Short Description

Soft, chewy lemon cookies bursting with bright citrus flavor—perfectly balanced with sugar and zest for a delightful, tender treat.

Why You’ll Love This Recipe

Bright, lemony flavor thanks to both zest and juice
Tender, chewy texture from cornstarch and careful mixing
Easy yet impressive—rolled in sugar and shaped to perfection

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients:
- 12 tbsp unsalted butter, softened
- 1½ 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 lemon + 1 tsp vanilla extract)
- 2 tbsp lemon juice
Dry Ingredients:
- 3 cups all‑purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp cornstarch
- ¾ tsp salt
Finishing Sugar:
- ¼ cup granulated sugar (for rolling & garnish)

Directions

Cream Butter, Sugar, and Zest
- Beat butter, 1½ cups sugar, and lemon zest in a mixer with the paddle attachment on medium speed for 3–4 minutes until light and fluffy. Scrape down the bowl sides as needed.
- (Tip: Rub zest with sugar between fingertips before adding to release more citrus oils.)
Add Eggs and Extract
- Mix in the egg, egg yolk, and lemon (and vanilla) extract until combined.
Combine Dry Ingredients
- Mound the flour in a bowl and top with baking soda, cornstarch, and salt. Sprinkle lemon juice over the baking soda—it will foam (activated leavening)!
Mix Until Just Combined
- Add dry mixture to wet ingredients and stir just enough to combine. Avoid overmixing for tenderness.
Shape and Chill the Dough
- Scoop about 1½–2 tbsp of dough and roll into balls.
- Refrigerate balls for at least 1 hour (can chill longer if desired).
Preheat Oven & Prepare Sugar
- Preheat oven to 325 °F (163 °C).
- Pour ¼ cup sugar into a shallow bowl for rolling.
Roll and Bake
- Roll chilled dough balls in sugar to coat completely.
- Place 6–8 balls per parchment- or silicone-lined baking sheet.
- Bake for 10–12 minutes. Cookies should be soft and puffy—avoid overbaking.
Perfect the Shape
- Remove from oven and gently swirl the baking sheet to round the cookies while still warm.
- Let rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Finish
- Sprinkle tops with additional granulated sugar for sparkle and extra lemon zest if desired.

Servings And Timing

Yield: About 24 cookies (depending on dough ball size)
Prep Time: 15 minutes (plus 1 hour chill)
Bake Time: 10–12 minutes per batch
Total Time: Around 1 hour 25 minutes (including chill time)

Variations

Glazed Citrus: Drizzle with simple lemon glaze made from powdered sugar and lemon juice.
Herb Twist: Stir in 1 tsp finely chopped fresh thyme or basil for an herbal note.
Zest Swap: Use orange or lime zest instead of lemon.
Sugar Coating: Mix in 1 tsp sugar + ½ tsp lemon zest into the rolling sugar for extra flavor.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Freezer: Freeze unbaked dough balls or baked cookies for up to 2 months. Thaw before baking or serving.
Reheat: Warm cookies in a 300 °F oven for 3–4 minutes to refresh the crisp edges.

FAQs

1. Can I Skip The Chilling Step?

Chilling helps shape and prevents spreading—but if you’re short on time, you can bake immediately (cookies may be flatter).

2. How Do I Prevent Overbaking?

Watch baking time closely—remove cookies when centers look set but still soft, not browned.

3. Can I Use Butter In A Stick Instead Of Tub Butter?

Yes—just use stick butter (unsalted), softened at room temperature.

4. Is Cornstarch Necessary?

Yes—it adds to the soft, chewy texture by tenderizing the dough.

5. Can I Use Cake Flour Instead Of All‑Purpose?

You can—use 10% less cake flour for a lighter texture.

6. Do I Have To Swirl The Sheet After Baking?

Swirling helps round the cookies—skip if you prefer a more rustic shape.

7. How Do I Get More Lemon Flavor?

Add extra ½ tsp lemon extract or more zest to intensify lemon taste.

8. Can I Make Dairy-Free?

Use dairy-free butter and stick to a paste-style lemon extract without dairy additives.

9. What’s The Best Way To Measure Flour?

Spoon into the measuring cup and level off—don’t scoop directly, to avoid packing.

10. Can I Double The Recipe?

Yes—simply double the ingredients and bake in separate batches; chilling time remains the same.

Conclusion

These Soft & Chewy Lemon Cookies feature bright, zesty flavor and a tender texture that’s perfect for spring or anytime. With a simple dough and a sugar finish, they’re a delightful treat that’s easy to enjoy and share.

Ezabella