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!
How to make 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.
- It’s best to coat the cookies excessively in powdered sugar before baking as the sugar tends to melt into the cookies. If you want the crackly look you need to coat them excessively so it doesn’t all melt away!
Here are some more great lemon recipes for you:
- Lemon Sugar Cookies
- Homemade Lemon Curd
- Strawberry Lemon Sweet Rolls
- Glazed Lemon Cranberry Muffins
- Raspberry Lemon Blondies
I’ve also shared this Lemon Cookies recipes over on Food Fanatic.
Thursday 30th of June 2022
Followed directions to a T. They were flat but didn’t mind that. Taste was great. My issue- I baked for 10 mins and let cool per directions. I had a hard time getting them off the parchment paper - they were stuck so the bottoms crumbled. Cake like texture on the inside. Again tasted great but the thin cookies had no real bottom. Any suggestions? I guess I could spray the parchment paper? But isn’t that why we use parchment paper so we don’t have to spray?
Monday 4th of July 2022
I haven't had that happen, but I think maybe they weren't baked quite long enough if they were sticking to the parchment. Maybe bake for another minute next time and see if that helps. Also I bake cookies on a rack in the middle of the oven, if you're was up higher the bottoms may not have baked as well.
Friday 24th of June 2022
I made these cookies exactly as the recipe said and they look beautiful but taste like flour with a gint lf lemon... bummer
Monday 27th of June 2022
I'm sorry they didn't turn out for you. I haven't had that happen, but 3 common causes of cookies tasting like flour are: 1. under baking the cookies, 2. under mixing the dough, and 3. adding too much flour to the dough. If you're packing the flour into the measuring cup it will be too much flour for the recipe. I use a scoop and sweep technique when measuring my flour (loosen the flour in the bin, scoop it out with a dry measuring cup, and sweep off the excess flour with a straight edge without shaking the flour down into the cup). If you're doing something different than that, you could be adding too much flour. Hope that helps.
Thursday 23rd of June 2022
Delicious recipe - turned out great! The secret really is chilling the dough. I chilled it between batches as well. Happy baking ?
Saturday 26th of March 2022
Hi All! I just made these tonight, and they turned out perfect, in flavor and in appearance. I baked mine in a gas oven, and used a cookie scoop to drop the dough directly into the bowl of powdered sugar. After swirling a bit to ensure the dough was properly coated, I used a fork to lift it out and onto the parchment lined baking sheet. As they cooks, some of the sugar does get hydrated with oil and the cracked outer shell is less apparent, but I’m pretty happy with how these turned out!
Thursday 13th of January 2022
I tried these cookies last night and ended up with a few of the same problems the other commenters experienced. They were a bit flat with no pronounced powdered-sugar-crackling effect on top. Perhaps you could list your ingredients by weight as opposed to volume? Just a suggestion. The things I'd do differently for the next batch (because I will be making these again!): 1. chill them for longer; 2. coat them excessively in powdered sugar; 3. record the weight of all the ingredients to troubleshoot for the future.
I'll let you know how my next batch turns out. :)
Monday 17th of January 2022
I do mention in the comment section to coat them excessively in powdered sugar as some of it WILL melt into the cookies, but I will add that to the notes section of the recipe. I haven't had any problems with them spreading too much, but that can happen with cookies if your butter is too soft to begin with. It should be softened enough to cream, but not on the verge of melting. If it's really warm you will need to chill for longer. I do have weights on some recipes, but not this one unfortunately. I use the scoop and sweep method of measuring flour and get 5 ounces per cup, which is the only ingredient in the list that I think could be measured incorrectly using volume measurements. Hope that helps!