Lemon Cookies: Soft, Chewy, and Bursting with Fresh Citrus Flavor
These Lemon Cookies are soft, thick, and chewy with a bright burst of fresh lemon flavor in every bite. Made with simple pantry ingredients, they are easy to prepare, freezer-friendly, and perfect for spring, summer, holidays, or anytime you’re craving a citrusy homemade treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (226g) unsalted butter, softened
1½ cups (300g) granulated sugar
3 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
1 large egg
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar, for rolling
Instructions
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat.
2. In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2 minutes.
3. Add the fresh lemon juice and egg, then mix until fully combined.
4. Stir in the flour, baking soda, and salt until a soft dough forms.
5. Cover the bowl and refrigerate the dough for 30 to 60 minutes.
6. Place the remaining 1/4 cup sugar into a small bowl.
7. Use a cookie scoop to form dough balls and roll each one in the sugar.
8. Arrange the cookies about 2 inches apart on the prepared baking sheet.
9. Bake for 11 to 13 minutes, or until the edges are lightly golden while the centers remain soft.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough helps produce thicker, chewier cookies with less spreading.
Use freshly grated lemon zest and fresh lemon juice for the brightest citrus flavor.
Do not overbake—the cookies will continue setting as they cool.
Freeze baked cookies or unbaked cookie dough for up to 3 months.
This recipe also works well with a high-quality gluten-free measure-for-measure flour blend.