Lemon Sugar Cinnamon Cookies (Soft Zesty Chewy Recipe)

Lemon Sugar Cinnamon Cookies deliver soft, chewy centers with crackly cinnamon-sugar edges and bright lemon zest in every bite. These easy drop cookies come together in one bowl with no chilling required, yielding 24 perfect treats in just 25 minutes total. Ideal for holiday platters, afternoon tea, or gifting, they balance zesty citrus tang with warm spice for unbeatable flavor.

The buttery dough spreads just right for golden edges while staying tender inside, thanks to fresh lemon zest and juice. Customize with icing or chips for fun twists that keep everyone coming back. Pair warm slices with vanilla ice cream for melty indulgence or enjoy solo as a cozy snack.​

Ingredients

For the Cookies (makes 24):

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 medium lemons (about 2 tablespoons)
• 3 tablespoons fresh lemon juice
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

Nutrition (per cookie, approx.):​

Nutrient	Amount
Calories	180
Carbohydrates	25g
Sugar	15g
Fat	8g
Protein	2g

Quick Subs: Use plant-based butter and flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for vegan. Swap 1:1 gluten-free flour blend for GF.​

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat softened butter and 1 1/2 cups sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes.
3. Add eggs one at a time, mixing well after each. Beat in vanilla, lemon zest, and lemon juice until fully combined. The mixture may look slightly curdled, but that’s normal.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring with a wooden spoon or spatula just until a soft dough forms. Avoid overmixing.
5. In a small shallow dish, stir together 1/2 cup sugar and cinnamon for the coating.
6. Scoop 1 1/2 tablespoon portions of dough (about golf ball size), roll into balls, then coat generously in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
7. Bake for 10-12 minutes, until edges are set and lightly golden but centers still look soft. Cookies will firm up as they cool. Let sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tip: For extra chewy texture, slightly underbake and cool fully before storing.​

Why These Cookies Turn Out Perfect Every Time

Fresh lemon zest delivers bright, natural citrus flavor without artificial extracts, while the juice keeps the dough tender. The cinnamon sugar coating creates that signature crackly top and subtle warmth that pairs beautifully with the tang.​

Baking soda gives just the right lift for soft centers, and room-temperature butter ensures even spreading without greasy pools. If cookies spread too much, pop the shaped balls in the fridge for 10 minutes before baking.​

Storage and Freezing

Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft thanks to the lemon juice.

Freeze baked cookies or dough balls in a freezer bag for up to 3 months. Thaw dough overnight in the fridge, then bake straight from frozen (add 1-2 minutes to bake time).​

Delicious Variations

Lemon Iced Cookies: Whisk 1 cup powdered sugar with 2 tablespoons lemon juice for a drizzle. Add after cooling.​

Loaded Lemon Cinnamon Cookies: Stir 3/4 cup white chocolate chips or chopped pecans into the dough before scooping.

Holiday Twist: Use red and green sugar in the coating for festive sparkle.​

Snickerdoodle Style: Double the cinnamon to 4 teaspoons in the coating for extra spice kick.

Variation Comparison:

Style	Key Add-In	Bake Adjustment
Classic	Lemon zest only	None
Iced	Powdered sugar glaze	None
Loaded	Chips or nuts	+1 minute
Holiday	Colored sugar	None

Serving Ideas

Stack on a platter with hot tea or coffee for cozy afternoons. Make ice cream sandwiches by sandwiching softened vanilla ice cream between two cookies, then freeze briefly.

Perfect for cookie swaps, school events, or brunch spreads alongside fresh fruit.​

Frequently Asked Questions

Why do I roll the dough in cinnamon sugar?
It creates the crunchy, sparkly exterior and balances the lemon’s brightness with cozy warmth.

Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch. Zest is non-negotiable for true lemon taste.

Why are my cookies flat?
Butter may have been too warm, or oven too hot. Chill dough balls 10 minutes next time.

Gluten-free option?
Yes, use a 1:1 gluten-free flour blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.

Vegan swap?
Plant butter, flax eggs, and almond milk for juice if needed.

No baking powder needed?
Baking soda alone reacts with lemon juice for perfect lift and chew.

Smaller batch?
Halve everything for 12 cookies; bake time stays the same.

Can I freeze the dough?
Absolutely, up to 3 months. Bake from frozen with +2 minutes.

These Lemon Sugar Cinnamon Cookies bring sunny flavor and comforting spice to any day. Warm from the oven, they fill your kitchen with citrusy bliss. Pin your golden stacks, drop a 5-star rating below, or share your favorite tweak in the comments.

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