Name: Lemon Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 1 h 22 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·5 from 25 reviews

If you’re on the hunt for a bright, zesty treat that just screams sunshine, you’ve got to try this Lemon Cookies Recipe. It’s one of those recipes that has become a favorite in my kitchen because the cookies turn out perfectly soft with a delightful lemon tang in every bite. I can’t wait to share all my tips and tricks with you so that your batch comes out just as amazing as mine!

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Why This Recipe Works

Bright Lemon Flavor: Lemon zest and fresh juice pack a punch of fresh citrus that wakes up your taste buds.
Soft, Chewy Texture: The dough chills before baking, preventing spreading and giving a thick, chewy bite.
Simple Ingredients: Using pantry staples means you can whip these up anytime without extra shopping trips.
Versatile and Adaptable: Easily tweaked for gluten-free options or to add your own twist.

Lemon Cookies, Lemon Cookies Recipe, Lemon Cookie Ideas, Bright Lemon Cookies, Easy Lemon Cookies - 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

Every single ingredient in this Lemon Cookies Recipe plays a starring role. The balance between the lemon’s brightness and the cookie base’s sweetness is what makes these cookies downright addictive. I always recommend using the freshest lemons you can find — it really makes a huge difference!

Lemon Cookies, Lemon Cookies Recipe, Lemon Cookie Ideas, Bright Lemon Cookies, Easy Lemon Cookies - 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: Room temperature butter helps create a tender crumb and makes mixing a breeze.
Granulated sugar: It sweetens without overpowering, balancing the tart lemon perfectly.
Lemon zest: The secret to intense lemon flavor — zest before juicing, and don’t skip this part.
Fresh lemon juice: Adds that natural tang and brightness that makes these cookies sing.
Large egg: Provides structure but also keeps the cookies soft.
All-purpose flour: Forms the base; I’ve also had great luck with gluten-free flour swaps.
Baking soda: Helps the cookies rise lightly and get a tender texture.
Salt: Enhances all the flavors — even a little bit can make a big difference in baking.
Sugar for rolling: This gives the cookies a delightful sparkle and a tiny crunch on the outside.

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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 forgiving this Lemon Cookies Recipe is — feel free to make it truly yours! Whether you’re into an extra zesty bite or want to toss in some add-ins, there’s room to play around without losing the classic charm.

Extra Zest: Sometimes I add an extra tablespoon of lemon zest because, well, I love that punch of flavor!
Gluten-Free Version: I’ve swapped all-purpose flour with a 1-to-1 gluten-free blend like King Arthur’s, and it works beautifully for my gluten-sensitive friends.
Add-Ins: Occasionally, I’ll stir in some white chocolate chips or poppy seeds for a fun twist.
Less Sweet: If you prefer less sugar, you can reduce the granulated sugar by a couple of tablespoons without sacrificing texture.

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

Step 1: Cream the Butter, Sugar & Lemon Zest

Start by beating the room temperature butter, granulated sugar, and lemon zest together with an electric mixer. This usually takes 1-2 minutes until it’s light and fluffy. The lemon zest releases all those amazing oils, infusing the butter mixture with that fresh citrus scent — it’s one of my favorite smells in baking.

Step 2: Add Lemon Juice and Egg

Next, mix in your fresh lemon juice and the egg. This adds moisture and helps bind everything together. Make sure to beat until just combined — overmixing can make the dough dense.

Step 3: Fold in Dry Ingredients

Now it’s time to add the flour, baking soda, and salt. I prefer mixing these into the wet ingredients by hand with a spatula to avoid overworking the dough. When the flour is fully incorporated, you’ll have a slightly sticky but workable dough.

Step 4: Chill the Dough

Cover the dough bowl with plastic wrap and pop it in the fridge for 30-60 minutes. This step is really worth it because it firms up the dough, makes rolling easier, and keeps the cookies from spreading too much in the oven. If you’re in a hurry, even 15 minutes can help!

Step 5: Roll, Sugar Coat & Bake

Preheat your oven to 350ºF. Scoop out dough balls (I use a cookie scoop for consistent sizing), then roll each one in the extra sugar for that crunchy, sparkly exterior. Place them about 2 inches apart on a lined baking sheet. Bake for 11-13 minutes — you want your edges to be just faintly golden but the centers still soft.

Step 6: Cooling Time

Don’t rush this part! Let your cookies cool on the sheet for about 5 minutes so they set up, then transfer to a wire rack to cool completely. This little waiting game helps keep them chewy and delicious.

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Tips from My Kitchen

Chill for Thickness: Refrigerating the dough even briefly prevents the cookies from flattening and makes them chewier.
Use Fresh Lemons: Fresh zest and juice make a world of difference over bottled lemon juice for vibrant flavor.
Don’t Overbake: Pull the cookies from the oven when edges are lightly golden, even if centers look soft—they firm up while cooling.
Roll in Sugar Last: Rolling the dough balls in sugar right before baking adds a nice sweet crunch and a lovely look.

How to Serve Lemon Cookies Recipe

Lemon Cookies, Lemon Cookies Recipe, Lemon Cookie Ideas, Bright Lemon Cookies, Easy Lemon Cookies - 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

When I’m serving these cookies, I sometimes zest a little extra lemon over the top for a fresh look and extra zing. A light dusting of powdered sugar also adds a pretty touch and balances the tartness if you want a sweeter finish.

Side Dishes

These lemon cookies pair beautifully with a cup of hot tea—Earl Grey or chamomile is my personal pick. They’re also fantastic alongside fresh berries or a scoop of vanilla ice cream when you want a more indulgent treat.

Creative Ways to Present

For parties, I like stacking these cookies in a clear jar or arranging them on a bright plate with edible flowers around for an eye-catching centerpiece. You can even drizzle melted white chocolate and sprinkle with lemon zest to make them feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover lemon cookies in an airtight container at room temperature. They stay soft and fresh for up to 4 days, but honestly, they rarely last that long in my house!

Freezing

If you want to freeze them, I recommend freezing the dough balls before baking. Just roll them in sugar, place them on a tray to freeze individually, then store in a freezer bag. When you’re ready, bake straight from frozen — add a minute or two to the baking time.

Reheating

To refresh leftover cookies, pop them in a 300ºF oven for 3-4 minutes or microwave for 10-15 seconds. This brings back that fresh-baked softness, making them taste just like newly baked.

FAQs

Can I use bottled lemon juice instead of fresh?

While you can use bottled lemon juice in a pinch, fresh lemon juice and zest provide a brighter and more authentic flavor that really lifts this Lemon Cookies Recipe. Bottled juice tends to lack the essential oils from the zest, which is key here.
What if I don’t have time to chill the dough?

Chilling the dough helps achieve the perfect texture and thickness, but if you’re pressed for time, chilling for even 15 minutes improves the results. Alternatively, chill the dough between baking batches so it stays firm throughout.
Can I make these cookies gluten-free?

Absolutely! I’ve successfully swapped the all-purpose flour with a gluten-free 1-to-1 baking flour, like King Arthur Gluten-Free Measure for Measure, and the cookies turn out wonderfully chewy and flavorful.
How do I store leftover lemon cookies?

Store leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, cookies can be frozen, or the dough can be frozen before baking for fresher cookies later.

Final Thoughts

This Lemon Cookies Recipe is one I’ve come back to time and time again because it’s just so reliably good—bright, soft, and filled with that perfect lemon zing. Whether you’re a beginner baker or someone who loves experimenting, I think you’ll really enjoy making (and eating!) these. Next time you want a cookie that feels sunny and special, bake a batch and watch how fast they disappear. Trust me, you’ll be glad you did!