Description
These Soft & Chewy Lemon Cookies are bright, tangy, and irresistibly soft with triple the lemon flavor from zest, juice, and pure lemon extract. Perfect for spring gatherings, picnics, or any time you crave a citrusy treat, they’re easy to make and stay tender for days.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar (plus extra for rolling)
- 2 large eggs + 1 extra yolk
- 2 3/4 cups all-purpose flour
- 2 tablespoons fresh lemon zest
- 2 teaspoons pure lemon extract
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a mixing bowl, beat softened butter, sugar, and lemon zest until light and fluffy.
- Mix in eggs, extra yolk, and lemon extract until fully combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually mix into wet ingredients.
- Add fresh lemon juice last and mix until just combined.
- Use a medium cookie scoop to portion dough into 1½–2 tablespoon balls. Place on a tray, cover, and refrigerate for at least 1 hour.
- Roll chilled dough balls in sugar, then arrange on a lined baking sheet.
- Bake at 325°F for 10–12 minutes until edges are just set. Do not overbake.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with extra sugar or zest if desired.
Notes
Rub lemon zest into sugar before mixing to release aromatic oils. Chill the dough for thicker cookies. Store in an airtight container for 3–4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg