Soft Chewy Lemon Cookies (Print View)
Bright, zesty soft treats bursting with citrus flavor. Perfect for afternoon tea or light dessert.
# What You Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 teaspoons lemon zest
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Finishing
10 - 1/4 cup powdered sugar (for coating, optional)
# How-To Steps:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until pale and fluffy.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully combined.
04 - In a separate bowl, whisk together the flour, baking soda, and salt.
05 - Gradually add the dry ingredients into the wet mixture, mixing just until incorporated. Be careful not to overmix.
06 - Scoop heaping tablespoons of dough and, if desired, roll each ball in powdered sugar to coat evenly.
07 - Place dough balls 2 inches apart on the prepared baking sheets.
08 - Bake for 9 to 11 minutes, or until edges are just set and centers appear slightly underbaked.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Hints:
01 -
- The texture walks a perfect line between pillowy soft and satisfyingly chewy, never cakey or crisp.
- Lemon flavor runs through every layer, from the zest in the dough to that bright juice that makes people close their eyes on the first bite.
02 -
- Pulling the cookies when the centers still look a touch raw is the entire secret to that chewy, soft interior that keeps people reaching for more.
- Overmixing the dough once the flour goes in develops gluten and turns tender cookies tough, so stop the moment everything is combined.
03 -
- Microwave cold butter for 8 seconds per side to soften it quickly without melting, because melted butter changes the texture entirely.
- Freeze the shaped dough balls for 15 minutes before baking if you want thicker cookies that hold their shape and chew longer.