Soft and Chewy Lemon Cherry Cookies – A Perfectly Sweet and Tangy Treat
These soft and chewy Lemon Cherry Cookies are bursting with bright citrus flavor and sweet, chewy dried cherries. Made from scratch with real ingredients, this easy cookie recipe is the perfect balance of tart and sweet!
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Have you ever just craved a cookie that was sweet and satisfying but also light, bright, and fruity! Well these lemon cherry cookies are it! They have a beautiful balance of sweet lemon and tart cherry that honestly I wouldn’t have thought would go so well together, but oh man how it does! Made from scratch with whole real ingredients these are sure to be your go-to summer dessert!
Why You’ll Love These Lemon Cherry Cookies
EASE: Easy-to-make, one bowl cookie recipe.
TASTE: Naturally sweet and tangy from dried cherries.
TEXTURE: Soft, chewy texture with a burst of citrus flavor.
REAL: Uses real, whole-food ingredients—no artificial flavors or preservatives.
Ingredients & Substitutions
- Butter – Provides richness and moisture. Use grass fed butter for a better flavor.
- Sugar – Creates a perfectly sweet base for the cookies. I love to use organic cane sugar as it is grown without pesticides or herbicides.
- Eggs – Add structure and chewiness. Pasture raised organic are my favorite for the added nutrients.
- Lemon Juice & Zest – Fresh lemon enhances the citrusy flavor and is a must in my opinion.
- Flour – The base of the cookie dough. Unbleached Organic all-purpose (so we don’t get bleach or other chemicals in our cookies).
- Salt – Balances sweetness and enhances flavor. And I love salt! This is my favorite brand.
- Baking Powder – Helps the cookies rise and stay soft. Use one without aluminum.
- Dried Cherries – Adds chewy texture and natural sweetness. I like to use dried tart cherries for an added tang. But any dried cherries are amazing!
Step-by-Step Instructions
- Prepare the Dough: Cream butter and sugar, then mix in eggs, lemon juice, and zest.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, and baking powder.
- Mix Everything Together: Gradually add dry ingredients to wet ingredients, then fold in dried cherries.
- Chill: Chill the dough in the fridge for 30 minutes.
- Scoop and Bake: Drop dough onto a baking sheet using a 2 tbsp cookie scoop and bake until golden and set.
- Cool and Enjoy: Let cookies cool slightly before serving.
Baking Tips for the Best Lemon Cherry Cookies
- Use fresh lemon juice and zest for the best flavor.
- Soften butter to room temperature for easier mixing.
- Don’t over bake—cookies should be slightly soft when removed from the oven.
- Make sure you chill the dough for 30 minutes for thicker cookies.
Variations & Add-Ins
- Add white chocolate chips for extra sweetness.
- Substitute dried cranberries for a different fruity twist.
- Drizzle with a lemon glaze or sprinkle with powdered sugar for a sweet addition.
Serving & Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for a quick, fresh-baked treat anytime.
For an added treat, pair these lemon cherry cookies with some HOMEMADE VANILLA ICE CREAM and be sure to check out my other from-scratch dessert recipes HERE!
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen
Lemon Cherry Cookies
These soft and chewy Lemon Cherry Cookies are bursting with bright citrus flavor and sweet, chewy dried cherries. Made from scratch with real ingredients, this easy cookie recipe is the perfect balance of tart and sweet!
Ingredients
- 1/2 Cup Butter
- 1 Cup Sugar
- 2 Eggs
- Zest and Juice of 1 Small Lemon
- 2 Cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Dried Cherries
Instructions
- In a stand mixer with the paddle attachment cream together the butter and sugar.
- Mix in eggs, lemon juice, and zest.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add dry ingredients to wet ingredients, then fold in the dried cherries.
- Once combined place dough in the fridge for 30 minutes to chill.
- Once the dough is chilled use a 2 Tbsp cookie scoop to place dough onto a baking sheet 2-3 inches apart.
- Bake at 350°F for 16-18 minutes until golden around the edges.
- Let cookies cool for 10 minutes before removing them from the pan and placing a rack or sheet of parchment paper to fully cool.
Notes
Baking Tips for the Best Lemon Cherry Cookies
- Use fresh lemon juice and zest for the best flavor.
- Soften butter to room temperature for easier mixing.
- Don’t overbake—cookies should be slightly soft when removed from the oven.
- Make sure you chill the dough for 30 minutes for thicker cookies.
Variations & Add-Ins
- Add white chocolate chips for extra sweetness.
- Substitute dried cranberries for a different fruity twist.
- Drizzle with a lemon glaze or sprinkle with powdered sugar for a sweet addition.
Serving & Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for a quick, fresh-baked treat anytime.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 116mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 2g
Nutrition facts are calculated automatically and are approximate.
