Name: Lemon Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 1 h 23 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, room temperature; 1 ½ cups (300g) granulated sugar; 3 Tbsp lemon zest; 2 Tbsp fresh lemon juice; 1 large egg; 3 cups (360g) all-purpose flour; 1 tsp baking soda; ¼ tsp salt; ¼ cup (50g) sugar

Jump to Recipe· 4.7 from 7 reviews

If you’re in the market for a bright, zesty treat that feels like sunshine in cookie form, you’re going to adore this Lemon Cookies Recipe. It’s one of those recipes that’s both simple and spectacular—a perfect balance of tangy lemon and sweet buttery goodness. Whether you’re baking for a crowd or just want a little citrus pick-me-up with your tea, these cookies hit the spot every single time. Stick around and I’ll walk you through the whole process, sharing my tips and tweaks so you can nail this at home too!

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Why This Recipe Works

Perfect Balance of Flavors: The lemon zest and fresh juice give a lively tang without overpowering the cookie’s sweetness.
Texture You’ll Love: Chilling the dough helps the cookies stay thick and chewy, instead of spreading thin and crisp.
Easy and Reliable: The straightforward ingredients and method make this recipe approachable for bakers of all levels.
Flexible for Preferences: These cookies adapt well if you want to tweak the lemon intensity or try gluten-free alternatives.

Lemon Cookies, lemon cookies recipe, citrus cookies, easy lemon dessert, tangy lemon treats - A white plate filled with a pile of round, light beige cookies that look soft and slightly cracked on top. The cookies have a sugar-coated texture and one cookie near the center has a bite taken out of it, showing a soft inside. Around the cookies, there are several bright yellow lemon slices placed for decoration. A woman's hand is picking up a cookie from the bottom right of the plate. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Lemon Cookies Recipe plays its part to create a delightful balance of flavor and texture. Knowing a bit about the ingredients can help you shop smarter and bake with confidence.

Lemon Cookies, lemon cookies recipe, citrus cookies, easy lemon dessert, tangy lemon treats - Flat lay of a large square of unsalted butter with a creamy texture, a small mound of granulated white sugar, a neat pile of bright yellow fresh lemon zest strands, a small white ceramic bowl filled with fresh pale yellow lemon juice, one large uncracked brown egg with a smooth shell, a small white ceramic bowl heaped with fine all-purpose flour, a small white ceramic bowl containing white baking soda powder, a tiny white ceramic bowl with fine salt crystals, and a small white ceramic bowl filled with extra granulated white sugar for rolling, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using unsalted butter lets you control the salt level perfectly; plus, room temperature butter blends better for a smooth dough.
Granulated Sugar: Adds sweetness and helps develop that lightly crisp edge during baking.
Lemon Zest: The zest is where the magic happens—it gives intense lemon aroma and flavor without extra acidity.
Fresh Lemon Juice: Adds bright citrus notes that complement the zest, keeping the cookie fresh and tangy.
Large Egg: Gives structure and moisture to the dough, making the cookies tender.
All-Purpose Flour: The base that holds everything together; you can substitute gluten-free flour if needed.
Baking Soda: Helps the cookies rise slightly and creates a soft crumb.
Salt: A pinch to balance sweetness and enhance flavor.
Sugar for Rolling: Rolling the dough balls in sugar adds a bit of sparkle and crunch once baked.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Lemon Cookies Recipe can be. You can easily adjust the lemon flavor to your liking or tweak textures by chilling longer or less. Let me share some of my favorite ways to make it truly yours.

Extra Zesty Variation: I sometimes add a teaspoon of lemon extract for a punchier lemon flavor—I find it amazing when I want a real citrus blast.
Gluten-Free Swap: Tried this with King Arthur Gluten-Free Measure for Measure Flour and it turned out perfect—no one could tell the difference!
Dairy-Free Twist: Use a vegan butter substitute and an egg replacer in a pinch; results are slightly different but still delicious.
Sweet or Tangier: Play with the sugar amount; reducing by a tablespoon or two gives a tangier bite, while sticking to full sugar keeps it nice and sweet.

Step-by-Step: How I Make Lemon Cookies Recipe

Step 1: Cream Butter, Sugar & Lemon Zest

Start by beating your room temperature butter with the granulated sugar and fresh lemon zest using an electric mixer for 1-2 minutes. I love how the butter lightens in color and the kitchen fills with that juicy lemon aroma. If your butter is too cold, it won’t cream well, so let it soften beforehand. This step helps create a fluffy base that traps air for tender cookies.

Step 2: Add Lemon Juice and Egg

Next, pour in the fresh lemon juice and crack in the egg. Beat again until everything is fully combined. This wet mixture keeps your dough moist and tender, and the lemon juice amps up the citrus flavor nicely. I always use fresh lemon juice—bottled just doesn’t compare for that bright zing!

Step 3: Fold in Dry Ingredients

Now, gradually add the flour, baking soda, and salt. I switch to mixing by hand with a spatula here to avoid overworking the dough, which can make cookies tough. Fold just until combined and no flour streaks remain. The dough should feel soft but hold together when pressed.

Step 4: Chill the Dough

Cover the dough tightly with plastic wrap and pop it in the fridge for at least 30 minutes. I get it, waiting can be a pain, but chilling thickens the dough and prevents spreading, giving you those thick, chewy lemon cookies everyone raves about. I usually chill for a full hour if I can—that extra patience pays off.

Step 5: Scoop, Roll, and Bake

Once chilled, preheat your oven to 350ºF. Place about ¼ cup sugar in a bowl for rolling. Use a cookie scoop to form dough balls, then roll each in the sugar to coat. I space them about 2 inches apart on a silicone-lined baking tray. Bake for 11-13 minutes, or until edges show a faint golden color. Remember, the cookies will firm up as they cool, so don’t overbake!

Step 6: Cool & Enjoy

Let the cookies rest on the baking sheet for 5 minutes to set, then transfer to a cooling rack. Cooling is key to getting that perfect chewy texture. Once cooled, I usually sneak a few before anyone else notices—don’t tell!

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Tips from My Kitchen

Don’t Skip Chilling: Even 15 minutes in the fridge can make a difference if you’re in a hurry.
Use Fresh Zest: Freeze a couple lemons and zest them as needed—you’ll have amazing flavor ready to go anytime.
Avoid Overmixing Flour: Just fold the dry ingredients until combined to keep the cookies tender.
Watch Baking Time: Pull them out just before edges turn golden; they firm up as they cool.

How to Serve Lemon Cookies Recipe

Lemon Cookies, lemon cookies recipe, citrus cookies, easy lemon dessert, tangy lemon treats - A close-up image shows a woman's hand holding a single pale yellow cookie with small pieces of lemon zest on its surface. The cookie is round, slightly cracked with a soft texture, and looks thin. In the background, more similar cookies are lined up on a black tray, softly blurred, sitting on a white marbled surface. On the left side, a bit of a sliced lemon is visible but out of focus. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a little extra lemon zest or finely chopped candied lemon peel on top if I’m feeling fancy. It adds a pop of color and a burst of fresh flavor. Sometimes a dusting of powdered sugar over warm cookies creates a lovely, delicate finish that pairs beautifully with the lemon.

Side Dishes

These lemon cookies are fantastic on their own but also pair really well with a cup of chamomile tea or a glass of cold milk. For a brunch or afternoon treat, I love serving them alongside fresh berries or a light lemon yogurt dip—it’s a fun way to amplify the citrus theme.

Creative Ways to Present

If you’re baking for a party or gift-giving, wrapping a stack of these lemon cookies with a bright yellow ribbon and a sprig of fresh rosemary looks stunning and smells divine. Another fun idea I tried recently was sandwiching lemon curd between two cookies for a tangy twist everyone couldn’t get enough of.

Make Ahead and Storage

Storing Leftovers

Store your baked lemon cookies in an airtight container at room temperature for up to 4 days. I’ve found that lining the container with parchment paper keeps the cookies from sticking together and helps them stay fresh and chewy.

Freezing

You can freeze the cookie dough balls (rolled in sugar) before baking—just place them on a tray, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, pop them straight in the oven, adding a minute or two to the bake time. The baked cookies themselves freeze well too, wrapped tightly in plastic and stored in a container for up to 3 months.

Reheating

To refresh leftover cookies, I warm them in a 300ºF oven for about 5 minutes. This revives their softness and brings back that fresh-baked aroma. Just avoid microwaving for too long, or they can get rubbery.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While you can use bottled lemon juice, fresh lemon juice really brightens the flavor and aroma of these cookies. Bottled juice tends to be less vibrant and might add a slightly processed taste. If fresh lemons aren’t available, pick a high-quality bottled juice with no added preservatives.
What makes these lemon cookies chewy instead of crispy?

The key to chewy lemon cookies in this recipe is chilling the dough. The cold dough spreads less in the oven, making the cookies thicker and softer. Also, the use of baking soda helps create a tender crumb. Baking just until the edges turn golden, then cooling properly also ensures chewiness.
Can I freeze the dough or baked lemon cookies?

Absolutely! You can freeze the dough balls before baking or freeze the fully baked cookies. Just store them in an airtight container or freezer bag. Frozen dough can go straight into the oven with a slightly adjusted baking time, and baked cookies thaw beautifully when warmed up.
Is there an easy gluten-free option for this recipe?

Yes! I’ve had great success substituting the all-purpose flour with King Arthur’s Gluten-Free Measure for Measure Flour. It keeps the texture and flavor just as lovely without any special adjustments.

Final Thoughts

This Lemon Cookies Recipe is one I genuinely love baking again and again because it always delivers that fresh, bright flavor and soft, chewy texture that makes every bite special. Whether you’re an experienced baker or just starting out, following these steps will help you come away with a batch of lemony gems you’ll want to share – but might not! Give this recipe a try and fill your kitchen with the irresistible scent of lemon cookies in no time. Trust me, your friends and family will be asking for the recipe before they know it.