Soft Chewy Lemon Cookies (Printable version)
Bright, zesty lemon cookies with a soft, chewy center and lightly crisped edges—ready in 25 minutes.
# What you need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 tablespoons fresh lemon juice
09 - 2 teaspoons lemon zest
10 - 1 teaspoon vanilla extract
→ For Rolling
11 - 1/3 cup granulated sugar
# How To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the 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 together using an electric mixer until the mixture is light and fluffy, about 2 to 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, mixing on low speed just until the flour is incorporated. Avoid overmixing to keep the cookies tender.
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 the prepared baking sheets about 2 inches apart.
07 - Bake for 9 to 11 minutes, until the edges are lightly set but the centers still appear soft and slightly underbaked.
08 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The texture walks a perfect line between pillowy soft and satisfyingly chewy without being cakey.
- Fresh lemon juice and double the zest give these a brightness that makes them impossible to stop eating.
02 -
- If you overbake these by even two minutes they turn from soft and chewy to crunchy and you cannot undo that so set a timer and check early.
- The dough is softer than typical chocolate chip cookie dough and that is exactly right so resist the urge to add more flour.
03 -
- Use a microplane for zesting because it captures only the fragrant outer layer and none of the bitter white pith underneath.
- Take the cookies out when the centers still look slightly wet because carryover heat from the pan will finish the job perfectly.