Soft Chewy Lemon Cookies (Printable)
Bright, zesty lemon cookies with soft chewy texture and fresh citrus flavor in every bite.
# What You'll 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
# How To Make:
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 packed brown sugar on medium speed until the mixture is light and fluffy, approximately 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. 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, then place on the prepared baking sheets about 2 inches apart.
07 - Bake for 9 to 11 minutes, until the edges are set and lightly golden but the centers remain soft and puffy.
08 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The texture walks a perfect line between a sugar cookie and a lemon bar, soft in the middle with just enough chew to feel satisfying.
- They come together in one bowl with zero chilling required, which means you can go from craving to cookie in under thirty minutes.
- The lemon flavor is bold without being tart enough to make your lips pucker, making them a crowd favorite even among people who usually skip citrus desserts.
02 -
- Overbaking is the number one enemy of these cookies, pull them when the centers look slightly underdone because they will continue cooking on the sheet.
- Mixing the dough too long after adding the flour develops gluten and turns soft chewy cookies into tough ones.
- The dough freezes beautifully, so scoop and roll the balls, freeze them on a tray, then store in a bag for instant fresh baked cookies anytime.
03 -
- Take the butter out of the fridge at least an hour before baking, cold butter will not cream properly and the cookies will spread unevenly.
- Rotate the baking sheets halfway through the bake time if your oven has hot spots, this guarantees even coloring on every single cookie.