3   59
6   43
19   241
11   66
31   168
12   144
4   63
6   68

Chewy Lemon Sugar Cookies

Easy recipe for Chewy Lemon Sugar Cookies

Every now and then, I crave something else but chocolate. I mean this is pretty rare, VERY rare. But when it happens, you better believe I’m going to mix up something special. These Lemon Sugar Cookies are slightly crisp on the outside, soft and chewy on the inside exactly the way a cookie should be.

Do you know what’s fun? Zesting! Zesting of any sort just sparks a citrus scent and makes you feel live in the middle of winter. Ha, okay it’s rough in the middle of February guys when it’s dark at 5 pm okay?! I hang onto the simple joys. It might be cold and dark in the winter but winter also brings on a amazing season, Citrus Season!

These cookies you will want to let cool completely before you touch them! I mean it! Do not try to sneak one in, they will fall apart until cooled. After chilling the dough for 2-4 hours, I know it will be hard so my advice is the make the dough the night before that way you can wake up and be on your way to chewy Lemon Sugar cookies!

Lifestyle Blogger Chocolate and Lace shares her recipe for Chewy Lemon Sugar Cookies.


Chewy Lemon Sugar Cookies
Prep time
Cook time
Total time
The perfect Chewy Lemon Sugar Cookies
Recipe type: Dessert
Serves: 2 dozen
  • 1 egg
  • 1 Tablespoon Lemon Zest
  • 3 Tablespoons Lemon Juice
  • 2 Cups Flour
  • 1 teaspoon Baking Soda
  • 1¼ Cup Sugar
  • ½ teaspoon Lemon Extract
  • ¼ teaspoon Salt
  • ½ teaspoon Vanilla Extract
  • ½ Cup Butter (unsalted and at room temperature)
  1. Do not preheat oven as you will need to chill dough for 2 -4 hours once made.
  2. In a medium size bowl whisk together all flour, baking soda and salt. Set aside.
  3. Using an electric mixer or Kitchen Aid Stand, mix together butter and sugar until light and fluffy. Add in lemon zest, lemon juice, lemon extract and vanilla extract until combined.
  4. Add egg and mix.
  5. Add flour mixture to wet ingredients and mix until even. Do not over mix.
  6. Mold into a large ball and cover in plastic wrap.
  7. Refrigerate for 2-4 hours or overnight.
  8. Once your dough is chilled, preheat the oven to 350F degrees.
  9. Scoop chilled dough into balls and roll in the remaining sugar.
  10. Place on ungreased baking sheet.
  11. Bake 9-13 minutes. Cookies will set as they cool.
  12. Wait 5 minutes for cookies to set and transfer to a baking rack to further cool.
RELATED: Lemon Pepper Pappardelle topped with Grilled Balsamic Chicken.

Hello! I’m Jenny Meassick, creator of the weekend blog Chocolate and Lace USA, LLC.  I marry my passion of writing with my Northeast based adventures. With affection for all things weekend, Chocolate and Lace features simple recipes, travel, motherhood and lifestyle pieces.  Mother first, laughing my way through the most important piece of my life. Career focused. Style lover. Home Chef. Expert Eater.  Jet Setter.  Determined to resist the tug of mediocrity and share it all with you.Lifestyle Blogger Chocolate & Lace shares her recipe for Chewy Lemon Sugar CookiesLifestyle Blogger Chocolate & Lace shares her recipe for Chewy Lemon Sugar Cookies

RELATED: The Chewiest Pumpkin Chocolate Chip Cookies.



  1. Jaclyn
    March 10, 2019 / 8:38 am

    These cookies look amazing. Can’t wait to try them. When you say roll the dough in the remaining sugar, does that mean you’re not using all 1 and 1/4 cups in your mixture?

    • Chocolate and Lace
      March 10, 2019 / 12:03 pm

      Hi Jaclyn! Yes that’s correct. Use 1 cup in the recipe and then 1/4 in a dish to roll the cookies in prior to placing on the baking sheet. Thank you for the call out so I can make the recipe more clear. Enjoy your weekend 🙂

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