Soft and Chewy Lemon Cookies
Soft and chewy lemon cookies that balance tangy citrus with sweet richness, topped with a luscious glaze for a delightful treat.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs At room temperature.
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips Optional: can substitute with other chocolate types.
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Mix until light and creamy.
- Add in the eggs, lemon juice, and lemon zest. Mix until just combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry mixture to the wet ingredients, mixing until just combined.
- Fold in white chocolate chips.
Baking
- Scoop tablespoon-sized portions of dough onto a lined baking sheet, leaving 2 inches between each.
- Bake for 10-12 minutes or until edges are lightly golden. The centers may look underbaked.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack.
Glazing
- Mix powdered sugar with fresh lemon juice until smooth.
- Drizzle glaze over cooled cookies.
Notes
Store cookies in an airtight container at room temperature for up to a week. Chill the dough for 30 minutes for thicker cookies.