Soft Chewy Lemon Cookies (Print Version)
Soft, chewy citrus treats bursting with fresh lemon flavor and zest
# What You Need:
→ Wet Ingredients
01 - 1/2 cup (1 stick) unsalted butter, softened to room temperature
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 teaspoons freshly grated lemon zest
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon kosher salt
→ Finishing
10 - 1/4 cup powdered sugar, for optional coating
# How-To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture turns pale and becomes light and fluffy, about 2 to 3 minutes.
03 - Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture. Continue beating on medium speed until everything is well combined and smooth.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed just until the flour is fully incorporated. Be careful not to overmix, as this can make the cookies tough.
06 - Scoop heaping tablespoons of dough and roll into balls using your hands. If desired, roll each dough ball in powdered sugar to coat evenly before placing on the baking sheet.
07 - Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
08 - Bake for 9 to 11 minutes, or until the edges are just barely set and the centers still appear slightly soft and underbaked. This ensures a chewy, soft texture.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The centers stay pillowy soft for days if you can make them last that long.
- They come together in one bowl with zero fussy techniques or chilling required.
02 -
- Pulling them out when the centers still look a little raw is the single most important thing you will do because carryover heat finishes the job.
- Measuring flour by weight instead of volume changed my results dramatically and eliminated the guesswork entirely.
03 -
- Your butter should hold a gentle thumbprint without sinking completely, which means it is softened perfectly for creaming.
- Rotating the baking sheets halfway through ensures even browning especially if your oven has hot spots like mine does.