why make this recipe
Soft & Chewy Lemon Cookies are perfect for anyone who loves a burst of citrus flavor in their treats. The combination of lemon zest and juice gives these cookies a refreshing taste that’s not too sweet. They are easy to make, and the texture is just right—soft on the inside with a little chewiness. These cookies are great for any occasion, whether you are having friends over, celebrating a birthday, or just want a sweet snack at home.
how to make Soft & Chewy Lemon Cookies
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 & garnishing
Directions:
Beat the butter, sugar, and lemon zest in a stand mixer with the paddle attachment for about 3-4 minutes until light and fluffy. Scrape down the bowl as needed.
- Pro tip: Rub the lemon zest and sugar together between your fingers. This helps to release the natural oils in the lemon, boosting the flavor in your cookies.
Add the egg and egg yolk, along with the lemon extract(s), and mix again.
In a separate bowl, mix the dry ingredients: flour, baking soda, cornstarch, and salt together.
Place the mound of dry ingredients into the mixer and pour the lemon juice over the baking soda. It will foam up when they mix, which activates the baking soda.
Mix the dough just until combined. Be careful not to over mix.
You can choose to either refrigerate the dough as is or scoop and roll the dough into balls. If rolling, make each ball about 1 ½-2 tbsp in size. Refrigerate for at least 1 hour.
Preheat your oven to 325°F.
Pour about ¼ cup granulated sugar into a bowl, and roll the chilled dough balls in the sugar.
Line 2 baking sheets with parchment paper or silicone baking mats. Place 6-8 cookies on each baking sheet.
Bake the cookies for 10-12 minutes. Remember, DO NOT OVERBAKE. They should be very soft and chewy.
When they come out of the oven, swirl a cup around the cookies to make them nice round shapes while they’re still warm.
Let the cookies rest on the sheet for just 5 minutes, then transfer them to a wire rack to cool completely. They may look puffy initially but will settle as they cool.
For a final touch, sprinkle the tops with more granulated sugar and some lemon zest if you want.
how to serve Soft & Chewy Lemon Cookies
These cookies are delightful on their own with a cup of tea or coffee. You can also present them on a colorful plate for parties or gatherings. They make for a lovely treat after dinner or a fun snack during a movie night.
how to store Soft & Chewy Lemon Cookies
Store your Soft & Chewy Lemon Cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing them. Simply layer the cookies with parchment paper in a freezer-safe container, and they’ll last for up to three months.
tips to make Soft & Chewy Lemon Cookies
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip the chilling step; it helps the cookies keep their shape.
- Swirl the cookies right after baking for a nice round finish.
- Feel free to add a little more lemon zest on top before serving for extra zestiness!
variation
If you want to add a twist to these lemon cookies, consider adding some poppy seeds for a unique texture. You could also mix in white chocolate chips for a sweet surprise in every bite.
FAQs
Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice will provide a brighter flavor!
How can I make these cookies without eggs?
You can substitute the egg with a flax egg or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.
Can I double the recipe?
Absolutely! Just make sure to keep an eye on the baking time, as larger batches might need a bit longer in the oven.
Enjoy making these yummy Soft & Chewy Lemon Cookies! They will surely brighten up your day.
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
Soft & Chewy Lemon Cookies
Ingredients
Cookie Dough
- 12 tbsp unsalted butter, softened Make sure the butter is at room temperature for easy mixing.
- 1.5 cups granulated sugar Use some for rolling and garnishing later.
- 1 tbsp lemon zest Rub together with sugar to enhance flavor.
- 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 Activated by the lemon juice.
- 1 tsp cornstarch
- 0.75 tsp salt
- 2 tbsp lemon juice Freshly squeezed is recommended.
- 0.25 cup granulated sugar, for rolling & garnishing
Instructions
Preparation
- Beat the butter, sugar, and lemon zest in a stand mixer with the paddle attachment for about 3-4 minutes until light and fluffy. Scrape down the bowl as needed.
- Add the egg and egg yolk, along with the lemon extract(s), and mix again.
- In a separate bowl, mix the dry ingredients: flour, baking soda, cornstarch, and salt together.
- Place the dry ingredients into the mixer and pour the lemon juice over the baking soda. It will foam up when they mix, which reacts with the baking soda.
- Mix the dough just until combined. Be careful not to over mix.
- You can either refrigerate the dough as is or scoop and roll the dough into balls (each about 1 ½-2 tbsp). Refrigerate for at least 1 hour.
Baking
- Preheat your oven to 325°F.
- Pour about ¼ cup granulated sugar into a bowl, and roll the chilled dough balls in the sugar.
- Line 2 baking sheets with parchment paper or silicone baking mats. Place 6-8 cookies on each baking sheet.
- Bake the cookies for 10-12 minutes. Remember to not overbake; they should be very soft and chewy.
- When they come out of the oven, swirl a cup around the cookies to make them nice round shapes while they’re still warm.
- Let the cookies rest on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- For a final touch, sprinkle the tops with more granulated sugar and some lemon zest if desired.
