Soft & Chewy Lemon Sugar Cookies 5 ★

37 min | easy | vegetarian

Three soft, sugar-coated lemon cookies stacked on a small white plate, with a striped kitchen towel beside them and two whole lemons blurred in the background.

Published Mar 12, 2025

Prep Time	Cook Time	Total Time
25 min	12 min	37 min

Rate/Review

Introduction

These soft and chewy lemon sugar cookies are bright, buttery, and full of fresh citrus flavor in every bite.

They’re perfect for bake sales, afternoon snacks, or an easy make-ahead dessert for parties and potlucks.

A simple lemon-scented dough gets rolled in sugar for pretty, crinkly tops and a sweet-tart crunch around the edges.

Stack of three pale yellow lemon sugar cookies on parchment; the top cookie has a bite taken out, showing a soft, moist crumb and light sugar coating, with a lemon blurred in the background.

How to Make Soft & Chewy Lemon Sugar Cookies

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Preheat oven and prep pans

Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Whisk dry ingredients

In a medium bowl whisk together the flour, baking powder, baking soda, and salt.

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Cream butter and sugar

In a large bowl beat the softened butter and granulated sugar until very light and fluffy.
This usually takes about three minutes with a hand mixer on medium speed.
Add eggs, lemon, and vanilla

Add the egg and extra yolk and beat just until smooth and fully combined.
Beat in the lemon juice, lemon zest, vanilla extract, and lemon extract if using.
Mix in dry ingredients

Sprinkle the dry ingredients over the wet ingredients and mix on low speed until a soft dough forms.
Stop mixing as soon as the flour disappears to keep the cookies soft and tender.

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Shape and sugar-coat dough balls

Scoop the dough into 1 ½ tablespoon portions and roll each one into a smooth ball.
Roll each dough ball in the extra granulated sugar until evenly coated.
Place the balls on the prepared baking sheets, leaving about two inches between each cookie.
Bake and cool

Bake one sheet at a time for 10 to 12 minutes, until the edges look just set.
The centers should look puffy and slightly underbaked with no browning on the edges.
Let the cookies cool on the sheet for five minutes, then transfer to a wire rack.

Five soft, crackled lemon sugar cookies coated in granulated sugar on a small white plate; a whole lemon and a crumpled white towel sit blurred in the background.

Substitutions

All-purpose flour -> 1:1 gluten-free baking blend: Use a cup-for-cup gluten-free blend that includes xanthan gum, which keeps the cookies chewy and not crumbly. Bake one test cookie first to check spreading before baking the full batch.
Unsalted butter -> Salted butter: You can use salted butter and simply skip the added salt, which still gives rich, balanced lemon flavor.
Granulated sugar coating -> Lemon zest sugar coating: Rub fresh lemon zest into the rolling sugar first, which perfumes the cookies and adds extra bright citrus flavor.

Close-up of a pale yellow lemon sugar cookie rolled in granulated sugar, shown with a large bite taken out to reveal the soft, chewy center; a whole lemon and another cookie are blurred in the background.

Tips

Measure flour correctly: Fluff the flour, spoon it into the cup, then level it with a knife for accurate measuring.
Do not overbake: Pull the cookies when the centers still look soft and slightly glossy. They continue cooking on the hot sheet, which keeps the texture perfectly chewy.
Use room-temperature ingredients: Room-temperature butter and eggs mix more evenly and trap air better, giving thicker, softer cookies.
Chill for thicker cookies: For extra thick cookies, chill the scooped dough balls for 30 minutes before rolling in sugar and baking.
Adjust lemon flavor strength: For bolder lemon flavor, add the optional lemon extract and an extra half tablespoon of zest.

Nutrition Facts ^*

Energy	184	kcal
Protein	2	g
Total Fat	8	g
Carbohydrates	26	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Overhead view of seven pale yellow lemon sugar cookies coated in sparkling granulated sugar, arranged overlapping on a light gray plate with a white kitchen towel in the background.

FAQ

How do I keep the cookies soft for days?: Store cooled cookies in an airtight container with a piece of sandwich bread or a marshmallow. They absorb excess moisture, which keeps the cookies soft and chewy longer.
Why did my cookies spread too much?: Too-warm butter or not enough flour usually causes excessive spreading. Chill your dough briefly and be sure to measure flour using the spoon-and-level method.
Can I freeze the dough or baked cookies?: Yes, freeze shaped dough balls on a sheet, then transfer to a freezer bag for storage. Bake from frozen, adding about two extra minutes, or thaw baked cookies at room temperature.
Can I skip the lemon extract?: Yes, the cookies still taste bright from the fresh lemon juice and zest alone. Use the extract only if you prefer a stronger candy-like lemon flavor.
How big should I make each cookie?: I like 1 ½ tablespoon scoops, which bake into palm-size cookies with chewy centers. For smaller cookies, use one tablespoon of dough and reduce baking time by about two minutes.

Serving Suggestions

These lemon sugar cookies shine alongside a cup of hot tea or iced coffee after dinner.

For a bakery-style twist, sandwich two cookies with vanilla buttercream or lemon curd for pretty, easy party desserts.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Lela: The best lemon cookies I have ever had or baked. These are delicious! — 5 ★

Eunice: That's lovely to hear, Lela!
Veronica, New Orleans, LA: I'm usually not a big lemon cookie person, but I needed something different to bring over to a friends place. These were seriously so good! The lemon taste isnt over the top at all, and the texture is exactly what I want in a cookie. CHEWY! Def a keeper. I stuck half the batch in the freezer and they freeze great. Still had that same chewy bite. I think these would be a good one to mail to someone too since they seem like they would hold up and stay fresh for a few days. — 5 ★

Eunice: So glad they hit that perfect chewy lemon balance, Veronica!
Stephanie, Vancouver, Canada: Soft, chewy, and lemony delicious! — 5 ★

Eunice: That's great to hear, Stephanie!