Soft and Chewy Lemon Cookies


These soft, chewy cookies are for lemon lovers only! They're made with a triple punch of lemon: lemon juice, zest, and extract. Perfect for when you need a little bit of sunshine.

Photography Credit: Emma Christensen and Irvin Lin

Unlike other lemon sugar cookies, which have just the barest hint of lemon flavor, these cookies pack quite a lemony punch, but without tasting too sour or too artificial. The secret is to use three different types of lemon flavoring in the dough: lemon zest, lemon juice, and lemon extract.

Most lemon cookies also tend to be crispy and crumbly. I have nothing against those cookies, but I want a cookie that I can really sink my teeth into. These soft and chewy lemon cookies are certainly that.

3 stacked lemon cookies

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Lemon Lovers Only!

It seems like my friends are evenly split between chocolate lovers and lemon lovers when it comes to dessert. On one side are those folks who crave dark, rich, earthy, dense chocolate.

On the other side are those folks who desire bright and sunny lemon treats. Their eyes light up when they see lemon bars. They start salivating at the idea of lemon meringue pie.

When I mentioned these soft and chewy lemon cookies, these friends immediately clamored for the recipe. If you love lemon, this one is for you!

soft lemon cookies on plate and counter with spatula

Secret Ingredient for Soft, Chewy Cookies

The secret ingredient for making these cookies soft and chewy is cream cheese. This also adds a subtle tang that works really well with the lemon flavor. Just makes sure to let the cream cheese warm to room temperature before making the cookies or it will never properly incorporate into the dough.

Tips for Working with This Dough

Because of the lemon juice, the dough will seem really sticky and hard to work with. Let the dough chill in the fridge for an hour to help firm up the dough and make it easier to shape.

If you find the dough is still really sticky, you can also wet your palms before rolling them. Don’t worry if things get a little messy, you can always wash it all off later!

How to Store and Freeze

Store these cookies in an airtight container on the counter for up to three days. They also freeze really well!

  • To freeze unbaked cookies: Roll the cookies into balls, but do not roll them in the sugar. Freeze them on a sheet pan in a single layer without touching, then transfer to a freezer container once hard and freeze for up to three months. To bake, let the balls thaw slightly so they are a little tacky on the outside, roll in sugar, and the bake as directed, adding an extra minute or two onto the cooking time.
  • To freeze baked cookies: Stack the cookies three or four high, wrap them in foil, and then transfer to a freezer bag. Freeze for up to a month.

Love Lemon? You’ll Love These Recipes!

Soft and Chewy Lemon Cookies Recipe

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Chilling time: 1 hour
  • Yield: about 30 cookies

Be sure to let the cream cheese and butter warm to room temperature before making the cookies.

Chilling the dough for an hour before shaping the cookies makes it easier to work with.


For the cookies:

  • 3/4 cup (170g or 1 1/2 sticks) unsalted butter, room temperature
  • 1/4 cup (60g) cream cheese, room temperature
  • Zest of 1 medium lemon
  • 2 teaspoons lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 cup (200g) granulated white sugar
  • 1/4 cup (55g) packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1/4 cup lemon juice, from 1 medium lemon
  • 2 1/2 cups (350g) all-purpose flour
  • 1/8 teaspoon baking soda

To finish:

  • 1/2 cup (100 g) granulated white sugar

Special equipment:


1 Beat the butter and sugar together: Place the softened butter, cream cheese, lemon zest, lemon extract, vanilla extract, both sugars and salt in the bowl of a stand mixer fit with a paddle attachment. Beat the ingredients together until the butter is light, fluffy, and clings to the side of the bowl.

Soft Chewy Lemon Cookies Soft Chewy Lemon Cookies

2 Beat in the egg and lemon juice: Add the egg and beat to incorporate. Scrape down the sides of the bowl with a spatula. Add the lemon juice and mix to incorporate, about a minute. The batter may look “broken” but don’t worry about that. Again scrape down the sides of the bowl.

Soft Chewy Lemon Cookies

3 Mix in the flour: Add the flour and baking soda. Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed for a few seconds until fully incorporated.

Soft Chewy Lemon Cookies

4 Cover the bowl and chill the dough in the fridge for at least 1 hour, or overnight. This makes the sticky, soft dough easier to roll out.

5 Heat the oven to 375°F: Line a baking sheet with a silicon baking mat or parchment.

6 Roll the cookies: Use a cookie scoop or a tablespoon measure to scoop up a heaping tablespoon dough. Lightly roll the dough in the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a ping-pong ball. If the dough is too sticky to work with even after chilling, wet your hands, dry them slightly with a paper towel, and try rolling again with damp hands.

Roll the dough in the granulated white sugar and place on the baking sheet. Repeat, leaving about 2 inches between each ball.

Soft Chewy Lemon Cookies

Using the flat bottom of a glass, press down and form thick disks, about 2 inches wide. If the dough starts sticking to the bottom of the glass, dip the glass in the sugar before continuing. Sprinkle some extra sugar over each cookie.

Soft Chewy Lemon Cookies Soft Chewy Lemon Cookies

7 Bake 12 to 15 minutes, or until the edges of the cookie are starting to turn golden brown. Let cool for 10 minutes on the baking sheet, then use a very thin spatula (like a fish spatula) to transfer the cookies to a wire rack to cool completely.

Store in an airtight container for up to 3 days at room temperature.

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Irvin Lin

Irvin Lin is an IACP award-winning photographer, food writer and recipe developer, blue-ribbon baker, public speaker, and occasional social media consultant. His blog is Eat the Love and his first cookbook is Marbled, Swirled and Layered.

More from Irvin

23 Comments / Reviews

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Did you make it? Rate it!

  1. Diane

    I used half the sugar and added spends no cream cheese so I used sour cream even with the changes best cookies I’ve made in months Thankyou


  2. Lupe

    They are so delicious. Made a double batch and my family enjoyed them. I will definitely make this recipe a keeper.

  3. randi

    These are wonderful. I did not have any Lemon extract on hand but I did have Lemon essential oil which you can use but only a few drops in place of one teaspoon. Chilling dough makes a huge difference. making more today


  4. Karen

    Great cookies…

  5. Dianne

    I’ve made these a couple of times, they are lemony and delicious. Making more tomorrow, planning to take a batch to work Monday. Thanks for the recipe


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