Lemon Sugar Cookies

Perfectly soft and chewy lemon sugar cookies – bake up a delicious batch of summertime, any time of 12 months! Made with 100% real lemon – no lemon cake blend or pudding important.

I’m not a big fan of plain sugar cookies. I constantly experience like they need a touch something more, like a boatload of sprinkles or, in this situation, a double dose of lemon. These lemon sugar cookies use each lemon juice (freshly squeezed, please!) and lemon zest for a brilliant, lemony punch.

INGREDIENTS

  • 1 egg, room temperature
  • 2 tablespoons lemon zest, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Using an electric powered mixer, cream collectively the butter and sugar on medium-high pace. Beat until butter is light and fluffy, 2 to 3 mins. Beat within the egg. Add in 1 tablespoon of lemon zest, lemon juice, and vanilla. Turn the mixer to low and add within the flour, baking soda, and salt. Mix simply till flour is completely included and no dry streaks continue to be. Refrigerate dough for 1-2 hours, till chilled.
  2. Preheat oven to 350 °F. Line a baking sheet with a nonstick mat or parchment paper.
  3. Scoop 1 half tablespoons of dough and roll into spherical balls. Space 3 inches apart at the baking sheet.
  4. Bake for 11-12 mins, or till tops of cookies are barely puffy and bottoms are simply slightly starting to brown. Remove the cookies from the oven and sprinkle with the ultimate lemon zest. Let the cookies sit down at the sheet for 5 minutes, then transfer to a twine rack to chill absolutely.

 

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Lemon Sugar Cookies


  • Author: T B R I C K
  • Prep Time: 10 minutes + 1 hour ( chilling time ) + 12 minutes ( bake time )
  • Total Time: 1 hour 22 minutes
  • Yield: 2 dozen cookies 1x
Scale

Ingredients

  • 1 egg, room temperature
  • 2 tablespoons lemon zest, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Using an electric powered mixer, cream collectively the butter and sugar on medium-high pace. Beat until butter is light and fluffy, 2 to 3 mins. Beat within the egg. Add in 1 tablespoon of lemon zest, lemon juice, and vanilla. Turn the mixer to low and add within the flour, baking soda, and salt. Mix simply till flour is completely included and no dry streaks continue to be. Refrigerate dough for 1-2 hours, till chilled.
  2. Preheat oven to 350 °F. Line a baking sheet with a nonstick mat or parchment paper.
  3. Scoop 1 half tablespoons of dough and roll into spherical balls. Space 3 inches apart at the baking sheet.
  4. Bake for 11-12 mins, or till tops of cookies are barely puffy and bottoms are simply slightly starting to brown. Remove the cookies from the oven and sprinkle with the ultimate lemon zest. Let the cookies sit down at the sheet for 5 minutes, then transfer to a twine rack to chill absolutely.

Notes

Store cookies in an hermetic box at room temperature for up to per week or freeze for up to 3 months. Remove frozen cookies from the container to thaw.

Keywords: Lemon Sugar Cookies

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