Soft & Chewy Lemon Cookies Recipe

Introduction

These soft and chewy lemon cookies are bursting with bright citrus flavor and a tender texture that melts in your mouth. Perfect for a refreshing treat any time of day, they combine zesty lemon with a gentle sweetness that’s simply irresistible.

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)
• 3 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp cornstarch
• ¾ tsp salt
• 2 tbsp lemon juice
• ¼ cup granulated sugar, for rolling and garnishing

Instructions

1. Step 1: Beat the butter, sugar, and lemon zest in a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy, scraping down the sides of the bowl as needed. For more lemon flavor, rub the lemon zest and sugar together between your fingertips before mixing.
2. Step 2: Add the egg, egg yolk, and lemon extract(s), mixing until combined.
3. Step 3: In a separate bowl, combine the flour, baking soda, cornstarch, and salt. Add these dry ingredients in a mound on top of the wet mixture.
4. Step 4: Pour the lemon juice over the baking soda. It will foam, which means it is activated.
5. Step 5: Mix the dough just until combined; avoid overmixing.
6. Step 6: Scoop the dough into balls about 1 ½ to 2 tablespoons each. You may refrigerate the dough as a whole or as individual balls.
7. Step 7: Refrigerate the dough or dough balls for at least 1 hour.
8. Step 8: Preheat the oven to 325°F (163°C).
9. Step 9: Pour about ¼ cup granulated sugar into a bowl. Roll each dough ball in the sugar to coat.
10. Step 10: Line baking sheets with parchment paper or silicone mats. Place 6-8 sugar-coated dough balls on each sheet, spaced evenly.
11. Step 11: Bake for 10-12 minutes. Be careful not to overbake; the cookies should remain very soft and chewy.
12. Step 12: While still warm, gently swirl the baking sheet to shape cookies into perfect circles.
13. Step 13: Let cookies rest on the sheet for 5 minutes, then transfer carefully to a wire rack to cool completely. They will appear puffy out of the oven but will settle as they cool.
14. Step 14: Sprinkle with additional granulated sugar and lemon zest if desired, for a sparkly finish.

Tips & Variations

• For extra lemon flavor, use fresh lemon juice along with the zest and lemon extract.
• Chilling the dough longer will help deepen the flavor and keep the cookies from spreading too much.
• Substitute lemon extract with a mix of vanilla and lemon extract for a balanced aroma.
• Try adding white chocolate chips for a sweet contrast to the tart lemon.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for 10-15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough balls after rolling them in sugar. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.

Why are my cookies not chewy?

Overbaking can cause dryness and loss of chewiness. Make sure to bake them just until set and still soft in the center. Also, using both egg and egg yolk helps add moisture and tenderness to the cookies.

Soft & Chewy Lemon Cookies Recipe

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★★★★★

4.5 from 147 reviews

These Soft & Chewy Lemon Cookies offer a bright, citrusy twist on a classic favorite. Featuring a tender, buttery texture infused with vibrant lemon zest and juice, these cookies are perfectly sweet with a refreshing tang. Ideal for lemon lovers, they bake up soft and chewy with a delicate crunch from the sugar coating, making them a delightful treat for any occasion.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 24–28 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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)
• 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
• Additional lemon zest (optional)

Instructions

1. Cream Butter, Sugar, and Zest: Beat the softened butter, granulated sugar, and lemon zest in a stand mixer fitted with a paddle attachment for 3-4 minutes until the mixture is light and fluffy, scraping down the sides as needed to ensure even mixing. Rubbing the lemon zest with the sugar beforehand can help release more oils for intensified lemon flavor.
2. Add Eggs and Extracts: Incorporate the large egg, egg yolk, and lemon extract (or lemon and vanilla extracts) into the mixture, blending thoroughly until combined.
3. Combine Dry Ingredients: Place the flour and salt in a mound, topping it with baking soda and cornstarch to evenly distribute the leavening agents before adding to the wet ingredients.
4. Add Lemon Juice to Activate: Pour the lemon juice directly on top of the baking soda and cornstarch mound; it will begin to foam, indicating an activated reaction for leavening.
5. Mix to Combine: Gently mix the wet and dry ingredients just until incorporated to avoid overdeveloping the dough and maintaining tenderness.
6. Shape and Chill Dough: Either refrigerate the dough as is or scoop into approximately 1½ to 2 tablespoon-sized balls, then refrigerate. Chilling for at least one hour is essential for texture and flavor.
7. Preheat Oven: Set the oven to 325°F (163°C) to prepare for baking.
8. Roll in Sugar: Place about ¼ cup granulated sugar in a bowl and roll each chilled dough ball in the sugar, ensuring each cookie has a sugary coating for a sparkly finish and slight crunch.
9. Arrange on Baking Sheets: Line two baking sheets with parchment paper or silicone mats and space 6-8 cookies per sheet, giving them room to spread.
10. Bake Cookies: Bake for 10-12 minutes until the cookies are set but remain very soft and chewy. Avoid overbaking to maintain the desired texture.
11. Shape Cookies: Immediately after removing from the oven, swirl the baking sheet gently in circles to perfect the cookie shape while still warm.
12. Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely; note that they will look puffy initially but will settle down as they cool.
13. Garnish and Serve: Once cooled, sprinkle additional granulated sugar and optional lemon zest on top for an attractive, sparkly finish.

Notes

• Chilling the dough is crucial for maintaining the cookie shape and achieving the perfect chewy texture.
• Using room temperature eggs ensures better mixing and texture.
• Do not overbake; cookies should come out soft and slightly underbaked for the best chewiness.
• Rolling sugar helps create a lightly crunchy exterior with a sparkling appearance.
• Rubbing the lemon zest into the sugar before mixing enhances the lemon flavor by releasing natural oils.

Keywords: lemon cookies, soft lemon cookies, chewy lemon cookies, lemon zest cookies, citrus cookies, homemade cookies, lemon dessert