Sweet and Tart Lemon Cookies
Soft Lemon Cookies rolled in infused lemon sugar are both sweet and tart and very tasty
Servings: 12
Ingredients
- ½ Cup Butter Softened
- ½ Cup Granulated Sugar 100g
- ¼ Cup Vegetable Oil
- ½ Cup Powdered Sugar 65g
- 1 Egg Large
- 1 teaspoon Lemon Extract
- 1 Tablespoon Lemon Zest
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cup All Purpose Flour 240g
Infused Sugar
- ⅓ Cup Granulated Sugar
- 1 Tablespoon Lemon Zest
Instructions
Infused Sugar Directions
- In a small bowl combine ⅓ cup granulated sugar with 1 tablespoon lemon zest. Stir to combine. Set aside.
Lemon Sugar Cookie Recipe Directions
- Preheat Oven to 350F Degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl cream together butter and granulated sugar. Scrape down sides of bowl as needed. Mixture will be light and fluffy.
- Mix in egg and Lemon extract before adding vegetable oil and powdered sugar. Then continue to cream together for an additional 2-3 minutes.
- Gradually add the remaining dry ingredients until combined.
- Scoop cookie dough using a size #24 cookie scoop and roll cookie dough into infused sugar before placing on cookie sheet. Allow at least 2 inches between cookie dough balls
- Bake cookies for 8-10 minutes. Bake until edges are set. Do not over bake.
- Allow cookies to cool for a minute before moving to cooling rack
- Store in a sealed container for up to a week. Best if enjoyed within 2-3 days
Notes
Recipe makes approximately 12 cookies using a size #24 Cookie Scoop
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7 ½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 8 Ounces | 120 Grams |
Pro Tips
Preheat Oven. A preheated oven is best when baking a chewy and soft cookie. Room Temperature Ingredients. Softened Butter and room temperature egg are a must when baking. Cookie Sheets. Line baking sheets with parchment paper or use baking spray Cookie Dough. Chilling the dough is not necessary with this recipe.Storage
Store cookies in a sealed container or ZipLoc Bag for up to 1 week. Cookies are best if enjoyed within 2-3 days. Freeze Cookies in sealed container or ZipLoc Bag for up to 3 months. Place parchment paper between stacked layers of cookies to prevent sticking together. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!