Soft Chewy Lemon Cookies – Easy & Delicious Recipe
Get ready to bite into sunshine! These Soft & Chewy Lemon Cookies are bursting with bright, zesty flavor and possess that perfect melt-in-your-mouth texture with just the right amount of chew. This easy-to-follow recipe guarantees a delightful treat that’s perfect for a sunny afternoon or anytime you crave a refreshing dessert.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar (for cookie dough)
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (from 2-3 lemons)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This step helps prevent the cookies from spreading too much and enhances their chewiness.
- Place the remaining ½ cup granulated sugar in a shallow bowl.
- Scoop the chilled dough by the tablespoonful and roll each portion into a smooth ball. Roll each dough ball generously in the granulated sugar until fully coated.
- Place the sugar-coated cookie dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set but still look soft. Do not overbake if you want to maintain that soft and chewy texture.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
