Description
Soft Lemon Cookies are tender, chewy, and bursting with fresh citrus flavor. These cookies feature a delicate lemon zest and juice in the dough, rolled in a sweet lemon sugar mixture for an extra bright tang. They bake to perfection with slightly crackled tops and soft interiors, perfect for a refreshing treat or a sunny afternoon snack.
Ingredients
Dry Ingredients
- 2¾ cups (385g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226g) salted butter at cool room temperature
- 1½ cups (300g) granulated sugar
- 1 large egg, at cool room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 heaping tablespoon lemon zest (use more for a more intense lemon flavor)
For Rolling
- ½ cup (100g) granulated sugar
- 2 teaspoons lemon zest
Instructions
- Preheat and prepare pans: Preheat your oven to 375ºF (190ºC). Line two baking sheets with parchment paper or use a lightly-colored baking sheet to ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, place the softened salted butter and granulated sugar. Using a stand mixer fitted with a paddle attachment, cream the mixture on medium-high speed until it becomes light in color and fluffy, about 3 minutes.
- Add wet ingredients: To the creamed butter and sugar, add the egg, vanilla extract, fresh lemon juice, and lemon zest. Mix on low speed until fully incorporated, about 30 seconds.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring slowly and carefully to avoid overmixing. Mix until just combined and dough forms.
- Prepare lemon sugar coating: In a small bowl, combine the granulated sugar with lemon zest using your fingers to evenly distribute the zest into the sugar.
- Scoop and roll dough: Using a 2-tablespoon cookie scoop, portion dough into balls. Roll each dough ball in the lemon sugar mixture to coat evenly.
- Arrange and bake cookies: Place the coated dough balls on the prepared baking sheets, spacing them out to allow spreading. Bake for 11-13 minutes, or until the edges are lightly golden and the tops show some crackling. The centers may look slightly underbaked; avoid overbaking to keep the cookies chewy.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies covered at room temperature for up to 1 week.
Notes
- For the most accurate measurements, especially flour, use a food scale. If unavailable, spoon flour lightly into a measuring cup and level with a knife.
- Butter and eggs should be cool room temperature, not straight from the fridge. Let sit out for 20-30 minutes before baking for best results.
- If using unsalted butter, add ¾ teaspoon salt to the recipe to balance the flavors.
- Chilling cookie dough is optional but recommended for thicker, chewier cookies with enhanced flavor. Chill scooped dough in an airtight container for 24–72 hours and then roll in sugar before baking.
- Use light-colored aluminum half-sheet pans to prevent over-browning. Remove cookies from oven when slightly underdone; they will finish cooking as they cool on the pan.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
