Lemon Sugar Cookies with Crisp Edges and Chewy Centers
Made with fresh lemon zest and juice, butter, sugar, and a touch of medium-ground cornmeal, these lemon sugar cookies have a bright flavor and a lightly crisp texture. Finely chopped rosemary adds a subtle savory note, though it can be left out for a scrumptious lemon cookie. Baked on a sheet pan and finished with a simple pan-slam technique, the cookies spread into thin, crisp edges with slightly thicker centers.
Servings 16
Calories 260kcal
Equipment
Ingredients
- 1 cup butter softened
- 1 ½ cups sugar
- 1 egg
- 4 lemons zest and juice
- 4 teaspoons finely chopped fresh rosemary
- 1 ½ cups flour
- ½ cup medium ground cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cream of tartar
- ¼ cup sugar
Instructions
- Preheat the oven to 350º. Line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, soda, salt and cream of tartar. Set aside.
- In the bowl of a stand mixer, beat the butter and 1 ½ cups of sugar on medium high until light and fluffy, 3-5 minutes.
- Add the egg, the zest of 4 lemons, 1 ½ tablespoons of lemon juice and the finely chopped rosemary. Beat until combined. Add the flour mixture and beat just until combined.
- Place ¼ cup of sugar in a small bowl. Use a large ice cream scoop to form the dough into balls using about ¼ cup of dough. Roll the balls of dough in the sugar and place on the prepared pan leaving plenty of room between.
- Bake for a total of 16 minutes. At 4 minute intervals, open the oven and slam the cookie sheet on the oven rack. The cookies should come off the parchment paper slightly. Continue to bake, repeating this every 4 minutes until the edges are golden brown. Allow to cool on a wire rack.
Notes
- The rosemary is optional.
- Slamming the baking sheet makes the edges crispy.
