour, baking soda, and salt.
Slowly blend dry into wet—go too fast and you’ll regret it, trust me. Mix until just combined, no better, no worse. The dough will be sticky—that’s good! Chill it in the fridge for at least 30 minutes so scooping is less messy.
Spoon onto a baking sheet and leave plenty of space. Bake until the edges are just golden. Don’t overbake; the cookies firm up as they cool. Let me repeat that so you remember: don’t overbake.
Soft and Chewy Lemon Cookies
Recipe Tips
Look, if you’re new to baking, you’re gonna want to keep a close eye on the oven. Every oven has a weird personality of its own, so maybe peek earlier than the recipe says. Use real lemons, not bottled juice.
Trust me, it’s a game changer—a whole other level of fresh. If you’re a texture snob, try rolling the dough balls in a tiny bit of sugar before baking.
Gives a sparkly, crackly top that’s pretty rad. Don’t skip chilling the dough, unless you want thin, sad cookies (and that’s no good when you’re after chewy). Oh! Save some zest for sprinkling on top after baking, just for extra wow.
Soft and Chewy Lemon Cookies
Storage Instructions
If you have leftover cookies—I rarely do, but you never know—pop them in a sealed container. They’ll keep soft for about three days at room temp, but by day four they’re probably best for dunking in coffee or tea.
Want to keep ’em longer? Freeze! Layer cookies between wax paper so they don’t glue to each other. Thaw a few minutes before eating. I’ve even tried microwaving them for a few seconds. Not bad at all.
- Store in airtight container up to three days
- Freeze for up to two months
- Always cool completely before storing
- Reheat gently if desired for that fresh-baked feel
If you loved making these Soft and Chewy Lemon Cookies, you’ll probably enjoy some other sweet treats too. Feel free to explore more cookie goodness like delicious madeleine cookies for something fancy or check out the Soft & Chewy Lemon Cookies recipe at Kroll’s Korner for a slightly different take. And, hey, if no-bake is more your speed sometimes, try these awesome no-bake cookies for a change! Happy baking, friends!
Print
Soft and Chewy Lemon Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy lemon cookies bursting with fresh lemon flavor, perfect for an after-school treat or a zesty dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a mixing bowl, cream together butter and sugar until fluffy.
- Beat in the egg, then mix in lemon zest, lemon juice, and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly combine the dry ingredients into the wet mixture.
- Chill the dough in the refrigerator for at least 30 minutes.
- Spoon onto a baking sheet, allowing space between cookies.
- Bake until the edges are golden.
- Let cool before serving.
Notes
Keep an eye on the oven while baking. Use fresh lemons for the best flavor. Rolling the dough in sugar before baking gives a nice texture. Store in an airtight container up to three days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg