Soft and Chewy Lemon Sugar Cookies
Soft and Chewy Lemon Sugar Cookies
Ingredients
- 1 stick unsalted butter, softened (1/2 cup, 113 g)
- 1 1/3 cups all-purpose flour, (167 g)
- 3/4 cup granulated sugar, (150 g)
- 1 tablespoon brown sugar, packed (18 g)
- 1 teaspoon vanilla extract
- 1 large egg yolk, room temperature
- 2-3 tablespoons lemon zest
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, for coating, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, place the softened unsalted butter. Pour 3/4 cup (150 g) granulated sugar over the butter.
⏱️ 2 min
- 3
Using a hand mixer, combine the butter and sugar until it forms a crumbly mixture.
⏱️ 2 min
- 4
Grate 2-3 tablespoons of lemon zest directly into the butter and sugar mixture. Add the 1 tablespoon packed brown sugar, 1 teaspoon vanilla extract, 1 large egg yolk, 1 1/3 cups all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the bowl.
⏱️ 3 min
- 5
Continue mixing the ingredients with the hand mixer until the lemon zest and all other ingredients are incorporated, and the mixture is well combined and appears fluffy.
⏱️ 3 min
- 6
Take a portion of the prepared dough and roll it between your palms to form a small, round ball. Repeat with the remaining dough.
⏱️ 5 min
- 7
If desired, place the 1/4 cup granulated sugar for coating in a small bowl. Roll each dough ball in the sugar until fully coated.
⏱️ 3 min
- 8
Place the sugar-coated dough balls onto the prepared baking sheet, spaced apart to allow for spreading.
⏱️ 1 min
- 9
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Do not overbake. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 10 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Soft and Chewy Lemon Sugar Cookies
- 1 stick unsalted butter, softened (1/2 cup, 113 g)
- 1 1/3 cups all-purpose flour, (167 g)
- 3/4 cup granulated sugar, (150 g)
- 1 tablespoon brown sugar, packed (18 g)
- 1 teaspoon vanilla extract
- 1 large egg yolk, room temperature
- 2-3 tablespoons lemon zest
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, for coating, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, place the softened unsalted butter. Pour 3/4 cup (150 g) granulated sugar over the butter.
⏱️ 2 min - 3
Using a hand mixer, combine the butter and sugar until it forms a crumbly mixture.
⏱️ 2 min - 4
Grate 2-3 tablespoons of lemon zest directly into the butter and sugar mixture. Add the 1 tablespoon packed brown sugar, 1 teaspoon vanilla extract, 1 large egg yolk, 1 1/3 cups all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the bowl.
⏱️ 3 min - 5
Continue mixing the ingredients with the hand mixer until the lemon zest and all other ingredients are incorporated, and the mixture is well combined and appears fluffy.
⏱️ 3 min - 6
Take a portion of the prepared dough and roll it between your palms to form a small, round ball. Repeat with the remaining dough.
⏱️ 5 min - 7
If desired, place the 1/4 cup granulated sugar for coating in a small bowl. Roll each dough ball in the sugar until fully coated.
⏱️ 3 min - 8
Place the sugar-coated dough balls onto the prepared baking sheet, spaced apart to allow for spreading.
⏱️ 1 min - 9
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Do not overbake. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 10 min•🌡️ 350