Name: Lemon Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 1 h 23 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, room temperature; 1 ½ cups (300g) granulated sugar; 3 Tbsp lemon zest; 2 Tbsp fresh lemon juice; 1 large egg; 3 cups (360g) all-purpose flour; 1 tsp baking soda; ¼ tsp salt; ¼ cup (50g) sugar

Jump to Recipe· 4.5 from 4 reviews

If you’re on the hunt for a bright, zesty treat that’s as joyful as a sunny day, this Lemon Cookies Recipe is exactly what you need. These cookies have the perfect balance of tangy lemon and sweet goodness, and the texture? Absolutely dreamy — soft and chewy with just a hint of crispness at the edges. I stumbled upon this recipe during a weekend baking spree, and honestly, it’s become my go-to whenever I want something simple yet incredibly satisfying. Stick with me, and by the end of this post, you’ll have a batch of lemon cookies disappearing faster than you can say “yum.”

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Why This Recipe Works

Bright Lemon Flavor: The combination of fresh lemon zest and juice gives these cookies a vibrant twist that’s refreshing without being overpowering.
Perfect Texture: Chilling the dough helps create chewiness with just the right amount of spread, making every bite delightful.
Simple Ingredients: No fancy pantry needed — just basic staples with a lemony upgrade.
Versatile Adaptations: Whether you want gluten-free or a sprinkle of sugar on top, this recipe is easy to tweak to your liking.

Lemon Cookies, Lemon Cookies Recipe, Easy Lemon Cookies, Soft Lemon Cookies, Chewy Lemon Cookies - A white plate filled with a pile of round, light beige cookies that look soft and slightly cracked on top. The cookies have a sugar-coated texture and one cookie near the center has a bite taken out of it, showing a soft inside. Around the cookies, there are several bright yellow lemon slices placed for decoration. A woman's hand is picking up a cookie from the bottom right of the plate. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Lemon Cookies Recipe isn’t just in how it tastes, but also in each ingredient playing its role perfectly. From buttery richness to that fresh zing of lemon, here’s what you’ll need and why each component is important. Plus, I’ll give you some handy tips for picking the best versions of each ingredient.

Lemon Cookies, Lemon Cookies Recipe, Easy Lemon Cookies, Soft Lemon Cookies, Chewy Lemon Cookies - Flat lay of a large square of unsalted butter with a creamy texture, a small mound of granulated white sugar, a neat pile of bright yellow fresh lemon zest strands, a small white ceramic bowl filled with fresh pale yellow lemon juice, one large uncracked brown egg with a smooth shell, a small white ceramic bowl heaped with fine all-purpose flour, a small white ceramic bowl containing white baking soda powder, a tiny white ceramic bowl with fine salt crystals, and a small white ceramic bowl filled with extra granulated white sugar for rolling, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using room temperature butter helps cream it smoothly with the sugar, creating that pillowy cookie texture. Unsalted lets you control the salt level perfectly.
Granulated Sugar: This sweetens while the grains add subtle crunch when cookies are rolled in sugar before baking.
Lemon Zest: The zest holds essential oils that pack a bright, fresh punch—don’t skip it or substitute with lemon extract for the same freshness.
Fresh Lemon Juice: Adds just enough acid to deepen the lemon flavor without making the dough wet or sticky.
Large Egg: Eggs bind ingredients and add moisture, helping the cookies stay tender but firm enough to hold shape.
All-Purpose Flour: Provides structure. For gluten-free baking, I’ve had great luck with King Arthur’s Measure for Measure flour—it keeps the same texture and flavor without fuss.
Baking Soda: Gives a slight lift, keeping cookies from being too dense.
Salt: Balances sweetness and brightens flavors.
Sugar (for rolling): This extra step creates a subtle crunch on the outside and a pretty sparkle, making these cookies extra inviting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Lemon Cookies Recipe is like a blank canvas for your citrus cravings. Over the years, I’ve tried a few twists, and honestly, the best part is that you can dial up or down the lemon, swap sugars, or even add a little herbal note with fresh thyme or rosemary if you’re feeling adventurous. Don’t be shy—mix it up and make this cookie your own!

Extra Zesty Variation: When I want an intense lemon hit, I add an extra tablespoon of zest and a splash more juice for that tart zing—it’s like sunshine in cookie form.
Gluten-Free Version: Switching to a reliable gluten-free flour mix worked beautifully for me without compromising texture or flavor.
Sugar Alternatives: I’ve swapped granulated sugar for coconut sugar before, which brings a subtle caramel note that pairs surprisingly well with lemon.

Step-by-Step: How I Make Lemon Cookies Recipe

Step 1: Cream Together Butter, Sugar & Zest

Start by beating the softened butter, granulated sugar, and lemon zest with an electric mixer for 1 to 2 minutes. You’ll want the mixture to become light, fluffy, and fragrant—the tiny flecks of zest will wake up your senses! This step is crucial because it incorporates air, giving you a lighter cookie. Make sure your butter is truly at room temperature; too cold and it won’t cream properly.

Step 2: Add Lemon Juice & Egg

Next up, add the fresh lemon juice and the egg, then beat again to combine. The juice adds that fresh citrus kick, while the egg binds everything together. Be patient and scrape the sides of your bowl to avoid any unmixed pockets—once blended, your dough is starting to come together.

