Easy Lemon Cookies Recipe From Scratch

These lemon cookies have a bright, soft bite that feels like sunshine. I bake them whenever I want something cheerful but quick. They come together fast, and the flavor is clean, sweet, and fresh.

A Little Cookie Story

There’s something I love about lemon desserts. They remind me of the first warm day after winter, the one where you finally open the windows. I wanted a cookie that carried that same feeling — soft, light, and a little tangy. These lemon cookies became my go-to. They’re simple enough for a weekday treat but special enough for guests.

The dough is easy to handle, the lemon flavor shows up without being sharp, and the texture stays tender even the next day. And if you’re like me and enjoy anything with a citrus scent, this recipe will probably become one you keep bookmarked.

Why These Cookies Work

I wanted to create lemon cookies that stay soft in the center with lightly crisp edges. Many lemon cookies rely on cake mix, but this is a full-from-scratch version that still takes very little effort. The dough mixes quickly, chills briefly, and bakes in minutes.

The secret here is the combination of two lemon sources: fresh zest and fresh juice. Bottled lemon juice never tastes the same — it’s flat and slightly bitter. Fresh lemon is brighter and more aromatic, and it’s exactly what lifts these cookies.

Butter and sugar cream together to make a fluffy base. Egg keeps the cookie center soft, while the lemon zest infuses the entire dough. A small amount of cornstarch helps the cookies stay pillowy instead of spreading too much.

If you’re the type of baker who loves simple recipes that taste like you spent more time than you did, this recipe checks every box.

Ingredients 

Makes 18–20 cookies

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
• 1 1/2 cups (190g) all-purpose flour
• 1 tsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup powdered sugar (for rolling)

Prepare Your Lemon and Baking Tray

Line a baking tray with parchment paper and set it aside. You can also lightly grease the tray if you prefer that instead.

Wash and dry your lemon. Use a fine grater or zester to remove the yellow outer layer (the zest). Avoid the white part under the skin because it tastes bitter. Then cut the lemon and squeeze out the juice. You need about 2 tablespoons.

Preheat your oven to 180°C / 350°F, so it is hot and ready when your dough is chilled and shaped.

Cream the Butter and Sugar

Add the softened butter and granulated sugar to a medium mixing bowl.

Use a hand mixer or stand mixer to beat them together on medium speed. Mix for 2–3 minutes until the butter looks pale and fluffy. This step adds air to the dough and helps the cookies bake with a soft center.

If you are mixing by hand, use a sturdy whisk or wooden spoon and take a bit more time. The mixture should look creamy and smooth.

Add the Egg, Lemon Zest, and Lemon Juice

Crack the egg into the bowl with the butter and sugar. Add the lemon zest and lemon juice.

Beat again on low to medium speed until everything looks combined. The mixture may look slightly curdled for a moment because of the lemon juice, but that is normal. Once the flour goes in, it all comes together.

This step already smells amazing. The zest releases little lemon oils that flavor the whole dough.

Mix the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Cornstarch
• Baking soda
• Salt

Stir with a spoon or whisk until everything is evenly combined. Mixing the dry ingredients first helps the baking soda and salt spread well through the dough, so each cookie bakes the same way.

Combine Wet and Dry Ingredients

Pour the dry mixture into the bowl with the wet ingredients.

Use a spatula or mixer on low speed to gently fold everything together. Stop mixing as soon as you no longer see dry flour. The dough will be soft and slightly sticky, but it should hold together.

Try not to overmix the dough. Overmixing can make the cookies tough instead of soft.

Chill the Cookie Dough

Cover the bowl with plastic wrap or a plate and place it in the fridge for 20–30 minutes.

Chilling helps the butter firm up a little. This keeps the cookies from spreading too much in the oven, and it also gives the lemon flavor a chance to deepen in the dough.

If your kitchen is very warm, you can chill the dough a bit longer, up to 45 minutes.

Shape and Coat in Powdered Sugar

Pour the powdered sugar into a small shallow bowl.

Take the chilled dough out of the fridge. Use a small cookie scoop or a spoon to scoop out portions of dough, about 1 to 1.5 tablespoons each. Roll each piece into a ball with your hands.

Drop each ball into the powdered sugar and roll it until it is lightly coated all around. Place the coated dough balls onto the prepared baking tray, leaving space between them so they can spread a bit while baking.

Bake the Lemon Cookies

Place the tray in the preheated oven and bake for 10–12 minutes.

The cookies are done when the edges look set and the tops look slightly cracked. The centers will still feel soft when you touch them lightly. They will continue to firm up as they cool on the baking tray.

Do not wait for them to turn golden brown all over. They should stay light in color with just a hint of color on the edges.

Cool and Enjoy

Take the tray out of the oven and let the cookies rest on the tray for about 5 minutes.

Then carefully transfer them to a cooling rack. As they cool, the outside will stay soft but slightly delicate, and the inside will keep a tender, cake-like texture with a bright lemon taste.

You can dust them with a tiny bit more powdered sugar if you like a stronger sugar coating.

The Texture You Can Expect

These cookies are soft in the center, almost like a light lemon cake but denser. The outside stays tender, with a gentle dusting of powdered sugar that melts slightly into the warm cookie.

They’re bright without being sour, sweet without being heavy, and they smell incredible while baking.

If you store them in an airtight container, they remain soft for several days. I often make a batch at night and enjoy them with morning coffee.

A simple recipe always depends on small techniques. These little details make the lemon flavor round and full.

Easy Add-Ins (Optional)

You can stick to the classic recipe, but if you enjoy experimenting, these small changes work beautifully:

• A handful of white chocolate chips
• A touch of vanilla extract
• A pinch of cardamom or nutmeg
• A light drizzle of lemon glaze
• Lemon sugar (zest + sugar pulsed together)

My personal favorite: a tiny drizzle of glaze made from powdered sugar and lemon juice. It adds shine and a burst of brightness.

How to Store Lemon Cookies

Keep these cookies in a sealed container at room temperature. They stay soft for 3–4 days. You can freeze them too — either the baked cookies or the raw dough balls. If freezing the dough, just roll it and pop it into the freezer. Bake straight from frozen and add 1–2 minutes.

Can I Use Bottled Lemon Juice Instead?

You can, but the flavor is not the same. Fresh lemon brings a cleaner, more natural taste. Bottled juice has preservatives that make the flavor dull. The recipe works with either one, but fresh is noticeably better.

Why Did My Cookies Spread Too Much?

Several things can cause this:

• Butter was too warm
• The dough wasn’t chilled long enough
• Too much lemon juice
• Baking on a hot baking sheet

If this happens, just chill the dough longer next time or add one extra tablespoon of flour.