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Lemon Sugar Cookies
Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 large egg
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)
Directions:
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest using a hand or stand mixer on medium speed for 1–2 minutes, or until light and fluffy.
Add Wet Ingredients:
Mix in the fresh lemon juice and egg until fully incorporated, scraping down the sides of the bowl as needed.
Incorporate Dry Ingredients:
Gradually add the flour, baking soda, and salt to the wet mixture. Mix by hand or with a spatula until the dough comes together and is evenly combined.
Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for 30–60 minutes. This helps the dough firm up and enhances the flavor.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Shape and Coat the Cookies:
Scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls. Roll each ball in the additional sugar to coat completely.
Bake the Cookies:
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11–13 minutes, or until the edges are set and the tops are slightly puffed.
Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these citrusy delights with a cup of tea or as a sweet snack!
Prep Time: 20 minutes | Cooking Time: 11–13 minutes | Chilling Time: 30–60 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 120 kcal per cookie | Servings: About 24 cookies
Helpful Tips:
For a stronger lemon flavor, add a teaspoon of lemon extract to the dough.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
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