It was one of those rainy afternoons where the sky was a dull grey and my kitchen felt a little too quiet. I wanted to bake something that felt like sunshine, a treat that would cut through the gloom with a burst of bright, cheerful flavor. That’s how my quest for the perfect soft lemon cookie began. After a few delightful experiments, my kitchen was soon filled with the most incredible aroma—a warm, buttery scent underscored by the sharp, sweet zing of fresh lemon. The moment I pulled the first batch from the oven, their edges just barely golden and their centers impossibly pillowy, I knew I had found it. These Soft Lemon Cookies are more than just a recipe to me; they’re a little jar of captured sunlight, and I’m so excited to share them with you.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/4 cups granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest (from about 2 large lemons)
- 1 teaspoon pure vanilla extract
- For the Glaze (optional but highly recommended): 1 cup powdered sugar, 1-2 tablespoons fresh lemon juice, 1 teaspoon lemon zest
Let’s talk ingredients, because a few small choices here make a monumental difference. First, the lemons: please, do not use bottled lemon juice. The vibrant, floral punch of freshly squeezed lemon juice and zest is non-negotiable for that authentic flavor. I’ve tried it both ways, and trust me, fresh makes all the difference. For the butter and eggs, room temperature is key—it allows for proper creaming and emulsification, giving you that ideal soft texture. If you forget to take your eggs out, place them in a bowl of warm water for 5-10 minutes. And that extra egg yolk? That’s my secret weapon for ultimate softness and richness. Don’t skip it!(See the next page below to continue…)