A Bite of Summer: Bakerella’s Chewy Lemon Sugar Cookies

06/06/2014 at 03:23 PM ET

Bakerella's chewy lemon sugar cookies
Courtesy Bakerella

Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her sweet spin on celebrity recipes and more.

I love lemon desserts and I love them cold. Think lemon squares, like this recipe, a tradition in Katie Couric’s family.

But I also love lemon in other sweet treats — like cookies! The juice and zest from fresh lemons gives these soft and chewy sugar cookies a refreshing twist that makes a perfect summertime snack.

Bakerella's chewy lemon sugar cookies
Courtesy Bakerella

Bakerella's chewy lemon sugar cookies
Courtesy Bakerella

Adding lemon zest enhances and brightens the flavor of the lemon juice. If you don’t already have a good microplane, invest in one and zesting will be a breeze.

Bakerella's chewy lemon sugar cookies
Courtesy Bakerella

After you make the cookie dough, scoop it into small balls and roll lightly in sugar before baking.

I loved these cookies just like this, but at the last minue decided to whip up a little buttercream to sandwich them together. They definitely don’t need it, though. They’re great on their own… simple and sweet.

Bakerella's chewy lemon sugar cookies
Courtesy Bakerella

Lemon Sugar Cookies

2½ cups all purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
1½ cups sugar
1 cup butter, softened
1 egg
¼ cup lemon juice
1 tbsp. lemon zest
½ tbsp. vanilla
Sugar for rolling cookie dough, optional
Lemon cream frosting (optional, recipe below)

1. Preheat oven to 350 degrees Farenheit and line baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda and salt in a medium bowl with a wire whisk. Set aside.

3. Using a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.

4. Add egg, lemon juice, lemon zest and vanilla. Mix until combined.

5. Add flour mixture and mix slowly until completely combined.

6. Scoop out dough with a 1½ inch scoop and roll dough in sugar to coat.

7. Place on baking sheet about 2 inches apart. Bake 8-10 minutes and let cool.

8. Optional:  Spread a layer of lemon cream frosting on one cookie and sandwich with another. Repeat for as many cookie sandwiches as desired.

Lemon Cream Frosting

½ cup butter, softened
2 cups confectioners’ sugar
1 tbsp. lemon juice

In a medium bowl using an electric mixer, cream butter, then mix in sugar and lemon juice. Add a couple of drops of yellow food coloring if you want to hint to recipients what the flavor is at first sight.

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Showing 14 comments

Lori on

Bakerella is so very talented. You must visit her blog Bakerella.com.

Jennifer on

I wish there was a button to pin this to Pinterest!!

Carp; on

Made them last night and they are really good! And I was able to pin it to Pinterest.

Patsy on

jennifer look up at the top.

Beth on

You can pin it to pinterest the button is above the picture

Rebecca on

Just made these – yummy! A good lemon flavour, and soft and slighty chewy (I baked mine for 8 mins). I made 2 batches; I didn’t flatten the first one, and the cookies turned out pretty thick and tall. I flattened the second ones and they had a better cookie shape.

phyllis pleasants on

Hi Paula I am happy for this website I luv your cooking I am a 61 year old black mother/grand grand in Ms. We are everyday people. We luv you and your family. Keep. God first!!!

Melanie on

Made these for a party and got rave reviews. I personally prefer a bit more lemon, but I would give them 5 stars in a heartbeat. Delicious.

Pam on

I made these yesterday for my husband for Father’s Day. He loved them! They were really good and the frosting is delicious and super easy. I used meyer lemons though to make them a little sweeter. I love meyer lemons. I have enough meyer lemons for one more batch soon. I’m a baker, I would recommend these in a heartbeat.

beth on

made these last weekend for family party and they were amazing!!! easy and so delicious!!! make them…fast…lol…and double the recipe!!! enjoy!

WS on

I bake these but use either lime or orange. Not a lemon fan. They are also good with a little peach or raspberry preserve mixed into the buttercream.

Leslie on

Mine came out very flat though tasty. I will use more lemon zest next time.

olivia on

Hi, is the butter used in this unsalted or salted ?

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