Here’s a Soft & Chewy Lemon Sugar Cookie recipe that’s bursting with lemon flavor and has that perfect chewy center with slightly crisp edges:
🍋
Soft & Chewy Lemon Sugar Cookies
Ingredients:
Dry:
- 2 ¾ cups (340g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet:
- 1 cup (227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- Zest of 2 lemons
- 1 large egg
- 1 large egg yolk
- ¼ cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
For Rolling:
- ¼ cup (50g) granulated sugar
- Optional: additional lemon zest mixed into the sugar for rolling
Instructions:
- Preheat Oven to 350°F (175°C). Line baking sheets with parchment paper.
- Zest & Mix Sugar:
In a large bowl, combine sugar and lemon zest. Rub together with fingers until fragrant. This boosts lemon flavor. - Cream Butter & Sugar:
Add softened butter to the lemon sugar and cream together until light and fluffy (2-3 minutes). - Add Wet Ingredients:
Beat in the egg, then the egg yolk. Add lemon juice and vanilla extract. Mix until combined. - Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. - Mix Together:
Gradually add dry ingredients to the wet, mixing until a soft dough forms. Don’t overmix. - Chill (Optional but recommended):
Chill dough for 30–60 minutes for thicker cookies and easier handling. - Roll & Bake:
Scoop 1 ½ tablespoon-sized balls of dough. Roll in granulated sugar (and lemon zest if using). Place on baking sheet 2” apart. - Bake for 9–11 minutes until edges are set but centers look slightly underdone. They’ll firm up as they cool.
- Cool:
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
💡 Tips:
- For extra lemon punch, add ½ tsp lemon extract.
- Don’t overbake — soft centers = chewy texture.
- Store in an airtight container at room temp for up to 5 days or freeze for up to 3 months.
Would you like a lemon glaze or icing option for extra zing?