Chewy Lemon Sugar Cookies

These sweet little lemon cookies are bursting with bright spring-time flavor. These cookies have the perfect sweet, lemony tang, with a soft chewy center and perfectly crispy edges. These are great for a fun Easter treat, a sweet Mother’s Day gift, or a fun spring weekend baking activity.

Recipe courtesy of Lindsay Ann from Lindsay Ann Bakes.

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Servings 16cookies
Prep Time 10minutes
Cook Time 9-12minutes
Passive Time 2hours
Submitted By Lindsay Ann
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Servings 16cookies
Prep Time 10minutes
Cook Time 9-12minutes
Passive Time 2hours
Submitted By Lindsay Ann
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a small bowl, whisk together flour, baking soda and salt.
  2. In a separate bowl, with an electric mixer, beat the butter, lemon zest and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl.
  3. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine.
  4. Scoop dough into balls (about 2 tablespoons each) and place about 2 inches apart on prepared baking sheets. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.
  5. When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper.
  6. Remove dough from the refrigerator and bake for about 9-12 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes.
  7. Store at room temperature in an air tight container.
Recipe Notes

If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Add a minute or two to baking time when baking frozen cookie dough.

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