Soft Chewy Lemon Cookies (Printable version)
Bright, zesty cookies with soft chewy texture and fresh lemon flavor. Perfect for afternoon treats.
# What you need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 teaspoons lemon zest
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Finishing
10 - 1/4 cup powdered sugar (for coating, optional)
# How To:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until pale and fluffy using an electric mixer or whisk.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully combined.
04 - In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
05 - Gradually add the dry ingredients into the wet mixture, mixing just until incorporated. Do not overmix.
06 - Scoop heaping tablespoons of dough and, if desired, roll each ball in powdered sugar to coat evenly.
07 - Place dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
08 - Bake for 9 to 11 minutes, or until edges are just set and centers look slightly underbaked.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The dough comes together in one bowl with zero fuss and zero special equipment beyond a mixer and a spoon.
- That subtle powdered sugar coating gives them a bakery style finish with almost no extra effort.
02 -
- Underbaking slightly is the entire secret to that soft chewy center, so pull them out when the edges are barely golden.
- Overmixing the dough after adding flour creates tough cookies, so fold gently and stop as soon as the flour disappears.
03 -
- A few drops of lemon extract added alongside the juice transforms good cookies into unforgettable ones without any extra effort.
- Chilling the dough for 30 minutes before baking intensifies the lemon flavor and prevents excessive spreading.