Chewy Soft Lemon Cookies
Bake up a batch of these soft chewy lemon cookies, rolled in powdered sugar for a sweet, tangy treat that's perfect with a cup of tea.
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- electric mixer
- whisk
- oven
- baking sheets
- parchment paper
- shallow bowl
- wire rack
- spatula
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For Rolling
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until the mixture is light and fluffy.
- Beat in the eggs one at a time until fully incorporated, then mix in the fresh lemon juice, lemon zest, and vanilla extract. The batter may look slightly curdled but this is normal.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain. Be careful not to overmix the dough.
- Place the powdered sugar in a shallow bowl. Scoop out 1 1/2 tablespoon-sized portions of dough, roll them into balls, and then roll each ball generously in the powdered sugar until fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are just set and the tops are crackled. The centers should still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Notes
The batter may look slightly curdled after adding the eggs and lemon juice, but this is normal. The centers should still look slightly soft when you take them out of the oven.