Soft and Chewy Lemon Cookies — 🍋👏🏻 Packed with big, bold lemon flavor for all you lemon lovers! They’re soft, chewy and not at all cakey!
Table of Contents
Best Lemon Cookies EVER!
If you like lemon, you’re going to love these cookies. They’re soft, chewy, and packed with bold lemon flavor.
These easy lemon cookies pack a powerful lemon punch, they’re soft and dense rather than cakey, they’re thick enough to sink your teeth into, and I love that they’re crinkly.
For robust lemon flavor, I used lemon three ways: extract, zest, and juice. If you wanted to intensify that, glaze them and sprinkle with zest. I didn’t find it necessary, but you may.
Although there’s plenty of intense lemon flavor, the cookies are sweet enough that you’ll keep going back for one more. And one more. Good thing it’s a small batch recipe that makes one dozen.
Ingredients in Lemon Cookies
To make this easy recipe for lemon cookies, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg
- Lemon extract
- Lemon juice and zest
- Honey
- Yellow food coloring (optional)
- All-purpose flour
- Cornstarch
- Salt
- Baking soda
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Lemon Cookies
My daughter is a lemon fan like no one else. She eats lemon wedges like they’re orange wedges and reaches into water glasses for the lemon and helps herself. She’s loved these and asked when I’m making them again — high approval from my little lemon connoisseur!
Here’s an overview of how the soft lemon cookies are prepared:
- Cream together the butter, sugars, egg, and lemon extract.
- Add in the lemon zest, honey, and optional food coloring, followed by the dry ingredients.
- Using a 1/4 cup measuring cup, scoop the cookie dough into balls and chill for at least 3 hours.
- Once the cookie dough has chilled, bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
- Let these lemon cookies cool for 10 minutes on the baking sheet, then dust with confectioners’ sugar, if desired.
Recipe Tips
The yellow food coloring is totally optional. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow, but it mellows slightly after adding the dry ingredients.
Be sure to add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good — if your baking soda doesn’t bubble, it’s old and expired.
Don’t try to swap out the lemon juice for lemon extract or vice versa. You need both! When comparing lemon juice vs lemon extract, lemon juice has a less concentrated lemon flavor and is very acidic whereas lemon extract has a very potent lemon flavor. I like to use both for extra lemon flavor and freshness.
Recipe FAQs
To keep the cookies soft and dense, there’s a tablespoon of honey in the dough. Honey is hydroscopic (attracts water) so it helps the cookies stay softer, moister, and denser without turning cakey.
The 2 teaspoons of cornstarch help keep cookies softbatch-style soft. I’ve got 20 other cornstarch cookie recipes showcasing what a great little trick it is.
No, the cornstarch is what makes the lemon cookies so soft and chewy.
If you want to glaze the tops of these chewy lemon cookies, I’d recommend making my Glazed Cream Cheese Lemon Cookies instead. They’re super thick, so they can handle a healthy drizzle of lemon glaze.
No, you must use actual lemon extract to make these homemade lemon cookies. Do NOT use lemon oil and lemon extract interchangeably because oil is much more potent and intense.
Also, do NOT add extra lemon juice and omit the lemon extract. Lemon juice isn’t as strong in flavor and because it’s acidic it may alter the texture of the cookie dough.
Yes, you MUST chill the dough for a minimum of 3 hours. Do not bake with unchilled dough because the cookies will bake thinner, flatter, and will be more prone to spreading.
Yes, simply double all the ingredients.
Storage Instructions
Note that these soft lemon cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Can I Freeze the Raw Cookie Dough?
Yes! Roll the dough into balls and freeze. You can bake them straight from frozen, no need to thaw first!
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Soft and Chewy Lemon Cookies
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 large egg
- 1 tablespoon lemon extract
- 2 tablespoons lemon zest
- 1 tablespoon honey
- yellow food coloring, optional and as desired
- 2 cups flour
- 2 teaspoons cornstarch
- pinch salt, optional and to taste
- 1 teaspoon baking soda
- 2 tablespoons lemon juice
- confectioners’ sugar for dusting or lemon glaze + lemon zest, optional
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
- Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
- Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn’t bubble it’s old and expired. Beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Optionally, dust with confectioners’ sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.
