Soft and Chewy Lemon Sugar Cookies
The perfect soft and chewy lemon sugar cookies that stay soft! A must make dessert for Spring or any time!
Prep Time5 mins
Cook Time13 mins
Total Time2 hrs 20 mins
Servings: 24 cookies
- 1/2 C unsalted butter softened
- 1 1/4 C granulated sugar divided
- zest of 1 lemon
- 2 Tb lemon juice freshly squeezed
- 1 large egg
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 2 C all purpose flour
In a large bowl or stand mixer, cream together butter and 1 cup granulated sugar. Beat until light and fluffy. Mix in zest, lemon juice, egg and vanilla. Scrape bowl as needed. With mixer running on low, slowly incorporate baking soda, salt and flour. Continue mixing until well combined and no streaks remain. Transfer batter to a small bowl. Cover and refrigerate until thoroughly chilled, roughly 2-4 hours or overnight.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Use a medium scoop to portion dough. Shape into smooth balls. Coat well in remaining 1/4 cup granulated sugar. Space 3 inches apart on the prepared baking sheet.
Bake for 12-14 minutes. Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container for up to several days.
Recipe yields roughly 2 dozen cookies.
An original recipe from Baked by Rachel