The Best Homemade Lemon Cookie Recipe

I’ve spent years perfecting this lemon cookie recipe, balancing the bright tang of fresh citrus with just the right amount of sweetness. The secret lies in cold butter, a touch of cornstarch, and a double dose of lemon for that irresistible zing. But there’s one unexpected step that guarantees they stay soft and chewy—most bakers overlook it. If you’ve ever struggled with flat, bland cookies, this method might change everything.

Recipe

There’s something magical about biting into a cookie that’s bursting with bright, zesty lemon flavor—and these homemade lemon cookies are the kind you’ll crave long after the last crumb is gone.

Made with fresh lemon juice and zest, they strike the perfect balance between sweet and tangy, with a soft, chewy center and just the right amount of crispness at the edges.

I’ve tweaked this recipe more times than I can count, and trust me, it’s foolproof. Whether you’re a baking newbie or a seasoned pro, these cookies are guaranteed to disappear fast.

One bite, and you’ll understand why they’re a staple in my kitchen—and soon, yours too.

Ingredients

The secret to perfect lemon cookies lies in balancing bright citrus with a buttery, tender crumb. Fresh lemon zest is non-negotiable—it packs way more flavor than juice alone, giving these cookies their signature zing.

For the dough, cold butter guarantees a crisp edge, while a touch of cornstarch keeps them irresistibly soft. Here’s what you’ll need:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, cold and cubed – *Cold butter = flakier texture. No substitutes here!*
• 1 cup granulated sugar – *For that classic sweetness. Swap in coconut sugar for a deeper flavor, but expect a darker cookie.*
• 1 large egg + 1 yolk – *The extra yolk adds richness. No yolk? Use 2 tbsp Greek yogurt instead.*
• 2 tbsp fresh lemon zest – *Must be fresh! Bottled zest lacks punch.*
• 1 tbsp lemon juice – *Freshly squeezed for the best tang.*
• 2 ½ cups all-purpose flour – *Spoon and level to avoid dense cookies.*
• 2 tsp cornstarch – *The stealth ingredient for pillowy softness.*
• ½ tsp baking powder – *Lift without spreading.*
• ½ tsp salt – *Balances the sweetness. Use flaky sea salt for finishing if you’re fancy.*

For the Glaze (Optional but Game-Changing):

• 1 cup powdered sugar – *Sifted to avoid lumps.*
• 2–3 tbsp lemon juice – *Adjust for thickness. Swap with milk for a milder tang.*
• Extra zest for sprinkling – *Makes them look (and taste) professional.*

Pro Tip: Roll the dough logs in turbinado sugar before slicing for a sparkly, crunchy edge. No turbinado? Demerara or even coarse sanding sugar works.

How to Make the Best Zesty Lemon Cookie Recipe

6. Chill the dough – Refrigerate for 30 minutes.

*Why?* Cold dough prevents spreading during baking.

*Shortcut:* Roll dough into logs before chilling for slice-and-bake ease.

7. Shape and bake – Scoop dough into balls or slice chilled logs, then bake at 350°F (175°C) for 10-12 minutes.

*Visual cue:* Edges should be lightly golden; centers will firm up as they cool.

8. Cool completely – Let cookies rest on the baking sheet for 5 minutes before transferring to a rack.

*Pro tip:* They’ll crisp slightly as they cool.

9. Optional glaze – Drizzle with lemon icing (powdered sugar + lemon juice) for extra zing.

*Flexibility:* Skip for less sweetness or add more juice for a tangier glaze.

Nutrition

These lemon cookies offer a delightful balance of tangy and sweet flavors. Check out the nutritional breakdown per serving below.

Chef Tips

While making these lemon cookies, I’ve found that using fresh lemon zest and juice really elevates the flavor.

Chill the dough for at least 30 minutes to prevent spreading.

Use a cookie scoop for uniform sizes and even baking.

Don’t overmix the batter to keep them tender.

For extra zestiness, sprinkle a pinch of lemon zest on top before baking.

Cool completely on a wire rack for the best texture.