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Chewy Lemon Sugar Cookies Recipe


Chewy Lemon Sugar Cookies are tasty and refreshing as a result of lemon zest. It is a terrific snack on a heat day. Learn our recipe and check out making it your self.

Chewy Lemon Sugar Cookies in a blue plate.

Whereas our recipe for Chewy Lemon Sugar Cookies is a light-weight and contemporary flavored cookie recipe, they’re additionally thick and chewy. The key to having cookies with this distinctive texture is refrigerating the dough. Refrigeration is a crucial step in making ready this recipe, so don’t skip it, even in case you are impatient! Refrigerating the dough permits the fats, on this case the butter, to solidify. As chilled cookie dough bakes, it can unfold a lot lower than in the event you bake the dough when it’s at room temperature. Cookies baked from refrigerated dough are denser and softer than once you bake them from room-temperature dough.

Chewy Lemon Sugar Cookies in a blue plate.

Chewy Lemon Sugar Cookies Recipe

April Freeman

If in case you have a lemon or two sitting round within the kitchen and also you want a recipe to make use of them, our recipe for Chewy Lemon Sugar Cookies may be simply what you want. Calmly sweetened, chewy, and with the brilliant tang of lemon flavoring, these cookies are nice for a spring brunch or simply for a snack on a heat day.

Prep Time 10 minutes

Cook dinner Time 14 minutes

Chilling 1 hr

Whole Time 1 hr 24 minutes

  • Electrical Mixer

  • Giant Mixing Bowl

  • Wood Spoon

  • Plastic Wrap

  • Baking Pan

  • parchment paper

  • 2 Sticks Butter Softened at Room Temperature
  • 1 ½ cups White Sugar
  • The zest of 1 lemon
  • 2 tbsp Lemon Juice
  • 1 giant egg
  • 3 cups Flour
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 4 tbsp Sugar for rolling cookies
  • In a big mixing bowl, beat the butter with the sugar and the lemon zest. Beat this at medium pace with an electrical mixer till it’s mild and fluffy.

  • Add the lemon juice and the egg, beating the combination once more simply till it’s mixed.

  • Slowly, stir within the flour, baking soda, and salt. You’ll most likely want to make use of a picket spoon for this. The combination will probably be very thick and stiff.

  • Cowl the bowl with plastic wrap and put it within the fridge for about an hour to sit back.

  • Ten minutes earlier than the refrigeration time is up, flip the oven on to preheat to 350 levels. Line a baking pan with parchment paper.

  • Put the 4 tablespoons of sugar right into a small, shallow bowl.

  • Use a tablespoon or a cookie scoop to make balls from the cookie dough. Roll the dough balls in sugar, coating them throughout. Press the cookies gently on the pan to flatten them.

  • Bake the cookies for 10 to 14 minutes, simply till they start to brown across the edges. Don’t overbake these cookies or they are going to get overly laborious.

  • Let the cookies cool on the pan for about 5 minutes earlier than you scrape them off of the pan with a spatula.

  • Put the cookies on a baking rack to chill utterly. Retailer the cookies in an hermetic container or a tightly sealed zip prime baggie for as much as per week.

Crucial a part of flavoring this recipe is the lemon zest. Lemon zest is the outermost layer of a lemon’s peel. It’s loaded with lemon oils and offers scrumptious lemon flavoring to your baked items.
If in case you have by no means labored with lemon zest, it may be a bit tough at first. In fact, the most convenient factor to have is a lemon zester. These devices are tremendous sharp and can shave the tiniest bits of lemon zest off of the fruit so you possibly can stir them into your recipe. A sharp field grater is your second possibility. Simply scrub the lemon frivolously on the grater to take away the zest, rotating the fruit to get all of it off of the lemon. If you happen to don’t have a lemon zester or a field grater, a sharp vegetable peeler is the following neatest thing. Simply frivolously skim the fruit to take away the zest after which mince the zest with a chef’s knife. Lastly, you should utilize a pointy paring knife to take away the lemon zest after which mince it.
The important thing when working with lemon zest is to solely shave off the a part of the fruit that’s yellow. The white layer of peel beneath the zest known as the pith. Keep away from getting any of the pith blended in together with your lemon zest. This a part of the peel is bitter and chewy.
These cookies are nice ones for the freezer, and you may freeze them both baked or unbaked. If you wish to freeze baked cookies, bake them as regular and allow them to cool utterly. Then, stack them on layers of waxed paper in zip lock baggage and freeze them. They’ll maintain within the freezer for as much as three months.
To freeze the dough, create the doughballs after which put them on a baking tray within the freezer. As soon as the dough balls are totally frozen, you possibly can take them off of the trays and put them in a zipper lock bag with as a lot air pressed out as you possibly can handle. They’ll maintain within the freezer for as much as three months.
To thaw baked cookies, simply put them into the fridge in a single day. The following morning, they are going to be completely thawed and scrumptious.
To bake frozen dough balls, place the frozen dough on the baking sheets. Activate the oven to 350 levels and bake as directed. You don’t have to thaw the dough balls earlier than you bake them.

Key phrase Chewy Lemon Sugar Cookies, Chewy Lemon Sugar Cookies Recipe, Lemon Sugar Cookies, Sugar Cookies Recipe

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