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Chewy Lemon Sugar Cookies

Course Cookies, Dessert
Servings 24 cookies

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar plus an additional 1/2 cup for rolling
  • 2 ounces cream cheese softened
  • 6 tablespoons unsalted butter melted
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon whole milk
  • 1 teaspoon lemon oil if you can’t find lemon oil, try using 1 tablespoon of finely grated lemon zest
  • 1 teaspoons vanilla extract I used less vanilla extract than the original recipe so it wouldn’t compete with the lemon oil.

Instructions
 

  • Preheat the oven to 350 degrees F. Make sure your rack is set to the centre of the oven. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • Place 1½ cups sugar and cream cheese in the bowl of your stand mixer. Place remaining 1/2 cup sugar in a shallow dish and set aside. Pour warm butter over sugar and cream cheese and mix on medium speed (using the paddle attachment).
  • Whisk in oil until and then add the egg, milk, lemon oil and vanilla extract (if using lemon zest add that in at this point).
  • Add flour mixture and mix on low speed until just combined (don’t over mix your dough).
  • Divide the cookie dough into 24 equal pieces. Roll the balls of dough in the reserved sugar that you set aside. Place the balls of dough on the prepared cookie sheets (12 cookies per sheet).
  • With a drinking glass or mug, gently press down on each ball of dough to flatten it slightly (don’t flatten it too much).
  • If there is any sugar left in the shallow dish, sprinkle it over the flattened cookies.
  • Bake the cookies, one tray at a time (you can put the unbaked tray of cookies in the refrigerator while the first tray is in the oven). Bake the cookies for 11 to 14 minutes (in my oven it took 14 minutes). You want the edges of the cookie to be every-so-slightly golden and the cookies will be nicely puffed.
  • Remove from the oven and let the cookies cool for a few minutes before transferring to a wire rack. Once completely cooled, the cookies should be stored in an air-tight container.
Keyword lemon