chewy lemon sugar cookies

See what I mean about being in cookie-mode lately? They're all I want to bake! I'll try to change things up for you guys next weekend though. But it's not all bad, cookie-mode, because these ones are pretty tasty. I got the recipe from Design*Sponge, but it's actually from the girls who run this site.

They combine a whole bunch of my favourite things - they've got a lemony flavour, which is a bit unique; they're sugar cookies, which are always a safe bet; and they're chewy, which is a big selling point for me when it comes to cookies. I really don't like to break my teeth on a snack. So get excited, and then head for the kitchen to whip up a batch for yourself!

Chewy Lemon Sugar Cookies
Makes about 4 dozen
Ingredients:
2 1/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup butter
1 cup sugar, plus more for rolling
zest of one lemon
1 egg

First off, preheat the oven to 375°F, and line your cookie sheets with parchment paper. Done that? Now it's time to zest your lemon. Make sure to wash it really well, and then I like to roll the sucker around on the counter a bit, to make sure the zest is extra...zesty, I guess. Then use your tool of choice and get to work.

Next, sift together the flour, salt, and baking soda into a bowl.

Then, cream together the butter, sugar, and lemon zest in a large mixing bowl.

Once that's smooth, add the egg, and beat some more, until it's fluffy. Then add the dry ingredients and mix until it's just combined - try your hardest not to overmix it.

Put your extra sugar onto a plate - you'll probably want 1/4 to 1/3 of a cup. Roll your cookie dough into balls, about 1" in diameter (unless you want them bigger/smaller), then roll the cookies in the sugar and place them onto cookie sheets.

This next part is optional, but I like to do it. Take a fork and press the cookies down, peanut-butter cookie style, as I like to call it. You can press them once or twice, making a cute little crosshatch pattern on the tops. Like I said, this part's optional, but it's a bit fun. If you're pressed for time, though, you don't really have to worry about it.

Bake for 5-8 minutes, watching the cookies carefully to make sure they don't burn. They'll still be quite pale, and the bottoms should just be starting to turn golden brown. Let them cool for about a minute on the cookie sheets, then transfer them to a wire rack to cool.

Don't those look great? Hope you enjoy them as much as I do! And they are definitely a hit - I've taken them to class for presentation-snacks, and I baked them the other night when we hosted the Canucks game, and they always get devoured. The recipe makes about 4 dozen. They all disappear, every time. I'd call that a success!

c.