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!
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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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Originally posted on August 25, 2014 and reposted on June 24, 2020 with updated text.
I personally didn’t think it was as ‘lemony’ as implied…what should be added to make it more zesty with that lemon tartness? Lemon extract, real lemon juice or lemon zest??
Either zest or extract (try another brand, they vary a lot) – not juice, it will throw off all the ratios!
These were the best cookies I’ve ever tasted!! I would love to make a batch for my diabetic friend. Has anyone switched out the flour for a lower carb substitute?
These were the best cookies I’ve ever tasted!! I would love to make a batch for my diabetic friend. Has anyone switched out the flour for a lower carb substitute?
Thanks for the 5 star review and glad they’re the best cookie you’ve ever tasted! I have never altered the ingredients or deviated from how I wrote the recipe so I really can’t give any suggestions.
I made these cookies and used the exact recipe, and they flattened immensely in the oven, and had a bitter, burnt aftertaste that made the cookies inedible. I have no idea what I did wrong? This is no disrespect to the original recipe, as others have said it worked out for them, it just turned out horribly for me.
I knew these cookies would be outstanding, so I doubled the batch right away. I whipped them. Yesterday afternoon and baked them up this evening for dessert. They did not disappoint!
They have an intense lemon flavour that I adore! I will toss dough balls in the freezer for later!
Thanks Averie for the delicious recipe (as usual!)
I knew these cookies would be outstanding, so I doubled the batch right away. I whipped them. Yesterday afternoon and baked them up this evening for dessert. They did not disappoint!
They have an intense lemon flavour that I adore! I will toss dough balls in the freezer for later!
Thanks Averie for the delicious recipe (as usual!)
Thanks for the 5 star review and I am glad to hear you knew these would be outstanding and made a double batch right off the bat!
I made this for my Daughter’s Birthday. She absolutely loved it and my friend’s child also, and I made it twice in that day ^^. Thanks for sharing this recipe
I made this for my Daughter’s Birthday. She absolutely loved it and my friend’s child also, and I made it twice in that day ^^. Thanks for sharing this recipe
I am glad your daughter loved these (my bday is coming up too!) and that they were SUCH a hit, that you made them again in the same day!
Hi! I was thinking of making these into an ice cream sandwich, can you eat it straight from the freezer with out it being a hockey puck ? Will it sit well with the ice cream?
I have never eaten one of these cookies frozen so can’t say what the texture will be like. I don’t think they will be rock hard but it’s hard to say for sure.
So delicious about to make a second batch . This time I’m going to add some macadamia’s for some crunch but also yummy as they are 💕
So delicious about to make a second batch . This time I’m going to add some macadamia’s for some crunch but also yummy as they are 💕
Thanks for the 5 star review and I’m glad you’re about to make a second batch!
Why the Honey?
To help with the texture and add a bit of sweetness different from regular sugar.
Anybody add lime zest to give it a lemon lime flavor?
I would do lemon zest rather than lime but if you’re up for experimentation both could/would likely work.
These seem like they will be big cookies. Can I cook all 12 on one sheet or shouldnI separate? They are chilling right now. Thanks.
Separate sheets! Step 7 I address this.
Terrible – followed the recipe for the lemon cookies and they came out like flat pancakes!!!!
These are absolutely amazing! I bake them for the nurses at my husband’s shift at the hospital and they absolutely loved them.