Soft and Chewy Lemon Cookies

These Soft and Chewy Lemon Cookies are bursting with vibrant lemon flavor, perfect for those who love a tangy and sweet treat. The combination of lemon zest, lemon extract, and lemon juice gives these cookies an intense citrus punch. The addition of cornstarch ensures a soft and chewy texture, while a hint of honey adds a subtle sweetness. These cookies are ideal for any occasion, from summer picnics to holiday gatherings, and are sure to become a favorite in your baking repertoire.

Tips:

1. Use Fresh Lemons: For the best flavor, use fresh lemon juice and zest. Fresh citrus will give your cookies a bright, natural lemon taste.
2. Chill the Dough: Chilling the dough is essential to prevent the cookies from spreading too much during baking. Make sure to refrigerate for at least 3 hours.
3. Check Your Baking Soda: Ensure your baking soda is fresh by checking for bubbles when you add the lemon juice. If it doesn’t foam, your baking soda might be expired.
4. Don’t Overbake: The cookies will continue to firm up as they cool. Remove them from the oven when the edges are set and the centers are still slightly glossy for the perfect chewy texture.
5. Optional Glaze: For an extra burst of lemon flavor, add a lemon glaze and sprinkle with additional lemon zest before serving.

Ingredients:

Cookies:

• ½ cup unsalted butter, softened
• ¾ 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 of salt, optional and to taste
• 1 teaspoon baking soda
• 2 tablespoons lemon juice
• Confectioners’ sugar for dusting or lemon glaze + lemon zest, optional

Instructions:

1. Prepare the Dough:

• In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and electric mixer), combine the butter, granulated sugar, light brown sugar, egg, and lemon extract. Beat on medium-high speed until the mixture is creamed, light, fluffy, and well combined, about 4 minutes.
• Stop and scrape down the sides of the bowl. Add the lemon zest, honey, and optional yellow food coloring. Beat on medium-high speed until well combined, about 2 minutes.

1. Combine Dry Ingredients:

• Stop and scrape down the sides of the bowl again. Add the flour, cornstarch, optional salt, and baking soda. Keep the baking soda in a small mound rather than sprinkling it.

1. Activate Baking Soda:

• Add the lemon juice directly on top of the baking soda. It should bubble and foam, indicating that the baking soda is fresh and active. Beat on low speed until just combined, about 1 minute.

1. Form and Chill Dough:

• Stop and scrape down the sides of the bowl. 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 the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough.

1. Bake the Cookies:

• Preheat the oven to 350°F. Line a baking sheet with a Silpat or spray with cooking spray.
• Place the chilled dough mounds on the baking sheet, spaced at least 2 inches apart. Bake for about 10 minutes, or until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
• Allow the cookies to cool on the baking sheet for about 10 minutes before serving.

1. Optional Finishing Touches:

• Optionally, dust the cookies with confectioners’ sugar. For increased lemon intensity, make a lemon glaze and sprinkle with additional lemon zest.

Storage:

• Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

Enjoy your tangy, sweet, and irresistibly chewy Lemon Cookies!