Print

Soft & Chewy Lemon Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

These Soft & Chewy Lemon Cookies are bursting with bright lemon flavor, featuring a tender, melt-in-your-mouth texture. Perfectly balanced with zesty lemon zest, fresh lemon juice, and a hint of vanilla, these cookies are rolled in sugar for a sparkling finish and offer a delightful chewy bite that will brighten any day.

Ingredients

Wet Ingredients

  • 12 tbsp unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 tbsp lemon zest
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp lemon extract (or 1 tsp each lemon and vanilla extract)
  • 2 tbsp lemon juice

Dry Ingredients

  • 3 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ¾ tsp salt

For Rolling

  • ¼ cup granulated sugar

Instructions

  1. Cream Butter, Sugar, and Zest: Beat the softened butter, granulated sugar, and lemon zest in a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy, scraping down the bowl as needed. Rubbing the lemon zest with sugar beforehand helps release more citrus oils for intense lemon flavor.
  2. Add Eggs and Extracts: Incorporate the egg, egg yolk, and lemon extract (or lemon and vanilla extract) into the creamed mixture and mix well until combined.
  3. Combine Dry Ingredients: Mound the flour mixture with baking soda, cornstarch, and salt on top of the wet ingredients.
  4. Add Lemon Juice and Activate: Pour the lemon juice over the baking soda; it will foam, activating the leavening for tender cookies.
  5. Mix until Just Combined: Gently fold and mix the dough just until all ingredients are incorporated; do not overmix to avoid tough cookies.
  6. Shape and Chill: Either refrigerate the dough as is or scoop and roll into balls about 1 ½ to 2 tablespoons in size, then refrigerate for at least 1 hour to firm up the dough and enhance flavor development.
  7. Preheat Oven: Set the oven to 325°F (163°C) and prepare two baking sheets lined with parchment paper or silicone mats.
  8. Roll in Sugar: Place ¼ cup granulated sugar in a bowl and roll each dough ball thoroughly in the sugar to coat.
  9. Arrange on Baking Sheets: Place the sugar-coated balls spaced about 6-8 per baking sheet, allowing room for spreading.
  10. Bake: Bake for 10-12 minutes; watch carefully to avoid overbaking, aiming for very soft and chewy cookies.
  11. Shape Cookies Warm: Immediately after removing from the oven, swirl a cup or round object gently around each cookie while warm to shape perfect circles.
  12. Cool on Sheet: Let the cookies rest on the baking sheet for 5 minutes so they can set before transferring.
  13. Transfer to Rack: Carefully transfer the cookies to a wire rack to cool completely; they may look puffy when hot but will settle as they cool.
  14. Garnish: Sprinkle more granulated sugar and optional lemon zest on top for a sparkly, bright finish before serving.

Notes

  • For best flavor, use fresh lemons for zest and juice.
  • Refrigerating the dough is important to prevent spreading and to deepen the lemon flavor.
  • Do not overbake to ensure chewy texture; cookies will firm as they cool.
  • You can substitute lemon extract if fresh lemon juice is unavailable, but fresh juice gives the best natural flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://cookedbysarah.com/soft-and-chewy-lemon-cookies-recipe/