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Chewy Lemon Sugar Cookies

Do these look familiar? If you read My Baking Addiction on a regular basis, which I hope you do…these should look very familiar.

Did you guess that these are another version of the amazing Chewy Lime Coconut Sugar Cookies? If so, ding, ding, ding…you’re right! I loved these Chewy Lime Coconut Sugar Cookies with every ounce of being, so I had the bright idea to make them with lemons instead of limes and leave out the coconut. Honestly, I don’t remember why I left out the coconut, apparently I had a good reason at that moment, it just escapes me right now.

I had high, high hopes for these babies and was anticipating their citrusy goodness while they cooled. The verdict? Well, I like to keep things honest up in here and as cliche as it sounds, sometimes it’s best to leave well enough alone. Don’t get me wrong, they were good, but truly nothing in comparison to their coconut infused lime counterpart. If you don’t like lime, then definitely give these a try, but if you are a lime lover, skip this recipe and go directly to this one… I promise, you will not be sorry!

Stay tuned tomorrow for a pretty rad dinner recipe which includes homemade egg rolls!

Chewy Lemon Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lemon, finely minced
4 tbsp fresh lemon juice
1/2 cup sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, lemon juice and lemon zest.

5. Gradually blend in the dry ingredients.

6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

adapted from Rock Recipes

All images and text ©

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Lydia

Friday 27th of July 2018

When I tried this recipe, I added lavender to the dry ingredients, which turned out to be a happy thought.

Jamie

Wednesday 8th of August 2018

So happy to hear you enjoyed the cookies, Lydia! Thanks so much for stopping by and leaving your feedback! -Jamie

Ruth Mikkelsen

Tuesday 3rd of March 2015

When I made these the batter was more like cake batter than cookie batter. I had to add more flour and refrigerate. They are ok, but what was with the consistency of the batter? I weigh my flour and bake all the time. It was weird.

Ruth Mikkelsen

Tuesday 3rd of March 2015

I made these and they were more like cake batter than cookies, so I had to add more flour, and then refrigerate. What was the problem? Only difference was that I used a creamy cream cheese and not the block. They came out fine, but I thought the consistency of the batter was extremely gooey.

Jamie

Monday 9th of March 2015

Ruth- The difference probably came from the cream cheese. I'm glad the recipe turned out for you. Thanks for stopping by.

-Jamie

none

Thursday 31st of July 2014

Is there a way to print the picture of the cookies along with the recipes? I need pictures as a visual not only while baking but for saving in my "good cookie" folder. :)

Jamie

Friday 1st of August 2014

There isn't at this time, but we're working on it! Thanks for stopping by! Jamie

Caren

Tuesday 22nd of July 2014

i make these cookies atleast every other week if not every week for my husband's work and for home or just because and they get eaten so fast i make a double batch every time and they dont last more than two days.needless to say my new fav cookie of all time

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