These lemon sugar cookies are so divine...soft and chewy with a little zing from the lemon. This is my mother's recipe from the 70s, and it calls for bottled lemon juice - gasp! You can feel free to use fresh lemon juice if you'd like, but I actually like the flavor the bottled juice gives these cookies.
One cup butter (two sticks)
One and a half cups sugar
Two and three fourths cups all purpose flour
One half teaspoon baking powder
One teaspoon baking soda
One half teaspoon salt
One half teaspoon vanilla
Two and a half tablespoons bottled lemon juice
Preheat your oven to 350 degrees and line your cookie sheet with parchment paper or a silicone baking mat. This will keep your cookies from browning too much on the bottom.
Put the flour, baking powder, baking soda and salt in a medium bowl, and stir with a fork to make sure they are well combined.
Beat the butter and sugar with a mixer until pale yellow, one to two minutes.
Add the egg, vanilla and lemon juice to the butter/sugar combination, and beat for thirty seconds.
Gradually add the flour mixture. (Don't worry if the dough seems thick or dry...that's what you want!)
Roll the dough into one to two inch balls, and place on the cookie sheet. A quick trick I learned from Sally at Sally's Baking Addiction - before placing in the oven, pinch the dough balls slightly to make them taller. This will stop them from spreading too much in the oven:
Bake for eight to ten minutes, until the edges of the cookies are a little brown, like this:
Let the cookies sit on the pan for several minutes before removing them to a cooling rack.
I think you will be amazed at how delicious these cookie are - so soft and pillowy, yet slightly crisp around the edges. The lemon is not overpowering, but just a slight citrusy tang that is so refreshing.
You could jazz things up with a simple lemon glaze or sprinkle them with powdered sugar if you wanted to, but they are so fabulous on their own!
Hope you enjoyed this recipe,
- Sugar Baby