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Soft & Chewy Lemon Cookies

Delightful cookies infused with citrusy goodness and a tender, chewy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is softened, but not melted.
  • 1 cup granulated sugar Can substitute with coconut sugar.
  • 1/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest Use fresh lemon for best flavor.
  • 2 tablespoons lemon juice Use fresh lemon for best flavor.
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • to taste Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (3-4 minutes with an electric mixer).
  3. Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice. Mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and baking powder.
  5. Gradually mix the dry mixture into the wet batter until just combined, being careful not to over-mix.
  6. Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Baking
  1. Place the cookies in the oven and bake for 10-12 minutes, or until the edges are slightly golden but centers are still soft.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  3. Dust with powdered sugar once they’ve cooled completely.
  4. Enjoy your delicious Soft & Chewy Lemon Cookies!

Notes

For the best results, chill the dough for an hour before baking to prevent spreading. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.