Soft and Chewy Lemon Sugar Cookies
Tell me, wise reader, how is it that summer flies by so fast every single year? I’d have thought by now I might’ve discovered the secret to making it slow the heck down, but honestly, I’ve got nada. Zilch, zippo, NOTHIN’. Given the lack of recipes around here, you might ascertain it’s been a lovely summer so far (and you would be right), but definitely crazy busy with too little quiet time. I always find it ironic that we rush to fill our summer weekends with one activity after the next, only to come off of each one craving peace and quiet.
That’s what happens to me, anyway, and I find myself feeling simultaneously so grateful for the new experience, and exhausted beyond belief. I guess that’s what fall is for, to recuperate? (And to bake with pumpkin, which admittedly has crossed my mind more than once in the past week….)
Whatever the case, I have been eating well, and these cookies are just one tiny fraction of it. And if I’m being honest, I actually made these cookies in the spring and it’s just taken me this long to get around to sharing them. There have been many more cookies since, some you’ll see soon, and all of them delicious.
And also, so many donuts. Donuts are seriously my downfall, and after a week straight on the Cape with daily Hole in One visits (if you’re never been, I am so sorry for you), my donut addiction only wavered for a week or two before coming back full strength. It is BRUTAL.
But donuts have no place here (a rare occurrence!), so let’s get back to these cookies. For many, I know cookies aren’t the most appealing dessert in the summer, because making them requires turning on the oven. In our house, that’s an absolute sin since we don’t have air conditioning, but honestly these cookies are worth it. I’m generally not all that enthused by sugar cookies, but these ones are pretty dang tasty. Plus, there’s something ridiculously satisfying about chewy cookies like these — biting into them is a special kind of wonderful.
This is Mogley. He was hoping for tuna.
How has your summer been? Any incredible eats to share?
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 1/4 cup granulated sugar, divided
- Zest of 1 lemon
- 2 tablespoons lemon juice, freshly squeezed
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Directions
- In a large bowl or the bowl of a stand mixer, add the butter and 1 cup granulated sugar, and beat on low-medium speed until light and fluffy, 1-2 minutes. Add the lemon zest, lemon juice, the egg, and vanilla, and continue beating until well combined.
- Add the flour, baking soda, and salt, and continue mixing on low until dry ingredients are completely incorporated. Transfer the dough to a clean bowl, and cover and refrigerate until completely chilled through, at least 2-4 hours, or overnight.
- When ready to bake, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a medium scoop, portion cookie dough. Roll each ball between your hands to create a smooth, round ball. Place remaining 1/4 cup sugar in a small bowl, and roll the dough ball until completely coated.
- Place cookie dough balls 3 inches apart on your prepared baking sheet, and bake for 12-14 minutes. The cookies should look set all over, and be barely golden around the edges. Let the cookies rest on the pan for 5-10 minutes before transferring to a wire rack to finish cooling completely.
