Soft Chewy Lemon Cookies (Print version)
Zesty, soft and chewy lemon cookies made with fresh juice and zest — ready in about 25 minutes.
# Ingredient List:
→ 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
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until pale, light, and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until the flour is incorporated and no dry streaks remain. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the extra granulated sugar to coat evenly and place on the prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 9 to 11 minutes, until the edges are lightly set and just beginning to turn golden while the centers remain soft and puffy.
08 - Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The texture lands somewhere between a sugar cookie and a shortbread, with a tender center that practically melts.
- Fresh lemon juice and zest give a brightness that feels lighter than most desserts, perfect for spring afternoons or rainy days that need cheering up.
02 -
- Pulling the cookies out when the centers still look a little raw is the secret to that chewy texture, as they continue cooking on the hot pan.
- Overmixing the dough after adding the flour will make the cookies tough, so stop mixing the moment everything comes together.
03 -
- Your butter should be soft enough to press a fingerprint into gently, but not melting or greasy, since too-warm butter makes the cookies spread too thin.
- Roll the dough in sugar immediately after scooping while the dough is still slightly tacky, as the coating adheres better and bakes up with a more even crunch.