THE BEST Lemon Sugar Cookies
These lemon sugar cookies are so easy. There’s no refrigerating the dough, rolling out, or cutting! Simply mix the ingredients and drop onto a baking sheet for a quick and easy chewy lemon cookie.
The Secret To The Best Lemon Sugar Cookies
If you want your lemon sugar cookies to have a strong lemon flavor in every bite, lemon juice alone won’t do the trick. You have to use lemon zest as well. The lemon zest is where the most lemon flavor comes from.
To keep these lemon cookies chewy, be sure not to overbake them. You don’t want them to turn brown in the oven.
If you love chewy cookies, my cake mix cookies are so delicious too!
Ingredients You’ll Need To Make Chewy Lemon Sugar Cookies
All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Lemon
How To Make THE BEST Lemon Sugar Cookies
Preheat your oven to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar, until fluffy.
Add the egg, vanilla, lemon zest, and lemon juice, and mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Use a 1 1/2 inch cookie scoop to scoop the cookies onto the parchment paper, placing them at least 2 inches apart.
Bake for 8-10 minutes. You’ll want the cookies to look crackly, but not brown for the chewiest cookies.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
THE BEST Lemon Sugar Cookies
Ingredients
- 2 3/4 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 2 tbsp. lemon zest
- 2 tbsp. lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar, until fluffy.
- Add the egg, vanilla, lemon zest, and lemon juice, and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Use a 1 1/2 inch cookie scoop to scoop the cookies onto the parchment paper, placing them at least 2 inches apart.
- Bake for 8-10 minutes until crackled, but not brown.
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
