Name: Soft & Chewy Lemon Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 12 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 each lemon and vanilla extract); 3 cups all-purpose flour, spooned and leveled; 1 tsp baking soda; 1 tsp cornstarch; 3/4 tsp salt; 2 tbsp lemon juice; ¼ cup granulated sugar, for rolling & garnishing

Why Make This Recipe

Soft & Chewy Lemon Cookies are the perfect treat for anyone who loves a bright, refreshing flavor. They are soft, chewy, and bursting with lemon goodness. Ideal for dessert or a snack, these cookies can lift your mood and satisfy your sweet tooth. Plus, they are simple to make, so you can whip up a batch anytime you need a little sunshine in your day.

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How to Make Soft & Chewy Lemon Cookies

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
3/4 tsp salt
2 tbsp lemon juice
¼ cup granulated sugar, for rolling & garnishing

Directions

Beat the butter, sugar, and lemon zest in a stand mixer fitted with the paddle attachment for about 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Pro tip: Rub the lemon zest and sugars together between your fingertips to release the natural oils in the lemon. This will infuse more lemon flavor into the cookies.
Add the eggs and extract(s) to the mixture and mix again.
Add the dry ingredients in a mound with baking soda on top. Pour the lemon juice on top of the baking soda; it will foam and activate.
Mix just until combined. Be careful not to overmix.
You can refrigerate the dough now as is or scoop and roll it into balls (about 1 ½-2 tbsp. in size) before refrigerating.
Refrigerate for at least 1 hour.
Preheat your oven to 325°F.
Place about ¼ cup granulated sugar into a bowl and roll the balls in the sugar.
Line 2 baking sheets with parchment paper or silicone baking mats. Place about 6-8 cookies at a time on each baking sheet.
Bake for 10-12 minutes. DO NOT OVERBAKE. The cookies need to be very soft and chewy.
When you take them out of the oven, give the baking sheet a swirl around to help shape the cookies into perfect circles.
Allow the cookies to rest on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. They will look puffy but will settle as they cool.
For extra sparkle, sprinkle the tops of the cookies with more granulated sugar and optional lemon zest.

How to Serve Soft & Chewy Lemon Cookies

These cookies are best enjoyed fresh, warm, and soft. You can serve them on their own or with a scoop of vanilla ice cream for a delightful dessert. They also pair perfectly with a cup of tea or a tall glass of lemonade.

How to Store Soft & Chewy Lemon Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate them for up to two weeks or freeze them for later use. Just ensure they are fully cooled before you store them.

Tips to Make Soft & Chewy Lemon Cookies

Make sure your butter is softened but not melted for the right texture.
Don’t skip the chilling step; it helps the dough firm up.
Avoid overbaking to keep the cookies soft and chewy.
Try to use fresh lemons for zest and juice for the best flavor.

Variation

You can add in chopped nuts, like macadamia or walnuts, for added texture. If you’re not a fan of lemon, consider using orange zest and juice instead for a citrus twist.

FAQs

1. Can I substitute other extracts?
Yes! You can use vanilla extract along with lemon extract or try almond extract for a different flavor profile.

2. What happens if I overbake my cookies?
They will become hard and crunchy instead of soft and chewy, so keep an eye on them as they bake.

3. Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to three months. Just thaw in the refrigerator before baking.