🍋 Soft and Chewy Lemon Sugar Cookies 🍋
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup plus 2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
1 large egg, at room temperature
½ teaspoon vanilla extract
2 tablespoons lemon zest
3 to 4 tablespoons freshly squeezed lemon juice
¼ cup granulated sugar (for rolling)
Instructions
Preheat and Prepare: Position an oven rack in the center and preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set them aside.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until they are evenly combined. Set this bowl aside.
Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter, 1 cup plus 2 tablespoons of granulated sugar, and the light brown sugar. Using an electric hand mixer or a stand mixer with the paddle attachment, beat on medium speed for about 2 to 3 minutes. The mixture should become light in color, fluffy, and smooth. You should be able to see the color change from yellow to a pale cream.
Add the Egg and Flavorings: Add the room-temperature egg and mix on medium speed until it is fully incorporated and the mixture is smooth. Add the vanilla extract, lemon zest, and 3 tablespoons of the lemon juice. Mix until everything is well combined. If you prefer a more pronounced lemon flavor and don’t mind slightly thinner cookies, you can add the additional tablespoon of lemon juice now.
Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft, cohesive dough forms. The dough will be thick and should not be sticky. Be careful not to overmix the dough, as this can result in less tender cookies. Use a rubber spatula to help bring the dough together into a ball if needed.
Shape and Coat the Dough Balls: Scoop the dough into 1½-tablespoon-sized portions (about the size of a walnut). Gently roll each portion into a smooth ball between your palms. Pour the ¼ cup of granulated sugar into a small bowl. Roll each dough ball in the sugar to coat it completely. Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake the cookies for 7 to 10 minutes. They are ready when the edges are just set and the centers still look soft and slightly underdone. The tops may appear slightly puffy. Do not overbake the cookies, as this will make them dry and cakey instead of soft and chewy. The edges should not have turned golden brown.
Cool: Remove the baking sheets from the oven and let the cookies cool on the pan for 4 to 5 minutes. They will sink slightly and firm up as they cool. Then, transfer the cookies to a wire rack to cool completely.