Soft Chewy Lemon Cookies (Print Version)
Zesty, soft and chewy lemon cookies made with fresh lemon juice and zest, bright citrus flavor in every bite.
# 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
# How-To:
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, use an electric mixer to beat the softened butter, granulated sugar, and packed 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, mixing on low speed 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, 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 still appear soft and slightly underbaked.
08 - Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture walks a perfect line between soft bakery style cookie and something youd sneak from your grandmas cookie jar.
- Fresh lemon juice and zest give them a brightness that feels sophisticated but effortless.
02 -
- Underbaking by about one minute is the secret to that chewy center, they will continue cooking on the hot pan.
- If your dough feels too sticky to roll, pop it in the fridge for 20 minutes and it firms right up.
03 -
- Zest your lemons directly into the sugar and rub it together with your fingers, this releases the oils and distributes lemon flavor more intensely than mixing it in later.
- Rotate your baking sheets halfway through the bake time for even color on every cookie.