Soft, fluffy, and chewy with a slight sugary crunch on the outside! These lemon cookies are packed with lemon flavor and are sure to be a hit.
There is never a wrong time to enjoy a delicious and chewy lemon cookie! With a refreshing cookie that looks and tastes like sunshine, it’s great for Spring and Summer, but lemon cookie recipes are great for brightening up a dark winter day as well.
Is there anything better than an ooey-gooey soft and chewy lemon cookie? Maybe a fresh from the oven chocolate chip cookie, but the two are so wildly different, you really can’t compare them. It’s like apples and oranges, or rather, chocolate and lemon.
The sweet and tangy bite from these lemon cookies will have you walking away from the cookie jar with a handful each time. They’re irresistible and addictingly good.
Thankfully you can always make more of these easy lemon cookies. The recipe is so simple and easy to follow that you can make a whole batch in no time!
Which, could be a bad thing just because you’ll be tempted to make another batch often. But is that really, that bad of a thing? 😉
You’re going to love these simple lemon cookies and all of the reasons you come up with to make more. But you won’t need to think hard to come up with a valid excuse because these cookies need no special occasion.
Add a simple powdered sugar glaze, vanilla frosting, or dusting of powdered sugar over the tops if you want to add a little fun and added sweetness to these tasty lemon cookies.
Of course, eating them plain as-is is totally acceptable too. Yum!
How to Make Lemon Cookies
- Preheat your oven to 350ºF.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, mix together the butter, sugar, and lemon zest until well combined. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey.
- Add in the eggs one at a time, mixing well between each addition. Add in the vanilla and lemon juice.
- Gradually add in the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out.
- Drop rounded tablespoons of dough onto greased or parchment-lined cookie sheets, I usually fit a dozen per sheet.
- Bake for about 10 minutes, rotating the sheets halfway through and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
Can I Freeze Lemon Cookies?
Absolutely! These cookies freeze so well, it’s perfect for making ahead for holiday prep or simply wanting to stretch snacks to last longer.
Place your completely cooled cookies in a zipper topped plastic bag and freeze for up to 3 months. To thaw just place a cookie on the counter for a few minutes to come to room temperature before eating.
What’s the Difference Between Lemon Juice and Lemon Extract?
While lemon juice and lemon extract both come from lemons but they come from different parts of the lemon.
Lemon juice is from the freshly squeezed juices whereas lemon extract comes from the lemon peel and is made stronger in flavor with the combination of added ingredients such as vodka or a nonalcoholic alternative.
Lemon Cookies
Equipment
Ingredients
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks
- 1 1/3 cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 lemon juiced and zested
Instructions
- Preheat oven to 350ºF.
- In a small bowl, whisk flour, baking soda, baking powder and salt together. Set aside.
- In a large bowl, mix the butter, sugar, and lemon zest together until combined well. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey.
- Add eggs one at a time, mixing well between each addition. Add vanilla and lemon juice.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake for about 10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
Nutrition
Looking for more great recipes?
- Fast and Easy Maple Cookies
- Pork Chop Marinade
- Over Easy Eggs
- Prime Rib Recipe
- Cheap Dinner Ideas
- Beef Tenderloin Recipe
- Homemade Bread
- Smoked Turkey Breast
- Ranch Dressing Recipe
- How to Make White Rice
- Homemade Pancake Mix
- BBQ Chicken in Oven
- Smoked Prime Rib
- Instant Pot Oatmeal
- Instant Pot Beef Stroganoff
- Crock Pot Chicken Pot Pie
Beth says
I love all things lemon and look how fluffy they are!! I will be making these asap!
Alli says
Thanks Beth!!
Lisalia says
Oh my! Perfectly tart and sweet. Just what I need for my afternoon pick me up. Delicious!
Alli says
Thank you Lisalia!
Kelly Anthony says
Soft, fluffy cookies are totally my jam! These are perfect for spring entertaining. Love them so much!
Alli says
Thank you Kelly!