Description
These Soft & Chewy Lemon Cookies offer a bright, citrusy flavor with a tender, chewy texture. Made with fresh lemon zest, lemon juice, and lemon extract, these cookies provide a refreshing twist on a classic treat. Rolled in sugar before baking, they develop a light, sweet crust that complements their soft centers perfectly.
Ingredients
Scale
Wet Ingredients
- 12 tbsp unsalted butter, softened
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp lemon extract (or 1 tsp each lemon and vanilla extract)
- 2 tbsp lemon juice
Dry Ingredients
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour, spooned and leveled
- 1 tbsp lemon zest
- 1 tsp baking soda
- 1 tsp cornstarch
- ¾ tsp salt
For Rolling & Garnishing
- ¼ cup granulated sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy. This will create a smooth base for your cookies and incorporate air for a soft texture.
- Add eggs and extracts: Add in the large egg and egg yolk, beating until fully combined. Mix in the lemon extract (or lemon and vanilla extract) and the fresh lemon juice, blending thoroughly to infuse the dough with citrusy flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, lemon zest, baking soda, cornstarch, and salt. This ensures an even distribution of the leavening agents and seasoning throughout the dough.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain a soft and chewy texture.
- Form cookie dough balls: Scoop dough by tablespoons and roll each piece into a ball. Then, roll each ball in the ¼ cup granulated sugar to coat evenly; this will give a delightful crunchy sugar crust after baking.
- Arrange on baking sheet: Place the sugar-coated dough balls spaced about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and begin to turn light golden, while centers remain soft for that perfect chewy texture.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to finish setting.
Notes
- For best texture, ensure butter is properly softened but not melted.
- Use fresh lemon zest and juice for the brightest flavor.
- Room temperature eggs help the dough emulsify properly.
- Do not overbake; cookies should be slightly soft in the center when removed from the oven.
- Cookie dough can be chilled for 30 minutes before rolling to help with handling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a more intense lemon flavor, increase lemon zest to 2 tablespoons.
Keywords: lemon cookies, soft lemon cookies, chewy lemon cookies, citrus cookies, lemon dessert