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.
Make them without the glaze and they’re awesome! Next time I’ll make the glaze for sure to give them that extra zing. May even make a key lime glaze to see how that goes.
This will be made again, 100%
A key lime glaze sounds delicious!
Glad you loved the cookies and will make them again!
Having trouble finding how long to cook them. At 350, I did for 13 minutes and they still look like dough- not just the middle: on the edges! I’m turning up to 400 and going to try another 4 mins. Do they continue to cook on the tray?
Any idea if I did something wrong? I didn’t sub anything! Usually our oven runs hot and I have to reduce the time for other cookie recipes I have.
I wouldn’t have increased the temp, would have simply baked longer. An increased temp will cause exterior burning, whereas extra time at a lower temp will provide a more even doneness. All ovens vary, bake until done in yours.
Thanks. They did get a big browned around the edges, so next time I’ll just bake longer as you suggested. They turned out delicious and our guests enjoyed them too! I especially loved them with the lemon glaze on top!! Thanks for the nice, chewy, lemony recipe! :)
Ok glad that your guests still enjoyed them and that you will make them again! Just bake them a bit longer, as necessary until done, that’s all :)
Does this recipe make only 12 cookies?
If you make them 1/4 cup each like I do, yes. You can always make them smaller.
I’m going to try this. Can I double the recipe? Or should I just play safe and bake one batch at a time because if I double I would be adding a lot of cornstarch. I would love to bake some for our family reunion. Thanks
I would try it both ways…just a single batch first and then you could try doubling it. Cookies generally double well, but I haven’t personally tried with these.
Wow, these were so gooey and flavorful! I followed it exactly but I used bread flour instead cuz I ran out of normal flour. But everyone in my family loved them, even my picky mom!
Thanks for the 5 star review and glad these were a hit with the whole family!
Wow, these were so gooey and flavorful! I followed it exactly but I used bread flour instead cuz I ran out of normal flour. But everyone in my family loved them, even my picky mom!
W-w-wow! These are a-MAZ-zing! The cornstarch and honey? Genius! Thank you for sharing the recipe and for your attention to detail. We L♡VE them!
Thanks for the 5 star review and glad they turned out amazing!
W-w-wow! These are a-MAZ-zing! The cornstarch and honey? Genius! Thank you for sharing the recipe and for your attention to detail. We L♡VE them!
I made them and they were delicious, however, they ended up being cakey, rather than chewy. What could I have done wrong?
Over-added the baking soda and/or flour; overbaked. Those would be my guesses. Use a lighter hand next time when measuring and bake a minute or two less and that should do the trick I am guessing.
This has become my favorite! I have to give them away so I don’t eat entire batch.
Substitute orange for lemons and added lightly chopped craisins for an orange cranberry cookie that’s just as wonderful!
Thanks for the five star review and I’m glad that you love these so much! And I love the twist that you do with them, sounds delicious.
This has become my favorite! I have to give them away so I don’t eat entire batch.
Substitute orange for lemons and added lightly chopped craisins for an orange cranberry cookie that’s just as wonderful!
These are AMAZING! I always love and appreciate your precise instructions. Perfect results every time!
Such epic lemony flavour!!! omg! Thanks for the recipe!
These are AMAZING! I always love and appreciate your precise instructions. Perfect results every time!
Such epic lemony flavour!!! omg! Thanks for the recipe!
Do you know if these freeze well, either before or after baking? Thanks!
I would just freeze the prepared dough balls and then bake them off when you are ready for cookies.
When baking from frozen – do you add baking time, or does the dough need to thaw first?
I would just add a minute or two, no need to wait for them to thaw before baking.
These are the BEST lemon cookies I’ve ever tried! Thanks for the great recipe. It was a winner with all the crew here at home! The best part is learning about the use of Cornstarch!!
Glad to hear they’re the best lemon cookies you’ve ever tried and that you enjoyed the cornstarch tip!
These cookies are so lemony and fresh tasting! I will make these again and again!
Thanks for the 5 star review and I’m glad you will make them again and again!