These Chewy Lemon Sugar Cookies are perfectly soft and chewy, and lemony, and you won’t find them at your grocery store. These are homemade, chewy, lemony goodness that can only come from your oven ๐ Your team (and opponents) will love these delicious sugar cookies!
I canโt even count the number of times Iโve made these Chewy Lemon Sugar Cookies, but itโs a lot, lol!
These Chewy Lemon Sugar Cookies are easy to make and are bursting with lemon flavor, making them the perfect cookie for spring and summer league tennis!
I’m a huge fan of every type of sugar cookie. Plain sugar cookies? Yep. Decorated sugar cookies? Absolutely! Chewy sugar cookies? Let’s gooooooooooooo!
But thereโs something special about a crinkly, chewy sugar cookie – especially one with a mouth-watering lemony flavor.
A great thing about these Chewy Lemon Sugar Cookies is that you donโt have to chill the dough before baking (because sometimes I want cookies right now!)
Even though this makes about 2 dozen cookies, I highly recommend making a double batch. If you’re like me, you’ll probably eat a dozen on your way to your match ๐. This tennis-themed serving tray makes for a perfect presentation, too!
If you make this recipe, please leave a review and rating letting us know how you liked it! We love feedback, and it helps us bring you recipes that you want and love!
Chewy Lemon Sugar Cookies
Ingredients
- 2 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp pure vanilla extract
- 1 zest of large lemon, finely grated
- 4 tbsp freshly squeezed lemon juice
- 1/2 cup granulated sugar for rolling cookies
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets (12 cookies per cookie sheet) 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, lemon juice and lemon zest.
- Gradually blend in the dry ingredients.
- 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.
