Ingredients (~18 Cookies)
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus 1/4 cup for rolling
- 1 1/2 tbsp fresh lemon zest
- 1 1/2 tbsp fresh lemon juice
- 1 large egg
- 1 1/2 tsp vanilla extract
Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this aside for later.
Cream the Butter, Sugar, and Lemon Zest
In a large bowl with an electric mixer, combine the softened butter, 1 cup of granulated sugar, and the lemon zest.
For a more intense lemon flavor, use your fingers to rub the lemon zest into the sugar before adding the butter. This helps release the oils from the zest.
Cream the mixture on medium speed for about 3-4 minutes until it becomes light and fluffy.
Add the Wet Ingredients
Add the egg to the creamed butter and sugar mixture and beat until it’s fully combined.
Scrape down the sides of the bowl, then beat in the fresh lemon juice and vanilla extract.
Mix and Chill the Dough
Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
Be careful not to overmix the dough. Stop mixing as soon as you no longer see streaks of flour.
The dough will be soft. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step is crucial; chilling the dough prevents the cookies from spreading too much and allows the flavors to deepen.
Roll and Bake the Cookies
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Place the remaining 1/4 cup of granulated sugar in a small, shallow bowl.
Scoop the chilled dough into balls, using about 1 1/2 tablespoons for each one. Roll each ball in the granulated sugar until it’s evenly coated, then place them on the prepared baking sheet, leaving about 2 inches between them.
Bake for 10-13 minutes, or until the edges of the cookies are set and just beginning to turn golden. The centers should look matte, not wet or glossy.
Do not overbake them, as they will continue to firm up as they cool.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Chewy Lemon Sugar Cookies
Ingredients
Ingredients (~18 Cookies)
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 1 cup granulated sugar plus 1/4 cup for rolling
- 1 1/2 tbsp fresh lemon zest
- 1 1/2 tbsp fresh lemon juice
- 1 large egg
- 1 1/2 tsp vanilla extract
Instructions
- Whisk flour, baking soda, baking powder, and salt in a medium bowl.
- Beat softened butter, 1 cup sugar, and lemon zest in large bowl until light and fluffy, 3-4 minutes.
- Beat in egg until combined, then mix in lemon juice and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined.
- Cover and chill dough for 1 hour.
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Roll dough into 1.5 tablespoon balls, coat in remaining sugar, and place 2 inches apart on baking sheet.
- Bake 10-13 minutes until edges are set and lightly golden.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
