Name: Soft & Chewy Lemon Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup softened butter or vegan butter; 3/4 cup sugar; 1 tablespoon lemon zest (about 1 large lemon); 2 tablespoons fresh lemon juice; 1 tablespoon milk of choice; 1/2 teaspoon pure vanilla extract; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt

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Bright, zesty, and irresistibly soft — these Soft & Chewy Lemon Cookies are my go-to when I want a citrusy treat that’s not overly sweet. With a tender, chewy texture and bold lemon flavor from both zest and juice, they’re a refreshing dessert perfect for spring, summer, or anytime I crave something light and flavorful. Whether I enjoy them plain or finish them with a dusting of powdered sugar or lemon glaze, they never fail to impress.

Soft & Chewy Lemon Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup softened butter or vegan butter

¾ cup sugar

1 tablespoon lemon zest (about 1 large lemon)

2 tablespoons fresh lemon juice

1 tablespoon milk of choice

½ teaspoon pure vanilla extract

1 ½ cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I beat the butter and sugar together until they’re light and fluffy.

Then, I mix in the lemon zest, lemon juice, milk, and vanilla extract until everything is well combined.

In another bowl, I whisk the flour, baking soda, baking powder, and salt.

I gradually stir the dry ingredients into the wet mixture just until combined — I make sure not to overmix.

Using a tablespoon, I scoop out the dough and roll it into balls. I place them on the prepared baking sheet, spacing them out.

I lightly flatten each cookie with the back of a spoon or with my fingers.

I bake the cookies for 9-11 minutes, just until the edges are set but the centers remain soft.

After baking, I let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.

If I feel fancy, I’ll dust them with powdered sugar or drizzle a lemon glaze once they’ve cooled.

Servings and timing

This recipe makes about 20 cookies.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Calories: Approximately 120 kcal per cookie

Variations

Gluten-Free: I swap the all-purpose flour with a gluten-free 1:1 baking blend.

Extra Lemon Kick: I sometimes add a few drops of lemon extract for an even bolder lemon flavor.

Iced Cookies: I like to top them with a quick lemon glaze made from powdered sugar and lemon juice.

Add Poppy Seeds: A teaspoon of poppy seeds gives them a lemon-poppy twist.

Coconut Twist: I fold in a bit of shredded coconut for a tropical touch.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I keep them in the refrigerator for up to a week.

To freeze, I place them in a single layer in a freezer-safe container or bag for up to 2 months. When I want one, I let it thaw at room temperature or warm it in the microwave for 10-15 seconds to bring back the soft texture.

FAQs

What makes these lemon cookies soft and chewy?

The right ratio of fat to flour, along with not overbaking them, helps maintain their soft, chewy texture. I always take them out when the edges are set, but the centers are still a little soft.

Can I make these lemon cookies vegan?

Yes! I use vegan butter and plant-based milk to make them fully vegan. They turn out just as soft and delicious.

Do I need to chill the dough before baking?

No, the dough doesn't need chilling. I love how quickly I can go from mixing to baking without any delay.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor, but in a pinch, I’ve used bottled lemon juice. I just make sure it’s pure lemon juice without added sweeteners.

How do I know when the cookies are done?

I bake them until the edges look set and the centers are still slightly soft. They’ll continue to firm up as they cool, which keeps them chewy.

Conclusion

These soft and chewy lemon cookies are one of my favorite quick treats to make when I want something light, bright, and satisfying. With simple ingredients, a short bake time, and bold citrus flavor, they check all the boxes for an easy, crowd-pleasing dessert. Whether I’m baking a batch for springtime gatherings or just to enjoy with tea, these cookies never disappoint.

Recipe:

Soft & Chewy Lemon Cookies

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Author: Cheryl
Total Time: 20 minutes
Yield: 20 cookies
Diet: Vegetarian

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Description

These soft and chewy lemon cookies are bright, zesty, and full of fresh citrus flavor. They’re quick to make, require no chilling, and can be adapted to be vegan or dairy-free. Perfect for spring and summer or any time you want a light, refreshing treat.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugar together until light and fluffy.
Mix in the lemon zest, lemon juice, milk, and vanilla extract until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually stir the dry ingredients into the wet ingredients just until combined. Do not overmix.
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them out.
Lightly flatten each cookie with the back of a spoon or your fingers.
Bake for 9–11 minutes, until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional: Once cooled, dust with powdered sugar or drizzle with lemon glaze.