Soft + Chewy Lemon Sugar Cookies
Soft + Chewy Lemon Sugar Cookies
Ingredients
- 1 stick butter, softened, (1/2 cup), (113 g) unsalted
- 1 1/3 cups flour, (167g)
- 3/4 cup 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 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, cream together the softened butter and 3/4 cup of granulated sugar using an electric hand mixer until the mixture is thoroughly combined and fluffy.
⏱️ 3 min
- 3
Add the lemon zest to the creamed butter and sugar mixture. Continue mixing with the electric hand mixer until the lemon zest is well incorporated.
⏱️ 2 min
- 4
Stir in the brown sugar, vanilla extract, and large egg yolk until just combined.
⏱️ 2 min
- 5
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
⏱️ 1 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 7
Place the 1/4 cup of sugar for coating in a shallow bowl. Scoop portions of the cookie dough and roll them into small, smooth balls using your hands. Roll each dough ball in the sugar until it is evenly coated.
⏱️ 4 min
- 8
Arrange the sugar-coated cookie dough balls onto the prepared baking sheet, spaced about 2 inches apart.
⏱️ 1 min
- 9
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will have crinkled tops.
⏱️ 10 min•🌡️ 350
- 10
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Soft + Chewy Lemon Sugar Cookies
- 1 stick butter, softened, (1/2 cup), (113 g) unsalted
- 1 1/3 cups flour, (167g)
- 3/4 cup 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 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, cream together the softened butter and 3/4 cup of granulated sugar using an electric hand mixer until the mixture is thoroughly combined and fluffy.
⏱️ 3 min - 3
Add the lemon zest to the creamed butter and sugar mixture. Continue mixing with the electric hand mixer until the lemon zest is well incorporated.
⏱️ 2 min - 4
Stir in the brown sugar, vanilla extract, and large egg yolk until just combined.
⏱️ 2 min - 5
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
⏱️ 1 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 7
Place the 1/4 cup of sugar for coating in a shallow bowl. Scoop portions of the cookie dough and roll them into small, smooth balls using your hands. Roll each dough ball in the sugar until it is evenly coated.
⏱️ 4 min - 8
Arrange the sugar-coated cookie dough balls onto the prepared baking sheet, spaced about 2 inches apart.
⏱️ 1 min - 9
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will have crinkled tops.
⏱️ 10 min•🌡️ 350 - 10
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min