Classic Lemon Sugar Cookies

Image for recipe: Classic Lemon Sugar Cookies
Drop Cookies

Ingredients: 9

Delightfully tangy and sweet, these classic lemon sugar cookies are perfect for any occasion.

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1.4 teaspoon salt
1 3⁄4 cups granulated sugar
1⁄4 cup packed light brown sugar
6 g fresh lemon zest
32 g fresh lemon juice
1 cup unsalted butter, softened
2 whole eggs

Instructions

    1. Preheat the oven to 350°F.
    2. In a bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.
    3. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 3/4 cups of granulated sugar and 1/4 cup of packed light brown sugar with 6g of fresh lemon zest. Mix on medium speed for about 30 seconds until well blended.
    4. Add 1 cup of softened unsalted butter and mix on medium speed until pale and fluffy, about 1 to 2 minutes.
    5. Mix in 2 large whole eggs, one at a time, on medium speed. Then add 32g of fresh lemon juice and continue mixing for about 30 seconds.
    6. Reduce the speed and gradually add the flour mixture. Mix until just combined.
    7. Chill the cookie dough for at least 15 minutes.
    8. Drop spoonfuls of the dough onto non-stick cookie sheets, spacing them 2 inches apart.
    9. Place the remaining dough in the refrigerator and chill the cookie sheet(s) in the freezer for 15 minutes.
    10. Using the flat bottom of a drinking glass, gently press the cookies to about 1/2 inch thickness.
    11. If desired, sprinkle the cookies with sanding sugar and lightly brush with a wet pastry brush. Sprinkle more sanding sugar on top to taste.
    12. Return the cookies to the freezer for approximately 5 minutes.
    13. Bake at 350°F for 15 minutes.
    14. Allow the cookies to cool on the sheets for about 3 minutes, then transfer them to a cookie rack to cool completely.
    15. Repeat the process from step 8 until all the cookie dough is used.
    16. Store the cookies in an airtight container at room temperature for up to 3 days.
    17. The finished cookies should weigh approximately 21 grams and measure about 3 1/4 inches in diameter.

Jul 20, 2024