Soft & Chewy Lemon Cookies

If you’re a fan of citrusy delights, then you’re in for a real treat! These Soft & Chewy Lemon Cookies are an absolute dream for lemon enthusiasts. Bursting with triple-lemon flavor—from zest, juice, and extract—these cookies are soft, buttery, and perfectly chewy. Whether you’re looking for a sweet snack, a bake for afternoon tea, or a standout treat for a gathering, these cookies will delight every lemon lover’s taste buds.

I dare you to try eating just one… though, fair warning, they’re dangerously addictive!

Why This Recipe is a Must-Try

What makes these lemon cookies truly special? Let’s break it down:

• Triple-Lemon Goodness – Lemon zest, juice, and extract come together to create an intense, refreshing citrus flavor.
• Perfect Texture – Soft in the middle with slightly crisp edges, giving you the ideal chewy-buttery bite.
• Easy Yet Elegant – Despite their gourmet taste, they’re simple enough for home bakers of all skill levels.
• Versatile Treat – Perfect for lunchboxes, brunches, bake sales, or as a special snack with tea or coffee.
• Customizable – Easily adaptable for extra zest, sugar sparkle, or even a light glaze for added flair.

These cookies aren’t just about taste—they’re a delightful experience for both bakers and cookie lovers alike.

Ingredients Breakdown

Here’s everything you’ll need to make 20 irresistible lemon cookies. The ingredients are grouped for clarity:

Main Cookie 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)

Dry Ingredients

• 3 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp cornstarch
• ¾ tsp salt

Additional Flavor

• 2 tbsp lemon juice

Garnish & Finishing

• ¼ cup granulated sugar (for rolling and garnishing)

Serving Size: 1 cookie
Yield: 20 cookies

Tools & Equipment Needed

Before you start baking, gather the following tools to make the process smooth and efficient:

• Stand mixer with paddle attachment (or a hand mixer)
• Large mixing bowls
• Measuring cups and spoons
• Citrus zester or microplane
• Rubber spatula
• Cookie scoop (~1 ½–2 tbsp per cookie)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling racks
• Small bowl for rolling sugar

Having all your tools ready will make your cookie-baking experience stress-free and enjoyable.

Step-by-Step Instructions

Step 1: Cream Butter, Sugar & Lemon Zest

In a stand mixer fitted with a paddle attachment, beat 12 tbsp softened butter, 1 ½ cups granulated sugar, and 1 tbsp lemon zest for 3–4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.

Pro tip: Rub the lemon zest with sugar between your fingers to release the natural oils and maximize flavor.

Step 2: Add Eggs and Extract

Add 1 large egg, 1 large egg yolk, and 2 tsp lemon extract (or 1 tsp each lemon and vanilla) to the mixture. Beat until fully incorporated and smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, mound together 3 cups all-purpose flour, 1 tsp baking soda, 1 tsp cornstarch, and ¾ tsp salt.

Step 4: Activate Lemon Flavor

Pour 2 tbsp lemon juice directly on top of the baking soda in your dry mixture. It will foam and bubble—this is the magic of activated baking soda helping your cookies rise perfectly.

Step 5: Mix the Dough

Add the dry ingredients to the butter mixture and mix just until combined. Be careful not to overmix—the dough should remain slightly crumbly but cohesive.

Step 6: Chill the Dough

You can either refrigerate the dough as is or scoop into 1 ½–2 tbsp balls before chilling. Refrigerate for at least 1 hour to allow flavors to meld and for easier handling.

Step 7: Preheat and Prepare

Preheat your oven to 325°F (163°C). Line 2 baking sheets with parchment paper or silicone baking mats.

Pour ¼ cup granulated sugar into a small bowl for rolling the dough balls.

Step 8: Shape the Cookies

Roll each dough ball in the sugar until fully coated. Place 6–8 cookies per sheet, leaving space for spreading.

Step 9: Bake to Perfection

Bake for 10–12 minutes, keeping a close eye. These cookies are meant to stay soft and chewy, so do not overbake.

Pro tip: When the cookies come out, swirl a cup or spatula gently around each to form perfect circles while still warm.

Step 10: Cool and Garnish

Let the cookies rest on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely. Sprinkle more sugar on top for sparkle and extra zest if desired.

Tips & Variations

• Salted Butter Option: If using salted butter, omit the additional ¾ tsp salt.
• Extra Lemon Zest: For an even punch of lemon, sprinkle zest on top before baking.
• Gluten-Free Version: Substitute flour with a 1:1 gluten-free baking flour blend.
• Vegan Variation: Replace butter with plant-based spread and use flax egg (1 tbsp ground flax + 3 tbsp water) in place of egg and yolk.

