Tangy Lemon Sugar Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
1 cup unsalted butter, softened
1 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
Extra granulated sugar for rolling
Directions:
Preheat the Oven: Preheat your oven to 350F 175C. Line baking sheets with parchment paper for easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 34 minutes.
Add Wet Ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth and fully combined.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to form a soft dough.
Shape the Dough: Roll the dough into 1-inch balls. Roll each ball in granulated sugar for a sparkling coating.
Arrange on Baking Sheets: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Flatten: Gently press each dough ball with the back of a spoon or your fingers to flatten slightly.
Bake: Bake the cookies for 810 minutes, or until the edges are lightly golden. The centers should remain soft for a chewy texture.
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the refreshing burst of lemon in every bite!
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes
Kcal: 150 kcal per cookie Servings: 24 cookies
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