Video
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lemon Lemonies — Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!
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Originally posted on August 25, 2014 and reposted on June 24, 2020 with updated text.
i love lemon, and I bet these would make perfect ice cream sandwiches
They sure would! I bet some sort of fruity/sorbet-ish would be great or really any kind :)
Lemon extract, lemon juice, and lemon zest – I love that these cookies are packed with lemon flavor! These cookies look amazingly soft and chewy and I am SO glad to see a lemon recipe – summer isn’t over yet!! Pinned :)
Thanks for pinning and I figured I give it one last hurrah with lemon/summer. Plus, I see lemon over Xmas for Xmas cookies so hey, it’s seasonless, right :)
not sure if they could be any more chewy and soft! They look and i know taste like a breath of fresh air. I love them
I’m glad you can see from the pics that they were totally soft & chewy!
I love that you used all three lemon ingredients! And I love that there are only 12 because you better believe I’d eat them all!
Dorothy these are SO YOU! I know you love lemon stuff a ton and I think you’d give your seal of approval :)
Delicious! I didn’t know corn starch created a softer cookie!
Oooh, I love these. It seems like whenever I see a lemon cookie recipe, it always starts with a cake mix. I’m excited to see a from-scratch recipe!
I know, or cake flour. Nothing wrong with cake flour but the avg woman doesn’t keep it on hand and so I wanted to make a recipe that was from scratch and EASY! :)
And thank you for pinning!
I love lemon cookies, but haven’t eaten good ones in a while. These look perfectly thick and for sure with lots of flavor, since you used lemon 3 ways. And your cornstarch recommendation really helps cookies not spread and stay soft. Thanks, pinning!
Thank you for pinning and glad you like the CS recommendation!
Gorgeous cookies, Averie! Soft and chewy are always my favorite kind of cookie. I love that you made a lemon flavor with these. Looks absolutely perfect!
These look amazing, Averie! I love anything with lemon, just like your daughter. I also love that this is a small-batch recipe! As always, gorgeous!
Small batch, you know it :) As a blogger, we don’t need big batches because every day of the week we’re cooking something brand new for the blog plus what we feed our families for normal meals!
I’ve never made lemon cookies so it’s nice to see a great recipe for them. Love the crinkly tops and beautiful color! Seeing these brings up some some memories of moving here after college. I think Archway was the only lemon cookie I ever tried and the bakery used to be here in Ft Wayne with a little outlet store.
Archway. Oh wow, I remember seeing those products in my college cafeteria and random gas stations in the midwest when I was growing up. Sort of like a regional Little Debbie if you will. Wow, blast from the past :)
So funny – I have lemon sugar cookies scheduled for the blog next week! Love lemon desserts! These cookies look so thick and chewy – LOVE it! Pinned!
Can’t wait to see yours. All I need to do is see what Sally or Jessica posts on like Monday, and then I guaranteed will have a recipe in my drafts pre-scheduled for that week or the next week. It honestly happens to me at LEAST once a week :)
Wonderful recipe – pinned to my ‘Lemony& Delicious’ board on pinterest. And thank you for the interesting fact about honey – I never knew that!
Thanks for pinning & glad you like the factoids :)
I have never baked a lemon cookie before. All that is about to change! These look amazing. So soft! Your daughter must be thrilled.
LMK if you try them!
So much to love here! 1. Cornstarch in cookies is my favorite! 2. Small batches are better, because I feel less bad when I eat ALL the cookies 3. Lemon is my favorite so I need these! Pinned!
Thanks for pinning and as a blogger, you can appreciate small batches I’m sure! I mean we have our blog/dessert food + the normal food we make anyway and we do that 7x a week! So small batches are appreciated for me at least :)
I prefer fruit desserts and treats to chocolate based ones and the bigger the pucker the better so these are right up my alley. I love how bright and sunny the photos are and who knew honey was hydroscopic..your posts are the best.
the bigger the pucker the better = love that :)
And the factoids…I remember just enough from college biochem classes (the ones I went to LOL) that it kind of helps me here and there. Not much though b/c those classes were always at 8am and that was way too early for me :)
I like lemon! These cookies look fantastic Averie! I have never thought about a lemon cookie before but how divine are these? Must try!