Triple Lemon Cookies
These triple lemon cookies are the ultimate lemony treat! They are packed with lemon flavor in 3 ways. Filled with fresh lemon juice, lemon zest, and lemon chips – they are tart, chewy, and sweet.
Overview
- Skill Level: Beginner
- Technique Used: Creaming Method for Cookies
I love creating new cookie flavors and these lemon cookies are my latest obsession. They are packed with so much lemon flavor!
My triple lemon cookies are filled with fresh lemon juice, lemon zest, and lemon chips. They are rolled in crunchy sugar and a touch of citric acid which give them an extra punch of sour flavor.
Why these are triple lemon cookies
- Lemon juice and zest: Technically these are 2 separate ingredients meaning these are quadruple lemon cookies! Fresh lemon makes up the majority of the flavor in these lemon cookies. Always use fresh, not bottled.
- Lemon extract: Pure lemon extract is used to boost the lemon flavor.
- Lemon baking chips: These chips are similar to white chocolate chips but with a lemony flavor. Lemon chips gives these cookies not only added flavor but added texture as well.
How to make Triple Lemon Cookies
These cookies use the classic creaming method for cookies. It is a very quick and easy process. You want to be careful not to over-mix the dough or your cookies can become tough.
Gather all of the ingredients, measure them out, and set aside. This step, called mise en place, makes the baking process easier, quicker, and more efficient.
Make the cookie dough
Place the soft, room temperature butter, both sugars, and the lemon zest into a large mixing bowl or into the bowl of a stand mixer. Cream together until the mixture is light and fluffy about 2 minutes. Scrape down the sides and bottom of the bowl to make sure it is all incorporated.
Add the wet ingredients and mix together. This includes the egg, lemon extract, and lemon juice.
In a separate mixing bowl, whisk together the dry ingredients. This includes the flour, baking soda, salt, and cornstarch. Add the flour mixture to the butter mixture and mix just until everything is combined. Scrape down the sides and bottom of the bowl and mix again. Do not over-mix or the cookies will become tough.
The dough will be very sticky. If using, gently fold in the lemon baking chips (or white chocolate chips). These lemon cookies are delicious without the chips but are recommended if you like the added texture.
Chill the dough
Place the entire bowl of dough into the refrigerator for at least 30 minutes and up to 24 hours. If you plan to store it for more than an hour, cover the bowl in plastic wrap.
The purpose of this step is to chill the very sticky dough making it easier to scoop into balls.
Roll and bake
While the dough is chilling, whisk together the topping ingredients. This can be only the granulated sugar or the granulated sugar plus citric acid. The citric acid gives the cookies a very sour flavor. If you don’t enjoy sour flavor, leave out the citric acid. Place the topping in a shallow bowl.
Scoop the dough into rounded mounds about 2 tablespoons each. This makes a medium sized cookie. If the dough gets too sticky as you work, pop the bowl back in the refrigerator for a few minutes.
Toss the cookie dough mounds into the topping and place on a baking sheet. Space the lemon cookies apart, 8 cookies per sheet pan. Bake 2 sheet pans at a time for 11-13 minutes. They will be crisp on the outside and slightly chewy in the middle. They will continue to set as they cool.
A tip for making picture-perfect cookies: top each mound of dough with a few lemon baking chips so that they are visible after baked.
Storage
Store lemon cookies in an airtight container for up to 1 week at room temperature. Alternatively, you can freeze the baked cookies for up to 3 months.
Make-Ahead Cookies
After scooping the cookie dough and rolling in the sugar mixture, freeze in a single layer on a sheet pan. When they are frozen solid, move them into a large zipper bag and freeze for up to 3 months. Bake from frozen adding 2-3 minutes to the baking time. No need to thaw.
MORE RECIPES FROM BAKER BETTIE!
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If you’re looking for more lemon recipes, look no further!
Triple Lemon Cookies
These triple lemon cookies are packed with lemon flavor in 3 ways. Filled with fresh lemon juice, lemon zest, and lemon chips - they are tart, chewy, and sweet!
Ingredients
For the cookies
- 113 grams (½ cup, 1 stick) unsalted butter, room temperature
- 150 grams (¾ cup) granulated sugar
- 50 grams (¼ cup) brown sugar, light or dark
- 12 grams (2 tablespoons) lemon zest, about 2 medium lemons
- 1 tablespoon lemon extract
- 30 grams (2 tablespoons) lemon juice, fresh not bottled (about 1 medium lemon)
- 1 large egg, room temperature
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cornstarch
- 240 grams (2 cups) all-purpose flour
- 85 grams (½ cup) lemon baking chips *substitute with white chocolate chips or omit entirely
For the topping
- 50 grams (¼ cup) granulated sugar
- 1 teaspoon food-grade citric acid *optional, for extra sour flavor
Instructions
Prep:
- At least 30 minutes before making your cookies, set out the butter (113 grams/ ½ cup) and egg (1 large) to come to room temperature.
- Measure out the rest of the ingredients.
Make the Cookies:
- In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream the butter with the granulated sugar (150 grams/ ¾ cup) brown sugar (50 grams/ ¼ cup), and lemon zest (12 grams/ 2 tablespoons) on medium/high speed. Cream for about 2 minutes, until light and fluffy, scraping down the bowl periodically.
- Add the lemon extract (1 tablespoon), lemon juice (30 grams/ 2 tablespoons), and egg and mix on medium speed until combined.
- In a separate mixing bowl, whisk together the baking soda (1 teaspoon), salt (½ teaspoon), cornstarch (2 teaspoons), and flour (240 grams/ 2 cups).
- Add the flour mixture to the butter mixture, and mix on medium/low speed until just incorporated, scraping the bowl as needed.
- If using, fold in the lemon baking chips (85 grams/ ½ cup).
- Cover and chill in the refrigerator for at least 30 minutes and up to 24 hours.
Roll in the Topping and Bake:
- Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/176°C. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a shallow dish or bowl, combine the granulated sugar (50 grams/ ¼ cup) and citric acid (1 teaspoon) if using.
- Scoop rounded mounds of cookie dough (about 2 tablespoons each) and roll in the topping until they are fully coated. If the dough gets too sticky, place the bowl back in the refrigerator for a few minutes.
- Place cookie mounds onto the prepared baking sheets. It is best to only scoop about 8 cookies per sheet to allow enough room for spreading. A tip for making picture-perfect cookies: top each mound of dough with a few lemon baking chips so that they are visible after baked.
- Bake two cookie sheets at a time for 11-13 minutes, rotating the pans from top to bottom halfway through. Remove the cookies from the oven when the edges are lightly browned and the cookies look slightly underbaked in the center. They will continue cooking after they are removed from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before moving them to cooling racks to cool completely.
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