Deliciously delicate and chewy, these straightforward lemon sugar cookies are a easy drop cookie (no rolling or chopping out), and they’re superb!

Because of a superb solution to infuse pure lemon taste in each chew, these gentle and lemony sugar cookies are perfection.

How you can Make Lemon Sugar

Lemon sugar is the important thing to this recipe (and it happens in two locations!). Making lemon sugar is simple.

1. Mix granulated sugar and lemon zest in a bowl.
2. 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.

Contemporary lemon juice can also 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, you might want to interrupt up any clumps together with your fingers so it’s completely sandy earlier than rolling the cookie dough.

For optimum delicate chewiness, bake the cookies simply till crackly and set.

They shouldn’t have loads of golden colour across the edges and on the underside. In case your oven tends to bake sizzling (and over brown baked items), cut back the oven temperature by 15-20 levels.

Excellent Lemon Sugar Cookies

The mix of lemon + sugar cookies is superbly gentle and deliciously tasty.

I have a tendency to seek out delicate and chewy sugar cookies irresistible anyway, however add in shiny lemon taste, and I’m actually in bother.

These cookies keep recent for 1-2 days well-sealed or coated. The baked cookies additionally freeze amazingly nicely!

P.S. Our favourite method 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!

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Easy Lemon Sugar Cookies

Yield: 36 cookies (2-Three dozen relying on measurement)

Prep Time: 20 minutes

Prepare dinner Time: 11 minutes

Whole Time: 31 minutes

Lemon Sugar:

• ⅓ cup (71 g) granulated sugar
• 2-3 teaspoons recent lemon zest (from one massive lemon)

Cookies:

• 1 cup (227 g) butter, softened to room temperature (not too delicate!)
• 1 ½ cups (318 g) granulated sugar
• 1 tablespoon recent lemon zest (from one massive lemon)
• 1 massive egg
• ¼ cup recent lemon juice
• ½ teaspoon vanilla extract
• 2 ¾ cups + 2 tablespoons (409 g) all-purpose flour (see observe)
• 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 massive, 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-Four minutes. Scrape down the edges of the bowl as wanted.

• Add the egg, lemon juice and vanilla and combine once more for 1-2 minutes till the batter lightens in colour. Scrape the edges of the bowl as wanted. It should look a bit curdled; that is completely positive.

• Add the flour, baking soda, baking powder and salt and combine 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 9-11 minutes till barely crackly on high (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 utterly.

Flour: at my elevation (2,500) and with the added lemon juice to the recipe, the additional 2 tablespoons flour is actually vital. Relying on the place you reside (excessive elevation), you might want a couple of tablespoons extra past that (Three cups flour whole). I like to recommend baking one “tester” cookie first – if it flattens an excessive amount of, stir in a bit extra flour to the dough. 
One other Cookie Spreading Tip: if the cookies unfold and flatten an excessive amount of whereas baking, attempt including extra flour per the observe above or enhance the baking temperature to 375 levels F or use convection bake (if in case you have that perform in your oven – see my Instagram experiment right here to come back to this conclusion). Conversely, in case your cookies are not spreading sufficient within the oven, attempt 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

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