Soft & Chewy Lemon Sugar Cookies

Why These Lemon Sugar Cookies Are Irresistible

If you love that perfect balance of sweet and tangy, these Soft & Chewy Lemon Sugar Cookies are about to become your new obsession. Made in one bowl with fresh lemon zest and juice, they bake up pillowy soft with slightly crisp edges and a gorgeous crinkled sugar coating. No chilling required — you can have these on the table in under 30 minutes!

Ingredients

• 2¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1¼ cups granulated sugar, divided
• 1 large egg + 1 egg yolk
• Zest of 2 lemons
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Yellow food coloring (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk flour, baking soda, baking powder, and salt together. Set aside.
3. Beat butter and 1 cup sugar until fluffy, about 3 minutes.
4. Add egg, yolk, lemon zest, lemon juice, and vanilla. Mix until smooth.
5. Gradually add flour mixture and mix until a soft dough forms.
6. Roll dough into 1½-inch balls and roll each in remaining ¼ cup sugar.
7. Place on baking sheets 2 inches apart and flatten slightly.
8. Bake 9–11 minutes until edges are set and tops look just done.
9. Cool on pan 5 minutes — they firm up as they cool.

Tips for Perfect Lemon Cookies

• Use fresh lemons — bottled juice lacks the bright flavor you want.
• Don’t overbake — cookies should look slightly underdone when you pull them.
• Rub the zest into the sugar before creaming — this releases the lemon oils for maximum flavor.
• Extra lemon lover? Add a lemon glaze with powdered sugar and lemon juice.

FAQs

Can I make lemon sugar cookies ahead?

Yes! The dough can be refrigerated for up to 3 days or frozen for 3 months. Bake from frozen adding 2 extra minutes.

How do I make them chewier?

Use an extra egg yolk (which this recipe already does!) and slightly under-bake. The yolk adds fat that keeps cookies soft and chewy.

Can I use lemon extract instead of fresh lemon?

You can, but fresh lemon zest gives a much brighter, more natural flavor. If using extract, start with ½ tsp and adjust to taste.