These cookies, adapted from a recipe at Two Peas and Their Pod, were so good that this post is hard to write because I want to be eating them again now, and I can’t because they’re all gone! They went pretty fast.
These cookies have a nice subtle lemon flavor and are sweet (they are sugar cookies!) but I am not a huge fan of super sugary things so I didn’t add the extra sugar on the outside of the cookie. I had planned on drizzling them with white chocolate, but when I tried one without the chocolate it was perfect as is. If you have a big sweet tooth, press some additional sugar over the spoonfuls of raw dough. Coarse sugar works great for this if you have it.
In my recipe, you will notice I say to preheat the oven at 425°f and then turn it down to 350°f right away. I have cooked muffins this way before – it helps give you a nice round-topped muffin by activating the leaveners with a burst of extra heat in the beginning, so I tried it out with these cookies since I wanted them to be light and soft. My experiment appeared to work, but this is the only time I’ve tried it. I’d be curious to know if anyone else has done this with cookies too.
Soft Baked Lemon Sugar Cookies
|Serves||about 12 cookies|
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- zest of 1 lemon
- 3/4 cups sugar
- 1/2 cup room temp butter
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
|1.||Preheat oven to 425°f.|
|2.||Whisk together flour, baking soda, baking powder and salt. Set aside.|
|3.||Mix butter and sugar until well combined. Add lemon zest, egg, vanilla and lemon juice. Mix well then gradually add dry ingredients and mix until just combined.|
|4.||Put 2ish tablespoons of dough onto a cookie sheet, 2" apart.|
|5.||Put sheet in preheated oven and turn heat down to 350°f. Bake 12-14 minutes until the cookies start to get slight color at the edges. Leave on sheet a few minutes before removing them.|