Closeup view of two Soft and Chewy Lemon Cookies being topped with Simple lemon icing.

Soft and Chewy Lemon Cookies Recipe With Icing | Easy & Quick Prep


Soft and Chewy Lemon Cookies with a super easy lemon icing. They’re the perfect balance of a lemony-sweet taste with a soft and chewy texture. An easy to follow recipe with pantry and fridge-friendly ingredients like lemon, sugar, butter, flour, and vanilla extract.

Closeup view of a Soft and Chewy Lemon Cookie topped with Simple lemon icing.

Soft and Chewy Lemon Cookies Recipe With Icing

Chewy Lemon Cookies with a super easy lemon icing. They are the perfect balance between tangy lemon and sweet flavor with a soft and chewy texture. Baked with pantry and fridge-friendly ingredients like lemon, sugar, butter, flour, and vanilla extract, it’s a delicious and super easy-to-follow recipe.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 14

Equipment

  • small mixing bowl
  • large mixing bowl
  • Electric hand or stand mixer
  • Cookie Baking Sheet
  • Parchment paper

Ingredients
  

Soft and Chewy Lemon Cookies

  • 1 tablespoon lemon zest
  • 1 1/4 cups white sugar
  • ½ cup softened unsalted butter
  • cup coconut oil
  • 1 room temperature egg
  • 3/4 teaspoon lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups + 1.5 teaspoons all-purpose flour
  • 1 teaspoon baking soda

Instructions
 

  • Whisk Together: In a small bowl, add 2 cups + 1.5 teaspoons all-purpose flour, and 1 teaspoon baking soda, whisk together until fully combined and there are no more clumps. Set aside.
  • Combine: To a large bowl add 1 tablespoon lemon zest, and 1 1/4 cups white sugar. Using your hands, rub the lemon zest and the sugar together for about a minute. Don’t skip this step! This helps enhance the lemon flavor. Add ½ cup softened unsalted butter and ⅓ cup coconut oil. Beat or whisk together until the mixture becomes creamy.
  • Add Wet Ingredients: Add 1 room temperature egg, 3/4 teaspoon lemon extract, 1/2 teaspoon pure vanilla extract, and 1 tablespoon freshly squeezed lemon juice. Mix together until just combined and fully incorporated but be careful to not don't over mix!
  • Combine Wet & Dry Ingredients: Add the flour mixture we set aside earlier to the creamed mixture. Mix together until combined and a cookie dough forms. Be careful to not overmix, once you no longer see specs of flour throughout, it's a good time to stop mixing.
  • Bake: Scoop out the cookie dough using a 2" cookie scoop and roll into balls. Place them on a parchment-lined cookie sheet, leaving 2-3 inches between each cookie dough ball. Bake for about 11-13 minutes or until the cookie starts to lightly brown at the bottom but still looks underbaked in the top center. As oven temperatures can vary (as do cookie scoop sizes), it's a good idea to test a couple of cookies first to gauge bake the best bake time for your oven.
  • Cool & Enjoy: Once baked, place the cookies on a wire rack to cool and set. Top with our Super Easy Lemon Icing and enjoy!

Notes

You can store the cookies at room temperature for a couple of days. Or you can store them in the fridge for up to a week. Simply bring to room temperature by leaving it out on the counter and then enjoy.

Similar Posts

2 Comments

  1. Hi,

    I was wondering if you could recommend the best substitute for the coconut oil mentioned in the recipe. Also, would the measurements remain the same for the substitute?

    1. Hello! Great question. While I haven’t tested it, this recipe would likely work if you used 1/2 cup shortening instead of the coconut oil. It may require some testing to get it perfectly right. Please, let me know what you think if you try it!
      -Dee

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating