Soft Chewy Lemon Cookies
Bright, tender, and impossibly chewy, these lemon cookies are a sunny treat featuring a soft center and a powdered sugar coating.
Ingredients
Wet ingredients
- 1 cup unsalted butter, softened Room temperature butter creams more evenly.
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 0.25 cup lemon juice
Dry ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Finish
- to taste Powdered sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, lemon zest, and lemon juice until well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined without overmixing.
- Scoop the dough into balls (about 1 to 1 1/2 tablespoons each) and roll them in powdered sugar.
- Place them on the prepared baking sheet spaced about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are soft, then cool on the sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. For a caramelized twist, try a light sprinkle of coarse sugar before baking.