Chewy Lemon Cookies
The search for a chewy lemon cookie recipe brings lots of traffic to my blog Patent and the Pantry. It seems I’m not alone in wanting a cookie that has lots of lemon tang with some sweetness and softness. This cookie hits all those notes.
Ingredients
- 2 3/4 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Butter, softened
- 1 1/2 cups Sugar, divided
- 1/4 cup Lemon Juice
- zest of one lemon
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and prepare a cookie sheet by lining it with parchment paper.
- In a medium bowl, mix together the flour, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and11/4 cups (310 ml) sugar until pale and fluffy, scraping down the side as necessary. Beat in the zest until well combined.
- With the mixer on medium speed, add the egg, then the lemon juice, beating until incorporated. Add the flour mixture and mix on low speed until just combined.
- Using a spoon, scoop out 1-inch (2.5 cm) balls of dough and roll them between your hands to form spheres.
- Drop into a small bowl of the remaining 1/4 cup (60 ml) of sugar and roll gently with your fingertips to coat the dough on all sides.
- Space the dough balls about 2 inches (5 cm) apart on the cookie sheet and bake until the edges are cooked but the tops are still puffy, about 8 to 10 minutes. The cookies will be barely golden at the edges and still look ever so slightly uncooked on top. Cool on the cookie sheet for a few minutes, until the tops have fallen and crinkled. Remove to a cooling rack.