Soft Chewy Lemon Cookies (Print Version)
Soft, chewy lemon cookies with bright citrus notes and crisp edges—tender centers scented with fresh lemon.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 tablespoons fresh lemon juice
09 - 2 teaspoons lemon zest
10 - 1 teaspoon vanilla extract
→ For Rolling
11 - 1/3 cup granulated sugar
# Preparation Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
04 - Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll each ball in the extra granulated sugar. Place on the prepared baking sheets about 2 inches apart.
07 - Bake for 9 to 11 minutes, until the edges are set but the centers remain soft.
08 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture lands somewhere between a sugar cookie and a cloud, soft in the center with just enough chew to keep you reaching for another.
- Fresh lemon juice and zest mean the flavor actually tastes like lemons, not that artificial candy imitation.
- They come together in 25 minutes from bowl to cookie jar, which makes them dangerously accessible for weeknight cravings.
02 -
- Underbaking by a hair is the secret to that soft center, if they look fully done in the oven they will be too hard once cooled.
- Zest your lemons before juicing them, trying to zest a squeezed half lemon is a frustrating exercise in futility.
03 -
- If your butter is too cold and won't cream smoothly, cut it into small cubes and let it sit for 20 minutes rather than microwaving it into a puddle.
- Chill the dough for 30 minutes if your kitchen is hot, it prevents spreading and intensifies the lemon flavor.