Step 3: Mix in Dry Ingredients by Hand

Now, gradually fold in the all-purpose flour, baking soda, and salt using a spatula. Mixing by hand prevents overworking the dough, which can make your cookies tough—trust me, I’ve made that mistake before! Stop once you see no more flour streaks and a cohesive dough forms.

Step 4: Chill the Dough

Cover your bowl with plastic wrap and refrigerate for anywhere from 30 to 60 minutes. This chilling step is a game-changer—it helps prevent spreading so you end up with thick, chewy cookies instead of flat discs. If you’re pressed for time, even a quick 15-minute chill makes a difference. Don’t skip this!

Step 5: Roll, Sugar-Coat & Bake

Preheat your oven to 350ºF and scoop the dough into balls about the size of a tablespoon. Roll each one in the reserved sugar to create a sparkling, crispy crust. Space the cookies at least 2 inches apart on a silicone-lined baking sheet so they have room to puff and bake evenly. After 11-13 minutes, look for edges that are just turning golden—this is your sign to pull them out!

Step 6: Cool & Enjoy!

Let the cookies rest on the baking sheet for a good 5 minutes to set up, then transfer them to a wire rack to cool completely. This final step stops baking so they don’t dry out. Now, it’s time to treat yourself — a cup of tea and one of these lemony delights is one of my favorite simple pleasures.

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Pro Tips for Making Lemon Cookies Recipe

Don’t Skip the Zest: I’ve tried lemon extract before, but nothing beats the fresh zest for authentic lemon flavor and texture.
Chill Even if Just for a Bit: Dough that sits in the fridge—even 15 minutes—bakes up thicker and chewier every time, no regrets here!
Use a Cookie Scoop: This helps keep your cookies uniform in size so they bake evenly, which is key to not undercooking or burning.
Watch the Baking Time: Those edges turning golden? That’s your visual cue—overbake and you lose softness.

How to Serve Lemon Cookies Recipe

Lemon Cookies, Lemon Cookies Recipe, Easy Lemon Cookies, Soft Lemon Cookies, Chewy Lemon Cookies - A close-up image shows a woman's hand holding a single pale yellow cookie with small pieces of lemon zest on its surface. The cookie is round, slightly cracked with a soft texture, and looks thin. In the background, more similar cookies are lined up on a black tray, softly blurred, sitting on a white marbled surface. On the left side, a bit of a sliced lemon is visible but out of focus. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple – a light dusting of powdered sugar looks lovely and adds a gentle sweetness contrast to the tangy lemon. Sometimes, I like to top one or two cookies with a thin slice of candied lemon peel, which makes them look festive and adds a chewy citrus burst. It’s a small detail that impresses guests!

Side Dishes

Pair these cookies with a classic cup of Earl Grey or green tea for a refreshing afternoon treat. They’re also fantastic alongside a chilled glass of lemonade or even a dollop of vanilla ice cream if you want a decadent dessert. The bright lemon flavor plays well with creamy or floral accompaniments.

Creative Ways to Present

For a party or special occasion, try stacking these lemon cookies into mini towers tied with twine or ready in a pretty tin lined with parchment paper. I once arranged them on a lemon-colored platter with edible flowers for a bridal shower—it looked gorgeous and guests kept asking for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftover lemon cookies in an airtight container at room temperature. They stay soft and fresh for 3 to 4 days, but if I want to keep them longer, I add a small piece of bread to the container to help maintain moisture—learned that trick from my grandma!

Freezing

These cookies freeze wonderfully. I either freeze the dough balls before baking or the fully baked cookies. For dough, I shape and roll them in sugar, then freeze on a tray before transferring to a bag. When you’re ready, just bake them straight from frozen with an extra minute or two of time.

Reheating

To freshen up leftovers, I pop a couple of cookies into a warm oven (about 300ºF) for 3-5 minutes or microwave one for 10 seconds. This revives the softness and flavor as if they were freshly baked. It’s an easy way to enjoy that just-made taste anytime.

FAQs

Can I use lemon extract instead of fresh lemon zest and juice?

While lemon extract can add lemon flavor, it won’t give you the same brightness and natural zing that fresh zest and juice provide. I recommend fresh ingredients for the best flavor and texture in this Lemon Cookies Recipe.
Do I have to chill the dough before baking?

Chilling the dough helps prevent spreading and gives you thicker, chewier cookies. If you’re short on time, even a quick 15-minute chill can improve the texture.
Can I make this recipe gluten-free?

Absolutely! I’ve tested this recipe with gluten-free flour blends like King Arthur’s Measure for Measure, and it turns out great without compromising taste or texture.
How should I store leftover lemon cookies?

Store them in an airtight container at room temperature for up to 4 days. For longer storage, freezing either the dough or baked cookies works well.
What’s the best way to reheat lemon cookies?

Warm them in a low oven for a few minutes or microwave briefly to restore softness and fresh-baked taste.

Final Thoughts

Honestly, this Lemon Cookies Recipe feels like sharing a little sunshine with friends every time I bake it. It’s simple, satisfying, and versatile—whether you enjoy it as a daily treat or save it for something special. Baking these cookies reminded me how the simplest ingredients, when combined with care, create magic in the kitchen. So go on, give it a try, and bake up some happy!