Soft & Chewy Lemon Cookies Recipe
These Soft & Chewy Lemon Cookies are a delightful treat bursting with bright lemon flavor. Made with lemon zest, lemon juice, and lemon extract, these cookies offer a perfect balance of tartness and sweetness with a soft, chewy texture that melts in your mouth. The recipe is simple and designed to deliver a fresh, citrusy cookie ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 12 tbsp unsalted butter, softened
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tbsp lemon juice
- 2 tsp lemon extract (or 1 tsp each lemon and vanilla extract)
Dry Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp cornstarch
- ¾ tsp salt
- 1 tbsp lemon zest
For Rolling and Garnishing
- ¼ cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once your cookie dough is prepared.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with 1 ½ cups granulated sugar and lemon zest until light and fluffy, creating a smooth base for the dough.
- Add Eggs and Extracts: Mix in the large egg and egg yolk, then add lemon extract and lemon juice. Beat until combined, ensuring the lemon flavor is distributed evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and to retain cookie softness.
- Shape and Sugar Coat Cookies: Scoop dough using a cookie scoop or spoon, then roll each ball into the ¼ cup granulated sugar until coated. Place the cookies 2 inches apart on a parchment-lined baking sheet.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until edges are lightly golden but centers remain soft. Avoid overbaking to maintain chewy texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Room temperature eggs help achieve a smoother dough texture.
- Using lemon extract enhances the lemon flavor without adding extra liquid.
- Do not overbake cookies to keep them soft and chewy.
- You can substitute cornstarch with potato starch if necessary.
- Rolling the cookies in sugar before baking adds a delicate crunch and sparkle.
Find it online: https://amandafood.com/soft-and-chewy-lemon-cookies-recipe/