Thursday, July 5, 2012

Soft Lemon Sugar Cookies

I haven't made cookies in a while and thought it was about time to do so. So, here we are with these cookies which are a little crisp on the edges but soft like a cloud on the inside while being just a little chewy. Chewy cookies are the best (in my opinion of course). These cookies have a little bit of texture for everyone though with a hint of lemon flavor. What I love about cookies is that they are portable, individual, and pretty much everyone loves them. I haven't met anyone who doesn't like cookies (that was willing to tell me) but I'm sure there is someone.

The only thing I can think of that would make these cookies even better is if they were rolled in lemon sugar. Just take some grated lemon zest and sugar in a food processor and mix it up until it is well blended, then roll the cookie dough in that and bake. Or! You could mix some sugar with some lemonade mix like Kool-Aid or Country Time and roll it in that. I bet it would give it a lovely tart flavor (if that was what you are going for). I could come up with crazy ideas all day but I think we will stop there. 

My point is that if you are looking for a cookie that is quick and easy to make, here is it. I hope you love it as much as I do. Happy Baking!

Soft Lemon Sugar Cookies
Makes about 1½ dozen

- ½ cup butter (1 stick)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup sugar (for rolling)

1. Preheat the oven to 350F.
2. In the bowl of a mixer blend the butter and sugars together until fluffy and well blended.
3. Add the egg, vanilla, extract, lemon juice, and zest. Mix until well blended.
4. Add the flour, baking soda, baking powder, and salt and blend until a dough forms.
5. Roll the dough into balls with about 2 teaspoons of dough, then roll each ball into the sugar.
6. Place the sugar coated cookie dough onto the sheet pan about 2” apart. Bake for 8-10 minutes until lightly browned around the edges.
7. Remove from oven and let cool slightly then remove to a cooling rack and let cool completely.
Store in an airtight container.

Printable recipe

Adapted from Two Peas & Their Pod

This recipe may be linked up to:
· Inside BruCrew Life - Trick or Treat Tuesday's
· Crazy For Crust - Crazy Sweet Tuesday’s
· Alli 'n Sons - Sweet Tooth Friday 
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party 
· Sweet as Sugar Cookies - Sweets for a Saturday 
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Cups by Kim - Sweet & Simple Sunday  
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· Something Swanky: Desserts & Designs - Sweet Treats Thursday 
· A Slice of Southern - Southern Sundays 
· Me and My Sweets - My Sweet Party


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