Chewy Lemon Sugar Cookies

Do these look familiar? If you read My Baking Addiction on a regular basis, which I hope you do…these should look very familiar.

Did you guess that these are another version of the amazing Chewy Lime Coconut Sugar Cookies? If so, ding, ding, ding…you’re right! I loved these Chewy Lime Coconut Sugar Cookies with every ounce of being, so I had the bright idea to make them with lemons instead of limes and leave out the coconut. Honestly, I don’t remember why I left out the coconut, apparently I had a good reason at that moment, it just escapes me right now.

I had high, high hopes for these babies and was anticipating their citrusy goodness while they cooled. The verdict? Well, I like to keep things honest up in here and as cliche as it sounds, sometimes it’s best to leave well enough alone. Don’t get me wrong, they were good, but truly nothing in comparison to their coconut infused lime counterpart. If you don’t like lime, then definitely give these a try, but if you are a lime lover, skip this recipe and go directly to this one… I promise, you will not be sorry!

Stay tuned tomorrow for a pretty rad dinner recipe which includes homemade egg rolls!

Chewy Lemon Sugar Cookies

Yield: 24-30 Cookies


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lemon, finely minced
4 tbsp fresh lemon juice
1/2 cup sugar for rolling cookies


1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, lemon juice and lemon zest.

5. Gradually blend in the dry ingredients.

6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

adapted from Rock Recipes


96 Responses to “Chewy Lemon Sugar Cookies”

  1. AJ — November 18, 2012 at 4:35 am

    Did you try any of the different ways to punch up the lemon flavor? If so, what worked? I was thinking that zesting some lemon peel and putting into your sugar before you made the cookies might help. Gonna try these for my Christmas round-up. Thanks for sharing.


    • MBA — November 18, 2012 at 9:31 am

      I think using some lemon zest in the sugar and mixing until fragrant is always an excellent way to incorporate a punch of lemon flavor! Good luck and have a great day!

  2. Ally — December 12, 2012 at 10:46 am

    These cookies are fabulous! I baked half of the batter and froze the rest in the formed balls for cooking later when I want a quick treat and these turned out great too. I would recommend putting the batter in the fridge for about a half hour before baking to avoid the problem some were having with them flattening out too much.


    • MBA — December 16, 2012 at 8:30 pm

      I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!

  3. Jenn — December 18, 2012 at 5:22 pm

    Could I use lemon extract instead of lemon juice and zest? If so how much should I use of the extract?


    • MBA — December 19, 2012 at 9:25 am

      Lemon extract does not have the acidity in it as actual lemon juice does. If you’re just concerned about the lemon flavor, you can use lemon extract; however, be mindful that extract is much stronger so you would use much less. Good luck and have a great day!

  4. Sharri — December 24, 2012 at 2:20 pm

    Thanks for the recipes — I tried the lime coconut cookies a while back and they were phenomenal! Had a taste for lemon sugar cookies this time around and found your site again. I’ll try this one for today, thanks!


  5. Aryd'ell — February 27, 2013 at 4:57 pm

    I think if you added 1/2tsp lemon extract, you might like these as much. As is, the recipe makes great teatime cookies! Thank you.


  6. Naomi — April 22, 2013 at 4:14 pm

    These are AWESOME!!!


  7. Kristina — July 15, 2013 at 4:11 pm

    I made these today and they’re great. I also added 1/4 teaspoon of lemon extract in addition to everything else. They taste delicious! Mine did flatten. I will try with less baking soda next time. Thanks for the great recipe. It’s a keeper!


    • Jamie — August 13, 2013 at 10:06 pm


      It’s wonderful to hear that you enjoyed the cookies! Thank you so much for stopping back to let us know about your experience making them and thank you for following MBA!


  8. Katie — October 5, 2013 at 8:59 pm

    I loved this recipe! I rolled the cookie dough in sugar sprinkles to give them a cruch on the outside and everyone loved them! I can’t wait to try the lime coconut cookies too!


    • Jamie — October 6, 2013 at 12:50 pm

      I love this one too! Your idea for the sugar sprinkles is perfect! Have a great day and thanks so much for stopping by.

  9. Midsouthmoma — December 23, 2013 at 11:53 am

    My family really enjoys these cookies. We have made them twice and have enjoyed them so much that we have decided to make these for Christmas to share with the extended family this year.


