Chewy Lemon Cookies

If you’re looking for the perfect chewy lemon cookies recipe, look no further. This recipe adds lemon goodness in three different ways, packing these cookies full of flavor!

Are you ready to bake?  Grab your favorite kitchen helper and let’s get started!

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5 from 1 vote

Chewy Lemon Cookies

A crackly, soft and chewy lemon cookie with a lemon glaze icing

Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 1/2 tsp vanilla
• 1/2 tsp lemon extract
• 1 tbsp lemon juice
• 1 tsp lemon zest optional
• 1 egg
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1 tsp cornstarch
• 1 1/2 cups all purpose flour
• 1/2 cup powdered sugar for rolling dough in before baking

Glaze: (optional)

• 1/2 cup powdered sugar
• 1-2 tsp lemon juice

Instructions

• In the bowl of a stand mixer, cream butter and sugar together, then add eggs, vanilla & lemon extract, lemon juice, & lemon zest. Next mix in your dry ingredients until incorporated. *If you don’t have a mixer, no worries! I’ve also used a bowl and wooden spoon and everything is still perfect!*
• This dough will be very soft and sticky, so it will need to chill in the freezer for 30 minutes, or in the fridge for several hours until firm. *If you don't want to wait to chill the dough, and it is too sticky to roll, add 1 tablespoon of flour at a time until dough can be rolled easily.*
• Once the dough is firm and no longer sticks to your fingers, roll about 1 tbsp of dough into ball, and then roll in powdered sugar, and bake for 11 to 12 minutes at 350.
• I bake mine for about 12 minutes, until the cookies are barely shiny.
• While the cookies are baking, mix the glaze ingredients together and once the cookies have cooled, pour over or dip the top side of the cookies into the icing. Once the icing sets, the cookies can be stacked.

Notes

Baking notes: I’m a bit particular about how I bake my cookies. I like to bake on a cookie sheet lined with foil. I don’t use baking spray; ungreased all the way! There will be enough butter in the cookies to keep them from sticking. Plus, no mess to clean up on your pans! Occasionally I will use a silicone baking mat, but 99% of the time, I’ll use foil.

I’d love to know if you my recipe! Please drop a comment below and let me know how you like them! Thanks for visiting!

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This recipe is adapted from Lauren’s Latest Lemon Crinkle Cookies