Why You’ll Love This Recipe

Chewy Lemon Sugar Cookies are a bright and zesty twist on classic sugar cookies. With a soft, chewy center and crisp edges, these cookies are bursting with fresh lemon flavor and coated in a sweet, crackly sugar crust. Perfect for spring and summer, they bring a refreshing citrusy kick that’s hard to resist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
brown sugar
eggs
fresh lemon juice
lemon zest
vanilla extract
baking soda
baking powder
salt
extra granulated sugar (for rolling)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs, lemon juice, lemon zest, and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture and mix until a dough forms.

Scoop out tablespoon-sized amounts of dough and roll them into balls.

Roll each ball in granulated sugar to coat evenly.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 9-11 minutes, or until the edges are set and the centers look slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 9-11 minutes
Cooling time: 15 minutes
Total time: 40 minutes

Variations

Add white chocolate chips for a sweet, creamy contrast.
Use Meyer lemons for a milder, floral lemon flavor.
Add a light lemon glaze for extra tang and shine.
Swap half the butter for cream cheese for a richer cookie.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days for longer shelf life.
Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
To reheat, microwave for 5–8 seconds for that fresh-baked texture.

FAQs

What makes these cookies chewy?
The combination of brown sugar and proper baking time gives them their chewy texture.

Can I use bottled lemon juice?
Fresh lemon juice and zest are best for vibrant flavor, but bottled can be used in a pinch.

Do I have to roll them in sugar?
Rolling in sugar adds a crisp exterior and classic sugar cookie look, but you can skip it if desired.

Why are my cookies spreading too much?
Ensure your butter isn’t too soft and chill the dough if necessary.

Can I freeze the dough?
Yes, scoop the dough into balls, freeze on a tray, then store in a bag. Bake directly from frozen with a couple of extra minutes.

Are they tart or sweet?
They’re perfectly balanced—sweet with a bright lemony tang.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend for similar results.

Do they stay soft?
Yes, they stay soft and chewy for several days if stored properly.

Can I double the recipe?
Yes, this recipe scales well for larger batches.

Are they good for gifting?
Absolutely! Their cheerful flavor and sugar coating make them ideal for sharing.

Conclusion

Chewy Lemon Sugar Cookies are the ultimate sunny-day treat, offering a perfect balance of sweet and tangy in every bite. Their soft centers, crisp edges, and citrus zing make them a standout in any cookie jar. Ideal for gatherings, gifts, or simply a bright pick-me-up, these cookies are a refreshing twist on a timeless favorite.