SOFT & CHEWY LEMON SUGAR COOKIES From the kitchen of: Alexa Melendez Ingredients • • • • • • • • •
1/2 cup unsalted butter softened 1 cup granulated sugar zest of 1 lemon 2 Tbsp lemon juice freshly squeezed 1 large egg 1/2 tsp vanilla extract 1 tsp baking soda 1/4 tsp salt 2 cups all purpose flour
Directions 1. In a large bowl or stand mixer, cream together butter and 1 cup granulated sugar. Beat until light and fluffy. Mix in zest, lemon juice, egg and vanilla. Scrape bowl as needed. With mixer running on low, slowly incorporate baking soda, salt, and flour. Continue mixing until well combined and no streaks remain. Transfer batter to a small bowl. Cover and refrigerate until thoroughly chilled, roughly 2-4 hours or overnight. 2. Preheat oven to 350. Line a baking sheet with a silicone baking mat or parchment paper. 3. Use a medium scoop to portion dough. Shape into smooth balls. Space 3 inches apart on the prepared baking sheet. 4. Bake 12-14 minutes. Allow cookies to rest on pan for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in airtight container for up to several days.
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