Sarah’s Comfort Cookies
In my newest release, PROTECTING FATE, the heroine has a habit of cooking when she’s angry or stressed about something. Since the hero is…problematic…at first, he sends her into a cooking frenzy. While I don’t mention specifically what she’s creating in the book, these are the cookies she made—Chewy Lemon Sugar Cookies.
I stumbled over this recipe awhile back and, since I like to try things out before they end up in my books, I figured I’d give it a go. Yeah… these cookies are DANGEROUS. They are light and the lemon is just enough that it’s like summer in your mouth. If left to my own devices, I’m not saying I’d probably have eaten the entire batch…but I would have eaten the entire batch.
The recipe originally comes from Urban Strawberries via Pinterest , and the only real change I made was that I have a nasty (and delicious) habit of adding a generous dose of vanilla into whatever cookie recipe I’m baking. It’s never steered me wrong before, and it didn’t this time, either (so just double if the vanilla amount if you’re feeling squirrelly).
Chewy Lemon Sugar Cookies
Makes 3 1/2 dozen
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1/2 teaspoon vanilla paste or extract
- zest of one large lemon
- juice of one large lemon, about 4 tablespoons
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar for rolling cookies
- Preheat oven to 350 degrees farenheit. Line baking sheets with silpats or parchment paper.
- In a large bowl, cream together butter and sugar until fluffy, about 4 minutes. Beat in egg, vanilla, lemon zest and juice.
- Add in flour, baking soda, baking powder, and salt. Mix til combined.
- Roll dough into rounded spoonfuls about 1 1/2 tsp, and then roll in sugar. Place on baking sheet a few inches apart.
- Bake for 8-10 minutes. Let cool on baking sheet for 2 minutes and remove to wire cooling rack.
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