Soft & Chewy Lemon Cookies
These Soft and Chewy Lemon Cookies are bursting with lemon flavor. They use real lemon juice and lemon zest. They are soft, chewy and can be ready in just 30 minutes.
In the mood for other cookies? Check out these no bake chocolate oat cookies and chocolate chip coconut oat cookies as well.
“I tried these delicious cookies today, and I was absolutely astonished of how good they were. I will definitely be having these cookies again. 5 stars!” ⭐️⭐️⭐️⭐️⭐️- Reader, Isaac
“Very authentic and fresh lemon taste without the artificial taste or feeling! 10/10!!!” ⭐️⭐️⭐️⭐️⭐️- Reader, Eden
Why You Will Love These Soft & Chewy Lemon Cookies
One of the many things I love about this recipe is how incredibly easy they are to make. It is a simple as mixing the dry ingredients in one bowl and the other ingredients in another. After that, they are combined and rolled into dough balls. They take 10 minutes to prepare, 15 minutes to cook and 5 minutes to cool.
Therefore, in 30 minutes, you end up with a clean kitchen and 3 dozen tangy, chewy lemon cookies. It doesn’t get much easier than that.
The lemon cookies are soft and chewy, with slightly crisp edges. I tried making them with granulated sugar sprinkled over the top of them. However, the powdered sugar really made them ‘pop’ with flavor. If you don’t have powdered sugar, granulated sugar will suffice. But if you have the choice, trust me, and sprinkle them lightly with the powdered sugar. It really does make a pleasant difference.
If you make this recipe, please leave a star rating below. This provides helpful feedback and helps people discover my recipes online. Like what you see? You can have new recipes sent straight to your inbox by subscribing to my newsletter, and follow along on TikTok, Pinterest, and Instagram. ⭐️⭐️⭐️⭐️⭐️
Get the Recipe: Lemon Cookies
Ingredients
- 2 and ½ cups all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup salted butter, softened
- 1 and ½ cups granulated sugar
- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (2 lemons)
- 3 tablespoons freshly squeezed lemon juice (2 lemons), 2 lemons
- ½ cup powdered sugar to garnish
Instructions
- Pre-heat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In medium sized bowl, mix dry ingredients of flour, baking powder and baking soda. Set aside.
- In a separate bowl, using a stand mixer or hand-held mixer, cream butter and sugar until combined.
- Add egg yolks, vanilla, lemon zest and lemon juice.
- Add dry mixture until just combined. Be careful not to over mix.
- Using a small ice-cream or batter scooper about the size of a tablespoon, scoop dough into balls. Roll into granulated sugar. Place on cookie sheet.
- Bake for 14-17 minutes, or until tops of cookies start to crack.
- Remove from oven and let cool for 5 minutes before moving to wire cookie rack. Let cookies cool completely.
- Using a teaspoon, sprinkle powdered sugar over cooled cookies.
- Store cookies in an air-tight container for up to 7 days.
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This recipe was perfect, all my cookies came out with the perfect slight hint of lemons and were the perfect texture.
Thank you! I love that you made them to share with your friends at school. 🙂
Very authentic and fresh lemon taste without the artificial taste or feeling! 10/10!!!
I am so glad you enjoyed them! Meadow whipped together another fresh batch of lemon cookies to share at school tomorrow. Thank you for your honest review. I genuinely appreciate it!
i tried these delicious cookies today and I was absolutely astonished of how good they were. I will definitely be having these cookies again. 5 stars 🌟
Thank you, Isaac, for your kind, thoughtful and eloquent response! I genuinely appreciate your review and thoughts on them. Meadow made another batch to share with you all. I have many more recipes that need taste testers and honest reviews on. 🙂
I want to make these ahead of time so I can pop a couple in the oven whenever. Can these be frozen?
Yes! Lemon cookie dough can be frozen for up to three months. Place dough balls on a plate or mini cookie sheet in the freezer to flash freeze them. This step will help the dough balls not stick together. Wrap the portioned dough balls or (cookie dough rolled log) in an air-tight freezer-safe bag to prevent freezer burn.