Chewy Lemon Sugar Cookies
Yields: 24 cookies
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sugar, plus ⅓ cup for rolling
  • zest of 1 lemon (about 1 tablespoon)
  • 2 ounces cream cheese, cut into 12 pieces (I used ⅓ less fat cream cheese)
  • 6 tablespoons unsalted butter, melted and hot
  • ⅓ cup canola oil
  • 1 egg
  • 1 tablespoon milk (I used skim)
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
  2. Place ⅓ cup sugar in a shallow bowl and set aside (this will be used for rolling).
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  4. In a large bowl, mix 1½ cups sugar and lemon zest. Add cream cheese cubes. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk, lemon juice and vanilla; continue to whisk until smooth.
  5. Add flour mixture and stir until combined.
  6. Divide dough into 24 equal pieces. By hand, roll each piece of dough into a ball and then roll in reserved sugar to coat. Place on prepared baking sheet (12 balls per sheet). Using bottom of drinking glass, flatten balls slightly until each is 2 inches in diameter. Sprinkle sugar over tops of cookies (and/or colorful sprinkles if desired)
  7. Bake 1 tray at a time until edges are set and beginning to brown, about 8 to 10 minutes [Note: To ensure a chewy cookie, be sure not to over bake!]. Let cookies cool on cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
Recipe by Alida's Kitchen at