Say hello to your new favorite lemon cookie! With a crackly crust and chewy center, these qualify as cookie heaven in my book.
I often begin recipes by taking inspiration from family recipes passed down, or from things I ate growing up, but these cookies were a request from my partner. Chewy Lemon cookies sounded like a request I was HAPPY to tackle.
These cookies have a perfectly chewy center that comes from a little refrigeration time and a crispy, crackly crust from a little rolling sugar before they bake! The refrigeration time shouldn’t be skipped because the dough will set up a little more in the fridge and take on a chewier texture in the final product.
The cookies are the perfect treat to welcome in the warm weather. I hope you enjoy them too!
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Chewy Lemon Cookies
Ingredients
- 1/2 cup Butter Room Temperature
- 1/2 cup Granular sugar
- 1/2 cup Light Brown sugar Packed
- 1 Egg Room Temperature
- 1 Tbsp Lemon zest
- 2 Tbsp Lemon juice
- 1/4 tsp Salt
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1 3/4 cup All Purpose Flour
Rolling Sugar
- 1/3 cup Powdered sugar
- 1/3 cup Granular sugar
- 1 Tbsp Lemon zest
Instructions
- In a large bowl, cream the butter for 2 minutes until pale in color and fluffy. Add in the granular and brown sugar and cream with the butter on medium speed until sugar starts to disolve a bit, around 3 more minutes.
- Add in your egg and vanilla extract, and mix until fully combined. Scrape the bowl
- Add in the lemon zest and juice and incorporate. Scrape the bowl again.
- Add in the flour, salt, baking powder and soda and mix until just combined. Switch to a large spatula and give the dough a scrape on the bottom to make sure everything is combined. Do Not Overmix!
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Pre-heat oven to 375 degrees Farenheight and line a baking sheet with parchment paper.
- In a shallow bowl, mix togehter the powdered and granular sugar and the remaining lemon zest.
- Using a small cookie scoop, make 1 inch cookies and roll each in sugar mix. place two inches apart on your prepared cookie sheet and bake for 9-10 min. The tops will crack and thats when you pull 'em.
- Allow to cool on baking sheet and enjoy!
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