Description
These Soft & Chewy Lemon Cookies are bursting with bright lemon flavor and have a tender, chewy texture that’s perfect for any occasion. Made with fresh lemon zest and juice, along with a blend of lemon and vanilla extracts, these cookies offer a delightful balance of sweetness and tang. Rolled in sugar for a sparkling finish, they are easy to make and perfect for sharing.
Ingredients
Scale
Cookie Dough 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 & garnishing
Instructions
- Prep the Dough: In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes. Mix in the lemon zest to infuse the butter with citrus aroma.
- Add Eggs and Extracts: Beat in the large egg and yolk one at a time, ensuring each is fully incorporated. Stir in the lemon extract or a combination of lemon and vanilla extracts for a balanced flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Add Lemon Juice: Fold in the fresh lemon juice gently, which will give the dough a fresh and vibrant tartness that brightens the cookies.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour or until firm enough to handle. This step ensures the cookies hold their shape during baking and enhances flavor development.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the ¼ cup granulated sugar, coating thoroughly to create a slight crunch on the baked cookie surface.
- Bake the Cookies: Place the sugared dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers remain soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing their softness inside.
Notes
- For best results, use fresh lemon zest and juice to maximize flavor.
- Chilling the dough is crucial for chewy texture and prevents spreading in the oven.
- If lemon extract is not available, substitute with extra lemon zest and vanilla extract for a balanced taste.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: lemon cookies, chewy lemon cookies, soft lemon cookies, lemon zest, lemon dessert, homemade cookies