These lemon cookies are simple yet satisfying. They've got a bit of crunch on the outside from being rolled in sugar before baking, but the centers are total chewy cookie bliss (I'm a total sucker for chewy cookies!). I'd call these cookies more lemon-scented than anything else - they've got that lovely floral lemon flavor without being at all sour. I made these for an event at church, and they're perfect for a big gathering as the recipe is easy and makes lots of cookies.
Chewy Lemon Cookies (adapted from My Baking Addiction via Patent and the Pantry, original recipe here)
Makes around 4 dozen cookies
2-3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup softened butter
1-1/2 cups white sugar
1/2 tsp vanilla
Zest of 1 lemon
1/4 cup lemon juice (from about 2 lemons)
Sugar for rolling cookies
1. Preheat oven to 350 degrees. Line cookie sheets with parchment or foil.
2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt
3. In a larger bowl, beat together the butter and sugar until fluffy. Beat in the egg, vanilla, zest, and juice.
4. Add the dry ingredients, and beat until just combined. Roll tablespoon-fuls of the dough into balls and then roll in sugar. Place on cookie sheets, 1-2 inches apart.
5. Bake 8-10 minutes. Let stand on cookie sheets for a minute or two before moving to wire racks to cool.