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Soft and Chewy Lemon Cookies
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
82 minutes
Zesty lemon cookies bursting with tangy flavor, perfect for citrus enthusiasts craving a bright, chewy treat to uplift their day.
Ingredients:
  • For the cookies:
  • 3/4 cup (170g or 1 1/2 sticks) unsalted butter, room temperature
  • 1/4 cup (60g) cream cheese, room temperature
  • Zest of 1 medium lemon
  • 2 teaspoons lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 cup (200g) granulated white sugar
  • 1/4 cup (55g) packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 cup lemon juice, from 1 medium lemon
  • 2 1/2 cups (350g) all-purpose flour
  • 1/8 teaspoon baking soda
  • To finish:
  • 1/2 cup (100g) granulated white sugar
Instructions:
  • In a stand mixer with a paddle attachment, combine softened butter, cream cheese, lemon zest, lemon extract, vanilla extract, both sugars, and salt. Beat until mixture is light, fluffy, and clings to the side of the bowl.
  • Mix in the egg and lemon juice: Add the egg and mix until well combined. Scrape down the sides of the bowl with a spatula. Pour in the lemon juice and mix for about a minute until fully incorporated. Don't worry if the batter looks "broken." Scrape down the sides of the bowl once more.
  • Combine the flour and baking soda in the mixing bowl. Mix on low speed until the dry ingredients are nearly combined, then briefly increase the speed until fully mixed.
  • Chill the dough in the fridge, covered, for at least 1 hour or overnight to make it easier to roll out.
  • Preheat your oven to 375°F and prepare a baking sheet with a silicone baking mat or parchment paper.
  • Shape the cookies: Scoop out a heaping tablespoon of dough using a cookie scoop or tablespoon. Roll the dough into a 1 1/2-inch ball in your palms. If the dough is sticky, moisten your hands slightly and try rolling again. Coat the ball in granulated white sugar and place on a baking sheet, leaving 2 inches of space between each ball. Flatten each ball into a 2-inch wide disk using the bottom of a glass. For easy flattening, dip the glass in sugar if the dough sticks. Sprinkle extra sugar on top of each cookie before baking.
  • Bake for 12 to 15 minutes or until the cookie edges are golden brown. Cool on the baking sheet for 10 minutes, then transfer using a thin spatula to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

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