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Soft & Chewy Lemon Cookies Recipe

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These Soft & Chewy Lemon Cookies are bursting with bright citrus flavor and a delightfully tender texture. Infused with fresh lemon zest, lemon juice, and lemon extract, these cookies offer a refreshing twist on a classic treat. Perfectly balanced with a light, fluffy bite and a sugar-dusted sparkle, they are ideal for any occasion where you want a sweet, tangy, and chewy cookie.

Ingredients

Cookie Dough

  • 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
  • Optional: extra lemon zest for sprinkling

Instructions

  1. Prepare the butter and sugar mixture: Beat the softened butter, 1 ½ cups granulated sugar, and lemon zest in a stand mixer fitted with the paddle attachment for about 3-4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Rubbing the lemon zest with the sugar beforehand helps release natural oils for enhanced lemon flavor.
  2. Add eggs and extracts: Incorporate the large egg, egg yolk, and lemon extract (or lemon and vanilla extracts) into the butter mixture, mixing until combined.
  3. Add dry ingredients: In a mound on top of the wet ingredients, add the flour, baking soda, cornstarch, and salt.
  4. Activate the baking soda: Pour the lemon juice on top of the baking soda; it will foam, activating the leavening agents.
  5. Combine dough: Mix everything just until combined—avoid overmixing to keep the cookies tender.
  6. Form cookie balls: You may refrigerate the dough now as is, or scoop about 1 ½ to 2 tablespoons of dough into balls and then refrigerate.
  7. Refrigerate: Chill the dough or dough balls for at least 1 hour to firm up and develop flavor.
  8. Preheat the oven: Set the oven to 325°F (163°C).
  9. Prepare for baking: Roll the chilled dough balls in ¼ cup granulated sugar to coat evenly.
  10. Arrange on baking sheets: Place 6-8 cookie balls per parchment or silicone lined baking sheet, spaced sufficiently.
  11. Bake: Bake for 10-12 minutes. The cookies should remain soft and chewy—do not overbake.
  12. Shape warm cookies: While still warm, swirl a cup around each cookie on the baking sheet to shape them into perfect circles.
  13. Cool cookies: Let cookies rest on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely. They will deflate slightly as they cool.
  14. Garnish and serve: Sprinkle additional granulated sugar and optional lemon zest over the cooled cookies for a sparkly, fresh finish.

Notes

  • Do not overmix the dough after adding dry ingredients to ensure soft texture.
  • Refrigerating the dough helps the cookies hold shape and enhances flavor.
  • Use fresh lemon zest and juice for the best citrus flavor.
  • Swirling the cookies while warm shapes them neatly and gives them a professional look.
  • Cookie dough can be stored in the fridge up to 2 days before baking.
  • You can substitute lemon extract with a mix of lemon and vanilla extracts if preferred.

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