Chewy Lemon Cookies are packed with big, bold flavours highlighting fresh lemon juice and zest offering a chewy, soft, memorable bite.

One of our favourite cookbooks to read when we are looking for citrus recipes is Pucker: A Cookbook for Citrus Lovers by Gwendolyn Richards. Find this cookbook at several local book stores or order your copy online.

Chewy Lemon Cookies

The search for a chewy lemon cookie recipe brings lots of traffic to my blog Patent and the Pantry. It seems I’m not alone in wanting a cookie that has lots of lemon tang with some sweetness and softness. This cookie hits all those notes.
Author Gwendolyn Richards


  • 2 3/4 cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Butter, softened
  • 1 1/2 cups Sugar, divided
  • 1/4 cup Lemon Juice
  • zest of one lemon
  • 1 egg


  • Preheat the oven to 350°F (175°C) and prepare a cookie sheet by lining it with parchment paper.
  • In a medium bowl, mix together the flour, baking soda, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and11/4 cups (310 ml) sugar until pale and fluffy, scraping down the side as necessary. Beat in the zest until well combined.
  • With the mixer on medium speed, add the egg, then the lemon juice, beating until incorporated. Add the flour mixture and mix on low speed until just combined.
  • Using a spoon, scoop out 1-inch (2.5 cm) balls of dough and roll them between your hands to form spheres.
  • Drop into a small bowl of the remaining 1/4 cup (60 ml) of sugar and roll gently with your fingertips to coat the dough on all sides.
  • Space the dough balls about 2 inches (5 cm) apart on the cookie sheet and bake until the edges are cooked but the tops are still puffy, about 8 to 10 minutes. The cookies will be barely golden at the edges and still look ever so slightly uncooked on top. Cool on the cookie sheet for a few minutes, until the tops have fallen and crinkled. Remove to a cooling rack.