Let’s get one thing straight: if you’re craving a cookie that’s soft, chewy, zesty, and just screams summer in every bite—these are it. I’m talking about the kind of Easy Lemon Cookies Simple enough to throw together in one bowl, yet fancy enough to fool your neighbors into thinking you’ve taken pastry classes in Paris.
Soft Lemon Sugar Cookies are my latest obsession, and trust me, I’ve tested this recipe to lemony perfection. Like… five batches worth. No joke—I baked over 120 cookies in one week. My husband Ryan had to bring some to work just so we didn’t drown in citrusy sugar. His coworkers asked if we owned an industrial oven. 😂
Let’s just say, I was on a mission—and spoiler alert: mission accomplished.
Why You’ll Fall in Love With These Cookies 🍋
First off, they’re thick, soft, and chewy. Like, the kind of chewy that makes you pause mid-bite just to admire your own baking skills.
These Chewy Lemon Sugar Cookies come together with basic pantry ingredients, so no grocery store tantrums needed. They have the perfect puff, with golden edges and crackly tops, and oh, that bright, fresh lemon zing from real zest and juice? Chef’s kiss.
Whether you’re baking for a party, prepping for a bake sale, or just having a major Lemon Cookie craving on a Tuesday, this one’s a keeper.
The Recipe Wasn’t Always This Magical…
I’ll be real—batch one was a hot mess. The cookies baked up like see-through lemon-flavored lace. Not cute.
But after a few (dozen) tweaks, I nailed it. And the final version? It’s what I call Lemon Sugar Cookie magic. You get that sugar cookie texture you love with a fresh citrus punch that totally levels it up.
What Makes These the Best Lemon Sugar Cookies?
Here’s the lowdown:
- Soft in the middle, slightly crisp edges
- Made in one bowl (aka minimal dish duty)
- No fancy ingredients—you’ve probably got it all at home
- Real lemon flavor from zest and juice
- Chill time? Just 30–60 minutes. Totally worth it for that chewy texture
Seriously, once you try these Soft Lemon Sugar Cookies, you’ll wonder where they’ve been all your life. And bonus: the dough freezes like a dream, so you can bake a few now and stash the rest for cookie emergencies. (Because yes, that’s a thing.)
Wanna Level It Up? Here Are Some Fun Variations
If you’re feeling a little adventurous, you can try swapping in brown sugar for a deeper, slightly caramelized vibe. That’s how you turn these into Lemon Crinkle Cookies With Brown Sugar—which, BTW, are next-level.
Need a shortcut? Been there. Try Lemon Crinkle Cookies From Cake Mix Easy style. It’s a great cheat if you’re short on time but still want max lemon flavor.
Gluten-free? No prob. Use a measure-for-measure GF flour and they turn out just as delicious. Tested. Approved. Devoured.
Baker’s Tips You Need to Know
Here’s how you go from “meh” cookies to Cookie Monster-approved:
- Measure flour correctly – spoon and sweep method, always
- Room temp butter is key for creamy, fluffy dough
- Chill the dough for at least 30 minutes – this prevents spread and gives that perfect puff
- Use a cookie scoop for evenly-sized cookies (and better bake results)
- Silicone baking mat > parchment paper for evenly baked bottoms
Pro tip: even if you hate waiting (hi, same), pop the dough in the fridge for just 15 minutes while the oven preheats. It makes a difference, I promise.
Storing and Freezing Like a Pro
These cookies are best stored in an airtight container at room temp for up to 5 days—but let’s be honest, they probably won’t last that long.
Wanna freeze the dough? Totally doable. Just roll into balls, freeze on a baking sheet, then toss into a freezer bag for later. You’ll be thanking your past self when that 9 PM sweet tooth hits.
Final Thoughts (aka Why You Should Make These Right Now)
This Lemon Sugar cookie recipe isn’t fussy. It’s forgiving, fun, and flavorful. The lemon zest brings brightness, the chewy center brings comfort, and the sugar on top? Well, that just brings joy.
Whether you’re baking to impress, decompress, or just because you’re bored and have lemons, these Lemon Cookies are here to bring sunshine to your kitchen.
So grab that mixing bowl, preheat the oven, and treat yourself to a batch of these citrusy beauties. Because life’s too short for boring cookies—and these Chewy Lemon Sugar Cookies are anything but.
Easy Lemon Cookies Simple & Soft – Sugar Cookie Perfection
- Total Time: 1 hour 22 minutes
- Yield: 24 cookies
Description
These soft lemon sugar cookies are a total crowd favorite—and no wonder they’ve taken the internet by storm! With a perfect balance of lemon sugar zing and chewy texture, this recipe keeps it easy (just one bowl!) and foolproof. Bonus? They freeze beautifully.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 tablespoons fresh lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (50g) extra granulated sugar (for rolling)
Instructions
1. Whip Up the Flavor Base
In a large bowl, beat the butter, granulated sugar, and lemon zest with a hand mixer for 1–2 minutes until fluffy and fragrant. This is where that lemon sugar magic starts!
2. Add the Liquid Gold
Mix in the lemon juice and egg. Beat until the mixture is smooth and creamy.
3. Incorporate the Dry Ingredients
Add flour, baking soda, and salt to the bowl. Stir gently with a spatula or mix on low speed just until everything is combined—don’t overwork the dough!
4. Let It Chill (Literally)
Cover the bowl tightly and pop it in the fridge for at least 30 minutes. An hour is even better. This step is the secret sauce for those chewy lemon sugar cookies that stay thick and soft.
5. Scoop and Roll
Preheat your oven to 350°F (175°C).
Scoop out dough balls using a cookie scoop and roll each one in the extra sugar. Space them out on a silicone or parchment-lined baking sheet—about 2 inches apart.
6. Bake to Perfection
Bake for 11–13 minutes. You’ll know they’re ready when the edges start to turn a very light golden color. No browning needed here—we’re going for tender and chewy.
7. Cool and Devour
Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely, then grab a few before they disappear.
Notes
💡 Tips for Cookie Perfection
- Refrigerate that dough! It keeps the cookies thick and chewy. Even 15 minutes in the fridge can make a difference.
- Measure flour the right way—spoon it into your measuring cup and level it off. Don’t scoop directly from the bag!
- Use room temp butter so it blends smoothly with the sugar.
- Try gluten-free! This recipe works great with King Arthur’s Measure-for-Measure Gluten Free Flour. No one will even notice the switch!
🍋 Flavor Swaps & Fun Ideas
Feeling adventurous?
- Swap lemon juice for lime for a twist.
- Add a little glaze on top after baking for extra zing.
- Wanna go shortcut style? Try Lemon Crinkle Cookies From Cake Mix Easy—a quick and fun variation that’s also drool-worthy.
❄️ Freezing Tips
Want to prep ahead? Roll the dough into balls and freeze them on a baking tray. Once solid, toss them in a labeled zip-top bag and stash in the freezer for up to 3 months.
To bake from frozen: roll in sugar and bake at 350°F for 13–15 minutes.
- Prep Time: 10 minutes
- Additional Time: 1 hour
- Cook Time: 12 minutes
- Category: Desserts
Nutrition
- Calories: 184kcal
- Sugar: 15g
- Sodium: 74mg
- Fat: 8g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg