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The Ultimate Soft and Chewy Lemon Cookies Recipe

The Ultimate Soft and Chewy Lemon Cookies

These incredibly soft and chewy lemon cookies deliver the perfect balance of sweet and tart flavors. With their tender crumb, bright citrus taste, and melt-in-your-mouth texture, they're destined to become your new favorite treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 24 large cookies
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
For the Lemon Glaze
  • 1½ cups powdered sugar
  • 3 –4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 pinch salt

Equipment

  • Electric mixer Handheld or stand
  • Medium bowl For dry ingredients
  • large bowl For creaming butter/sugar
  • Whisk, For dry ingredients & glaze
  • Baking sheets 2 recommended
  • Parchment paper Or silicone baking mats
  • Wire rack For cooling
  • Measuring Cups & Spoons For accuracy

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside.
  3. In a large bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract until well combined.
  5. Gradually mix in the flour mixture until just combined. Don't overmix.
  6. Scoop dough into 1.5-tablespoon portions and place 2 inches apart on prepared baking sheets. Bake for 8-10 minutes until edges are set but centers look slightly underbaked.
  7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  8. Whisk together powdered sugar, lemon juice, lemon zest, and salt until smooth. Drizzle over cooled cookies.

Notes

 Storage & Freezing  - Store glazed cookies in an airtight container at room temperature for up to 1 week. Add a slice of bread to the container to keep them soft. - To freeze baked cookies, layer them in a freezer-safe container for up to 3 months. Thaw for 30 minutes at room temperature before serving. - Cookie dough can be frozen in scoops for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the cook time.
 Pro Tips & Troubleshooting  - Do not overbake. Remove cookies from the oven when the edges are set but the centers still look slightly soft; they will firm up while cooling. - Use fresh lemons instead of bottled juice for the best flavor intensity. - If cookies spread too much, the butter might be too warm. Chill the shaped dough for 30 minutes before baking. - Measure flour correctly by spooning it into the cup and leveling it off to avoid dry cookies.
 Variations  - Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients. - White Chocolate: Fold in ¾ cup of white chocolate chips. - Lemon Coconut: Replace ½ cup of flour with sweetened shredded coconut. - Double Lemon: Add 1 tablespoon of lemon extract along with the vanilla for extra citrus flavor.