High-Protein Soft Lemon Sugar Cookies – Bright, Tender, and Satisfying

If you love soft, melt-in-your-mouth sugar cookies but want something a bit more nourishing, these high-protein lemon sugar cookies hit the sweet spot. They’re bright with fresh lemon, tender in the center, and lightly crisp at the edges. The protein boost comes from vanilla protein powder and Greek yogurt, so you get a cookie that feels indulgent and still supports your goals.

They’re simple to make, freezer-friendly, and perfect for a snack or post-workout treat.

What Makes This Special

• Soft and tender texture: The combination of Greek yogurt and a touch of cornstarch keeps these cookies pillowy.
• Fresh lemon flavor: Real zest and juice add a clean, bright citrus note without being sour.
• Extra protein: Each cookie gets a lift from whey or plant-based protein powder.
• Just-sweet-enough: A light lemon sugar roll gives them a classic sugar cookie finish.
• No complicated steps: One bowl, no chill time required if you measure accurately.

Shopping List

• 1 1/4 cups (150 g) all-purpose flour
• 1/4 cup (30 g) vanilla protein powder (whey or plant-based)
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (100 g) granulated sugar, plus extra for rolling
• Zest of 1 large lemon
• 1/4 cup (55 g) unsalted butter, softened
• 1/4 cup (60 g) plain Greek yogurt (2% or whole)
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Optional: 1–2 tablespoons milk if dough is too dry

Instructions

1. Prep the oven and pan: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
2. Rub zest into sugar: In a large bowl, combine granulated sugar and lemon zest. Use your fingers to rub them together until the sugar feels damp and fragrant.
3. Cream the wet ingredients: Add softened butter to the lemon sugar and beat until light and creamy, about 1–2 minutes.

   Mix in Greek yogurt, egg, lemon juice, and vanilla until smooth.

4. Whisk dry ingredients: In a separate bowl, whisk flour, protein powder, cornstarch, baking powder, baking soda, and salt.
5. Combine: Add dry ingredients to the wet mixture. Stir with a spatula until just combined. If the dough looks crumbly, add up to 2 tablespoons milk, 1 teaspoon at a time, until it holds together.

   The dough should be soft but not sticky.

6. Portion and coat: Scoop 1 1/2-tablespoon portions (about cookie scoop size). Roll into balls, then roll lightly in granulated sugar.
7. Bake: Arrange on the baking sheet, spacing 2 inches apart. Bake 8–10 minutes, until the edges are set and the tops look slightly puffy and matte.

   Do not overbake.

8. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They will finish setting as they cool.

How to Store

• Room temperature: Keep in an airtight container for 3–4 days with a small piece of bread or a slice of apple to maintain softness.
• Refrigerator: Store up to 1 week if you prefer a chilled, chewier bite.
• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm for 10–15 seconds in the microwave.
• Freeze dough: Scoop and freeze dough balls on a tray, then bag.

  Bake from frozen at 350°F (175°C) for 10–12 minutes.

Benefits of This Recipe

• Protein-forward snack: Helps keep you satisfied between meals.
• Balanced sweetness: Lemon adds brightness so the cookies don’t taste heavy.
• Approachable ingredients: Everything is easy to find and budget-friendly.
• Quick to make: From start to finish in about 30 minutes.

Pitfalls to Watch Out For

• Overbaking: These cookies should look slightly underdone when you pull them out. They firm up as they cool.
• Too much flour or protein powder: Overpacking either will make the cookies dry. Spoon and level for accuracy.
• Using only plant protein without adjustment: Some blends absorb more moisture.

  Add a splash of milk if the dough is crumbly.

• Skipping the lemon zest: The zest carries the bright flavor; juice alone isn’t enough.

Alternatives

• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1–2 teaspoons extra milk if needed.
• Dairy-free: Swap butter for vegan butter and Greek yogurt for a thick coconut yogurt. Choose a dairy-free protein powder.
• Lower sugar: Reduce granulated sugar to 2/3 cup total (including rolling sugar) and add 1 tablespoon honey or maple for moisture.
• Lemon poppy: Mix in 1 tablespoon poppy seeds for texture.
• Glaze option: Whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled cookies.

FAQ

Can I use only whole wheat flour?

Yes, but the texture will be denser.

For a softer result, use half whole wheat pastry flour and half all-purpose.

Which protein powder works best?

Whey isolates blend smoothly and keep the cookies soft. If using pea or brown rice protein, add a teaspoon or two more milk to prevent dryness.

Do I need to chill the dough?

Not usually. If your kitchen is warm or the dough feels sticky, chill for 20 minutes to make rolling easier.

How many cookies does this make?

About 16–18 small-to-medium cookies, depending on your scoop size.

Can I reduce the lemon flavor?

Use half the zest and keep the juice, or replace some lemon juice with milk.

You can also swap vanilla protein for unflavored to soften the citrus note.

Why did my cookies not spread?

You may have added too much flour or used a very absorbent protein powder. Flatten the dough balls slightly before baking and add a teaspoon of milk to the next batch.

Final Thoughts

These high-protein soft lemon sugar cookies bring the sunny flavor of lemon to a classic, tender sugar cookie—without making you choose between taste and nutrition. They’re easy to whip up, adaptable to your pantry, and perfect for sharing.

Keep a batch on the counter or in the freezer, and you’ll have a bright, satisfying treat ready whenever the craving hits.

High-Protein Soft Lemon Sugar Cookies - Bright, Tender, and Satisfying

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 24 servings

Ingredients

  

• 1 1/4 cups (150 g) all-purpose flour
• 1/4 cup (30 g) vanilla protein powder (whey or plant-based)
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup (100 g) granulated sugar, plus extra for rolling
• Zest of 1 large lemon
• 1/4 cup (55 g) unsalted butter, softened
• 1/4 cup (60 g) plain Greek yogurt (2% or whole)
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Optional: 1–2 tablespoons milk if dough is too dry

Instructions

 

• Prep the oven and pan: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
• Rub zest into sugar: In a large bowl, combine granulated sugar and lemon zest. Use your fingers to rub them together until the sugar feels damp and fragrant.
• Cream the wet ingredients: Add softened butter to the lemon sugar and beat until light and creamy, about 1–2 minutes.Mix in Greek yogurt, egg, lemon juice, and vanilla until smooth.
• Whisk dry ingredients: In a separate bowl, whisk flour, protein powder, cornstarch, baking powder, baking soda, and salt.
• Combine: Add dry ingredients to the wet mixture. Stir with a spatula until just combined. If the dough looks crumbly, add up to 2 tablespoons milk, 1 teaspoon at a time, until it holds together.The dough should be soft but not sticky.
• Portion and coat: Scoop 1 1/2-tablespoon portions (about cookie scoop size). Roll into balls, then roll lightly in granulated sugar.
• Bake: Arrange on the baking sheet, spacing 2 inches apart. Bake 8–10 minutes, until the edges are set and the tops look slightly puffy and matte.Do not overbake.
• Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They will finish setting as they cool.