| Yield | |
|---|---|
| Source | http://www.bakedbyrachel.com/soft-and-chewy-lemon-sugar-cookies/ |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | http://www.bakedbyrachel.com/soft-and-chewy-lemon-sugar-cookies/ |
| Prep time | 45 minutes |
| 1⁄2 | Cup | Unsalted Butter (softened) |
| 1 1⁄4 | Cup | Sugar |
| 1 | Lemon (zested) | |
| 2 | Tablespoon | Lemon Juice (fresh) |
| 1 | Egg | |
| 1⁄2 | Teaspoon | Vanilla Extract |
| 1 | Teaspoon | Baking Soda |
| 1⁄4 | Teaspoon | Salt |
| 2 | Cup | Flour |
1.In a large bowl and with an electric mixer beat together butter and 1 cup of sugar until light and fluffy. Add lemon zest and juice, egg, and vanilla and beat until incorporated. Scrape sides of bowl.
2.In a small bowl whisk together baking soda, salt, and flour. Add mixture to large bowl and beat on low until no streaks remain. Cover batter and chill for at least 4 hours or overnight.
3.Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Use a medium scoop to portion dough and shape into smooth balls. Add remaining 1/4 cup sugar into a small bowl and coat each dough ball in the sugar.
4.Space dough balls 3-inches apart on the prepared baking sheet. Bake for 12-14 minutes. Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.