Soft & Chewy Lemon Sugar Cookies
37 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 12 min | 37 min |
Introduction
These soft and chewy lemon sugar cookies are bright, buttery, and full of fresh citrus flavor in every bite.
They’re perfect for bake sales, afternoon snacks, or an easy make-ahead dessert for parties and potlucks.
A simple lemon-scented dough gets rolled in sugar for pretty, crinkly tops and a sweet-tart crunch around the edges.
Ingredients (24 servings)
Ingredients for the Cookies:
Ingredients for Coating:
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How to Make Soft & Chewy Lemon Sugar Cookies
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Preheat oven and prep pans
Preheat your oven to 350°F and line two large baking sheets with parchment paper.
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Whisk dry ingredients
In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
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Cream butter and sugar
In a large bowl beat the softened butter and granulated sugar until very light and fluffy.
This usually takes about three minutes with a hand mixer on medium speed.
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Add eggs, lemon, and vanilla
Add the egg and extra yolk and beat just until smooth and fully combined.
Beat in the lemon juice, lemon zest, vanilla extract, and lemon extract if using.
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Mix in dry ingredients
Sprinkle the dry ingredients over the wet ingredients and mix on low speed until a soft dough forms.
Stop mixing as soon as the flour disappears to keep the cookies soft and tender.
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Shape and sugar-coat dough balls
Scoop the dough into 1 ½ tablespoon portions and roll each one into a smooth ball.
Roll each dough ball in the extra granulated sugar until evenly coated.
Place the balls on the prepared baking sheets, leaving about two inches between each cookie.
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Bake and cool
Bake one sheet at a time for 10 to 12 minutes, until the edges look just set.
The centers should look puffy and slightly underbaked with no browning on the edges.
Let the cookies cool on the sheet for five minutes, then transfer to a wire rack.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking blend
- Use a cup-for-cup gluten-free blend that includes xanthan gum, which keeps the cookies chewy and not crumbly. Bake one test cookie first to check spreading before baking the full batch.
- Unsalted butter -> Salted butter
- You can use salted butter and simply skip the added salt, which still gives rich, balanced lemon flavor.
- Granulated sugar coating -> Lemon zest sugar coating
- Rub fresh lemon zest into the rolling sugar first, which perfumes the cookies and adds extra bright citrus flavor.
Tips
- Measure flour correctly
- Fluff the flour, spoon it into the cup, then level it with a knife for accurate measuring.
- Do not overbake
- Pull the cookies when the centers still look soft and slightly glossy. They continue cooking on the hot sheet, which keeps the texture perfectly chewy.
- Use room-temperature ingredients
- Room-temperature butter and eggs mix more evenly and trap air better, giving thicker, softer cookies.
- Chill for thicker cookies
- For extra thick cookies, chill the scooped dough balls for 30 minutes before rolling in sugar and baking.
- Adjust lemon flavor strength
- For bolder lemon flavor, add the optional lemon extract and an extra half tablespoon of zest.
Nutrition Facts *
| Energy | 184 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 8 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the cookies soft for days?
- Store cooled cookies in an airtight container with a piece of sandwich bread or a marshmallow. They absorb excess moisture, which keeps the cookies soft and chewy longer.
- Why did my cookies spread too much?
- Too-warm butter or not enough flour usually causes excessive spreading. Chill your dough briefly and be sure to measure flour using the spoon-and-level method.
- Can I freeze the dough or baked cookies?
- Yes, freeze shaped dough balls on a sheet, then transfer to a freezer bag for storage. Bake from frozen, adding about two extra minutes, or thaw baked cookies at room temperature.
- Can I skip the lemon extract?
- Yes, the cookies still taste bright from the fresh lemon juice and zest alone. Use the extract only if you prefer a stronger candy-like lemon flavor.
- How big should I make each cookie?
- I like 1 ½ tablespoon scoops, which bake into palm-size cookies with chewy centers. For smaller cookies, use one tablespoon of dough and reduce baking time by about two minutes.
Serving Suggestions
These lemon sugar cookies shine alongside a cup of hot tea or iced coffee after dinner.
For a bakery-style twist, sandwich two cookies with vanilla buttercream or lemon curd for pretty, easy party desserts.
More pairings:
Reviews
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Stephanie, Vancouver, Canada: So soft, chewy, and lemony delicious!
: Happy they turned out soft, chewy, and bright lemony, Stephanie! 🍋
Made this recipe? How did it go?
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