Soft Chewy Lemon Cookies (Print Version)
Soft, buttery lemon cookies with a chewy texture and bright citrus flavor. Easy to make and perfect for sharing.
# What You'll 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 Make It:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter and sugar together until pale and fluffy, about 2–3 minutes.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Scoop heaping tablespoons of dough. 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 9–11 minutes, or until edges are just set and centers look slightly underbaked.
09 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- That chewy center stays soft for days, which means you can bake ahead and still impress guests with fresh tasting cookies.
- The brightness from real lemon zest cuts through the sweetness in a way that makes you reach for a second cookie before finishing the first.
02 -
- Underbaking by one minute is the single trick that keeps these cookies chewy for days instead of turning crisp and crumbly by afternoon.
- The dough can be made ahead and chilled for up to 24 hours, which actually deepens the lemon flavor and makes the texture even softer.
03 -
- Freeze the shaped dough balls on a tray then transfer to a bag so you can bake fresh cookies straight from frozen with just two extra minutes added to the timer.
- Zest your lemons before juicing them because trying to zest a spent half lemon is a frustrating exercise in futility that I have attempted more times than I care to admit.