Soft & Chewy Lemon Cookies
Delightful cookies bursting with citrus flavor, soft and chewy in texture, perfect for any occasion.
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.
Notes
Store your cookies in an airtight container at room temperature for about a week, or freeze them for up to three months. Remember, chilling helps the cookies keep their shape.