Chewy Lemon Sugar Cookies
An easy-to-make and easy-to-eat treat, appreciated by children and people who used to be children. Delish provided this recipe, full of lemony goodness. A batch of these cookies can be tucked into the freezer to have on hand whenever guests arrive, or for just whenever you need a cookie.
Try another lemon treat: Lemon Meringue Pie or other great Desserts.
Yield: 18 cookies
Ingredients
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. granulated sugar, plus more for rolling
1/4 c. packed brown sugar
Zest of 2 lemons
1 large egg, plus 1 egg yolk
3 tbsp. lemon juice
Method
In a large bowl, whisk together flour, baking soda, and salt.
In another large bowl using a hand mixer, beat together butter, sugars, and lemon zest. Add egg and yolk and beat until combined. Scrape down sides then add lemon juice. Add dry ingredients and mix until just combined. Transfer to a container or cover and refrigerate until well chilled, at least 2 hours.
Preheat oven to 350°. Line 2 large baking sheets with parchment and place sugar in a small bowl. Using a large cookie scoop, about 3 tablespoons, scoop dough. Smooth rough edges and roll in sugar. Place on baking sheet 2” apart.
Bake until edges are just set and middles are still soft, 12 to 16 minutes. Let cool on baking sheets so the cookies firm up before removing them.
An easy-to-make and easy-to-eat treat, appreciated by children and people who used to be children. Delish provided this recipe, full of lemony goodness. A batch of these cookies can be tucked into the freezer to have on hand whenever guests arrive, or for just whenever you need a cookie.
Try another lemon treat: Lemon Meringue Pie or other great Desserts.
Yield: 18 cookies
Ingredients
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. granulated sugar, plus more for rolling
1/4 c. packed brown sugar
Zest of 2 lemons
1 large egg, plus 1 egg yolk
3 tbsp. lemon juice
Method
In a large bowl, whisk together flour, baking soda, and salt.
In another large bowl using a hand mixer, beat together butter, sugars, and lemon zest. Add egg and yolk and beat until combined. Scrape down sides then add lemon juice. Add dry ingredients and mix until just combined. Transfer to a container or cover and refrigerate until well chilled, at least 2 hours.
Preheat oven to 350°. Line 2 large baking sheets with parchment and place sugar in a small bowl. Using a large cookie scoop, about 3 tablespoons, scoop dough. Smooth rough edges and roll in sugar. Place on baking sheet 2” apart.
Bake until edges are just set and middles are still soft, 12 to 16 minutes. Let cool on baking sheets so the cookies firm up before removing them.