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soft chewy lemon cookies

Packed with big, bold lemon flavor for all you lemon lovers! These cookies are soft, chewy, and not at all cakey, making them the perfect treat for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup unsalted butter (softened)
  • 0.75 cup granulated sugar
  • 2 tablespoons light brown sugar (packed)
  • 1 large egg
  • 1 tablespoon lemon extract
  • 2 tablespoons lemon zest
  • 1 tablespoon honey
  • yellow food coloring (optional and as desired)
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • pinch salt (optional and to taste)
  • 1 teaspoon baking soda
  • 2 tablespoons lemon juice
  • confectioners’ sugar for dusting or lemon glaze + lemon zest (optional)

Method
 

Preparation Steps
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
  3. Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
  4. Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn’t bubble it’s old and expired. Beat on low speed until just combined, about 1 minute.
  5. Stop, scrape down the sides of the bowl, and using a large cookie scoop, 0.25-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  8. Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool.
  9. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  10. Optionally, dust with confectioners’ sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

Notes

These cookies get their incredible softness and density from a touch of honey, which is hydroscopic and helps retain moisture. The cornstarch also contributes significantly to their softbatch-style texture. Remember, it's crucial to chill the dough for at least 3 hours to prevent spreading. Also, always use lemon extract, not lemon oil or extra lemon juice, as they can drastically alter the flavor and texture of the cookies.