…I know that’s a bold claim. And perhaps it’s just because these fresh, citrusy cookies were just what I was in the mood for, but I still think I’d venture to say that these cookies are without a doubt AMAZING.
I guess it really depends on what kind of cookies you like. These are chewy, crispy, sweet, tangy, buttery and delicious. I think that includes an adjective for everyone’s tastes 🙂
I first decided to make these cookies because we ran out of desserts in my apt, and Nate MUST have a dessert after dinner each night. I wanted to make a cookie, but didn’t want to buy any new ingredients because a) I was lazy and b) we’re moving soon and I’m trying to purge my pantry/fridge/freezer.
These cookies were perfect on all accounts. I just about used up my sugar and flour, and in addition, I got rid of two lemons on the verge of going bad, and a lime I happened to have laying around.
Although I don’t recommend doubling the recipe, as I did (it made so many cookies I was rolling little cookie balls and taking pans in/out of the oven for over an hour!), these are super easy. These are perfect to make and take along to your next cookout.
Chewy Lemon Lime Sugar Cookies
Adapted from My Baking Addiction
makes 24-30 cookies
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
1/2 teaspoon vanilla extract
Zest of one large lemon (or 2-3 limes, or a combo), finely minced
4 tbsp fresh lemon juice (or 1/2 lime juice)
1/2 cup sugar for rolling cookies
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy.
Beat in egg, vanilla extract, juice and zest.
Gradually blend in the dry ingredients. Refrigerate until stiff.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
Let stand on cookie sheet two minutes before removing to cool on wire racks.