Elevate your baking game with our delightful lemon sugar cookie recipe. These zesty treats are the perfect balance of sweet and citrusy, guaranteed to bring a burst of sunshine to your taste buds.
If you’re in the mood for a dessert that’s equal parts sweet and tangy, you’re in for a treat. Our lemon sugar cookie recipe is a true crowd-pleaser, combining the timeless appeal of sugar cookies with the zesty goodness of fresh lemons.
Chewy lemon sugar cookies are a delightful variation of classic sugar cookies infused with the vibrant and zesty flavor of fresh lemons. These cookies are known for their appealing texture, combining a soft and chewy interior with a slightly crisp edge.
The key to the distinctive taste of this lemon cookie recipe lies in the fresh lemon flavor in the cookie dough, which infuses them with a bright and citrusy essence.
Chewy lemon sugar cookies strike a perfect balance between sweetness and tanginess, making them a refreshing treat on a warm day, pairing wonderfully with a cup of tea.
How to Make Chewy Lemon Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Zest from 2 large lemons
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar (for rolling)
In a medium-sized bowl, whisk together dry ingredients: the all-purpose flour, baking soda, baking powder, and salt. Set this dry mixture aside.
In a separate large mixing bowl, cream butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes using a hand mixer.
Beat in the egg, followed by the vanilla extract, lemon zest, and fresh lemon juice. Mix until all the wet ingredients are well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
After mixing the cookie dough, refrigerate it for at least 30 minutes (or longer) before baking. Chilled dough spreads less during baking, resulting in thicker and chewier cookies.
Roll spoonfuls of cookie dough into 1-inch balls using a cookie scoop. Roll each ball in the remaining 1/2 cup of granulated sugar to coat it evenly.
Place the sugar-coated dough balls onto the prepared baking sheet, leaving enough space between each for them to spread while baking.
Bake in the preheated oven for approximately 8-10 minutes, or until there are crispy edges that are lightly golden. The cookies may appear slightly undercooked in the center, which is okay as they will continue to set after removal from the oven.
Allow the baked cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, your chewy lemon sugar cookies are ready to enjoy! They should have a soft, tender center with a delightful lemony flavor and a slightly crunchy exterior from the sugar coating.
For a Perfect Cookie Follow These Tips
- Here are some tips to ensure your lemon sugar cookies recipe turns out soft, chewy, and bursting with lemony flavor:
- Use fresh lemons to extract both the juice and zest. Fresh lemon zest provides a more vibrant and natural lemon flavor compared to bottled lemon juice.
- When zesting lemons, avoid grating the white pith, as it can be bitter. Only use the outer yellow zest for optimal flavor.
- Remove the cookies from the oven when the edges are just starting to turn golden but the centers still appear slightly soft. They will continue to set as they cool, ensuring a chewy texture.
- Opt for unsalted, room temperature butter for proper creaming with the sugar. Creamed butter and sugar contribute to a tender cookie.
- To store your cooled cookies, keep them in an airtight container for 5 to 7 days (if they last that long). Separate them with parchment paper.
- If you’d like to freeze your lemon sugar cookies, you can do so for 2-3 months in an airtight freezer container. To thaw them, leave soft lemon cookies on the counter at room temperature. Any other way will make them soggy.
Chewy Lemon Cookies FAQs
Give it a roll on the counter with the palm of your hand. Hold the cut side up in your palm and give it a squeeze. This way all the pits fall into your hand. Don’t use the fake lemon juice in the bottle.
Wash your lemon in soapy water and dry off. Using a grater in one hand and your lemon in the other, run the yellow part of the lemon along the blades. Stop once you get to the white pith.
To make chewy cookies instead of crunchy, follow these tips: use a chewy cookie recipe, slightly underbake them until the edges are golden, opt for brown sugar or add an extra egg yolk for moisture, consider melted butter, chill the dough, use cake or pastry flour, avoid overmixing,. Additionally, making larger cookies tends to result in a chewier texture, and proper storage in an airtight container helps maintain softness.
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- 1 cup butter, softened
- 1 ¼ cups granulated sugar
- 1 egg
- 2 tsp vanilla
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 2 ½ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Preheat the oven to 350 degrees F.
- Line 2 large cookie sheets with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add egg, vanilla, lemon zest and juice; beat until combined.
- Add in remaining dry ingredients. Mix until just combined.
- Roll lemon sugar cookie dough into small balls.
- Bake lemon sugar cookies for 10-12 minutes, or until cookies have set.
- Remove lemon sugar cookies and let cool 2-3 minutes before removing from the baking sheet and onto the cooling rack.
Tips to Making this soft lemon sugar cookie
The best way to juice a lemon? Give it a roll on the counter with the palm of your hand. Hold the cut side up in your palm and give it a squeeze. This way all the pits fall into your hand. Don’t use the fake lemon juice in the bottle.
Tips for zesting a lemon: Wash your lemon in soapy water and dry off. Using a grater in one hand and your lemon in the other, run the yellow part of the lemon along the blades. Stop once you get to the white pith.
How to Store Your Lemon Sugar Cookies
To store your cooled cookies, keep them in an airtight container for 5 to 7 days (if they last that long). Separate them with parchment paper.
If you’d like to freeze your lemon sugar cookies, you can do so for 2-3 months. To thaw them, leave soft lemon cookies on the counter at room temperature. Any other way will make them soggy.
*This recipe contains affiliate links as apart of the amazon services llc associates program.