Receta 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
Ingredients:
- - 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)
Directions:
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.
Adapted from Two
Peas & Their Pod
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