Lemon sugar cookies soft chewy (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 3/4 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
1 cup unsalted butter, softened
06 -
1 1/2 cups granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons fresh lemon juice
10 -
1 tablespoon lemon zest
→ Finishing
11 -
granulated sugar, for coating
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly mixed.
03 -
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Incorporate the egg, vanilla extract, fresh lemon juice, and lemon zest until thoroughly blended.
04 -
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms.
05 -
Scoop tablespoon-sized portions of dough and roll each into a ball. Coat evenly in granulated sugar and place on the prepared baking sheets, spacing them adequately.
06 -
Bake the cookies for 9 to 11 minutes until the edges turn lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For a stronger lemon aroma, add an additional teaspoon of lemon zest. Ensure butter is softened properly to achieve optimal creaming. Store cookies in an airtight container at room temperature for up to 5 days.