Delightfully chewy and soft lemon sugar cookies are the perfect summer treat! A classic sugar cookie with a kiss of citrus, you will love baking and eating this simple and delicious dessert.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar, divided
- 2 tablespoons fresh lemon zest (from about 1 small lemon)
- 2 tablespoons fresh lemon juice (from about 1 small lemon)
- 1 large egg
- 2 teaspoons vanilla extract
- In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl using an electric hand mixer), cream butter and 1 1/2 cups sugar on medium speed for 3 to 4 minutes or until the mixture is light and fluffy. Beat in lemon zest, lemon juice, egg and vanilla extract until just combined.
- Slowly stir in flour mixture just until a dough forms. Cover bowl with plastic wrap; refrigerate dough for at least 1 hour.*
- Preheat your oven to 350°F. Line one large baking sheet with parchment paper. Add remaining 1/2 cup sugar to a small bowl.
- Scoop and roll chilled dough into balls about 1 to 1 1/2 inches in diameter (about 1 1/2 tablespoons each). Roll each dough ball in sugar, then transfer to prepared baking sheet, spaced about 2 inches apart. (You may have to bake in batches; refrigerate any remaining dough while you bake the first batch.)
- Bake for 10 to 13 minutes or until cookies are just set in the centers and lightly golden on the edges (do not overbake). Cool 5 minutes on baking sheet, then transfer to a cooling rack to cool completely.
- *You can refrigerate the dough up to 24 hours in advance.
- Store baked cookies in an airtight container at room temperature up to 5 days.
- Freeze fully baked and cooled cookies in an airtight container up to 3 months.
Keywords: lemon cookie dough, sugar cookie dough, lemon cookies, chewy lemon cookies