Soft & Chewy Lemon Sugar Cookies

Soft & Chewy Lemon Sugar Cookies

Ingredients:

Dry:

• 2 ¾ cups (340g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Wet:

• 1 cup (227g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• Zest of 2 lemons
• 1 large egg
• 1 large egg yolk
• ¼ cup (60ml) fresh lemon juice
• 1 tsp vanilla extract

For Rolling:

• ¼ cup (50g) granulated sugar
• Optional: additional lemon zest mixed into the sugar for rolling

Instructions:

1. Preheat Oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Zest & Mix Sugar:
   In a large bowl, combine sugar and lemon zest. Rub together with fingers until fragrant. This boosts lemon flavor.
3. Cream Butter & Sugar:
   Add softened butter to the lemon sugar and cream together until light and fluffy (2-3 minutes).
4. Add Wet Ingredients:
   Beat in the egg, then the egg yolk. Add lemon juice and vanilla extract. Mix until combined.
5. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
6. Mix Together:
   Gradually add dry ingredients to the wet, mixing until a soft dough forms. Don’t overmix.
7. Chill (Optional but recommended):
   Chill dough for 30–60 minutes for thicker cookies and easier handling.
8. Roll & Bake:
   Scoop 1 ½ tablespoon-sized balls of dough. Roll in granulated sugar (and lemon zest if using). Place on baking sheet 2” apart.
9. Bake for 9–11 minutes until edges are set but centers look slightly underdone. They’ll firm up as they cool.
10. Cool:
    Let cookies cool on the pan for 5 minutes before transferring to a wire rack.