Soft & Chewy Lemon Sugar Cookies
50 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Soft and chewy with a bright lemon punch from real zest and juice, these sugar cookies are not shy on flavor and finish with a sparkly sugar coat.
Perfect for bake sales, lunchboxes, or summer BBQs, they deliver crinkly edges, tender centers, and a fresh citrus hit that keeps people reaching for seconds.
Ingredients (24 servings)
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Ingredients for the Cookies:
- 2½ cups all-purpose flour all-purpose flour 0.69 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 1½ cups granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1 egg yolk large egg 1 ct (for egg yolk)
- 2½ Tbsp fresh lemon juice lemon 0.83 ct (for fresh lemon juice)
- 1 Tbsp lemon zest lemons (for lemon zest)
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ½ tsp lemon extract (optional) lemon extract 0.08 fl oz
Ingredients for Coating:
- ½ cup granulated sugar (for rolling) granulated sugar
How to Make Soft & Chewy Lemon Sugar Cookies
-
Preheat and prep pans
Heat the oven to 350 F and line two baking sheets with parchment.
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Mix dry ingredients
Whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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Make lemon sugar
Rub the lemon zest into the 1 1/2 cups granulated sugar with your fingertips until the sugar is fragrant and slightly damp, then set aside the separate 1/2 cup sugar in a shallow bowl for rolling.
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Cream butter and sugar
Beat the softened butter with the lemon sugar on medium speed until very light and fluffy, about 2 to 3 minutes, scraping the bowl once.
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Add eggs and flavorings
Beat in the egg and then the egg yolk until smooth, then mix in the lemon juice, vanilla extract, and lemon extract if using until combined.
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Combine wet and dry
On low speed add the dry ingredients in two additions and stop mixing as soon as the flour streaks disappear for a soft, thick dough.
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Chill for thicker, chewier cookies
Cover and chill the dough for 30 to 45 minutes until slightly firm to the touch so the cookies do not overspread.
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Portion and coat
Scoop 1 1/2 tablespoon portions, roll into smooth balls, then roll each ball in the reserved granulated sugar to coat.
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Bake
Arrange 2 inches apart on the prepared sheets and bake one tray at a time for 9 to 11 minutes until the edges are just set and the centers look puffy and a touch underdone.
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Cool for perfect chew
Let cookies rest on the sheet for 5 minutes to finish setting, then transfer to a rack to cool completely.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking flour
- Use a cup-for-cup gluten-free blend with xanthan gum for structure so the cookies stay soft and chewy with only a slightly more delicate crumb.
- Unsalted butter -> plant-based butter or refined coconut oil
- Swap equal amounts of a firm, stick-style plant butter or refined coconut oil to keep the rich bite while staying dairy-free, and chill the scooped dough 15 extra minutes to control spread.
- Egg + yolk -> flax egg + aquafaba
- Replace the egg with 1 tablespoon ground flax whisked with 3 tablespoons water and replace the yolk with 1 tablespoon aquafaba for moisture and tenderness that mimics the original chew.
Tips
- Massage zest into sugar
- Rubbing the zest into the sugar releases citrus oils so the lemon flavor is bold without needing excess juice that can make cookies cakey.
- Weigh your flour
- Aim for about 300 grams for 2 1/2 cups so the dough stays soft and the cookies spread to the right thickness.
- Cream properly
- Beat butter and sugar until pale and airy so the cookies bake up thick with a fine, even crumb rather than dense and flat.
- Bake by visual cues
- Pull the tray when edges are set and centers are puffy and pale because the carryover heat finishes the middle for that soft chew.
- One tray at a time
- Center rack baking keeps heat even and prevents the bottoms from over-browning while the tops stay pale.
- Crinkle trick
- Tap the sheet once on the rack right out of the oven to settle the centers and create those pretty sugar-crinkled tops.
Nutrition Facts *
| Energy | 223 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 8 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much?
- The dough was likely too warm or the flour was under-measured, so chill the dough until slightly firm and make sure your flour is 300 grams or well spooned and leveled.
- Why are my cookies dry or cakey?
- Too much flour or overbaking will dry them out, so weigh your flour and pull the cookies while centers still look a bit underdone.
- Can I make the dough ahead?
- Yes, refrigerate up to 48 hours or freeze portioned sugar-rolled balls for 2 months and bake from frozen adding 1 to 2 minutes.
- How can I boost lemon flavor without bitterness?
- Use more zest rather than more juice and always rub it into the sugar to extract oils for clean, bright lemon taste.
- Can I reduce the sugar?
- You can cut up to 1/4 cup from the dough, but expect a little less spread and a slightly less tender crumb, and keep the full amount for rolling so the crust still sparkles.
Serving Suggestions
Cold milk is classic, but try these with hot Earl Grey, the bergamot makes the lemon pop in a very grown-up way.
For a bakery finish whisk 3/4 cup powdered sugar with 1 tablespoon lemon juice and a pinch of zest, then flick on a quick zigzag once cooled for a sweet-tart finish without hiding that sugar crust.
More pairings:
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