sharing is caring. [chewy lemon sugar cookies]
I love lemon–especially when used in desserts. I was craving a lemon treat the other night, so I decided to make these lemon sugar cookies. The texture of the cookie was perfect–slightly crunchy on the outside and chewy on the inside. Of course the cookies were unbelievably addicting, so I shared them with friends and co-workers. That way, I didn’t eat the entire batch!
chewy lemon sugar cookies
Prep time:
Cook time:
Total time:
Ingredients
- 2¼ cups flour
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1½ cups sugar, plus ⅓ cup for rolling dough
- 2 oz. cream cheese, softened, cut into 8 pieces
- Zest of one large lemon, plus extra for garnish
- 6 tbsp. unsalted butter, melted and still warm
- ⅓ cup vegetable oil
- 1 large egg, at room temperature
- 1 tbsp. fat-free milk
- 1½ tbsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt.
- In the bowl of a stand mixer, combine 1½ cups of sugar, lemon zest and cream cheese. Pour the warm butter over the cream cheese mixture and using the paddle attachment, mix to combine. Whisk in the oil, egg, milk and lemon juice until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
- Place the remaining ⅓ cup sugar for rolling in a shallow bowl. Roll two heaping tablespoons of dough into a ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Space the dough balls about 2 inches apart (12 cookies per sheet).
- Butter or wet the bottom of a drinking class and then dip the bottom of the glass in the remaining sugar. Gently flatten the dough balls with the bottom of the glass until they are about 2 inches in diameter, dipping the glass in sugar as necessary to prevent sticking. Sprinkle the tops of the cookies with the remaining sugar.
- Bake cookies one sheet at a time, until golden brown around the edges and the centers are very lightly colored, 11 to 13 minutes. The tops will be puffy and slightly cracked. Remove cookies from oven and let cool for 5 minutes before transferring to a wire rack with a spatula.
Notes
Recipe adapted from Sweet Pea's Kitchen.
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, combine 1 1/2 cups of sugar, lemon zest, and cream cheese in a large bowl. Pour the warm butter over the cream cheese mixture and whisk to combine. Whisk in the oil, egg, milk and lemon juice until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
Place the remaining ⅓ cup sugar for rolling in a shallow bowl. Roll two heaping tablespoons of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about 2 inches in diameter, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies). Sprinkle the tops of the cookies with the remaining sugar, using about 2 teaspoons per sheet of cookies.
Bake until the cookies one sheet at a time until golden brown around the edges and their center are just set and very lightly colored, 11 to 13 minutes. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
Read more at http://sweetpeaskitchen.com/2013/03/chewy-lemon-sugar-cookies/#eXLdcjOdemC6Wah7.99
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, combine 1 1/2 cups of sugar, lemon zest, and cream cheese in a large bowl. Pour the warm butter over the cream cheese mixture and whisk to combine. Whisk in the oil, egg, milk and lemon juice until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
Place the remaining ⅓ cup sugar for rolling in a shallow bowl. Roll two heaping tablespoons of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about 2 inches in diameter, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies). Sprinkle the tops of the cookies with the remaining sugar, using about 2 teaspoons per sheet of cookies.
Bake until the cookies one sheet at a time until golden brown around the edges and their center are just set and very lightly colored, 11 to 13 minutes. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
Read more at http://sweetpeaskitchen.com/2013/03/chewy-lemon-sugar-cookies/#eXLdcjOdemC6Wah7.99
