Soft & Chewy Lemon Cookies
Prep time: 20 minutes
Cook time: 12 minutes
Serves: 14
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 12 minutes
- Serves: 14
Soft and chewy lemon sugar cookies with bright citrus flavor and delicate crackled tops. Thick centers, lightly crisp edges, and a perfectly balanced sweet-tart finish.
Ingredients
Cookie Dough
- 113 g (½ cup) unsalted butter, melted
- 150 g (¾ cup) granulated sugar
- Zest of 2 large lemons
- 1 large egg
- 1 egg yolk
- 60 ml (¼ cup) fresh lemon juice
- 1 tsp vanilla extract
- 260 g (2 cups) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
For Rolling
- 50 g granulated sugar (¼ cup)
- 60 g powdered sugar (½ cup)
Method
Melt the butter in a small saucepan and allow it to bubble gently for a short time. Let cool until warm, not hot.
In a bowl, whisk together flour, baking powder, baking soda and salt.
In a separate mixing bowl, combine granulated sugar and lemon zest. Rub together with your fingertips until fragrant and slightly moist.
Add melted butter and mix until combined.
Whisk egg and egg yolk together. Add to the bowl along with vanilla extract and lemon juice. Stir until smooth.
Add dry ingredients and mix gently just until incorporated. Do not overmix.
Cover the dough with plastic wrap pressed directly onto the surface and refrigerate overnight (minimum 6 hours).
Scoop walnut-sized portions and roll into balls. Coat first in granulated sugar, then generously in powdered sugar.
Place on a parchment-lined baking sheet, leaving space between cookies.
Refrigerate the tray for 30 minutes. Meanwhile, preheat oven to 175°C (350°F).
Bake for 12–14 minutes, until edges are set and centers remain slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
-
Do not skip the overnight chill for best texture.
-
Chilling the shaped cookies helps prevent spreading and creates thicker centers.
-
Bake on the lower end of the time range for extra chewiness.
-
Cookies will continue to set as they cool.
