soft lemon cookies

These soft and cakey lemon cookies have the perfect balance of zing and sweetness and are just addictively delicious!

Lemon Cookies

tbsp lemon zest (zest of two lemons)

unsalted butter (113 grams, room temperature)

sugar (100 grams)

light brown sugar (50 grams, packed)

flour (240 grams)

tsp salt

cornstarch

tsp baking soda

lemon paste (or 1 tsp extract)

lemon juice

yellow food coloring (optional)

Whiz the lemon zest and sugars in a food processor. This step is optional but it really infuses the sugars with lots of lemon oil and makes a big difference. If you don't have a processor just mince the zest, mix with the sugar and set aside.

Sift the flour, salt, corn starch, and baking soda together then whisk together and set aside.

Beat butter and infused sugars in a stand mixer fitted with a paddle attachment until light and fluffy. Mix in the egg, lemon juice and 1tbsp  lemon paste or 1 tsp lemon extract. Scrape the bowl down and mix once more. If you&#x27;re adding some food coloring this is a good moment to mix it in!

Add the dry mixture to the wet and beat until almost combined. Scrape the bowl down one last time then beat until combined.

Cover and shill the dough for at least 30 minutes. You can chill it overnight or make the dough months ahead of time and freeze it.

Once chilled set oven to 350F and scoop out potions of cookie dough roughly two tablespoons in size (a little larger is fine too. Place the dough onto parchment-lined baking sheets leaving about two inches of space between the cookies to allow for spreading.

Bake at 350F for about 10 minutes or until the edges are set, you don't want these cookies to brown really but the bottom of the edge may just be turning golden.

These soft and chewy lemon cookies have a perfect amount of lemony zing. Every bite melts in your mouth and the cookies themselves are basically foolproof! While I love all my recipes, these lemon cookies are a family favorite in heavy rotation. 

Recipe: https://preppykitchen.com/lemon-cookies/

We can’t get enough of these perfectly sweet, soft cookies, especially when topped with a crunchy lemon glaze! By the way, these cookies stay super soft for days, it’s not one of those situations where you need to eat them straight out of the oven.

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AMAZING Lemon Cookies Recipe

These soft and chewy lemon cookies are packed with big, bold lemon flavor for all you lemon lovers! They&#x27;re soft, chewy and not at all cakey!

Soft and Chewy Lemon Cookies

unsalted butter, softened

sugar

light brown sugar, packed

lemon extract

lemon zest

honey

yellow food coloring,

flour

salt,

baking soda

To the bowl of a stand mixer fitted...

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,...

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...

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...

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,...

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...

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...

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...

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...

Optionally, dust with confectioners’ sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

Big, bold lemon flavor packed into super soft lemon cream cheese cookies!! Tangy-sweet perfection! Lemon lovers are going to adore these easy cookies!!

Softbatch Glazed Lemon Cream Cheese Cookies

cream

lemon extract (do not substitute with lemon juice)

lemon

all-purpose flour

salt

confectioners’ sugar

lemon juice,

lemon zest,

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugar, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 3 minutes.

Stop, scrape down the sides of the bowl, add the egg, lemon extract, and beat on medium-high speed until well combined, about 2 minutes.

Stop, scrape down the sides of the bowl, and optionally add the yellow food coloring (as many drops as necessary until desired shade is achieved), the lemon zest, and beat on medium speed until combined, about 30 seconds.

Stop, scrape down the sides of the bowl and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute; don’t overmix.

Stop, scrape down the sides of the bowl, and using a 2-tablespoon cookie scoop or your hands, form approximately 18 equal-sized mounds of dough, roll into balls, and flatten slightly.

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) and bake for about 8 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 completely before glazing. I...

Allow cookies to cool completely before glazing. I let them cool on the baking sheet and don’t use a rack.

To a medium bowl, add the confectioners’ sugar,...

To a medium bowl, add the confectioners’ sugar, 2 tablespoons lemon juice, and whisk until smooth and combined. Depending on preference and desired glaze consistency, you may have to play with the sugar and lemon juice ratios slightly.

Using a small spoon, drizzle about 1 tablespoon...

Using a small spoon, drizzle about 1 tablespoon of glaze over each cookie, and spread glazeout using the back of the spoon. Repeat until all cookies are glazed.

Sprinkle a small pinch of lemon zest over...

Sprinkle a small pinch of lemon zest over all cookies before the glaze sets and before serving.

Soft lemon cookies that were inspired by Paradise Bakery&#39;s lemon cookies.

butter (at cool room temperature)

eggs

baking powder

Powdered sugar (for dusting)

In the bowl of a stand mixer, cream the butter and sugars together until well blended. Scrape down the sides of the bowl.

With the mixer on low speed, add eggs, one at a time, and mix until blended.

Add lemon juice and zest, mixing until combined.

Add flour and baking powder. Stir in until just combined. Don&#39;t overmix.

Cover and chill dough for 30 minutes.

Preheat oven to 375 F. Line 2 baking sheets with parchment paper or silicone baking mat.

Drop by 1.5 tablespoon scoops (a medium cookie scoop) onto prepared baking sheets. Bake until edges are firm with no color, about 7-10 minutes.

Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool.

Once cool, dust with powdered sugar.

These cookies a light, fresh lemon flavor, juicy freshblueberries, and sweet white chocolate chips. The sugar on the outside givesthem a crispy exterior, while the inside stays nice and soft.

Blueberry Lemon Cookies

butter (room temperature)

cream cheese (room temperature)

vanilla

flour (measured correctly)

white chocolate chips

blueberries

Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.

Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).

Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

Made with a few pantry staples and a spritz of citrus, these lemon cookies are super simple but oh-so-tasty! So make a big batch today, and thank me later!

Soft and Chewy Lemon Cookies (Easy Recipe)

white sugar

butter, softened

vanilla extract

Put the sugar, butter, and lemon zest in a large bowl and beat using an electric mixer for about 3 minutes until light and fluffy.

Break the eggs into a small bowl and add the lemon juice and vanilla. Gently beat with a fork until blended, then mix into the butter mixture until combined.

In a separate bowl, mix the flour, salt, and baking powder. Add slowly to the butter-egg mixture on low speed until just combined. Avoid overbeating the dough; it will get sticky.

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