Chewy Lemon Sugar Cookies

To help keep our organic foods affordable, we prefer that nothing goes to waste in our kitchen. Leftovers get eaten for lunch the next day, wilted vegetables get turned into soup and soft fruit gets thrown into muffins – no waste please and thank you.

A couple of weeks ago, my co-op produce box included two organic lemons. We tend to not use a lot of lemon in the winter; mostly used in the summer for grilling, lemonade or adult frosty beverages. So, I needed to find a way to use these fruits before they started to go bad. While doing some internet searching I stumbled upon this recipe for Chewy Lemon Sugar Cookies…along with finding this awesome blog called My Baking Addiction. Chewy. Lemon. Sugar. Cookies. Four words that I am extremely fond of. It had to be a good recipe.

As it turns out, it’s probably one of the most perfect recipes for sugar cookies I’ve ever tried. Very slight crisp on the outside with a soft chewy center. The texture is perfect. With the added lemon zest and juice, you get a burst of tart, lemony flavor that contradicts the crunch of the outer sugar coating.

I’m going to have a hard time staying out of these. Shit.

Recipe: Chewy Lemon Sugar Cookies


  • 2 3/4 c. flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1 c. butter, softened (2 sticks)
  • 1 1/2 c. sugar
  • 1 egg
  • 1/2 t. vanilla
  • zest of one lemon, fine
  • 4 TB lemon juice
  • 1/2 c. sugar, for rolling


  1. Pre-heat oven to 350 & line your baking sheets with parchment paper.
  2. Sift flour, baking soda, baking powder & salt.
  3. In another bowl, beat butter & sugar until fluffy. Beat in egg, vanilla, zest & juice.
  4. Beat dry mixture into wet mixture.
  5. Make balls of dough, about a heaping teaspoon full. Roll them in sugar and place on baking sheet about 1 1/2″ apart. (9 to a sheet, depending)
  6. Bake 8-10 minutes. (more like 11-12 minutes for my oven)
  7. Let stand on cookie sheet for 2 minutes before removing to wire rack to cool.
  8. makes 30-35 cookies depending on size.

Quick Notes

*I used: organic flour, non-aluminum baking powder, sea salt, organic butter, pure cane sugar, cage free egg, organic lemons. Do not over bake. You will start to see a slight “ring” around the edge of each cookie, with the center puffing up. That is about the time they are done. The center will fall and be chewy, while the outer “ring” stays crispy.


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