Lemon Sugar Cookies
The boyfriend and I were going over a friend’s house for some good food and wine so I decided to make these simple lemon sugar cookies. I loved how they were not overpoweringly sweet and had the perfect subtlety of lemon flavor. They were also very thin cookies with just enough softness to them. These have become a favorite of mine and were such a hit among our friends. I’ll be sure to make this again, maybe with some orange zest, lime zest, or even grapefruit zest. Mmmm.
Lemon Sugar Cookies (adapted from Sweet Pea’s Kitchen):
Yields 18 cookies
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated sugar plus 1/4 cup for rolling cookies
- Zest of 1 lemon
- 1/2 large egg
- 1/4 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine the flour, baking soda, baking powder and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until smooth and creamy.
Beat in lemon zest, egg, vanilla and lemon juice at medium speed until well combined, about 30 seconds.
Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated, about 30 seconds.
Place 1/2 cup sugar in a shallow bowl. Roll a heaping tablespoon of dough into a 1 1/2-inch ball and toss to coat in sugar.
Place onto prepared baking sheet and repeat with remaining dough.
Place into oven and bake until slightly brown around the edges and the centers are just set and very lightly colored, about 8-10 minutes.
Remove from oven and cool on a wire rack.
