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a freshly baked cookie on parchment paper with lemon zest on top
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The Best Lemon Cookie Recipe

The BEST soft and chewy lemon cookie recipe made with fresh lemon juice, white chocolate chips and a simple lemon glaze.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Cooling time 15 minutes
Total Time 36 minutes
Servings 12 cookies
Calories 298kcal

Ingredients

  • 1/2 cup unsalted butter, softened (8 Tbsp.)
  • 1 cup granulated sugar
  • 1 Tbsp. lemon zest (or more for more lemony flavor)
  • 1 tsp. cornstarch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 large egg, room temperature
  • 1/2 cup sour cream, room temperature
  • 1-2 Tbsp. lemon juice
  • 1 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 3/4 cup white chocolate chips

For the lemon glaze (optional)

  • 1/4 cup granulated sugar
  • 2 Tbsp. lemon juice

Instructions

  • Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  • Beat the butter in the bowl of a stand mixer fitted with the paddle attachment for 30 seconds on medium-high speed. Add in the sugar, lemon zest, cornstarch, baking powder, baking soda and salt. Scrape the sides of the bowl with a rubber spatula as needed.
    1/2 cup unsalted butter, softened (8 Tbsp.), 1 cup granulated sugar, 1 Tbsp. lemon zest (or more for more lemony flavor), 1 tsp. cornstarch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt
  • Beat in the egg, sour cream, lemon juice, lemon and vanilla extract.
    1 large egg, room temperature, 1/2 cup sour cream, room temperature, 1-2 Tbsp. lemon juice, 1 tsp. lemon extract, 1 tsp. vanilla extract
  • Turn the mixture down to medium speed and gradually add in both flours.
    1 1/2 cups all-purpose flour, 1 1/2 cups cake flour
  • Add in the white chocolate chips just until combined.
    3/4 cup white chocolate chips
  • Drop dough onto prepared baking sheet. I like to use a 3 Tbsp. cookie scoop for this because the batter can be very fluffy/sticky. (recipe will make ~12-14 cookies)
  • Bake in preheated oven for 11-13 minutes or until lightly browned on the sides. The centers will still look very soft*. (See tip below)
  • Make the optional lemon glaze while the cookies are in the oven. In a small mixing bowl, stir together the sugar and lemon juice.
    1/4 cup granulated sugar, 2 Tbsp. lemon juice
  • Brush the tops of the warm cookies with just a little bit of the the lemon glaze. Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire cooling rack. Garnish with more lemon zest, if desired, and enjoy.

Video

Notes

  • *Tip: While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges to make the perfect circular lemon cookie!
  • Make sure you’re using freshly squeezed lemon juice for the cookie dough and the glaze. Pre-bottled lemon juice doesn’t compare!
  • Storage: Cookies will stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 3 months. I usually store in a ziptop reusable bag. 
  • Make ahead: bake and cool the cookies as directed but do not glaze them. Place in a container in the freezer for up to 3 months. When ready to enjoy, thaw cookies for 20 minutes, brush glaze over and enjoy!

Nutrition

Serving: 1cookie | Calories: 298kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 178mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg