Chewy Lemon Sugar Cookies

These cookies are soft and delicious, even after they cool.

I don’t like my sugar cookies crisp; I like them chewy and soft. I have had some pretty awful experiences with sugar cookies. I mean, let’s face it, when you see a plate of sugar cookies, they all look inviting. However, once you bite into them….that’s the moment of truth. Too many sugar cookies are just overcooked for my taste.

So, if you like crisp sugar cookies, this may not be the recipe for you. I modified this recipe from one my brother uses. Like me, Andy likes his cookies soft, but he doesn’t use lemon. Therefore, if you are a purist, just leave the lemon behind, and you will have Andy’s recipe! 🙂

From start to finish, this recipe will take you approximately 25 minutes.

Ingredients

2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract
1/2 tsp lemon extract

Directions
Preheat oven to 375 degrees.
In a small bowl, stir together flour, baking soda, and baking powder, and set aside.
In a large bowl, cream together the butter and sugar until smooth.
Beat in egg and vanilla.
Gradually blend in the dry ingredients.
Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden.
Let stand on cookie sheet two minutes before removing to cool on wire racks.

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2 Responses to Chewy Lemon Sugar Cookies

  1. Tracie says:

    Just wanted to leave you a note about these cookies, they are absolutely amazing. The only thing I changed was to up the lemon extract to a little over a teaspoon for a bigger lemon kick. They are so good, so soft and chewy and lemony. My best friend said they were her favorite cookies this past holiday and she is already requesting that I whip her up a batch again. Thanks for the recipe.

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