Soft & Chewy Lemon Cookies
My Soft & Chewy Lemon Cookies are a lemon lover's dream come true. With a rich, buttery texture and a refreshing, zesty triple-lemon-infused flavor, these cookies offer a perfect balance of sweetness and tartness. I dare you to try to eat just one!
INSTRUCTIONS
- 1 Beat the butter, sugar, and lemon zest in a stand mixer fitted with the paddle attachment for about 3-4 minutes or until light and fluffy, scraping down the sides of the bowl as needed. (Pro tip: you can rub the lemon zest and sugars together between your fingertips to help release the natural oils in the lemon and infuse even more lemon flavor into the cookies).
- 2 Add eggs and extract(s), mix again.
- 3 Add the dry ingredients in a mound with baking soda on top.
- 4 Add the lemon juice on top of the baking soda, it will foam = activated.
- 5 Mix just until combined. Do not over mix.
- 6 You can refrigerate the dough now as is or scoop and roll into balls and then refrigerate. Balls will be about ~1 ½-2 tbsp. in size.
- 7 Refrigerate at least 1 hour.
- 8 Preheat the oven to 325°F.
- 9 Add about ¼ cup granulated sugar into a bowl and roll the balls in the granulated sugar.
- 10 Line 2 baking sheets with parchment paper or silicone baking mats and place about 6-8 cookies at a time on a baking sheet.
- 11 Bake for 10-12 min. DO NOT OVERBAKE. These need to be very soft and chewy.
- 12 Swirl a cup around the cookies when they come out of the oven (while they’re still warm) to make them perfect circles.
- 13 Rest on a cookie sheet for just 5 minutes then carefully transfer to a wire rack to cool completely. They will look puffy out of the oven but settle as they cool.
- 14 Sprinkle the tops of cookies with more granulated sugar for a sparkly look and lemon zest if desired.
NUTRITION
Calories: 203 kcalkcal
| Carbohydrates: 32 gg | Protein: 2 gg | Fat: 8 gg | Fiber: 1 gg | Sugar: 18 gg
