Chewy Lemon Cookies

Updated: April 24, 2024

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour

Ingredients

• Aromatics & Flavor:

• 4 teaspoons finely chopped fresh rosemary

• ½ lemon (juice, ~1½ tablespoons) + zest of 4 lemons

• Dry Mix:

• 1½ cups (180g) all-purpose flour

• ½ cup (90g) medium-grind cornmeal (preferably for polenta)

• 1 teaspoon baking soda

• 1 teaspoon kosher salt (e.g., Diamond Crystal) or ½ teaspoon fine salt

• ½ teaspoon cream of tartar

• Wet Base:

• 1 cup (227g) unsalted butter, softened to room temperature

• 1½ cups (300g) granulated sugar (plus ¼ cup/50g for coating)

• 1 large egg

Instructions

Step 1: Prep Oven & Baking Surfaces

Preheat oven to 350°F (175°C) with the rack centered. Line 2–3 baking sheets with parchment paper (reuse a cooled sheet if additional pans are unavailable).

Step 2: Prepare Rosemary-Lemon Mixture

To prevent browning, place the chopped rosemary in a small bowl. Gently squeeze the lemon juice over the rosemary to coat, then set aside.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, and cream of tartar. This ensures uniform distribution of leavening agents and texture.

Step 4: Cream Butter & Sugar

Using a stand mixer with the paddle attachment, beat the softened butter on medium speed for 1 minute until smooth. Add 1½ cups sugar and continue beating on medium for 2–3 minutes until pale and fluffy (air incorporation is key for chewy texture). For hand mixing: Use a wooden spoon and cream until the mixture doubles in volume.

Step 5: Incorporate Wet & Dry Elements

Add the egg, lemon zest, and rosemary-lemon mixture to the butter-sugar base. Mix on low speed until combined. Gradually add the dry blend, mixing on low until just incorporated (overmixing leads to dense cookies). If the dough is overly soft (from moisture or butter), refrigerate for 15 minutes to firm.

Step 6: Form & Coat Dough Balls

Divide the dough into 12 equal portions (~30g each). Roll each into a smooth ball (use lightly floured hands to prevent sticking). Roll the balls in the remaining ¼ cup sugar to coat the exterior thoroughly. Space 3–4 coated balls 3–4 inches apart on the baking sheet.

Step 7: Bake with Ripple Technique

Bake one sheet at a time on the center rack. After 8 minutes, the dough will spread and puff. Critical: Lift the sheet 4 inches above the rack and drop sharply to create a ripple effect. Rotate the pan 180° and repeat the drop. Continue baking 6–8 minutes more until edges are golden but centers remain pale and fudgy.

Step 8: Cool & Store

Remove the pan and let cookies rest 5–10 minutes to firm. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days, or refrigerate/freeze for longer storage.

User Reviews & Feedback

Positive Highlights:

• "Turned out perfectly—best cookies I’ve ever made!"

• "Vegan adaptation worked: Substituted vegan butter, ground flax for egg, and reduced sugar to 1 cup. Crispy edges, chewy centers—delicious!"

• "The 'pan drop' technique is genius for even spreading. Love the cornmeal, lemon, and rosemary balance."

Constructive Feedback:

• "Polenta (cornmeal) felt gritty; the cookies were greasy. Rosemary flavor overpowered the lemon for my taste." (Adjust cornmeal quantity or substitute rosemary with cardamom.)

• "If dough is too soft, refrigerate to firm before rolling—improves handling."

Practical Tips:

• "Cut dough into thirds, then quarters, for 12 even balls without weighing."

• "Rapid pan drops create the signature ripple; the description is accurate—do not skip this step!"

Note: Adapt based on personal preferences (e.g., cardamom instead of rosemary) or dietary needs (vegan swaps).