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Chewy Soft Lemon Cookies

These Chewy Soft Lemon Cookies are what lemony treats are all about.  These cookies are chewy soft, stay that way for days, and are such a fail-proof crowd pleaser.  Refreshing, bursting with the bright zing of lemons, and drizzled with the most amazing lemon icing.

lemon cookies with lemon drizzle

Because I complained enough about the arctic winter this year, I made a promise (to no one in particular) that I wouldn’t complain about the heat one iota once it finally arrived. After all, warm months are way too short here. #lifeinminnesota

I’m a summer gal through and through.  Loooving every bit of the 80’s temps we are finally enjoying.  Every. Drop.  The warm breeze nudges my taste buds towards all things bright, sunny, and refreshing.

Clearly, we’re talking cookies.

Chewy soft lemon cookies, lovingly drizzled with a luscious lemon icing.  It fits the sunny mood like a glove…

Lemon Cookies

Apparently, we have no shortage of lemon lovers around here.  Everything from this No-Bake Lemon Icebox Cake (seriously yum) to these Crazy Good Lemon Bars (another yum)… we make more than just lemonade with our lemons.

In fact, The Littles never fail to request a few slices of pure lemon to suck on while we transform the remaining lemons into treats.

If you like chewy soft cookies that stay soft and chewy for days, without any cakey business, then you’ll appreciate these mouthwatering lemon cookies.

Lemon Cookies with Glaze

These Chewy Soft Lemon Cookies are bursting with plenty of fresh lemon and lemon zest.  The drizzle is the shining star of these cookies, as it’s loaded with additional fresh lemon and zest.

I’m not always a cookie-icing fan, but for these lemon cookies, it’s a must.  The lemony icing adds exponentially to each toothsome bite.  Chewy bite after bite.

In fact, these lemon treats are so flavorful, even kids chose them over the other more colorful cookies when I brought them on a picnic last weekend.  Now, that’s sayin’ something.

Lemon cookies 2

These cookies are best slightly under baked, which I habitually do with all my cookies.  If you take care not to over bake them, they will come out chewy soft, just as described.

Here’s to breathing in the outdoors air, basking in the sun’s warmth, and nibbling on lemon cookies.

Enjoy!

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Chewy Soft Lemon Cookies

5 from 1 reviews

These chewy soft lemon cookies are wonderfully refreshing, with a big burst of lemon in every bite. The fresh lemon icing is simply divine; a must-do for these cookies! Cookies stay chewy for days if wrapped airtight. Dough can be made ahead and chilled until ready for use.

Yield: about 3 dozen 1x

Ingredients

Scale
  • 2 cups + 2 TB all purpose flour
  • 1 TB cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 3/4 cup salted butter, softened to room temp but not melty
  • 1 1/4 cups granulated (white) sugar
  • zest of 2 whole lemons
  • 1 large egg
  • 1 large egg olk
  • 2 TB freshly squeezed lemon juice
  • 1 1/2 tsp vanilla extract
  • For the Lemon Icing:
  • 1 cup powdered sugar
  • 2 TB fresh lemon juice
  • 1 TB fresh lemon zest

Instructions

  1. Preheat oven to 350F, with rack on lower middle position.
  2. In a bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
  3. In the bowl of a stand mixer, blend togehter the butter, sugar, and zest on medium high speed using paddle attachment. About 3 minutes, or until mixture is light and fluffy. Add egg and egg yolk, and blend just until combined. Add lemon juice and vanilla extract. Blend until combined.
  4. Using a rubber spatula, fold dry ingredients together with the wet ingredients. Fold together until no dry lumps remain and dough comes together in one big ball.
  5. Wrap dough tightly in plastic wrap and chill 1hour or longer. (At this point, dough can be chilled for a day or two before using.)
  6. Line baking sheets with parchment paper. Form dough balls about 1 inch round, and place 2 inches apart on parchment. Bake 8-9 minutes or just until cookie looks puffy and light golden. It will seem slightly underdone, but they will set upon cooling. Do not over bake.
  7. Allow cookies to cool on baking sheets until they are cool enough to transfer to wire rack.
  8. While cookies are cooling, make the icing. In a small bowl, whisk together the icing ingredients. If too thick, add a bit more lemon juice. If too thin, add a bit more powdered sugar. Transfer to a Ziploc bag, seal it, and cut a tiny hole in corner tip. Drizzle over cookies. Once set, the icing will be firm enough to stack cookies on top of each other.
  • Author: Chew Out Loud
  • Category: dessert, cookies

