Soft Lemon Cookies Recipe
These soft lemon cookies are tender, chewy, and full of bright citrus flavor. With simple ingredients and easy steps, you’ll create cookies that melt in your mouth and bring sunshine to every bite. Perfect for family gatherings, holidays, or everyday treats.
Yield: 4 people (about 12 cookies)
Calories: 190kcal
Cost: $5
Equipment
- Mixing bowl (large)
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Baking sheet – lined with parchment paper
- Cooling rack
Materials
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup powdered sugar optional, for coating or glaze
Instructions
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Beat in the egg, lemon juice, and lemon zest until well combined.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Chill the dough in the refrigerator for 30 minutes to help prevent spreading.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls. If desired, coat in powdered sugar for a crinkle effect.
- Place on the baking sheet, leaving space between cookies.
- Bake for 9–11 minutes, until edges are set but centers look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For stronger lemon flavor, rub lemon zest into the sugar before mixing.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze dough balls for up to 2 months and bake directly from frozen, adding 2 minutes to the baking time.