Deliciously comfortable and chewy, these simple lemon sugar cookies are a easy drop cookie (no rolling or slicing out), and they’re superb!
Due to an excellent method to infuse pure lemon taste in each chew, these mild and lemony sugar cookies are perfection.
Make Lemon Sugar
Lemon sugar is the important thing to this recipe (and it happens in two locations!). Making lemon sugar is simple.
- Mix granulated sugar and lemon zest in a bowl.
- Rub the lemon zest into the sugar together with your fingers till it’s tremendous aromatic and the sugar has a evenly moist, sandy consistency.
Rubbing the lemon zest releases the important oils within the zest resulting in most lemon taste! Don’t skip this step!
Lemon Sugar Cookie Dough
The second place lemon sugar seems is within the cookie dough!
In step one, including lemon zest with the sugar and butter ensures that the blending course of will work on the zest to launch these citrusy lemon flavors.
Recent lemon juice can be added in a later step with the vanilla and egg.
Each the lemon juice and lemon zest within the cookie dough assist to amplify the lemon taste within the cookies.
Cookie Dough + Lemon Sugar
Scoop the cookie dough into balls – a pair tablespoons of dough every (I exploit a #40 cookie scoop) aff hyperlink.
Roll every cookie dough ball generously within the lemon zested sugar.
If the lemon sugar has been sitting for some time, it’s possible you’ll want to interrupt up any clumps together with your fingers so it’s completely sandy earlier than rolling the cookie dough.
For optimum comfortable chewiness, bake the cookies simply till crackly and set.
They shouldn’t have quite a lot of golden colour across the edges and on the underside. In case your oven tends to bake scorching (and over brown baked items), scale back the oven temperature by 15-20 levels.
Excellent Lemon Sugar Cookies
The mix of lemon + sugar cookies is superbly mild and deliciously tasty.
I have a tendency to seek out comfortable and chewy sugar cookies irresistible anyway, however add in vibrant lemon taste, and I’m actually in hassle.
These cookies keep recent for 1-2 days well-sealed or coated. The baked cookies additionally freeze amazingly nicely!
P.S. Our favourite approach to make use of any leftover lemon sugar is on rollup pancakes, crepes or Swedish pancakes. Brush with butter, sprinkle on lemon sugar, and roll up. Yum!
One 12 months In the past: Prompt Pot Creamy Tomato Basil Soup
Two Years In the past: Simple Brookie Pie Brownie + Chocolate Chip Cookie
Three Years In the past: Prompt Pot BBQ Pork Tacos Sluggish Cooker Variation Included
4 Years In the past: Little Toasted Coconut Lime Bars
5 Years In the past: Excellent Lemon Poppy Seed Muffins
Six Years In the past: Creamy White Hen Chili Stovetop or Sluggish Cooker
Seven Years In the past: Lemon Blueberry Cake with Whipped Lemon Cream Frosting
Eight Years In the past: Zucchini Pizza Crust Low-Carb and Completely Wonderful
9 Years In the past: Gentle and Fluffy Yellow Cupcakes
Ten Years In the past: Sluggish Cooker Tomato Basil Soup
Simple Lemon Sugar Cookies
- ⅓ cup (71 g) granulated sugar
- 2-3 teaspoons recent lemon zest (from one giant lemon)
- 1 cup (227 g) butter, softened to room temperature (not too comfortable!)
- 1 ½ cups (318 g) granulated sugar
- 1 tablespoon recent lemon zest (from one giant lemon)
- 1 giant egg
- ¼ cup recent lemon juice
- ½ teaspoon vanilla extract
- 2 ¾ cups + 2 tablespoons (409 g) all-purpose flour (see notice)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the lemon sugar, mix the sugar and zest in a bowl and rub the lemon zest into the sugar together with your fingers till tremendous aromatic and the zest and sugar are evenly and nicely mixed. Put aside.
Preheat the oven to 350 levels F. Line two giant, rimmed baking sheets with parchment paper and evenly grease with cooking spray.
Within the bowl of an electrical stand mixer fitted with the paddle attachment or in a big bowl with a handheld electrical mixer, cream collectively the butter, granulated sugar and lemon zest till evenly and fluffy, 3-4 minutes. Scrape down the edges of the bowl as wanted.
Add the egg, lemon juice and vanilla and blend once more for 1-2 minutes till the batter lightens in colour. Scrape the edges of the bowl as wanted. It would look a bit curdled; that is completely effective.
Add the flour, baking soda, baking powder and salt and blend till mixed. Do not over combine – simply combine till no dry streaks stay.
Scoop the cookie dough into rounded balls (about 2 tablespoons in measurement; I exploit my #40 cookie scoop).
Stir or crumble the lemon sugar to interrupt up any clumps. Roll cookie dough balls in lemon sugar and place on the ready baking sheets a pair inches aside (about 12 cookies per baking sheet).
Bake for Sep 11 minutes till barely crackly on prime (do not over bake).
Let the cookies cool for a couple of minutes on the baking sheet earlier than eradicating to a cooling rack to chill fully.
One other Cookie Spreading Tip: if the cookies unfold and flatten an excessive amount of whereas baking, strive including extra flour per the notice above or enhance the baking temperature to 375 levels F or use convection bake (if in case you have that operate in your oven – see my Instagram experiment here to return to this conclusion). Conversely, in case your cookies are not spreading sufficient within the oven, strive decreasing the oven temperature to 325 levels and/or measuring the flour with a lighter hand subsequent time (or use a scale to weigh the elements).
Serving: 1 cookie, Energy: 123kcal, Carbohydrates: 18g, Protein: 1g, Fats: 5g, Saturated Fats: 3g, Ldl cholesterol: 19mg, Sodium: 96mg, Fiber: 0.3g, Sugar: 10g
Disclaimer: I’m a participant within the Amazon Providers LLC Associates Program, an affiliate promoting program designed to offer a way for me to earn charges by linking to Amazon.com and affiliated websites. As an Amazon Affiliate I earn from qualifying purchases.