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Soft & Chewy Lemon Cookies Recipe

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These Soft & Chewy Lemon Cookies offer a bright citrus flavor with a tender, melt-in-your-mouth texture. Enhanced with fresh lemon zest and juice, they deliver a refreshing twist on classic cookies, perfect for a delightful treat any time of year. The sugar coating adds a sparkling finish and a slight crunch, balancing the softness inside.

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 garnish

Instructions

  1. Beat the butter, sugar, and lemon zest: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and lemon zest for about 3-4 minutes until the mixture is light and fluffy, scraping down the bowl sides as needed. Rubbing lemon zest and sugar between your fingertips before mixing helps release lemon oils for more flavor.
  2. Add eggs and extracts: Add the large egg, egg yolk, and lemon extract (or lemon and vanilla extract) to the butter mixture and mix until combined.
  3. Combine dry ingredients: Add the all-purpose flour in a mound, then sprinkle the baking soda atop it.
  4. Add lemon juice: Pour lemon juice over the baking soda; it will foam, activating the soda.
  5. Mix dough: Gently mix until just combined. Avoid overmixing to keep cookies soft.
  6. Form dough balls: Optionally refrigerate the dough as is, or scoop and roll into 1 ½ to 2 tablespoon-sized balls before refrigerating.
  7. Refrigerate: Chill the dough balls or dough for at least 1 hour to firm up.
  8. Preheat oven: Heat the oven to 325°F (163°C).
  9. Roll in sugar: Place ¼ cup granulated sugar in a bowl and roll each dough ball in the sugar to coat.
  10. Prepare baking sheets: Line two baking sheets with parchment paper or silicone baking mats. Place 6-8 cookies per sheet spaced apart.
  11. Bake: Bake for 10-12 minutes until edges are set but centers remain very soft and chewy. Avoid overbaking.
  12. Shape cookies: While still warm, swirl a cup around each cookie to gently shape it into a perfect circle.
  13. Rest and cool: Let cookies rest on the baking sheet for 5 minutes before transferring carefully to a wire rack to cool completely. Cookies will deflate slightly as they cool.
  14. Garnish: Sprinkle the cooled cookies with extra granulated sugar and optional lemon zest for a sparkly, fresh finish.

Notes

  • Rubbing lemon zest and sugar releases more flavor oils for a brighter lemon taste.
  • Do not overmix after adding the flour to maintain soft, chewy texture.
  • Refrigeration of dough helps shape and improves texture.
  • Baking at a moderate temperature and watching closely prevents overbaking and keeps cookies tender.
  • Swirling cookies with a cup while warm helps maintain a rounded shape.
  • Sprinkling additional sugar adds a decorative sparkle and subtle crunch.

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