Print

Soft & Chewy Lemon Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Soft & Chewy Lemon Cookies deliver a delightful burst of fresh lemon flavor with a tender, chewy texture. Perfectly balanced with zesty lemon zest, juice, and lemon extract, these cookies are easy to make and ideal for a refreshing citrus treat. Rolled in sugar before baking, they boast a sparkling, slightly crisp exterior with a soft center.

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
  • 3/4 tsp salt
  • 2 tbsp lemon juice

For Rolling & Garnishing

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

Instructions

  1. Cream Butter, Sugar & Lemon Zest: Beat the softened butter, granulated sugar, and lemon zest in a stand mixer with the paddle attachment for about 3-4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to incorporate all ingredients fully. Rubbing the lemon zest with sugar beforehand helps release more lemon oils.
  2. Add Eggs & Extracts: Mix in the large egg, egg yolk, and lemon extract (or lemon and vanilla extracts) until fully combined and smooth.
  3. Add Dry Ingredients: Spoon the all-purpose flour into a mound and sprinkle baking soda on top. Add cornstarch and salt as well. Pour the lemon juice directly over the baking soda to activate it, causing a foaming reaction.
  4. Combine Dough: Mix the dry ingredients into the wet just until combined. Avoid overmixing to keep the cookie texture tender.
  5. Chill Dough: Either refrigerate the dough as is or scoop it into approximately 1 ½ to 2 tablespoon-sized balls, then refrigerate the balls. Chill for at least 1 hour to allow flavors to meld and dough to firm up.
  6. Preheat Oven & Prepare Cookies: Preheat the oven to 325°F. Place about ¼ cup granulated sugar in a bowl and roll each chilled dough ball in the sugar to coat thoroughly.
  7. Arrange on Baking Sheets: Line two baking sheets with parchment paper or silicone mats, then arrange 6-8 sugared dough balls per sheet, leaving enough space for spreading.
  8. Bake Cookies: Bake for 10-12 minutes, taking care not to overbake. The cookies should appear soft and chewy when done.
  9. Shape Cookies: While still warm, gently swirl a cup around each cookie to perfect the round shape.
  10. Cool Cookies: Allow cookies to rest on the cookie sheet for 5 minutes before transferring carefully to a wire rack to cool completely. Cookies will appear puffy initially but settle as they cool.
  11. Garnish & Serve: Sprinkle additional granulated sugar and optional lemon zest on top for a sparkly finish and enhanced lemon aroma.

Notes

  • For the best lemon flavor, rub lemon zest with sugar before mixing to release oils.
  • Refrigerating the dough or dough balls helps prevent spreading and enhances flavor.
  • Do not overbake; the cookies should be soft and chewy, not crispy.
  • If lemon extract is unavailable, substitute with 1 tsp lemon extract and 1 tsp vanilla extract.
  • Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.

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