Description
Delight in these Soft & Chewy Lemon Cookies, bursting with bright, zesty lemon flavor and a subtly crisp sugar coating. Perfectly tender and packed with fresh lemon zest and juice, these cookies balance sweetness with refreshing citrus notes. Ideal for teatime, parties, or anytime you crave a citrusy treat with a soft, chewy texture.
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 lemon extract and 1 tsp 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 and Garnishing
- ¼ cup granulated sugar
- Additional lemon zest (optional, for sprinkling)
Instructions
- Prepare the Butter and Sugar Mixture: Beat the softened butter, 1 ½ cups granulated sugar, and lemon zest in a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy, scraping the bowl sides as needed. Rubbing the lemon zest with sugar beforehand helps release extra oils for enhanced flavor.
- Add Eggs and Extracts: Mix in the large egg, egg yolk, and lemon extract(s) until blended.
- Incorporate Dry Ingredients: Mound the flour mixture topped with baking soda into the wet ingredients.
- Add Lemon Juice: Pour the lemon juice over the baking soda; the mixture will foam, activating the leavening.
- Combine Dough: Mix just until everything is combined. Avoid over-mixing to keep cookies tender.
- Shape the Dough: Optionally refrigerate the dough whole or scoop into ~1 ½ to 2 tbsp balls before refrigerating.
- Chill the Dough: Refrigerate for at least 1 hour to firm up.
- Preheat Oven: Set the oven temperature to 325°F (163°C).
- Roll in Sugar: Place ¼ cup granulated sugar in a bowl and roll each dough ball thoroughly to coat.
- Arrange Cookies: Line 2 baking sheets with parchment paper or silicone mats and arrange 6-8 sugar-coated dough balls per sheet.
- Bake: Bake for 10-12 minutes until just set but still soft and chewy; do not overbake.
- Shape Cookies: While warm, swirl the baking sheet to round the cookies into perfect circles.
- Cool Briefly: Let cookies rest on the baking sheet for 5 minutes after baking, then transfer carefully to a wire rack to cool completely. They will deflate slightly as they cool.
- Finish and Garnish: Sprinkle tops with additional granulated sugar and optional lemon zest for a sparkling appearance.
Notes
- Rubbing lemon zest into sugar before mixing releases more essential oils and intensifies lemon flavor.
- Do not overmix dough to maintain soft, chewy texture.
- Refrigerating dough helps prevent spreading and improves texture.
- Swirling cookies while warm helps form neat, round shapes.
- Baking at a lower temperature ensures softness without overbaking.
- These cookies store well in an airtight container for up to 3 days but are best enjoyed fresh.
