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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.

Ingredients

Scale

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

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