How to Cook Perfect Lemon Sugar Cookies

Lemon Sugar Cookies. In a large bowl, beat butter, sugars and oil until blended. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff). Add lemon sugar to a large bowl for rolling cookie dough in before baking.

A light hand with sugar and a touch of lemon makes them not overly sweet or tart with a soft, chewy texture. They're perfect for pairing with coffee or tea or serving alongside ice cream. Sugar cookies are probably the most iconic cookie only behind chocolate chip. You can have Lemon Sugar Cookies using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon Sugar Cookies

1. You need 1 stick of butter, softened.
2. You need 1 1/4 cup of flour.
3. You need 1 cup of white sugar, separated.
4. You need 1 tbsp of brown sugar.
5. Prepare 2 tsp of vanilla.
6. It's 1 of egg yolk.
7. You need of Zest of 2 small/medium lemons.
8. It's 1/4 tsp of baking soda.
9. It's 1/2 tsp of baking powder.
10. It's 1/4 tsp of salt.

And just like chocolate chip, they have many different variations. Lemon sugar cookies are what most consider to be "old fashioned". They are made with butter and create a fluffy mound of soft cookie instead with a crunchy sugar outside. Key Steps for making the BEST Lemon sugar cookies: Cream butter and sugar for four minutes or until light and fluffy.

Lemon Sugar Cookies instructions

1. Preheat oven to 350°F..
2. In a small bowl, combine flour, baking soda, baking powder and salt. Whisk together to combine..
3. In a medium bowl, using a hand or standing mixer, cream the butter, brown sugar and 3/4c sugar until light and fluffy. (about 3-4 minutes or so). Add egg, lemon zest and vanilla and beat until combined..
4. Slowly pour in the dry ingredients and beat just until combined–do not over mix. Roll cookie dough into about 1 1/2 inch balls and roll into the remaining 1/4 cup sugar (add sugar into a small bowl first.) and place about 2 inches apart on a parchment lined baking pan..
5. Bake 9-11 minutes. Allow to cool before eating..
6. Store in an air tight container or freeze. (They never last long in my glass cookie jar lol!).

This breaks down the sugar so you don't end up with grainy cookies. It also whips in the air, which not only helps to give the cookie body but keeps it from going completely flat once it hits the hot oven. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. HOW TO MAKE LEMON SUGAR COOKIES.

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