Soft and Chewy Lemon Sugar Cookies

These lemon sugar cookies bake up soft and chewy with a bright citrus zip that cuts right through the sweetness.

They come together in one bowl, require no chilling, and fill the kitchen with the scent of fresh lemon within minutes.

What Makes These Lemon Cookies So Good

I love how the lemon zest does all the work. No extracts or artificial flavor, just bright, real lemon that tastes like you grated it right in.

The cookies stay soft for days thanks to a little extra egg yolk, and the sugar coating gives them a delicate crunch on the outside. That contrast of tender crumb and crackly edge keeps me coming back.

Ingredients

• 1 3/4 cups all-purpose flour: spooned and leveled for accuracy
• 1/2 teaspoon baking soda: gives a little lift without puffing them too much
• 1/4 teaspoon fine sea salt: balances the sweetness
• 1/2 cup unsalted butter, softened: let it sit out until it gives when pressed softly
• 1 cup granulated sugar: plus a couple of tablespoons extra for rolling
• 2 tablespoons fresh lemon zest: this is where all the flavor lives
• 1 large egg, at room temperature: helps the cookies hold their shape
• 1 large egg yolk: adds extra richness and chew
• 2 tablespoons fresh lemon juice: strained so no seeds sneak in
• 1 teaspoon vanilla extract: rounds out the lemon without hiding it

Variations / Substitutions

• Make them dairy free: swap the butter for a solid vegan butter stick, not a spread, and use a flax egg plus a little extra lemon juice.
• Add a poppy seed crunch: stir 1 tablespoon of poppy seeds into the dry ingredients for a delicate nutty texture.
• Brighten the lemon: after baking, brush the warm cookies with a thin lemon simple syrup for an extra hit of flavor.
• Change the coating: roll the dough balls in powdered sugar instead of granulated for a softer, snowy finish.

If you like these, try my Soft Baked Chocolate Chip Cookies.

How to Make Lemon Sugar Cookies

Step 1: Whisk the Dry Ingredients

Whisk the 1 3/4 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt together in a medium bowl until there are no streaks of baking soda.

The mixture should look even and light. Setting this aside means you will not overmix later, which keeps the cookies tender.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the 1/2 cup softened butter, 1 cup sugar, and 2 tablespoons lemon zest with an electric mixer on medium speed until it looks light and fluffy, about 2 minutes.

The zest will speckle the butter and you will smell the lemon right away. Stop once to scrape the bowl so nothing sticks to the sides.

Step 3: Mix in the Egg, Yolk, and Lemon

Beat in the whole egg, egg yolk, 2 tablespoons lemon juice, and 1 teaspoon vanilla until it all comes together, about 30 seconds.

The dough will look glossy and a little loose at this point, and that is normal. It thickens once the flour goes in.

Step 4: Fold in the Dry Ingredients

Add the whisked dry mixture to the wet ingredients all at once and mix on low speed just until the flour disappears. Stop as soon as you see no white streaks, no longer.

This takes about 20 seconds. Overmixing at this stage can make the cookies dense, so a few visible specks of flour that you can finish by hand with a spatula are better than beating it too long.

Step 5: Scoop, Roll, and Bake the Cookies

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded 2 tablespoon portions of dough, roll each into a ball between your palms, then roll the balls in a shallow dish of extra granulated sugar until fully coated. Place them on the prepared sheets about 2 inches apart.

Bake one sheet at a time on the middle rack for 10 to 12 minutes. The cookies are done when the edges look set and lightly golden but the centers still appear soft and puffy. They will continue to bake on the hot sheet after you take them out.

Step 6: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Warm from the oven they are soft and almost cake-like. As they cool, the edges crisp up and the centers stay beautifully chewy.

Tips for Soft, Chewy Cookies

• Use room temperature butter and egg: this lets the sugar and butter cream properly, giving the cookies their even crumb and spread.
• Zest the lemon directly over the sugar: rubbing the zest into the sugar with your fingers before beating it releases more oil and makes the flavor deeper.
• Do not overbake: pull the cookies when the centers still look slightly underdone. They set as they cool and stay soft.
• Freeze dough for later: scoop the cookie dough balls, roll them in sugar, and freeze them solid on a tray. Bake straight from frozen, adding 2 minutes to the time.

Bake times by cookie size, if you decide to stray from the medium scoop:

Keeping Cookies Fresh

Store baked cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy that whole time. For longer storage, freeze the baked cookies or the raw dough balls in a freezer bag for up to 3 months. To reheat a cookie, microwave it for 10 to 15 seconds, and it will taste just baked.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Yes, but the flavor will be less bright. Fresh juice and zest give the cookies their true lemon punch.

Why did my cookies not spread?

Your butter might have been too cold when you started, or you measured too much flour. Spooning flour into the cup and leveling it prevents this.

Can I make these gluten free?

Yes. Use a good quality measure for measure gluten free flour blend, and the cookies will still be soft.

What if I do not have an extra egg yolk?

You can use one whole egg plus one more egg white, but the crumb will be a little less rich and chewy.

Do I have to chill the dough?

No. The dough is ready to scoop and bake right away. If your kitchen is very warm and the dough feels sticky, chill it for 30 minutes so the cookies do not spread too much.

Lemon Sugar Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 18 servings

Calories: 120

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons fresh lemon zest
• 1 large egg
• 1 large egg yolk
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• extra granulated sugar for rolling

Method

 

1. Whisk the flour, baking soda, and salt together in a bowl.
2. Cream the butter, sugar, and lemon zest with a mixer until light and fluffy, about 2 minutes.
3. Beat in the egg, egg yolk, lemon juice, and vanilla until combined, about 30 seconds.
4. Mix in the dry ingredients on low until just combined, then stir by hand a few times to catch any dry bits.
5. Preheat oven to 350°F (175°C). Scoop 2 tablespoon portions, roll into balls, coat in sugar, and place on parchment-lined sheets 2 inches apart. Bake 10-12 minutes until edges are set and centers look soft.
6. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.

Notes

The cookies will look slightly underdone in the center when you take them out, but they set up as they cool. For a deeper lemon taste, add an extra teaspoon of lemon zest to the dough. If your dough feels too sticky to roll, pop it in the fridge for 10 minutes first.