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To make these tasty cookies, gather the following key ingredients: - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 tablespoon lemon zest (from about 1 large lemon) - 1 tablespoon fresh lemon juice - 1 large egg - 1 teaspoon vanilla extract - ½ cup powdered sugar (for dusting) These ingredients create a soft and chewy texture. The lemon zest and juice give bright flavor. The butter adds richness and moisture. You can play with flavors by adding a few optional ingredients: - ½ teaspoon almond extract for a nutty note - 1 cup white chocolate chips for sweetness - 1 tablespoon poppy seeds for crunch These tweaks can enhance your cookies. Feel free to mix and match based on your taste. To make this recipe, use these tools: - Mixing bowls for combining ingredients - Electric mixer for creaming butter and sugar - Cookie scoop or tablespoon for portioning dough - Baking sheets lined with parchment paper - Wire rack for cooling the cookies Having the right tools makes baking easier. This helps you create perfect cookies every time. {{ingredient_image_1}} Start by getting your kitchen ready. Preheat your oven to 350°F (175°C). This step warms the oven for even baking. Next, line two baking sheets with parchment paper. This keeps the cookies from sticking. Make sure you have enough space to work. It helps to have all your ingredients close by. In a medium bowl, mix the dry ingredients. Combine 2 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk them together well and set this bowl aside. In a large bowl, cream 1 cup of softened butter with 1 cup of granulated sugar. Use an electric mixer for about 2-3 minutes. This step makes the mixture light and fluffy. After that, add 1 tablespoon of lemon zest, 1 tablespoon of fresh lemon juice, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is well combined. Now, gradually add the dry mix to the wet mix. Stir gently until just combined. Avoid overmixing. This keeps the cookies soft and chewy. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared sheets. Space them about 2 inches apart for room to spread. Bake in your preheated oven for 10-12 minutes. Watch for the edges to set while the centers stay soft. After baking, let the cookies cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step helps them firm up. Once cooled, dust them with ½ cup of powdered sugar for a sweet finish. Enjoy your delightful lemon cookies! To get that soft and chewy texture, follow these steps closely. First, use room temperature butter. This helps the butter blend well with sugar, making the cookies light. Next, do not overmix the dough. Stir until just combined. This keeps the cookies soft. Baking time is key too. Take them out when the edges set but the centers are soft. You can boost the lemon flavor easily. Add more lemon zest or juice for a brighter taste. Try mixing in some chopped nuts or white chocolate chips for extra crunch and sweetness. If you want a twist, replace lemon with lime or orange. These changes keep the recipe fresh and fun. Watch out for these common mistakes. First, avoid using cold butter. Cold butter makes cookies hard. Always measure your flour correctly. Too much flour leads to dry cookies. Lastly, don’t skip the cooling step. Letting cookies cool on the baking sheet helps them firm up without getting too hard. Pro Tips Chill the Dough: For even softer cookies, chill the dough for 30 minutes before baking. This helps the flavors meld and prevents spreading. Fresh Ingredients: Use fresh lemon juice and zest for a vibrant flavor. Old or bottled juice can lack the brightness of fresh citrus. Watch the Baking Time: Keep an eye on the cookies while they bake. They should be just set around the edges with a soft center for that chewy texture. Perfect Powdered Sugar Dusting: Use a fine mesh sieve to evenly dust the cookies with powdered sugar for a beautiful finish. {{image_2}} You can easily add fun flavors to your lemon cookies. Lavender gives a floral touch. Use about 1-2 teaspoons of dried lavender buds. Mix them in when you add the lemon zest. Coconut adds a tropical twist. Try shredded coconut, about ½ cup. Just fold it in with the dry mix for a chewy bite. These flavors blend well with the lemon, making your cookies unique. If you prefer bars over cookies, this recipe works great too. Just spread the dough into a greased baking pan, about 9x13 inches. Bake for 15-20 minutes at the same temperature. Check for a light golden color on the edges. Once cooled, cut into squares. Dust with powdered sugar for a lovely finish. Lemon bars offer the same soft and chewy texture, with a fun twist. You can make these cookies gluten-free easily. Substitute the all-purpose flour with a 1:1 gluten-free blend. This keeps the texture soft. For a vegan option, swap the butter for coconut oil or vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. These swaps keep the cookies delicious while fitting different diets. Store your cookies in an airtight container. This keeps them soft. Use parchment paper between layers to avoid sticking. Keep the cookies at room temperature. They will stay fresh for about a week. To keep your cookies fresh, do not stack them right after baking. Let them cool fully first. Add a slice of bread to the container. This slice will help keep the cookies moist. You can freeze these cookies for later. First, let them cool completely. Place them in a freezer-safe bag. Remove as much air as you can. They will stay good for about three months. To eat, just thaw them at room temperature. Enjoy the soft, chewy goodness! You can tell when the cookies are done by looking at the edges. They should be set and slightly golden. The centers will look soft and a bit puffy. Take them out of the oven when the edges feel firm. If you wait too long, they will become hard. Yes, you can use coconut oil or margarine as a substitute for butter. Keep in mind that the taste will change slightly. The texture may also differ. If you want a dairy-free option, coconut oil works well. Leftover lemon zest is great for adding flavor to many dishes. You can mix it into yogurt, sprinkle it on pancakes, or use it in salad dressings. It also makes a tasty addition to marinades. You can freeze it for later use too. These cookies stay fresh for about a week when stored in an airtight container. If you want them to last longer, you can freeze them. Just make sure to separate layers with parchment paper to avoid sticking. Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet and freeze until firm. Then, transfer the balls to a freezer bag. When you're ready to bake, just add a couple of minutes to the baking time. You learned how to make soft, chewy lemon cookies from scratch. We covered essential ingredients, mixing methods, and baking tips. I shared tricks to avoid common mistakes and ideas for fun variations. You can explore new flavors or try gluten-free options. Lastly, proper storage methods help keep your cookies fresh. With these steps, you can enjoy delicious cookies anytime. Happy baking!

Soft Chewy Lemon Cookies

Deliciously soft and chewy cookies with a refreshing lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
  • Add the lemon zest, lemon juice, egg, and vanilla extract to the creamed mixture; beat until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are just set but the centers are still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust the cookies with powdered sugar for a sweet finishing touch.

Notes

Dust with powdered sugar for an extra touch of sweetness.
Keyword cookies, dessert, lemon