Chewy Lemon Sugar Cookies
Soft and chewy, deliciously simple sugar cookies bursting with lemon.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 and ¼ cup granulated sugar, divided
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- 1 large egg, at room temperature
Instructions
- In a medium-size bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer, beat together butter and a cup of granulated sugar on medium speed until light and fluffy. Add lemon zest, lemon juice, lemon extract, and vanilla extract; mix until just combined.
- Scrape down the sides of the bowl, add egg; mix until just combined.
- Add flour mixture to wet ingredients; mix just until combined.
- Cover cookie dough with plastic wrap and refrigerate for 2-4 hours, or overnight.
- Preheat oven to 350F degrees.
- Scoop chilled dough into tablespoon balls, or use a #40 disher to scoop balls of dough. Roll balls of dough into the remaining ¼ cup of granulated sugar. Place on an ungreased baking sheet or silicone baking mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
- Bake 12-14 minutes. Cookies may appear to be soft and undone, but they will set as they cool.
- Cool cookies on a baking sheet on a wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Chewy Lemon Sugar Cookies should be stored in an airtight container and will keep 3+ days.
Recipe adapted from Baked by Rachel.
