Lemon Sugar Cookies Recipe

Ingredients

• 1 ½ cups all-purpose flour (180 g)
• 1 tsp baking soda (5 g)
• ½ tsp baking powder (2 g)
• ¼ tsp salt (1 g)
• 1 cup unsalted butter, softened (227 g)
• 1 cup granulated sugar (200 g)
• 1 large egg
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp fresh lemon juice (about 1 lemon)
• ½ tsp vanilla extract (2 g)
• ½ cup granulated sugar (for rolling the cookies)

Directions

Make the Cookie Dough:

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy (about 3-4 minutes).
3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.

Chill the Dough:

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and ensures a soft, chewy texture.

Shape and Roll the Cookies:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Scoop tablespoon-sized portion of dough and roll them into balls.
3. Roll each dough ball in the ½ cup of sugar to coat the cookie before placing them onto the prepared baking sheets. Space the cookies about 2 inches apart.
4. Gently flatten each cookie with the bottom of a glass or your fingers to about ¼-inch thickness.

Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look a bit soft in the center, but they will firm up as they cool.
2. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.