Classic Lemon Sugar Cookies
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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 196.3 kcal |
| Protein | 2.2 g |
| Fat | 8.2 g |
| Carbohydrates | 28.9 g |
| Fiber | 0.5 g |
| Sugar | 16.9 g |
Published on Jul 20, 2024 by Luminița