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Soft Chewy Lemon Sugar Cookies

Delight in these tender and chewy Soft Chewy Lemon Sugar Cookies, bursting with fresh lemon flavor, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy mixing.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract Can be substituted with almond extract.
  • 2 tablespoons lemon juice Can be replaced with other citrus juices.
  • 1 none Zest of 1 lemon Use fresh lemons for the best flavor.
  • 2.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt Reduce if using salted butter.
For Dusting
  • as needed none Powdered sugar For dusting on cooled cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the egg, vanilla extract, lemon juice, and lemon zest until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually mix this into the wet ingredients until just combined.
  5. Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, leaving space between cookies.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden, taking care not to overbake for that soft-chewy texture.
  2. Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
  3. Once cooled, dust with powdered sugar for an extra sweet touch.

Notes

For extra chewiness, consider chilling the dough for about 30 minutes before baking. If freezing dough, scoop onto a baking sheet without baking and freeze until solid before transferring to a zip-top bag. No need to thaw before baking, just add an extra minute or two to baking time.