Flavor Profile & Pairings

These cookies are bright, tangy, and sweet, with a buttery, melt-in-your-mouth chew. The triple-lemon infusion makes each bite refreshing yet indulgent.

Suggested Side Dishes

• Fresh berries or a simple fruit salad
• Light vanilla or lemon-flavored tea
• Coffee for breakfast or brunch pairing

Nutritional Overview (Per Cookie)

Nutrient	Amount
Calories	203 kcal
Carbohydrates	32 g
Protein	2 g
Fat	8 g
Saturated Fat	4 g
Fiber	1 g
Sugar	18 g
Sodium	144 mg

Dietary Notes: Nut-free, vegetarian-friendly. Can be adapted for gluten-free or vegan diets.

Make-Ahead & Meal Prep Tips

• Prepare in advance: Dough can be made and chilled for up to 24 hours before baking.
• Storage: Store baked cookies in an airtight container at room temperature for 3–4 days.
• Freezing: Dough balls freeze beautifully for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to cooking time.

FAQs

1. Can I use lemon juice from a bottle?
Yes, but fresh lemon juice offers the best flavor and aroma.

2. Can I freeze baked cookies?
Yes, baked cookies freeze well for up to 1 month in an airtight container.

3. Why do the cookies spread unevenly?
Make sure dough balls are chilled and evenly sized. Overmixing can also cause excessive spreading.

4. Can I use a different sugar for rolling?
Granulated sugar works best for sparkle and texture. Fine sugar may make them less crisp on the outside.

5. Can I make them dairy-free?
Yes, use plant-based butter and a flax or chia egg alternative.

Cooking Timeline (at a Glance)

Step	Time
Prep	10 mins
Chill Dough	1 hr
Bake	10–12 mins
Cool & Garnish	5 mins
Total Time	1 hr 20 mins

Serving Suggestions

Serve these cookies slightly warm for the best chewy texture. Arrange on a pretty plate with extra lemon zest sprinkled on top for a professional bakery look. They’re perfect for gifting in a mason jar or cookie tin.

Recipe Variations

1. Lemon Glaze Cookies: Mix powdered sugar with a teaspoon of lemon juice and drizzle over cooled cookies.
2. Lemon Poppy Seed Cookies: Add 1–2 tsp poppy seeds to the dough for a crunchy texture.
3. Sugar-Dusted Lemon Cookies: After rolling in granulated sugar, dust lightly with powdered sugar post-bake for a bakery-style finish.
4. Lemon Cream Sandwich: Pair two cookies with lemon curd or vanilla buttercream for a decadent sandwich treat.

Ingredient Spotlight: Lemon & Butter

• Lemon: Fresh lemon zest and juice infuse flavor and aroma. Choose bright yellow, firm lemons for the best results.
• Butter: Using softened unsalted butter ensures the cookies are rich and tender without excess saltiness. Room temperature butter also mixes evenly, creating that perfect light and fluffy base.

Pro Cooking Tips

• Release Oils from Zest: Always rub zest with sugar before adding to the batter.
• Avoid Overbaking: The key to chewy cookies is to remove them from the oven just before they look done.
• Uniform Cookie Balls: Use a cookie scoop for even baking.
• Circle Perfection: Swirling a cup around cookies when warm ensures professional round shapes.

Storage & Freezing Guide

• Unbaked Dough: Freeze in balls on a parchment-lined tray for 2 hours, then transfer to a freezer bag.
• Baked Cookies: Store in an airtight container at room temperature for 3–4 days.
• Freezing Baked Cookies: Layer between parchment sheets in an airtight container; thaw at room temperature before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	203 kcal
Protein	2 g
Carbs	32 g
Fat	8 g
Saturated Fat	4 g
Fiber	1 g
Sugar	18 g

Expanded Conclusion

These Soft & Chewy Lemon Cookies are a bright, zesty delight that will become a favorite for any lemon lover. Their buttery, chewy texture, combined with a refreshing triple-lemon flavor, makes them irresistible. Perfect for a cozy afternoon snack, a party treat, or a thoughtful gift, these cookies are simple to make yet feel special.

Give this recipe a try, and don’t be surprised if you end up enjoying more than one in a single sitting! Once you’ve tasted that perfect balance of sweet, tart, and buttery goodness, you’ll be baking these lemon cookies again and again. Share them with friends, leave a review, and let the world know how amazing these cookies are—you won’t regret it.

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