    • Jamie — December 27, 2013 at 11:06 am

      That’s great to hear! Thanks so much for stopping in to let us know. Hope you have a great holiday season!


  10. Ashley — February 13, 2014 at 4:00 pm

    I LOVED these sugar cookies! Mine did flatten a bit though, any suggestions? Also, I am looking for a good sugar cookie (plain) recipe. If I omit the lemon in this one, do you think it would work as a good plain sugar cookie recipe? Thanks for the amazing lemon recipe! LOVE them!


  11. Melissa — February 23, 2014 at 7:16 pm

    These were seriously heaven in a bowl! I made the cookies according to directions, then (because I felt like living on the edge ;) I frosted them with pink lemonade frosting. ……holy cow! Now I want to go make some more!


  12. Debbie — March 18, 2014 at 10:08 pm

    These look delicious! Do you have a variation for us chocoholics?


    • Jamie Lothridge — May 5, 2014 at 8:52 pm

      Hi Debbie,
      I haven’t made a chocolate version. I’ll have to work on that.
      – Jamie

  13. Mary Macuga — March 22, 2014 at 8:30 pm

    Loved the Chewy Lemon Cookies. Mine did not brown at all. Which didn’t bother me. These might be tasty with a lemony cream cheese filling sandwiched in between!!


  14. Juliet — March 23, 2014 at 10:17 pm

    I made these with my 7 yr old nephew. He made this with my little help (holding the bowl) and the cookies were a hit. Everyone loved them and were surprised he made them. Thank you


    • Jamie — April 8, 2014 at 10:50 pm


      That’s so sweet! I’m thrilled that you two enjoyed making the cookies and that they were a hit! Have a wonderful day and thank you for following MBA!


  15. Saucy Spatula — April 10, 2014 at 12:50 pm

    These were AMAZING! I don’t bake often (or enough) and these lemon sugar cookies are the BEST sugar cookies I’ve ever had. They’re ridiculously delicious first out of the oven. I’ll be bringing them to a design meeting later on today. Can’t wait to share them with my co-workers!

    Mine came out pretty flat too. I threw some of the rolled balls in the freezing before baking, and that seemed to help a little.


    • Jamie — April 16, 2014 at 9:53 am

      That’s wonderful to hear! Thank you so much for stopping in to share :). Have a great day and thank you for following MBA!


  16. Gloria — July 6, 2014 at 7:57 pm

    Made these tonight. Only thing I did different from recipe was to use 1 Teaspoon lemon extract instead of the vanilla. Used fresh lemon juice & lemon zest. Very little lemon flavor.
    Tried using a mixture of powdered lemonade & granulated sugar – awful !
    Don’t think I will make again. I was making for a birthday gift to send up North. Now I have to try another recipe.


  17. Vicki Cyphers — July 8, 2014 at 10:21 am

    These cookies are so good and very easy to make. My family loved them. This recipe will go in my favorites recipe book. Thank You , Vicki


    • Jamie — July 9, 2014 at 12:16 am

      I am so glad to hear you enjoyed the recipe! Thanks so much for reporting back!

  18. Caren — July 22, 2014 at 8:18 pm

    i make these cookies atleast every other week if not every week for my husband’s work and for home or just because and they get eaten so fast i make a double batch every time and they dont last more than two days.needless to say my new fav cookie of all time


  19. none — July 31, 2014 at 5:33 pm

    Is there a way to print the picture of the cookies along with the recipes? I need pictures as a visual not only while baking but for saving in my “good cookie” folder. :)


    • Jamie — August 1, 2014 at 4:38 am

      There isn’t at this time, but we’re working on it! Thanks for stopping by!

  20. Ruth Mikkelsen — March 3, 2015 at 6:38 pm

    I made these and they were more like cake batter than cookies, so I had to add more flour, and then refrigerate. What was the problem? Only difference was that I used a creamy cream cheese and not the block. They came out fine, but I thought the consistency of the batter was extremely gooey.


    • Jamie — March 9, 2015 at 1:45 pm

      The difference probably came from the cream cheese. I’m glad the recipe turned out for you. Thanks for stopping by.


  21. Ruth Mikkelsen — March 3, 2015 at 6:39 pm

    When I made these the batter was more like cake batter than cookie batter. I had to add more flour and refrigerate. They are ok, but what was with the consistency of the batter? I weigh my flour and bake all the time. It was weird.



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