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Bake soft and chewy lemon cookies with fresh lemon zest, lemon juice, and a hint of vanilla. These easy citrus cookies are bursting with flavor and perfect for spring, summer, holidays, and everyday baking.

Ingredients

12 Tbsp. unsalted butter, softened
1 ½ cups granulated sugar
1 Tbsp. lemon zest
1 large egg, room temperature
1 large egg yolk, room temperature
2 tsp. lemon extract (or 1 tsp. lemon extract + 1 tsp. vanilla extract)
3 cups all-purpose flour, spooned and leveled
1 tsp. baking soda
1 tsp. cornstarch
¾ tsp. salt
2 Tbsp. lemon juice
¼ cup granulated sugar, for rolling and garnishing

Instructions

Cream Butter and Sugar
- In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest on medium speed for 3–4 minutes, until light and fluffy.
- Pro tip: Rub the lemon zest into the sugar with your fingertips before mixing to release natural oils and boost lemon flavor.
Add Eggs and Extracts
- Mix in the egg, egg yolk, and lemon (and/or vanilla) extract until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add the dry mixture to the wet ingredients.
Activate with Lemon Juice
- Pour the lemon juice directly over the baking soda—it will foam slightly. Fold everything together just until combined. Do not overmix.
Chill the Dough
- Scoop dough into balls (about 1 ½–2 Tbsp. each) and roll in sugar.
- Place dough balls on a tray, cover, and refrigerate for at least 1 hour.
Bake
- Preheat oven to 325°F (163°C).
- Line two baking sheets with parchment paper or silicone mats.
- Place 6–8 dough balls on each sheet, spacing evenly.
- Bake for 10–12 minutes, being careful not to overbake. Cookies should look soft and slightly underdone in the center.
Shape and Cool
- Right out of the oven, use a round cup to swirl around each cookie to form perfect circles.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Sprinkle with extra sugar and a touch of lemon zest for garnish.

Why You’ll Love This Recipe

These cookies are bursting with bright lemon flavor while staying soft, chewy, and tender in the center. They’re easy to make, look bakery-worthy, and bring a refreshing citrus twist to classic sugar cookies.

Tips

Chilling is Key: Chilled dough bakes evenly and helps the cookies keep their chewy texture.
Do Not Overbake: The cookies should look slightly underdone when you remove them—they’ll set as they cool.
Boost the Flavor: Add extra zest for stronger lemon notes.
Perfect Circles: Use a round cutter or cup to swirl warm cookies into uniform shapes.

Variations and Substitutions

Glazed Lemon Cookies: Add a drizzle of powdered sugar glaze with lemon juice.
Citrus Blend: Swap lemon zest for lime or orange for a fun twist.
Almond Touch: Replace ½ tsp. of extract with almond extract for a bakery-style flavor combo.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour substitute.

FAQs

Q: Can I make the dough ahead of time?
Yes. Chill the dough for up to 48 hours before baking, or freeze the dough balls for up to 3 months.

Q: How should I store baked cookies?
Keep cookies in an airtight container at room temperature for 3–4 days, or freeze them for longer storage.

Q: Can I double the recipe?
Absolutely. Just use two sheet pans or bake in batches.

Serving and Suggestions

Serve with hot tea or iced lemonade for a refreshing pairing.
Perfect for spring gatherings, baby showers, or holiday cookie platters.
Sandwich two cookies with lemon buttercream for a decadent treat.
Add to dessert trays alongside sugar cookies, shortbread, and brownies for variety.