Discover the recipe for these soft and chewy lemon cookies—a delightful treat perfect for summer! Inspired by classic butter cookies, these from-scratch lemon cookies are sweet, satisfying, and incredibly fun to make.
If you’re a fan of lemon desserts, don’t miss out on our easy Lemon Mousse!
And for another citrus twist, check out the popular Orange Creamsicle Cookies!
A Burst of Lemon Flavor in Every Bite
If you’re searching for a delicious cookie with a hint of refreshing lemon, look no further. As a huge admirer of butter cookies, I decided to make a few simple adjustments to create a lemon-infused version. The result? Soft, sweet cookies with a slight tartness from fresh lemon zest that are easy to bake and even easier to enjoy! After trying them, I’m confident you’ll agree they’re a new favorite.
What Makes These Lemon Cookies So Irresistible?
These might just be some of the sweetest cookies you’ll ever taste! When my husband took his first bite, he exclaimed, “Now that’s a great cookie.” Even the kids were eager for more, offering to do extra chores just to have another one! They’re delightfully addictive—but be warned, they’re so sweet you might find it hard to stop at just one.
Lemon Extract vs. Fresh Lemon Juice
This recipe uses lemon extract, but if you don’t have any on hand, you can substitute with fresh lemon juice. Here’s how they compare:
- 1 tablespoon fresh lemon juice = 1/2 teaspoon lemon extract
- 1 teaspoon lemon zest = 1 teaspoon lemon extract
Since the dough includes both lemon zest and lemon extract, swapping in fresh lemon juice works well. For this specific recipe, you’d use 2 tablespoons of fresh lemon juice instead of lemon extract, which is roughly the juice from one medium lemon.
Should You Refrigerate the Cookie Dough?
You might notice that this recipe doesn’t call for refrigerating the dough. While many recipes suggest chilling, I’ve tested it both ways. Chilling solidifies the fat in the dough, causing the cookies to spread less during baking. However, for these cookies, chilling resulted in a puffier, taller cookie that needed a longer baking time to cook through. The edges browned more than desired, and the texture was less ooey-gooey.
By skipping the refrigeration step, the cookies spread a bit more and have that perfect ooey-gooey texture we’re aiming for. They’re slightly flatter but remain deliciously soft and chewy!
How to Freeze Lemon Cookie Dough
The best method for freezing these cookies is to freeze the dough:
- Scoop the Dough: Use a cookie scoop to portion out individual cookies.
- Flash Freeze: Place the scoops on a baking sheet and freeze for about 30 minutes until firm.
- Store: Transfer the frozen dough balls to an airtight bag, label it with the cookie name and date, and store in the freezer.
When you’re ready to bake, simply place the frozen dough on a baking sheet and add a couple of extra minutes to the baking time.
How to Store Baked Lemon Cookies
To keep your baked cookies fresh:
- Layering: Place a sheet of parchment or wax paper at the bottom of a large, flat plastic container.
- Add Cookies: Arrange a single layer of cookies on the paper.
- Repeat: Add another layer of parchment or wax paper and more cookies.
- Add Bread Slice: Place a slice of bread in the container (it will dry out, but it helps keep the cookies moist).
- Seal and Store: Close the container tightly. The cookies are best enjoyed within 3 days.
Ingredients
Lemon Cookie Recipe
- ½ cup (1 stick / 115 g) salted butter, softened
- 1 package (8 ounces / 230 g) cream cheese, softened
- 1 teaspoon fresh lemon zest
- 1½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2¼ cups (280 g) all-purpose flour
- ½ cup (60 g) confectioners’ sugar
- 3 teaspoons baking powder
Topping
- ½ cup (60 g) confectioners’ sugar, for rolling cookie dough
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Dough:
In a large mixing bowl, use a hand-held mixer to beat together the softened butter, cream cheese, lemon zest, and granulated sugar until well blended.
Add in the egg, vanilla extract, and lemon extract, mixing until combined.
Gradually add the all-purpose flour, baking powder, and ½ cup (60 g) confectioners’ sugar to the wet ingredients. Mix on low speed until just combined.
Form the Cookies:
Place the remaining ½ cup (60 g) confectioners’ sugar in a shallow dish.
Using a 2-tablespoon cookie scoop, scoop out the dough and roll each portion in the confectioners’ sugar to coat.
Place about 6 dough balls on a parchment paper-lined baking sheet, leaving space for spreading.
Bake:
Bake in the preheated oven for 8-11 minutes, or until the cookies no longer appear wet on top.
Allow the cookies to cool on the baking sheet for about 5 minutes (they will be soft).
Transfer the cookies to a cooling rack to cool completely.
Enjoy these soft and chewy lemon cookies as the perfect summertime treat!
