Soft & Chewy Lemon Cookies Recipe
Quick Answer
Cream ½ cup butter + 2 oz cream cheese + ¾ cup sugar. Add 1 egg, 2 tbsp lemon juice, 2 tsp lemon zest. Mix in 2¼ cups flour + baking powder + salt. Chill 30 min. Roll in powdered sugar. Bake 350°F 10-12 min. Makes 24 cookies.
By RecipesQueen Kitchen • June 15, 2026
These soft and chewy lemon cookies are bursting with bright citrus flavor — tender in the middle, slightly crisp around the edges, and coated in a crackly powdered sugar shell. They use both lemon zest and lemon juice for maximum lemon punch, plus a touch of cream cheese in the dough for that signature soft, melt-in-your-mouth texture.
Ingredients
- ½ cup unsalted butter, softened
- 2 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup powdered sugar (for rolling)
Instructions
- 1
Cream butter, cream cheese, and sugar until light and fluffy.
- 2
Beat in egg, lemon juice, and lemon zest.
- 3
Whisk flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- 4
Refrigerate dough 30 minutes (or until firm enough to roll).
- 5
Preheat oven to 350°F (175°C). Scoop 1-inch balls and roll generously in powdered sugar.
- 6
Place 2 inches apart on a parchment-lined baking sheet.
- 7
Bake 10-12 minutes until edges are just set but centers still look slightly underdone.
- 8
Cool on the baking sheet 5 minutes, then transfer to a wire rack.
Nutrition Facts (per serving)
Frequently Asked Questions
Why add cream cheese?
Cream cheese adds fat and acidity that keeps cookies soft for days. It also enhances the tangy lemon flavor.
Can I skip chilling the dough?
Chilling is important — it prevents the cookies from spreading too thin. 30 minutes minimum.
How long do these stay soft?
Stored in an airtight container, they stay soft for up to 5 days. The cream cheese is the secret.
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