Soft & Chewy Lemon Cake Cookies Recipe

This Lemon Cake Cookies Recipe creates soft, fluffy cookies bursting with bright lemon flavor, reminiscent of a tender lemon cake. Perfect for dessert, afternoon tea, or spring gatherings, these cookies are a refreshing treat. I baked these for a book club meeting, and everyone loved the zesty, sweet bite! Ready in about 30 minutes, this oven-baked recipe is an easy way to bring a sunny twist to your cookie tray.

Why You’ll Love This Lemon Cake Cookies Recipe

These cookies are simple to make with basic ingredients and a mixer. The lemon zest and juice give a vibrant, tangy flavor in a soft, cake-like texture. They’re versatile, letting you adjust sweetness or add a glaze. I love how they feel like a bite of lemon cake in cookie form. Find more zesty dessert recipes at Fast Zest Recipes.

Health Benefits of Lemon Cake Cookies

Lemons provide vitamin C for immunity and antioxidants for overall health. Eggs offer protein for muscle support. Using whole-grain flour adds fiber. Enjoying these in moderation fits a balanced diet. Learn more about citrus-inspired desserts at Delish.

Ingredients for Lemon Cake Cookies

For the Cookies:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (from 1 lemon)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

For Garnish (Optional):

• 1 tsp lemon zest
• 1 tbsp white chocolate chips, melted
• 1/4 tsp edible dried lavender (optional)

Substitutions: Use coconut oil instead of butter for a dairy-free option. Swap all-purpose flour with gluten-free flour for a gluten-free version. Replace lemon juice with orange juice for a different citrus flavor. Use maple syrup in the glaze for a natural sweetener.

Notes: Zest lemons before juicing for easier prep. Soften butter for smooth creaming. Chill dough if too sticky for easier shaping.

How to Make Lemon Cake Cookies

Prep Ingredients

Zest and juice lemons; set aside. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.

Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar with a mixer on medium speed for 2-3 minutes until light and fluffy. Add egg, lemon juice, lemon zest, and vanilla; beat until combined. This creates a zesty cookie base.

Mix Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. This forms a soft dough.

Shape Cookies

Scoop 1 tbsp of dough per cookie and roll into balls. Place on baking sheets, 2 inches apart. Flatten slightly with your hand or a glass bottom. This ensures even baking.

Bake Cookies

Bake for 10-12 minutes until edges are set but centers are soft. Check at 10 minutes to avoid overbaking. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. This sets the cookies.

Make Glaze (Optional)

In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cookies. This adds a tangy, sweet finish.

Garnish and Serve

Sprinkle with extra lemon zest, drizzle with melted white chocolate, or add lavender if desired. Serve at room temperature. This gives a bright, elegant touch.

Cooking Tips

• Zest lemons finely: Use a microplane for small zest pieces to spread flavor evenly. This enhances taste. I zested mine finely, and it was perfect.
• Soften butter properly: Let butter sit at room temperature for 30 minutes for easy creaming. This ensures smooth dough. I softened mine, and it was great.
• Chill sticky dough: Refrigerate dough for 15 minutes if it’s hard to shape. This makes it easier to handle. I chilled mine, and it was ideal.
• Space cookies apart: Place 2 inches apart to prevent spreading. This keeps them round. I spaced mine, and they were perfect.
• Check early: Bake for 10 minutes and check to keep cookies soft. This avoids hard edges. I checked mine, and it was spot-on.
• Use fresh lemon juice: Fresh juice gives a brighter flavor than bottled. This boosts zestiness. I used fresh, and it was great.
• Drizzle glaze thinly: Apply a light glaze layer to avoid overpowering the cookie. This balances sweetness. I glazed mine lightly, and it was delicious.

Variations and Substitutions

• Use gluten-free flour: Swap all-purpose flour for gluten-free flour for dietary needs. This makes it inclusive. I tried gluten-free, and it was tasty.
• Add berries: Fold in 1/4 cup dried blueberries for a fruity twist. This adds sweetness. I tried blueberries, and it was great.
• Make it vegan: Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water). This suits plant-based diets. I tried vegan, and it was delicious.
• Use orange zest: Swap lemon for orange zest and juice for a different citrus flavor. This changes the profile. I tried orange, and it was fine.
• Add poppy seeds: Mix in 1 tbsp poppy seeds for crunch. This adds texture. I tried poppy seeds, and it was exciting.
• Make it sweeter: Increase sugar to 1 cup for a sweeter cookie. This boosts sweetness. I tried sweeter, and it was vibrant.
• Use coconut glaze: Swap lemon glaze for coconut milk and powdered sugar. This adds a tropical touch. I tried coconut, and it was great.

Storage and Meal Prep

Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week. Freeze baked cookies in a freezer-safe container for up to 2 months; thaw at room temperature. Prep dough and refrigerate for up to 2 days or freeze for up to 1 month; thaw in the fridge before baking. Bake fresh for the best texture.

Frequently Asked Questions About Lemon Cake Cookies Recipe

Here are answers to common questions about this dish.

1. Why are my cookies flat?
   Chill the dough for 15 minutes and space cookies 2 inches apart. I chilled mine, and they held shape.
2. Can I make it ahead?
   Prep dough a day ahead; bake fresh for best texture. I prepped early, and it was great.
3. Why are my cookies dry?
   Don’t overbake; check at 10 minutes for soft centers. I timed mine, and they were moist.
4. Can I skip the glaze?
   Yes, the cookies are flavorful without it. I tried unglazed, and they were tasty.
5. Can I make it vegan?
   Use vegan butter and a flax egg. I tried vegan, and it was delicious.
6. Why is the lemon flavor weak?
   Use fresh lemon juice and zest for a bold taste. I used fresh, and it was zesty.

Serving Suggestions

Serve with a cup of tea for a cozy afternoon treat. Pair with vanilla ice cream for a decadent dessert. Enjoy with fresh berries for a light snack. I served mine with tea, and it was a perfect match. These cookies are great for tea parties, spring gatherings, or dessert trays.

Nutrition Info for Lemon Cake Cookies

Per serving (2 cookies, 12 servings):

• Calories: 200 kcal
• Protein: 3g
• Carbohydrates: 28g
• Fiber: 1g
• Sugars: 16g
• Fat: 9g
• Saturated Fat: 5g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Lemon Cake Cookies Recipe is a soft, zesty treat that’s perfect for any occasion. Its bright lemon flavor and cake-like texture make it a go-to favorite. How do you like to customize your cookies? Let us know in the comments!