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Chewy Lemon Sugar Cookies

Karissa Parrish
These chewy lemon sugar cookies were made for lemon lovers! They're a drop-style sugar cookie that is bursting with fresh lemon flavor and is rolled in white sugar to add a slight crunch.
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24 Cookies

Equipment

  • Baking Sheet
  • Silicone Baking Mat
  • Electric Stand Mixer

Ingredients:
 
 

  • 2 cups all-purpose flour
  • 2 teaspoon corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • ¼ cup sugar (for rolling cookie dough)

Instructions:
 

  • Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
  • In a medium-sized bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
  • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on medium-high speed until fully combined and creamy (about 2-3 minutes). Add the egg, lemon juice, lemon zest, and vanilla extract and mix on medium speed until fully combined. Scrape down the sides of the bowl as needed.
  • Slowly add the flour mixture on low speed, mixing just until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold together any remaining loose ingredients.
  • Use a 1.5 tablespoon cookie scoop to scoop out the cookie dough into your hands. Roll the cookie dough ball into the sugar and repeat with the rest of the dough.
  • Bake for 9-11 minutes, or just until the edge of the cookies turn slightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
  • Keep any leftover cookies in an airtight container on the counter for up to 7 days.

Notes:

  • Baking Sheet: I recommend this specific cookie sheet. Line each pan with parchment paper.
  • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
  • Cookie Scoop: For this recipe I used my small cookie scoop (1.5 tablespoons) to create smaller cookies. You can use your preferred cookie scoop though.
  • Lemons: Prep your lemons before starting. It'll save you a little bit of time. Use a zester and a lemon squeezer to make this process a lot quicker.
  • Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.

Nutrition

Serving: 1cookieCalories: 105kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 67mgPotassium: 14mgFiber: 0.3gSugar: 8gVitamin A: 119IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword chewy lemon cookies, chewy lemon sugar cookies, lemon cookies, soft lemon sugar cookies, summertime lemon sugar cookies
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