Irresistibly Soft Lemon Cookies

Lemon cookies bring bright, fresh flavor to even the simplest snack break. These cookies balance zesty citrus with a soft, chewy texture that feels comforting but not heavy. Each bite tastes like a cross between classic sugar cookies and a bakery-style lemon bar. You use basic pantry ingredients plus fresh lemons, so you get real flavor without complicated steps. Whether you bake them for everyday treats, spring gatherings, or holiday cookie trays, these lemon cookies stand out for their aroma, color, and satisfying bite.

Reasons to Try Lemon Cookies

Lemon cookies are a great change from the usual chocolate or vanilla desserts. The fresh lemon juice and zest create a clean, tangy flavor that wakes up your taste buds without being too sour. A soft, chewy center pairs with lightly crisp edges, making each cookie feel rich but not dense.

These cookies use a simple butter-based dough, so you do not need special equipment or advanced skills. You mix everything in a bowl, scoop, bake, and glaze. The dough is forgiving, and a short chill helps keep the cookies thick and tender.

The lemon glaze adds a glossy finish and extra burst of citrus. It sets just enough to stay on top without turning rock-hard, so you still get that soft bite. The pale yellow color and flecks of zest make the cookies look as good as they taste, perfect for gifting, parties, or cookie exchanges.

Because the recipe uses common ingredients, you can bake lemon cookies anytime you have fresh lemons on hand. They store well, ship well, and keep their flavor for days, so you can easily make them ahead.

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Ingredients Notes

For the Lemon Cookies

• All-purpose flour
• Baking soda
• Baking powder
• Fine salt
• Unsalted butter
• Granulated sugar
• Fresh lemon zest
• Fresh lemon juice
• Large egg
• Egg yolk
• Sour cream
• Vanilla extract

For the Lemon Glaze

• Powdered sugar
• Fresh lemon juice
• Fresh lemon zest
• Milk

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How to Make Lemon Cookies

For the Lemon Cookies

1. Mix the dry ingredients in one bowl.
2. Beat butter, sugar, and lemon zest until creamy.
3. Add egg, yolk, lemon juice, sour cream, and vanilla.
4. Combine wet and dry ingredients into a soft dough.
5. Chill briefly for thicker, chewier cookies.
6. Scoop dough onto baking sheets and bake until edges set.
7. Cool completely on racks before glazing.

For the Lemon Glaze

1. Whisk powdered sugar, lemon juice, and zest until smooth.
2. Adjust with a little milk for drizzleable consistency.
3. Spoon or drizzle glaze over cooled cookies.
4. Let glaze set before stacking or storing.

What You Must Know About Lemon Cookies

Use fresh lemons, not bottled juice. The combination of zest and fresh juice gives real lemon flavor. Bottled juice tastes flat and can make the dough overly acidic.

Do not skip the sour cream. It helps create soft lemon cookies with a chewy center instead of dry, crumbly ones. If you leave it out, the cookies can bake up firm and less flavorful.

The dough will be soft. That is normal. A short chill helps it firm up so the cookies spread less and stay thick. If your kitchen is very warm, chill a bit longer.

Do not overbake. Lemon cookies should look slightly underdone in the center when you pull them from the oven. They finish setting on the hot tray. If you wait until they look fully baked, they will turn dry and lose that chewy texture.

Only glaze cooled cookies. If you glaze while they are warm, the glaze will melt and soak in instead of sitting on top in a smooth layer.

Helpful Tips

Rub the lemon zest into the sugar with your fingers before mixing. This releases the oils and makes the cookies more fragrant.

Use a cookie scoop for even portions so all cookies bake at the same rate.

Bake one test cookie first. If it spreads too much, chill the dough longer.

Line your baking trays with parchment paper for easy cleanup and consistent browning.

For extra lemon punch, add a little zest on top of the wet glaze.

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Variations and Substitutions

Chewier lemon cookies work best with a longer chill and shorter bake time.

Lemon sugar cookies can be made by rolling the dough balls in granulated sugar before baking.

You can drizzle the glaze lightly, spoon it over the center, or dip the cookie tops for a thicker finish.

Replace sour cream with full-fat Greek yogurt if needed. Avoid low-fat versions.

Add white chocolate chips if you want contrast without overpowering the lemon.

Serving Suggestions for Lemon Cookies

Serve lemon cookies on a white platter so the pale yellow color stands out. Sprinkle extra lemon zest on the plate for aroma and visual appeal.

They pair well with hot tea, iced tea, or cold milk.

For dessert trays, combine them with chocolate cookies and sugar cookies for balance.

They also work well as gifts when packed in jars or boxes with parchment between layers.

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Storage and Reheating

Store cooled, glazed lemon cookies in an airtight container at room temperature with parchment between layers. They keep well for about four days.

Freeze baked, unglazed cookies for up to two months. Thaw at room temperature and glaze before serving.

To soften slightly firm cookies, place a slice of bread in the container overnight.

Nutrition Facts (Per Serving)

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Irresistibly Soft Lemon Cookies (Chewy, Zesty & Easy)

These soft and chewy lemon cookies are packed with fresh lemon zest and a bright lemon glaze. Learn how to make lemon cookies that stay tender and full of citrus flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Cooling Time 28 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 24 cookies

Calories 180 kcal

Ingredients

  

For the Lemon Cookies

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 1 large egg
• 1 large egg yolk
• 1/4 cup lemon juice
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

For the Lemon Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 –2 tablespoons milk

Instructions

 

For the Lemon Cookies

• Whisk flour, baking soda, baking powder, and salt together.
• Beat butter, sugar, and lemon zest until creamy.
• Mix in egg, yolk, lemon juice, sour cream, and vanilla.
• Add dry ingredients and mix just until combined.
• Chill dough until slightly firm.
• Scoop and bake until edges are set and centers are soft.
• Cool completely before glazing.

For the Lemon Glaze

• Whisk powdered sugar, lemon juice, and zest until smooth.
• Thin with milk as needed.
• Drizzle over cooled cookies and let set.

Keywords: lemon cookies, chewy lemon cookies, soft lemon cookies, citrus dessert