Name: Soft & Chewy Lemon Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 12 tbsp unsalted butter, softened; 1 ½ cups granulated sugar; 1 tbsp lemon zest; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 tsp lemon extract (or 1 tsp lemon and 1 tsp vanilla extract); 2 tbsp lemon juice; 3 cups all-purpose flour, spooned and leveled; 1 tsp baking soda; 1 tsp cornstarch; ¾ tsp salt; ¼ cup granulated sugar; Optional: lemon zest for sprinkling

Ingredients

12 tbsp unsalted butter, softened

1 ½ cups granulated sugar

1 tbsp lemon zest

1 large egg, room temperature

1 large egg yolk, room temperature

2 tsp lemon extract (or 1 tsp each lemon and vanilla extract)

3 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp cornstarch

¾ tsp salt

2 tbsp lemon juice

¼ cup granulated sugar, for rolling and garnishing

Instructions

Step 1: Beat the softened butter, granulated sugar, and lemon zest in a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed. For extra lemon flavor, rub the lemon zest and sugar together between your fingertips before mixing.

Step 2: Add the egg, egg yolk, and lemon extract (or lemon and vanilla extract). Mix until fully combined.

Step 3: In a separate bowl, mound the flour, baking soda, cornstarch, and salt together. Add this dry mixture on top of the wet ingredients.

Step 4: Pour the lemon juice over the baking soda and let it foam, activating the soda.

Step 5: Mix everything just until combined to avoid overworking the dough.

Step 6: You may refrigerate the dough as is or first scoop and roll it into balls about 1½ to 2 tablespoons each. Then refrigerate the dough or dough balls for at least 1 hour.

Step 7: Preheat your oven to 325°F (163°C).

Step 8: Pour ¼ cup granulated sugar into a bowl. Roll each chilled dough ball in the sugar to coat thoroughly.

Step 9: Line baking sheets with parchment paper or silicone mats. Place 6 to 8 cookies per sheet, spaced apart.

Step 10: Bake for 10 to 12 minutes. Be careful not to overbake; the cookies should remain soft and chewy.

Step 11: While still warm, gently swirl a cup around each cookie on the baking sheet to shape them into perfect circles.

Step 12: Let the cookies rest on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely. They will appear puffy out of the oven but will settle as they cool.

Step 13: Sprinkle additional granulated sugar and lemon zest on top of the cooled cookies for a sparkling finish, if desired.

Tips & Variations

For a more intense lemon flavor, use fresh lemon zest and juice from organic lemons to avoid bitterness from the pith.

Chilling the dough for longer than an hour can deepen the flavors and improve the texture.

Try substituting lemon extract with orange extract for a different citrus twist.

If you prefer a softer cookie, bake closer to 10 minutes; for a chewier edge, aim for 12 minutes.

Rolling the dough balls in sanding sugar instead of granulated sugar adds extra sparkle and crunch.

Storage

Store these lemon cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh. To re-soften slightly after storage, warm them briefly in a low-temperature oven or microwave for a few seconds. They also freeze well in a sealed bag or container for up to 3 months—thaw completely before serving.

FAQs

Can I use lemon juice concentrate instead of fresh lemon juice?

Yes, lemon juice concentrate can be used in place of fresh lemon juice. Use an equal amount, but fresh lemon juice will provide a brighter, more natural flavor.

Why are the cookies not as soft as expected?

Overbaking can cause the cookies to become firm. Make sure to bake them for no longer than 12 minutes and remove them when they still look slightly underbaked in the center. Also, chilling the dough properly helps maintain a soft texture.