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Soft & Chewy Lemon Cookies Recipe

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4.3 from 8 reviews

These Soft & Chewy Lemon Cookies offer a perfect balance of tart lemon flavor and sweet, tender crumb. With a delightful chewy texture and a bright citrus zing, these cookies are rolled in sugar for a sparkling finish and have a fresh lemon aroma that makes them irresistible. Ideal for lemon lovers seeking a luscious, homemade treat.

Ingredients

Cookie Dough

  • 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)
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ¾ tsp salt
  • 2 tbsp lemon juice

For Rolling & Garnishing

  • ¼ cup granulated sugar
  • Optional: additional lemon zest for sprinkling

Instructions

  1. Prepare the Butter and Sugar Mixture: Beat the softened butter, granulated sugar, and lemon zest in a stand mixer fitted with the paddle attachment for 3-4 minutes until the mixture is light and fluffy, scraping down the bowl as needed. Rubbing the lemon zest with the sugar helps release oils and enhances lemon flavor.
  2. Add Eggs and Extract: Incorporate the large egg, egg yolk, and lemon extract (or lemon and vanilla extracts) into the mixture and mix until combined.
  3. Combine Dry Ingredients: Mound the all-purpose flour, baking soda, cornstarch, and salt on top of the wet ingredients in the mixer bowl.
  4. Activate Baking Soda: Pour the lemon juice on top of the baking soda; it will start to foam, indicating activation for a tender texture.
  5. Mix Dough: Mix just until all ingredients are combined—do not overmix to maintain softness.
  6. Form Dough Balls: Scoop about 1 ½ to 2 tablespoons of dough and roll into balls. You can refrigerate the dough as a whole or shape it now before chilling.
  7. Refrigerate Dough: Cover and refrigerate the dough or dough balls for at least 1 hour to allow flavors to meld and firm up.
  8. Preheat Oven: Set the oven temperature to 325°F (163°C) in preparation for baking.
  9. Prepare for Baking: Pour ¼ cup of granulated sugar into a bowl. Roll each chilled dough ball in the sugar to coat evenly.
  10. Arrange on Baking Sheets: Line two baking sheets with parchment paper or silicone mats. Place 6-8 dough balls per sheet, spaced apart to allow spreading.
  11. Bake Cookies: Bake for 10-12 minutes. Avoid overbaking; the cookies should remain very soft and chewy.
  12. Shape Cookies: Immediately upon removing from the oven, swirl the pan gently to help cookies form perfect circles while still warm.
  13. Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. They will deflate slightly but remain puffy and chewy.
  14. Garnish and Serve: Sprinkle additional granulated sugar and optional lemon zest on top for a sparkling finish before serving.

Notes

  • Rubbing lemon zest with sugar before mixing helps release essential oils to maximize lemon flavor.
  • Do not overmix the dough; overworking will make cookies tough instead of soft and chewy.
  • Refrigerating the dough enhances flavor depth and makes it easier to handle and roll.
  • Baking at a lower temperature ensures the cookies stay soft and chewy rather than crispy.
  • Swirling the baking sheet immediately after baking helps achieve uniform, round cookies.

Find it online: https://simpleplatter.com/soft-and-chewy-lemon-cookies-recipe-2/