Description
Delightfully tangy and sweet lemon cookies with a soft chewy texture and a hint of zesty lemon flavor, perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 3 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
For Rolling
- ¼ cup (50g) sugar
Instructions
- Mix Butter, Sugar, and Zest: In a mixing bowl, beat the unsalted butter, granulated sugar, and lemon zest together with an electric mixer for 1-2 minutes until light and fluffy.
- Add Lemon Juice and Egg: Add fresh lemon juice and the large egg to the mixture, then beat again until fully combined and smooth.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt by hand using a spatula, mixing gently until all ingredients are combined into a dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30-60 minutes to firm up and enhance texture.
- Preheat Oven and Prepare Baking Sheet: Remove the dough from the fridge while preheating the oven to 350ºF (175ºC). Place ¼ cup sugar in a bowl to roll the cookie dough balls.
- Shape and Sugar Roll Cookies: Use a cookie scoop to form dough balls, then roll each ball in the sugar to coat evenly. Place the sugar-coated cookie balls 2 inches apart on a silicone-lined baking sheet.
- Bake Cookies: Bake for 13 minutes or until the edges show a faint golden color, indicating they are done but still soft inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely before serving.
Notes
- Refrigerating the cookie dough helps produce thicker, chewier cookies as they won’t spread as much during baking.
- If you dislike chilling dough, refrigerate it at least for 15 minutes or between baking batches to maintain texture.
- This recipe works well with gluten-free flour; King Arthur Gluten Free Measure for Measure Flour is a great substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
