Lemon Sugar Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 ½ cups sugar
- 3 tablespoons lemon zest
- 2 tablespoons lemon juice fresh
- 1 egg large
- 3 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup sugar for rolling cookies
Instructions
- In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
- Add in the lemon juice and egg, beat again to combine.
- Gradually add in the flour, baking soda, and salt; mixing by hand with a spatula until combined.
- Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
- Remove the dough from the refrigerator. Preheat the oven to 350°F. Place sugar for rolling in a bowl.
- Use a cookie scoop to form balls, rolling each ball in the sugar. Place the cookies 2 inches apart on a silicone-lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
- Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.
Notes
Refrigerating the cookie dough helps produce cookies that are chewier and thicker because the fat in the cookie hasn’t softened before baking.
This recipe also works well using King Arthur Gluten Free Measure for Measure Flour, for gluten free cookies.
Nutrition
Calories: 184kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 81mgPotassium: 22mgFiber: 1gSugar: 15gVitamin A: 246IUVitamin C: 1mgCalcium: 7mgIron: 1mg
