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To make soft and chewy lemon cookies, you need some key ingredients. Here’s what you will need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 tablespoons lemon zest (from about 2 lemons) - 2 tablespoons fresh lemon juice - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon vanilla extract - Extra granulated sugar for rolling These ingredients work together to create a tender cookie that bursts with lemon flavor. The soft butter and sugar blend makes a creamy mix. The egg helps bind everything. The lemon zest and juice add that bright taste we all love! Want to kick your cookies up a notch? Consider adding these options: - 1 teaspoon lemon extract - ½ cup chopped nuts (like walnuts or pecans) - ½ cup dried cranberries or raisins Adding lemon extract boosts the citrus flavor. Nuts add a nice crunch, while dried fruits bring sweetness. Feel free to mix and match based on your taste! Sometimes, you may not have all the ingredients. Here are some easy swaps: - Use coconut oil instead of butter for a dairy-free option. - Substitute brown sugar for granulated sugar. This change adds moisture and a deeper flavor. - Swap out all-purpose flour for gluten-free flour if needed. These substitutions can change the flavor and texture, but they work well. Each option brings something special. Enjoy experimenting with your soft and chewy lemon cookies! For the full recipe, check out Zesty Lemon Bliss Cookies. First, gather your ingredients. You need butter, sugar, egg, lemon zest, lemon juice, flour, baking soda, baking powder, salt, and vanilla. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream the softened butter with the granulated sugar. This should take about 3-4 minutes. The mix should be light and fluffy. Next, add the egg, lemon zest, lemon juice, and vanilla extract. Mix until everything is combined. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mix to your wet ingredients. Stir gently until just combined. Be careful not to over-mix. This keeps your cookies soft. Now, scoop out the dough using a cookie scoop or tablespoon. Roll each scoop into a ball and then roll in granulated sugar. Place these dough balls on your prepared baking sheet about 2 inches apart. Place the baking sheet in your preheated oven. Bake for 10-12 minutes. The edges should turn lightly golden, while the centers remain soft. Keep an eye on them to avoid over-baking. Once done, remove the sheet from the oven. Let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, transfer them to a wire rack to cool completely. For an extra touch, stack the cookies on a beautiful plate. Garnish with a slice of lemon or a sprig of mint. This makes them look even more inviting. For the complete baking adventure, check out the Full Recipe. To make soft and chewy lemon cookies, focus on the mixing method. Cream the butter and sugar until fluffy. This adds air and lightens the dough. When you mix in the dry ingredients, do not over-mix. Stir just until combined. This keeps the cookies soft. Use fresh lemon juice and zest for the best flavor. Zest adds a strong lemon taste, while juice gives a nice tang. If you want to boost the flavor, add a little lemon extract. This amplifies the lemon notes without making the cookies too sour. One big mistake is baking the cookies too long. Keep an eye on them. They should be soft in the middle when you take them out. Another mistake is not letting the cookies cool. They need time to set up. Let them rest on the baking sheet for a few minutes before moving them to a wire rack. For the full recipe, check the previous section. Enjoy your baking! {{image_2}} You can add chocolate chips for a tasty twist. I suggest using semi-sweet or dark chocolate chips. Mix in about a cup when you combine the wet and dry ingredients. The chocolate will melt just a bit, creating a sweet and tangy flavor. The lemon and chocolate blend well, making each bite special. This mix adds richness and depth to your lemon cookies. A lemon glaze can give your cookies an extra zing. To make the glaze, whisk together powdered sugar and lemon juice until smooth. For a thicker glaze, use less juice. Drizzle this glaze over your cooled cookies. This adds a beautiful shine and a burst of lemon flavor. It’s a simple way to enhance your cookies and make them even more delightful. If you want to try something new, consider using other citrus fruits. Lime or orange zest works well in place of lemon. Use the same amount as the lemon. You can also mix different citrus zests for a unique flavor. Each fruit brings its own taste, making your cookies fun and fresh. These variations keep things exciting and let you explore new tastes. For the full recipe, check out the details above. To keep your soft and chewy lemon cookies fresh, store them in an airtight container. This helps to keep moisture in and prevent them from becoming hard. You can add a slice of bread in the container. The bread will help keep the cookies soft. Store them at room temperature for up to a week. If you want to enjoy them longer, consider freezing some. Freezing cookies is simple and effective. First, let the cookies cool completely. Once cool, place them in a single layer on a baking sheet. Freeze them for about an hour. This step prevents them from sticking together. After freezing, transfer the cookies to a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. When you're ready to enjoy your frozen cookies, take them out and let them thaw. You can reheat them in the oven for a few minutes at 350°F (175°C). This will help restore their soft texture. For a quick fix, use the microwave. Heat them for about 10-15 seconds. Enjoy your yummy soft and chewy lemon cookies as if they were fresh from the oven! To keep your cookies soft, use softened butter, not melted. Creaming the butter and sugar well helps add air, making them light. Do not over-mix the dough; mix just until combined. Also, underbake slightly to keep them chewy. Yes, you can use whole wheat flour. It adds a nutty flavor but may change texture. Start with half whole wheat and half all-purpose flour for a good balance. Experiment and find what works best for you. These cookies stay fresh for about a week at room temperature. Store them in an airtight container to keep them soft. You can also freeze them for up to three months. Just make sure to wrap them well. Absolutely! Adding nuts or dried fruits adds texture and flavor. Chopped walnuts or almonds work well. Dried cranberries or cherries add a lovely tartness. Just be sure not to add too much, so the dough stays balanced. Baking soda is a base that needs acid to work. It helps cookies spread and rise. Baking powder contains both acid and base. It can work alone and is best for recipes needing extra lift. For this recipe, use both for the best results. You learned how to make soft and chewy lemon cookies. We covered key ingredients, step-by-step instructions, and tips for the best results. With variations and storage tips, you can enjoy these cookies any time. Keep exploring to enhance your baking skills. Remember, practice makes perfect. You’ll soon impress everyone with your tasty treats. Happy baking!

Soft and Chewy Lemon Cookies

Indulge in the delightful flavors of Zesty Lemon Bliss Cookies! These soft and vibrant treats are bursting with fresh lemon zest and juice, making them the perfect balance of sweet and tangy. In just 30 minutes, you can whip up 24 delicious cookies that will brighten your day. Get ready to impress your friends and family with this easy recipe. Click to explore the full recipe and bring a taste of sunshine into your kitchen!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 tablespoons lemon zest (from about 2 lemons)

2 tablespoons fresh lemon juice

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract

Extra granulated sugar for rolling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

      Incorporate Egg and Flavorings: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Mix until fully combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.

          Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the cookies soft.

            Shape the Dough: Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Roll each ball in granulated sugar before placing it on the prepared baking sheet about 2 inches apart.

              Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.

                Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                    - Presentation Tips: Serve the cookies stacked on a beautiful plate, garnished with a slice of lemon or a sprig of mint for an extra pop of color.