Soft & Chewy Lemon Sugar Cookies with Fresh Zest and Honey
If you love bold citrus desserts with a soft, bakery-style texture, these Lemon Sugar Cookies are about to become your new favorite treat. They’re thick, chewy, packed with fresh lemon zest, and finished with a dusting of powdered sugar or a bright lemon glaze.
As someone who bakes year-round, I can confidently say this recipe delivers that perfect balance of sweet and tangy. The secret? Fresh lemon zest, a touch of honey for depth, and a smart baking soda activation trick that guarantees soft centers every time.
Let’s bake something sunshine-bright.
Why I Love This Recipe
I’m always searching for desserts that feel both comforting and refreshing—and these cookies do exactly that.
- They’re soft and chewy, never dry.
- The lemon flavor is bold but natural.
- They look beautiful with a simple glaze or powdered sugar finish.
- They’re perfect for spring gatherings, holidays, or just a Tuesday afternoon pick-me-up.
They remind me of the same crowd-pleasing energy as my These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime—easy, dependable, and always a hit.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 large egg
- 1 tablespoon lemon extract
- 2 tablespoons fresh lemon zest
- 1 tablespoon honey
- Yellow food coloring (optional)
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- Pinch of salt (optional)
- 1 teaspoon baking soda
- 2 tablespoons fresh lemon juice
- Confectioners’ sugar for dusting or lemon glaze + extra zest (optional)
Ingredient Swaps & Notes
- No lemon extract? Increase zest slightly for a natural boost.
- Want extra tang? Add an extra teaspoon of fresh lemon juice.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Skip food coloring if you prefer a natural look—the zest already adds subtle color.
The honey may seem small, but it enhances the citrus flavor and keeps the cookies moist.
Step-by-Step Instructions
1. Cream the Base
Beat butter, granulated sugar, brown sugar, egg, and lemon extract on medium-high speed until light, fluffy, and pale—about 4 minutes. This step creates that soft cookie texture.
2. Boost the Lemon
Add fresh lemon zest, honey, and optional food coloring. Beat until fully incorporated and vibrant.
3. Activate the Magic
Mix in flour, cornstarch, salt, and baking soda—but keep the baking soda in a small mound on top.
Pour the fresh lemon juice directly over the baking soda to activate it, then mix on low until just combined.
This technique creates lift while keeping the centers chewy.
4. Shape the Cookies
Scoop into 12 equal portions, roll into balls, and gently flatten.
5. Chill for Success
Cover and refrigerate at least 3 hours (overnight is even better). Chilling prevents spreading and keeps them thick.
6. Bake to Perfection
Preheat oven to 350°F (175°C).
Place dough balls 2 inches apart on a lined baking sheet. Bake 9–10 minutes, until edges are set but centers still look slightly soft.
7. Cool & Finish
Let cookies rest on the baking sheet for 10 minutes before transferring.
Dust with powdered sugar or drizzle with a thick lemon glaze and extra zest.
Tips for Success
- Use fresh zest only for maximum citrus punch.
- Do not overbake—slightly underdone centers equal ultra-chewy cookies.
- Chill overnight for bakery-style thickness.
- For bold glaze: mix powdered sugar with fresh lemon juice until thick and drizzle generously.
Serving Suggestions & Pairings
These cookies are incredible with a refreshing drink like This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days. The berry-citrus combo is unbeatable.
Hosting a dinner? Pair them after a comforting meal like Classic Spaghetti Recipe with Homemade Sauce for a bright finish.
If you’re building a dessert table, they sit beautifully next to This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack for contrast in flavor and texture.
Nutritional Information (Per Cookie – Approximate)
- Calories: 210
- Carbohydrates: 28g
- Fat: 9g
- Sugar: 16g
- Protein: 2g
- Sodium: 95mg
Nutrition may vary based on glaze or substitutions.
Storage & Leftover Tips
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies for up to 2 months.
- Freeze unbaked dough balls and bake fresh when needed (just add 1–2 minutes to baking time).
More Recipes You’ll Love
If you’re in a baking mood, try these next:
- Easy Cheesy Chicken Sliders with Marinara & Garlic Butter (Perfect savory balance for a dessert spread)
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- Classic Spaghetti Recipe with Homemade Sauce
Final Thoughts
These Lemon Sugar Cookies are soft, bright, and bursting with fresh citrus flavor. They’re simple enough for everyday baking but special enough for celebrations.
If you make them, I’d love to hear how they turned out. Did you go with powdered sugar or bold lemon glaze? Let me know in the comments—and don’t forget to follow along for more crave-worthy recipes straight from my kitchen to yours.
Happy baking!
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