Name: Lemon Cookie Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 1 h 22 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, room temperature; 1 ½ cups (300g) granulated sugar; 3 Tbsp lemon zest; 2 Tbsp fresh lemon juice; 1 large egg; 3 cups (360g) all-purpose flour; 1 tsp baking soda; ¼ tsp salt; ¼ cup (50g) sugar

Jump to Recipe· 4.8 from 16 reviews

If you love bright, zesty treats that instantly lift your mood, you’re going to fall head over heels for this Lemon Cookie Recipe. These cookies are soft, chewy, and bursting with fresh lemon flavor, making them the perfect little pick-me-up any time of day. I’ve baked these countless times for friends, family, and myself, and honestly, they disappear faster than you can say “more, please.” So grab your lemon zest and get ready — this recipe is fan-freaking-tastic!

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Why This Recipe Works

Balanced Lemon Flavor: Using both lemon zest and fresh lemon juice gives a bright, fresh citrus kick without being overpowering.
Chilled Dough for Perfect Texture: Refrigerating slows spreading, resulting in soft and chewy cookies with just the right thickness.
Simple Ingredients, Big Taste: Everything you need is pantry-friendly, so no last-minute trips to the store.
Sugar Roll Finish: Rolling cookie dough balls in granulated sugar adds a delightful slight crunch and sparkle to each bite.

Lemon Cookie, Lemon Cookie Recipe, Zesty Lemon Cookies, Soft Lemon Cookies, Chewy Lemon Cookies - A white plate filled with a pile of round, light beige cookies that look soft and slightly cracked on top. The cookies have a sugar-coated texture and one cookie near the center has a bite taken out of it, showing a soft inside. Around the cookies, there are several bright yellow lemon slices placed for decoration. A woman's hand is picking up a cookie from the bottom right of the plate. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Lemon Cookie Recipe is in how straightforward the ingredients are, yet each one plays an important role in creating those perfect sweet, tangy, and tender bites you’ll want again and again. Plus, you probably have most of these on hand already!

Lemon Cookie, Lemon Cookie Recipe, Zesty Lemon Cookies, Soft Lemon Cookies, Chewy Lemon Cookies - Flat lay of a large square of unsalted butter with a creamy texture, a small mound of granulated white sugar, a neat pile of bright yellow fresh lemon zest strands, a small white ceramic bowl filled with fresh pale yellow lemon juice, one large uncracked brown egg with a smooth shell, a small white ceramic bowl heaped with fine all-purpose flour, a small white ceramic bowl containing white baking soda powder, a tiny white ceramic bowl with fine salt crystals, and a small white ceramic bowl filled with extra granulated white sugar for rolling, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using room temperature butter helps you cream it properly with sugar to create that soft, tender crumb we all love.
Granulated Sugar: Adds sweetness and helps with a slightly crisp edge when baking.
Lemon Zest: Delivers an intense lemon aroma without adding extra liquid, keeping the dough just right.
Fresh Lemon Juice: Provides a subtle tang that cut through the sweetness and adds freshness.
Large Egg: Binds ingredients together and contributes to the cookie’s structure and softness.
All-Purpose Flour: The backbone of your cookie dough, ensuring the right texture and chew.
Baking Soda: Helps the cookies rise just enough and brown beautifully.
Salt: Enhances all the flavors and balances sweetness.
Sugar for Rolling: Coats each cookie to give a nice sugar-crisp finish on the outside.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Lemon Cookie Recipe is so versatile — I’ve experimented with swapping out things or kicking up the lemon flavor depending on my mood. Don’t be afraid to make it your own!

Extra Zesty: Sometimes I add a teaspoon more lemon zest because, well, there’s no such thing as too much lemon here!
Gluten-Free Version: I’ve had great success substituting King Arthur Gluten-Free Measure for Measure Flour with no noticeable difference in texture — perfect if you need it gluten-free.
Sweet & Savory Twist: Occasionally, I sprinkle a little coarse sea salt on top just before baking for a grown-up contrast.
Double Citrus: Add a tiny splash of orange juice along with the lemon juice for a more complex citrus vibe.

Step-by-Step: How I Make Lemon Cookie Recipe

Step 1: Cream the Butter, Sugar, and Zest

First off, get your butter sitting out ahead of time so it’s nice and soft—this seriously makes a difference when creaming. Using an electric mixer, beat together the room temperature butter, granulated sugar, and fresh lemon zest for 1-2 minutes until it’s light and fluffy. You’ll start to smell that lemon aroma right away, and that’s your green light to move on. This step helps create that tender, melt-in-your-mouth texture.

Step 2: Add Lemon Juice and Egg

Next, pour in the fresh lemon juice and crack in the egg, then beat everything together until it’s well combined and shiny. The lemon juice brightens things up, and the egg helps bind the dough perfectly. If the mixture looks a bit curdled because of the lemon juice, no worries — the flour will bring it all together.

Step 3: Mix in Dry Ingredients by Hand

Now, whisk together the flour, baking soda, and salt in a separate bowl. Gradually add these dry ingredients into your wet lemon mixture and fold by hand with a spatula. Mixing by hand is key here because it prevents overworking the dough and keeps the cookies tender. The dough should be thick but soft, easy to scoop but not sticky.

Step 4: Chill the Dough

Cover your dough with plastic wrap and pop it in the fridge for 30 to 60 minutes. If you’re like me and sometimes forget, even 15 minutes helps a lot. Chilling prevents the cookies from spreading too thin and encourages a chewier, thicker texture. If time’s tight, at least refrigerate the dough between baking batches.

Step 5: Shape, Roll, and Bake

Preheat your oven to 350ºF (175ºC). Pour 1/4 cup of granulated sugar into a bowl. Using a cookie scoop or your hands, form dough balls roughly 1 to 1.5 inches in diameter. Roll each ball in the sugar to coat completely — this adds a gorgeous sparkle and a slight crunch. Place the cookies on a lined baking sheet at least 2 inches apart to give them room. Bake for 11-13 minutes until the edges just start to turn a delicate golden color, but the centers still look soft. Overbaking will make them dry, so keep an eye on them!

Step 6: Cool and Enjoy!

Let the cookies cool right on the baking sheet for about 5 minutes — this allows them to set without becoming fragile. Then transfer them to a wire rack to cool completely. You’ll notice that they firm up as they cool but stay lovely and chewy inside. Believe me, these are fantastic with a cup of tea or just grabbed straight from the cooling rack for a quick lemon fix!

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Pro Tips for Making Lemon Cookie Recipe

Room Temperature Butter: Let your butter sit out for at least 30 minutes so it creams smoothly with sugar and prevents grainy texture.
Don’t Skip Chilling: Even a short chill will prevent spreading and improve texture — it’s worth the wait!
Watch the Edges: Cookies look done when the edges are lightly golden but centers are still soft — they continue to cook while cooling.
Use Fresh Lemons: Fresh zest and juice give so much better flavor than bottled, don’t substitute for this one!

How to Serve Lemon Cookie Recipe

Lemon Cookie, Lemon Cookie Recipe, Zesty Lemon Cookies, Soft Lemon Cookies, Chewy Lemon Cookies - A close-up image shows a woman's hand holding a single pale yellow cookie with small pieces of lemon zest on its surface. The cookie is round, slightly cracked with a soft texture, and looks thin. In the background, more similar cookies are lined up on a black tray, softly blurred, sitting on a white marbled surface. On the left side, a bit of a sliced lemon is visible but out of focus. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often dust the cooled cookies lightly with powdered sugar for that pretty bakery look and an extra touch of sweetness. Sometimes I also sprinkle a few lemon zest strands on top to amp up the citrus vibe visually and for bursts of flavor. If I’m feeling fancy, a light drizzle of lemon glaze made with powdered sugar and lemon juice adds a glossy finish that’s irresistible.

Side Dishes

These lemon cookies pair beautifully with a cup of hot tea—earl grey or chamomile, especially—and a fresh fruit salad or a mild cheese platter if you want to balance the sweetness. For a brunch spread, I love serving them alongside lemon yogurt or simple whipped cream as a delightful sweet bite.

Creative Ways to Present

For gatherings, I like arranging these cookies on a tiered cake stand with edible flowers or fresh mint sprigs to brighten the look. They also make adorable gifts when wrapped in clear cellophane bags tied with a yellow ribbon—instant sunshine in cookie form! Another fun idea I’ve tried is sandwiching two cookies with lemon buttercream or cream cheese frosting for a special party treat.

Make Ahead and Storage

Storing Leftovers

I store leftover lemon cookies in an airtight container at room temperature, layering with parchment paper to keep them from sticking. They usually stay fresh for about 4-5 days, although in my experience, they’re typically gone long before that!

Freezing

I sometimes freeze the unbaked dough balls (already rolled in sugar) on a baking sheet, then transfer them to freezer bags once firm. This way, I can bake fresh cookies whenever the craving hits! Just add a couple of extra minutes to the baking time and they turn out just as wonderful.

Reheating

To warm leftover cookies, I pop them in a 300°F oven for 3-5 minutes or microwave briefly for 10-15 seconds. This revives their softness and intensifies the lemon aroma without drying them out.

FAQs

Can I make this Lemon Cookie Recipe vegan?

Yes! I recommend swapping the butter for a vegan butter substitute and replacing the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, chilled). The texture might be slightly different but still deliciously lemony and tender.
Why do I need to chill the cookie dough?

Chilling solidifies the fats in the dough, which helps prevent cookies from spreading too much during baking. It also enhances flavor development and creates a thicker, chewier texture. Even 15 minutes of chilling makes a noticeable difference!
Can I use bottled lemon juice instead of fresh?

For the best flavor, fresh lemon juice is a must—it has a vibrant brightness that bottled lemon juice just can’t match. Plus, fresh zest really elevates the cookie’s lemon punch.
How do I know when the cookies are done baking?

Look for faint golden edges with centers that still appear soft and slightly underbaked. They will firm up as they cool, so it’s better to pull them out a little early than to overbake.
Can I make these cookies gluten-free?

Absolutely! I’ve used King Arthur Gluten-Free Measure for Measure Flour to great success, keeping the texture and taste wonderfully intact.

Final Thoughts

I honestly can’t recommend this Lemon Cookie Recipe enough — it’s my go-to when I want a little sunshine in cookie form. What I love most is how simple, bright, and satisfying these cookies are with just a few ingredients and easy steps. Whether you bake them for a special occasion, a weekend treat, or to brighten up a gloomy day, these lemon cookies won’t disappoint. So go ahead, give this recipe a try, and let me know if they become your new favorite like they are mine!