Source:  Chew Out Loud, adapted from Cooking Classy

If you are a lemon fan, you’ll simply go zesty over this No Bake Lemon Icebox Cake.  Perfect for spring and summer picnics, gatherings, parties, etc.

Lemon Icebox cake no bake

And what can be said about these most perfect, most lemony, most perfectly balanced of all lemon bars?  These lemony lemon bars are dreamy.  These are the (lemon) bomb.

Luscious Lemon Bars

If it’s breakfast for dessert or dessert for breakfast you crave… this easy (embarrassingly easy) Lemon Monkey Bread is simply scrumptious.

Lemon Monkey Bread 4

Did you make this?

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Recipe rating

17 comments

    • Kristen Bryant

    I just made these tonight and they are so good, I am thinking of all the occasions I can make them for. Love them Amy!

      • chewoutloud

      Yipee! So happy you guys enjoyed these, Kristen! 🙂 🙂

    • MaddyC

    So, I have made these before and they came out perfect. We have recently gotten a new oven, I am not sure if this is the issue, but this is the second time I have attempted making them, and they come out puffy and cakey. They are spreading and thinning out like they should. Any ideas or tips?

      • chewoutloud

      Hi, Maddy! New ovens can be a juggle until we’re used to them, I get it! I would try keeping the dough chilled; also lightly pressing down on the dough balls before baking (so they can spread out a bit more during baking.) Bake them for the minimal amount of time, taking care not to overbake. Of course, be sure the flour amount is correct; using the scoop and level method works best (not packing down, shaking, or even tapping on the measured amount of flour.) Hope that resolves it. Thanks for being here!

    • huntfortheverybest

    they look yummy!

    • Mary

    I will definitely try the lemon cookies. I’d also like to try the Lemon Monkey Bread but I don’t think your link to it is working…or else I’m doing something wrong. Could you repost it?

      • chewoutloud

      Hi, Mary! If you click the word link (highlighted) for the monkey bread, it should work. (Clicking on the photo does not take you to the recipe). Enjoy!! 🙂

        • Carolyn D.

        No…neither the link to the lemony lemon bars or lemon monkey bread are working. I too would appreciate being able to make them if you could fix the links.

          • chewoutloud

          Whoopsies! I’m going to double check both the word-link and photo-link now. Thanks, and hope you like these, Carolyn! You won’t go wrong with either one 🙂

            • chewoutloud

            K, I just doubled checked the links. The photos naturally don’t link to anything, but the word-link right above each photo will take you where you want to go! 🙂

      • Liz

      Love lemon cookies. Thanks so much.

        • chewoutloud

        Thanks, Liz! These are truly outstanding, if I do say so myself 😉

      • amanda @ fake ginger

      I love the idea of a lemon cookie! And I’m SO with you on the weather. It’s only been warm here for a week and I’ve already got a sunburn. It’s just so nice to be outside without all those layers on.

        • chewoutloud

        I know, right? Bring on the heat 🙂

      • Mila By C.

      yummy!

      • Carol at Wild Goose Tea

      Hooray for SUNSHINE. Hooray for WARM. Hooray for sunny warm lemon cookies.
      They would make great ‘tea’ cookies. And you didn’t overdo the icing either.

        • chewoutloud

        Yes, yes, and yes, Carol! 🙂

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