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Soft and Chewy Lemon Cookies

🍋👏🏻💛 Packed with big, bold lemon flavor for all you lemon lovers! They're soft, chewy, and not at all cakey!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 servings
Calories: 267 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 tablespoons light brown sugar packed
  • 1 large egg
  • 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 for dusting or lemon glaze + lemon zest optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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.
  10. Optionally, dust with confectioners’ sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

Notes

  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

Serving 1serving Calories 267kcal (13%) Carbohydrates 46g (15%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 36mg (12%) Sodium 126mg (5%) Fiber 1g (4%) Sugar 28g (56%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 267

% 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.