Description
These Soft & Chewy Lemon Cookies are bursting with bright citrus flavor and a tender, melt-in-your-mouth texture. With a perfect balance of sweet and tangy, these cookies are rolled in sugar for a delightful crunch on the outside while staying soft and chewy inside. Ideal for lemon lovers looking for a refreshing twist on classic cookies.
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 flavoring
- 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
- Additional lemon zest (optional)
Instructions
- Beat Butter, Sugar & Lemon Zest: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest for 3-4 minutes until light and fluffy. Scrape down the sides as needed. To maximize lemon flavor, rub lemon zest with sugar between your fingertips before mixing.
- Add Eggs & Flavoring: Mix in the large egg, egg yolk, and lemon flavoring until fully incorporated.
- Combine Dry Ingredients: Mound the all-purpose flour with baking soda, cornstarch, and salt combined on top of the wet mixture.
- Add Lemon Juice: Pour lemon juice over the baking soda. The mixture will foam—this activates the baking soda for leavening.
- Mix Until Combined: Gently mix the dough just until all ingredients are incorporated. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Either refrigerate the dough as is or scoop and roll into balls about 1 ½ to 2 tablespoons in size, then refrigerate. Chill for at least 1 hour.
- Preheat Oven: Heat the oven to 325°F (163°C).
- Prepare Cookie Balls: Roll chilled dough balls in ¼ cup granulated sugar to coat evenly.
- Arrange & Bake: Line two baking sheets with parchment paper or silicone mats. Place 6-8 cookie dough balls per sheet, spaced apart. Bake for 10-12 minutes; do not overbake to maintain softness.
- Shape Warm Cookies: Immediately after baking, swirl the baking sheet gently to round cookies into perfect circles.
- Rest & Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely. Cookies will look puffy initially but will settle as they cool.
- Garnish: Sprinkle additional granulated sugar on top for sparkle and optionally add more lemon zest for extra zestiness.
Notes
- For best lemon flavor, rub lemon zest with sugar before adding to the dough.
- Refrigerating the dough or shaped balls for at least an hour helps prevent spreading during baking.
- Do not overbake; cookies should remain soft and chewy even when fully baked.
- Use room temperature eggs and butter for better mixing and texture.
- If lemon flavoring is unavailable, you may substitute with freshly squeezed lemon juice but reduce other liquid ingredients slightly.
