Soft & Chewy Lemon Cookies Recipe

Introduction

Soft & Chewy Lemon Cookies offer a delightful burst of citrus in every bite, combining tender texture with bright lemon flavor. These cookies are perfect for anyone who loves a sweet treat with a tangy twist.

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 about 3-4 minutes until light and fluffy, scraping down the bowl as needed. Rubbing the lemon zest and sugar between your fingertips helps release oils for extra flavor.
2. Step 2: Add the egg, egg yolk, and lemon extract(s). Mix until combined.
3. Step 3: In a separate bowl, mound the dry ingredients with baking soda on top. Add to the wet mixture.
4. Step 4: Pour lemon juice over the baking soda and watch it foam, activating the leavening.
5. Step 5: Mix just until combined; avoid overmixing to keep cookies tender.
6. Step 6: Either refrigerate the dough as is or scoop into balls about 1 ½ to 2 tablespoons each, then refrigerate.
7. Step 7: Chill the dough or dough balls for at least 1 hour.
8. Step 8: Preheat the oven to 325°F (163°C).
9. Step 9: Roll each dough ball in ¼ cup granulated sugar to coat.
10. Step 10: Arrange 6-8 cookies per lined baking sheet, spaced apart.
11. Step 11: Bake for 10-12 minutes. Be careful not to overbake; cookies should remain very soft and chewy.
12. Step 12: While still warm, swirl the baking sheet gently to shape cookies into perfect circles.
13. Step 13: Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will deflate slightly as they cool.
14. Step 14: Sprinkle extra granulated sugar and lemon zest on top before serving for a sparkly finish.

Tips & Variations

• For an extra lemon boost, rub the lemon zest and sugar together before mixing into the butter to release natural oils.
• You can substitute lemon extract with fresh lemon zest and a splash of vanilla extract for balanced flavor.
• Refrigerating dough balls helps control spreading and develops flavor, so don’t skip this step.
• Try adding white chocolate chips or a light drizzle of lemon glaze for a different twist.

Storage

Store cooled lemon cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. To refresh softness after freezing, warm briefly in a low oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon extract?

Yes, you can use lemon juice for flavor, but lemon extract provides a more concentrated and consistent lemon taste. Using both lemon juice and extract gives the best flavor balance.

How do I keep these cookies soft and chewy?

Do not overbake the cookies and be sure to refrigerate the dough before baking. Also, mixing just until combined and avoiding extra flour helps keep them tender.