Chewy Lemon Zest Sugar Cookies
Indulge in the bright, refreshing taste of our Chewy Lemon Zest Sugar Cookies. These delightful treats, measuring a generous 3 1/4 inches in diameter, are the perfect balance of sweetness and citrus zing. With a chewy texture that makes them irresistible, these cookies are a hit during the holiday season and perfect for any occasion. While traditionalists may enjoy them adorned with a sugar glaze or frosting, they shine just as brightly on their own. Our family has cherished this recipe for years, and the secret to their success lies in the chilling process, which helps the cookies retain their classic shape while ensuring a tender bite. Ideal for baking enthusiasts looking to impress loved ones, these cookies are destined to be a staple in your dessert repertoire. Let the bright flavors of lemon elevate your cookie experience!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
3 cups (sifted)
Baking soda
1 teaspoon (n/a)
Salt
1/4 teaspoon (n/a)
Granulated sugar
1 3/4 cups (n/a)
Light brown sugar
1/4 cup (packed)
Fresh lemon zest
1 lemon (zested)
Fresh lemon juice
1 lemon (juiced)
Unsalted butter
1 cup (softened)
Large whole eggs
2 (n/a)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
3
In the bowl of an electric mixer using the paddle attachment, combine the granulated sugar, light brown sugar, and lemon zest. Mix at medium speed for about 30 seconds until well blended.
4
Add the softened butter to the sugar mixture and beat at medium speed for 1 to 2 minutes until the mixture is pale and fluffy.
5
Introduce the eggs one at a time, mixing well after each addition. Then, add the fresh lemon juice and mix for an additional 30 seconds.
6
Gradually add the flour mixture to the wet ingredients at a low speed, mixing until just combined. Be careful not to overmix.
7
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 15 minutes.
8
Drop rounded scoops of dough (about 2 inches apart) onto non-stick or parchment-lined cookie sheets.
9
Place any remaining dough in the refrigerator and the cookie sheets in the freezer for 15 minutes for best shape retention.
10
Using the flat bottom of a drinking glass, gently press down each cookie until they are about 1/2 inch thick.
11
If desired, sprinkle each cookie with sanding sugar and use a wet pastry brush to lightly coat them. Add a little more sanding sugar if you like.
12
Return the cookie sheets to the freezer for an additional 5 minutes.
13
Bake in the preheated oven for 15 minutes, or until cookies are lightly golden around the edges.
14
Let cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
15
Continue the process with the remaining cookie dough until all cookies are baked.
16
Store finished cookies in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Chewy Lemon Zest Sugar Cookies?
They are bright, refreshing treats that balance sweetness and citrus zing, measuring about 3 1/4 inches in diameter with a chewy texture.
What is the main flavor profile of these cookies?
The primary flavor is fresh lemon, achieved by using both fresh lemon zest and fresh lemon juice in the dough.
How large are these cookies?
When prepared according to the instructions, these cookies measure a generous 3 1/4 inches in diameter.
Can I add frosting to these lemon sugar cookies?
Yes, while they are excellent on their own, they can be adorned with a sugar glaze or frosting if preferred.
What is the secret to making these cookies successful?
The secret lies in the chilling process, which helps the cookies retain their classic shape while ensuring a tender bite.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C).
What dry ingredients are needed for this recipe?
The dry ingredients include 3 cups of sifted all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
How should I mix the sugar and lemon zest?
Combine granulated sugar, light brown sugar, and lemon zest in an electric mixer and mix at medium speed for about 30 seconds.
What type of butter should I use and how should it be prepared?
Use 1 cup of unsalted butter that has been softened to room temperature.
How long should I beat the butter and sugar mixture?
The butter and sugar should be beaten at medium speed for 1 to 2 minutes until the mixture is pale and fluffy.
How do I incorporate the eggs into the dough?
Add the eggs one at a time, making sure to mix well after each addition.
When should the lemon juice be added?
Add the fresh lemon juice after the eggs have been mixed in, and then mix for an additional 30 seconds.
What is the best way to add the flour to the wet ingredients?
Gradually add the flour mixture to the wet ingredients at low speed and mix until just combined to avoid overmixing.
How long does the dough need to chill in the refrigerator?
The dough should be covered with plastic wrap and chilled in the refrigerator for at least 15 minutes.
How far apart should I space the dough on the cookie sheet?
Drop rounded scoops of dough about 2 inches apart on non-stick or parchment-lined cookie sheets.
Should the cookie sheets be frozen before baking?
Yes, for best shape retention, place the cookie sheets with the dough scoops in the freezer for 15 minutes.
How do I flatten the cookie dough scoops?
Use the flat bottom of a drinking glass to gently press each cookie down until they are about 1/2 inch thick.
Can I add decorative sugar to these cookies?
Yes, you can sprinkle each cookie with sanding sugar and use a wet pastry brush to lightly coat them before baking.
What is the total baking time for these cookies?
The cookies should be baked in a preheated oven for 15 minutes.
How can I tell when the lemon sugar cookies are finished baking?
The cookies are done when they are lightly golden around the edges.
How long should the cookies cool on the baking sheet?
Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack.
How should I store the finished cookies?
Store the finished cookies in an airtight container at room temperature.
How long will these lemon cookies stay fresh?
They will remain fresh and tasty for up to 3 days when stored in an airtight container.
Are these cookies suitable for holiday baking?
Absolutely, these cookies are described as a hit during the holiday season and are perfect for any special occasion.
Do I need any special equipment for this recipe?
An electric mixer with a paddle attachment is recommended for blending the sugar, zest, and butter efficiently.
What type of sugar is used in the dough?
The recipe uses a combination of 1 3/4 cups of granulated sugar and 1/4 cup of packed light brown sugar.
Is fresh lemon juice better than bottled for this recipe?
The recipe specifically calls for fresh lemon juice and fresh lemon zest for the best bright, refreshing flavor.
Why is it important to sift the dry ingredients?
Sifting the flour, baking soda, and salt ensures they are well-combined and helps create a smoother dough texture.
How many eggs are required for this cookie recipe?
The recipe requires 2 large whole eggs.
What is the final step before putting the cookies in the oven?
After flattening and adding sugar if desired, return the cookie sheets to the freezer for an additional 5 minutes before baking.