VNiceFood

The Soft & Chewy Lemon Cookies I Make for Picnics and Tea

The Soft & Chewy Lemon Cookies I Make for Picnics and Tea
Prep
10 min
Cook
10 min
Total
80 min
Serves
20
Calories
203 kcal
Protein
2.00 g
Carbs
32.00 g
Fat
8.00 g

Ingredients

  • 12 tbspunsalted butter (softened)
  • 1.5 cupsgranulated sugar
  • 1 tbsplemon zest
  • 1 largeegg (room temperature)
  • 1 largeegg yolk (room temperature)
  • 2 tsplemon extract ((or 1 tsp. each lemon and vanilla extract))
  • 3 cupsall-purpose flour (spooned and leveled)
  • 1 tspbaking soda
  • 1 tspcornstarch
  • 0.75 tspsalt
  • 2 tbsplemon juice
  • 0.25 cupgranulated sugar (for rolling & garnishing)

Instructions

  1. 1

    Beat the butter, sugar, and lemon zest in a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.

  2. 2

    Add eggs and extract(s), then mix again.

  3. 3

    Add dry ingredients in a mound with baking soda on top. Pour lemon juice on top of the baking soda and mix until combined. Do not over mix.

  4. 4

    Refrigerate the dough for at least 1 hour.

  5. 5

    Preheat the oven to 325°F.

  6. 6

    Roll balls of dough in granulated sugar and place on lined baking sheets.

  7. 7

    Bake for 10-12 minutes. They should be soft and chewy.

  8. 8

    Allow cookies to rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.

  9. 9

    Optional: Sprinkle the tops of cookies with more granulated sugar and lemon zest for garnish.