This easy recipe makes soft lemon cookies that are perfectly chewy. Coat them in powdered sugar before baking for lemon crinkle cookies everyone will love!
One of the most popular recipes on my website is this one for these soft raspberry lemon cookies.
It’s been the most popular recipe almost from the day I posted it and it hasn’t slowed down. Everyone that makes those cookies loves them. Everyone I’ve made them for loves them. I’m not even exaggerating when I say that they seem to be popular with everyone that tries them.
Which, let’s be honest, is a little odd. With most recipes, some people love them, some hate them, some think they’re just okay….you don’t usually have the same response from everybody that tries it. And that’s totally fine, we can’t all like the same things.
But everyone likes those raspberry lemon cookies.
So it was really only logical to post a recipe for plain and simple, easy lemon cookies as well. Since clearly we all enjoy soft lemon cookies.
But really, what’s not to like?
They’re easy to make, filled with sweet and tangy lemon flavour from fresh lemon juice and lemon zest, and mix up easily in just a few minutes. You do need to chill this dough, it’s way too sticky to roll into balls and coat in powdered sugar right after mixing it, but after chilling it for an hour it’s doable. They bake up soft and chewy with that crackly, crinkly texture from the powdered sugar, and they stay soft and chewy for days. They freeze well too, so you can make them ahead of time, although I would put wax paper between layers of cookies so they don’t stick together, as they are quite soft.
I think these soft lemon cookies disappeared in two days. There’s only five of us, that’s kind of ridiculous.
It really shouldn’t have surprised me though. Like I said, everyone loves lemon cookies!
Tips for perfect Lemon Cookies:
- When you store these cookies, you will want to place wax paper or parchment paper between layers of cookies as they tend to stick together sometimes, especially if it’s a bit humid (you can also freeze the baked cookies this way)
- Make sure you chill the dough before trying to shape the cookies as it will be far too sticky to roll in powdered sugar easily when it’s first mixed up. I actually find these cookies work best if you portion the cookie dough out into balls before chilling it (I use a cookie scoop). Then the dough stays nice and cold while rolling them in icing sugar so they bake a bit nicer.
- I have a lemon zester like this (mine is Pampered Chef brand, but same style) and love it – although it does pull the zest off in long strips so you need to chop it up finely before using it. I like to mix these cookies up in the food processor so that I can process the sugar and long strips of lemon zest together first which chops the zest up finely – also, combining the zest with the sugar first gives you a more pronounced lemon flavour then if you just mix it into the dough at a later step.
- Here are some more amazing lemon recipes for you: Raspberry Lemon Blondies, Glazed Lemon Cranberry Muffins, and Lemon Berry No Bake Cheesecake Cups
I’ve also shared this Lemon Cookies Recipe over on Food Fanatic.
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