1. Why are my Soft & Chewy Lemon Cookies too cakey?

If your cookies turned out cakey instead of chewy, it’s likely that too much flour was used. Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. This prevents the flour from becoming compacted, which can lead to dense cookies.

2. Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, fresh lemon juice enhances the overall lemony taste and pairs better with the zest for a stronger citrus flavor in your cookies.

3. How do I make these Soft & Chewy Lemon Cookies gluten-free?

To make these cookies gluten-free, simply replace the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure to check the blend’s packaging for any recommended adjustments, such as adding xanthan gum for structure.

Soft & Chewy Lemon Cookies: The Ultimate Refreshing Treat

Description

These Soft & Chewy Lemon Cookies are the ultimate treat for lemon lovers! With a rich buttery texture and a zesty triple-lemon infusion, they offer a perfect balance of sweetness and tartness. These cookies are easy to make and will quickly become your favorite dessert.

Ingredients

Scale

12 tbsp unsalted butter, softened
1 ½ cups granulated sugar
1 tbsp lemon zest
1 large egg, room temperature
1 large egg yolk, room temperature
2 tsp lemon extract (or 1 tsp each of lemon and vanilla extract)
3 cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp cornstarch
¾ tsp salt
2 tbsp fresh lemon juice
¼ cup granulated sugar, for rolling and garnishing

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Instructions

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add lemon zest and mix again.
Beat in the egg, egg yolk, and lemon extract (or vanilla extract) until smooth.
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Add fresh lemon juice and mix gently until combined (the baking soda will foam). Be careful not to overmix.
Scoop the dough into 1½ to 2-tablespoon-sized balls and refrigerate for at least 1 hour.
Roll each dough ball in granulated sugar and place on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are set and the centers remain soft.
After baking, immediately use a glass to swirl around the cookies while they’re still warm to make them into perfect circles.
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to measure the flour properly using the spoon-and-level method to avoid dense cookies.
If you prefer a stronger lemon flavor, add extra lemon zest to the dough.
Do not overbake the cookies – they should be soft and puffy when you remove them from the oven.
Store the baked cookies in an airtight container for 3-4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 203 kcal
Sugar: 18g
Sodium: 144mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.3g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 36mg