I’m not much of a breakfast eater. A cup of coffee usually hits the spot for me. But sometimes I want a little something to go with my morning coffee. I made lemon sugar cookies last night. They are just sitting there in a container on my kitchen table. Someone should eat them, right? I’m not saying that having cookies and coffee for breakfast is good for you. But they are there. And my coffee is there….
- 1 1/2 cups sugar, plus 1/3 cup for rolling dough
- 2 ounces cream cheese, softened
- 6 tablespoons butter, softened to room temperature
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- zest of one large lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Meanwhile, line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a large bowl, combine sugar, cream cheese and butter. Mix until fluffy.
- Add vegetable oil and egg and mix for 1 minute.
- Next add milk, lemon zest, lemon juice, vanilla extract and lemon extract. Mix well.
- Finally, add in your dry ingredients: flour, baking soda, baking powder and salt. Mix until a soft dough comes together.
- Place the remaining 1/3 cup sugar for rolling in a shallow bowl.
- Roll 1 tablespoon of dough between your palms. Then roll into sugar. Then place on baking sheet spacing your dough balls at least 2 inches apart.
- Bake for 10-12 minutes or until golden brown around the edges. The tops will be a little puffy and slightly cracked.
- Let cookies rest for 2-3 minutes before transferring to wire rack to completely cool.
This recipe yielded 36 crispy on the outside, chewy on the inside cookies for me.