Soft & Chewy Lemon Cookies Recipe

Introduction

These soft and chewy lemon cookies offer a bright, zesty flavor with a tender texture that melts in your mouth. Perfectly balanced with a refreshing lemon kick, they make a delightful treat for any occasion.

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 and garnishing

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest for 3–4 minutes until light and fluffy, scraping down the bowl as needed. For extra lemon flavor, rub the zest and sugar together between your fingertips before mixing.
2. Step 2: Add the egg, egg yolk, and lemon extract(s). Mix until combined.
3. Step 3: In a mound, add the flour, baking soda, cornstarch, and salt on top of the wet mixture.
4. Step 4: Pour the lemon juice over the baking soda to activate it, causing it to foam.
5. Step 5: Mix just until everything is combined; avoid overmixing to keep the cookies tender.
6. Step 6: You may refrigerate the dough now as is or scoop and roll into balls about 1 ½ to 2 tablespoons in size, then refrigerate.
7. Step 7: Refrigerate the dough or cookie balls for at least 1 hour.
8. Step 8: Preheat your oven to 325°F (163°C).
9. Step 9: Pour about ¼ cup granulated sugar into a bowl and roll each dough ball in the sugar to coat.
10. Step 10: Line two baking sheets with parchment paper or silicone mats and place 6–8 cookies per sheet, spaced apart.
11. Step 11: Bake for 10–12 minutes; do not overbake, as the cookies should remain soft and chewy.
12. Step 12: When the cookies come out warm, gently swirl the baking sheet to help them form perfect circles.
13. Step 13: Let the cookies rest on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely. They will appear puffy at first but will settle as they cool.
14. Step 14: Sprinkle additional granulated sugar and lemon zest on top for a sparkly finish, if desired.

Tips & Variations

• For an extra boost of lemon flavor, rub the lemon zest into the sugar before mixing to release more essential oils.
• You can substitute lemon extract with fresh lemon juice and a touch of vanilla extract for a more natural aroma.
• If you prefer a slightly crisp edge, bake the cookies a minute or two longer but watch carefully to avoid drying them out.
• Adding a teaspoon of finely chopped fresh rosemary or lavender can add an interesting herbal note to the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. When reheating, warm them in the oven at 300°F for 5 minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

Yes, bottled lemon juice can be used, but fresh lemon juice provides a brighter, more vibrant flavor that enhances the cookies.

What if I don’t have cornstarch?

Cornstarch helps keep the cookies tender and soft. If you don’t have it, you can omit it, but the texture may be slightly less delicate.