Let's bring it back to the classics -- sugar cookies! My friend wanted something chewy, soft, and sugary, and I like that this recipe incorporates lemon zest into it. Unfortunately, I didn't have my zester at home so I just shaved off the skin of the lemon with a knife, so some of the pieces were a bit chunky. When my friend ate these, he actually liked that there were "raisin-sized chunks" of chewy lemon skin in the cookies. Hahaha... ohh how mistakes can turn out surprisingly well sometimes. Yay. Picture by me, and recipe by Martha Stewart.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed light-brown sugar
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar, for sprinkling
- Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
- Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
- Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. (try not to overbake them if you want chewy ones, otherwise they'll be pretty crispy.
(see the huge chunk of lemon zest?)
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