Soft and Chewy Lemon Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
12 servings
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Calories
267 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Lemon Cookies
Description
The Soft and Chewy Lemon Cookies combine butter, granulated and brown sugars creamed together with egg and lemon extract to form a sweet, tender base. Fresh lemon zest and juice provide bright citrus notes, while honey adds subtle moisture and flavor depth. Cornstarch enhances the cookies’ soft texture, and activated baking soda using lemon juice helps the cookies rise slightly and develop a light crumb.
The dough is mixed gently to combine dry and wet ingredients without overworking, maintaining a tender chewiness after baking. Adding optional yellow food coloring allows for a sunny appearance, but the color softens slightly once the dry ingredients are incorporated. The finished cookies have a soft, chewy texture with pronounced lemon flavor and a delicate sweetness.
These cookies are ideal for serving with tea or as a refreshing dessert. Dusting with confectioners’ sugar or adding lemon glaze and zest creates attractive presentation and added sweetness.
Cookie dough can be stored in the refrigerator or freezer to bake fresh batches as needed. Cookies keep well at room temperature for up to one week or frozen for longer storage.
Ingredients
- ½ cup butter softened, unsalted
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar packed
- 1 egg large
- 1 tablespoon lemon extract
- 2 tablespoons lemon zest
- 1 tablespoon honey
- yellow food coloring optional and as desired
- 2 cups flour
- 2 teaspoons cornstarch
- pinch salt optional and to taste
- 1 teaspoon baking soda
- 2 tablespoons lemon juice
- confectioners’ sugar optional, for dusting; or lemon glaze + lemon zest
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
- Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
- Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn’t bubble it’s old and expired. Beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Optionally, dust with confectioners’ sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.
Notes
- Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
- Unbaked dough can be refrigerated for up to 5 days or frozen for up to 4 months, allowing baking in portions as desired.
- Activation of baking soda by lemon juice is crucial for the proper texture; ensure the baking soda bubbles when mixed with lemon juice.
- Optional yellow food coloring adjusts cookie appearance but does not impact flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 267kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 36mg | 12% |
| Sodium | 126mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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