Lemon Sugar Cookies... Because I Can't Eat Them All Myself

I love all things lemon, and these cookies have been on my "to bake" list for a while. But MJ... there's no image! Yeah, I know. I forgot to take a pic before we ate them all! Instead, enjoy a random pic of a happy woman eating sugar cookies (pretend they are lemon, humor me.)




When life gives you lemons... make them into baked goods. -- MJ Padgett

This recipe is by Maria Lichty and found here. This is a shortened copy/paste from her recipe, so if you'd like all the personal details check it out on the website!


Lemon Sugar Cookies


Section 1: Ingredients

  • 2 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • Zest of 2 large lemons

  • 1 1/2 cups granulated sugar

  • 1 cup unsalted butter, at room temperature

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons fresh lemon juice

  • 1/2 cup granulated sugar, for rolling cookies


Section 2: Instructions


  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper or Silpat baking mats. Set aside while you make the dough.

  • In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

  • In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. This will make the zest come to life and add more lemon flavor to the cookies!

  • Make sure your butter is at cool room temperature and not super soft or melted. If your butter is too soft, your cookies will be flat and we don’t want that!

  • Using a hand mixer or stand mixer, beat together butter and sugar with the lemon until smooth and creamy.

  • Add the egg, vanilla extract, and fresh lemon juice. Mix until combined.

  • Add in the dry ingredients and mix until JUST combined. Don’t over mix.

  • Roll rounded tablespoons of dough into balls and roll in sugar. Make sure the cookies are well coated in sugar, you want then to be pretty and sweet!

  • Place on prepared baking sheets, about 1 ½ inches apart.

  • Bake for 8 to 10 minutes or until cookies are slightly brown around the edges and slightly set, but still soft! Don’t over bake or you will have crisp cookies. We want them soft and chewy!

  • Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.


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