Soft And Chewy Lemon Cookies Recipes

EASY LEMON COOKIES RECIPE

Steps:

• In a mixing bowl, cream together butter and sugar until light and fluffy.
• Mix in the egg, lemon extract, vanilla extract, lemon juice, lemon zest, yellow gel coloring until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda.
• Dump this dry mixture into the wet mixture and mix until just combined.
• Scoop out small portions of the dough and shape them into balls. Roll them in a plate filled with granulated sugar. Place them on a cookie tray, lined with parchment paper and chill the tray for 15-20 minutes.
• Then, bake at 350 degrees for about 15 minutes or until the edges are firm and slightly golden brown.
• Allow these cookies to cool down and enjoy!

SOFT AND CHEWY LEMON SUGAR COOKIES

Steps:

• In a large bowl or stand mixer, cream together butter and 1 cup granulated sugar. Beat until light and fluffy. Mix in zest, lemon juice, egg and vanilla. Scrape bowl as needed. With mixer running on low, slowly incorporate baking soda, salt and flour. Continue mixing until well combined and no streaks remain. Transfer batter to a small bowl. Cover and refrigerate until thoroughly chilled, roughly 2-4 hours or overnight.
• Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
• Use a medium scoop to portion dough. Shape into smooth balls. Coat well in remaining 1/4 cup granulated sugar. Space 3 inches apart on the prepared baking sheet.
• Bake for 12-14 minutes. Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container for up to several days.

SOFT AND CHEWY LEMON COOKIES

Steps:

• 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.
• 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.
• 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).
• 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.
• Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
• 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.
• 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).
• 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.
• 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.
• Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

SOFT AND CHEWY LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lemon extract and lemon peel. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks. One more thing: If you don't already do this, store your cookies in a conainer with some pieces of bread. Any mildly flavored bread will do. The cookies will suck the moisture out of the bread. The cookies will be soft. And wonderful. I only learned this trick a year or two ago and I now swear by it. If you want soft cookies, you must use the bread.

SOFT LEMON COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
• Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
• Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
• Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.