Soft Chewy Lemon Cookies (Printable)
Soft, zesty lemon cookies with a chewy center and crisp edges—ready in 25 minutes, yields 24.
# What You'll Need:
→ Dry Components
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Components
04 - 1 cup unsalted butter, softened to room temperature
05 - 1 cup granulated sugar
06 - 1/4 cup light brown sugar, firmly packed
07 - 2 large eggs
08 - 2 tablespoons fresh lemon juice
09 - 2 teaspoons fresh lemon zest
10 - 1 teaspoon pure vanilla extract
→ For Coating
11 - 1/3 cup granulated sugar for rolling
# How to Make It:
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 mixing bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until pale, light, and fluffy, about 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 on low speed, mixing just until the flour is incorporated. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the granulated sugar to coat evenly and place on prepared baking sheets about 2 inches apart.
07 - Bake for 9 to 11 minutes, until the edges are lightly set and golden while the centers remain soft and puffy.
08 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The texture walks the line between a sugar cookie and a lemon bar, soft in the center with just enough chew to keep you reaching for another.
- Fresh lemon juice and zest in the dough mean the flavor is real and vibrant, not the flat taste of bottled extract.
- You can mix the dough in under fifteen minutes with one bowl and a hand mixer, making them perfect for sudden cookie urges.
02 -
- Overbaking is the fastest way to ruin these cookies, so pull them from the oven when the centers still look a little wet and wobbly.
- The dough can be made ahead and chilled for up to two days, which actually intensifies the lemon flavor and helps the cookies hold their shape.
03 -
- Use a cookie scoop to portion the dough so every cookie bakes evenly and looks uniform on the plate.
- Zest your lemon directly into the sugar and rub it together with your fingers before creaming, because this releases the oils and distributes lemon flavor more evenly throughout every bite.