These soft, chewy lemon sugar cookies are perfect for spring! They're made with lemon zest and lemon oil which gives them perfect amount of lemony flavor.
1cupunsalted butter(2 sticks), softened
1 1/4cupgranulated sugar
1/4tsplemon oilOR 1 1/2 tsp lemon extract*
2 2/3cupall-purpose flour
1/2tspcream of tartar
1/2tspsalt(I use coarse sea salt)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mats, set aside.
In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, beat butter until smooth and creamy, about 1 minute on medium speed. Add the sugar and lemon zest, beat on medium speed for 2-3 minutes or until pale and fluffy.
Add the vanilla extract, lemon oil (or extract), milk, then one egg. Mix on low until combined, then add remaining eggs one at a time, mixing well after each addition.
In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually pour the dry ingredients into the wet ingredients. Mix until a thick dough forms.
Using a standard size cookie scoop (#40 or 1.5 tablespoons), scoop to form balls. Roll in hands to smooth or place directly on the prepared baking sheet.
Place in the oven and bake for 11-12 minutes. Cookies will look soft but will be fully cooked. Remove from the oven and allow to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
*I prefer using oils over extracts if possible because of their intensity and pure flavor (no alcohol). You may also substitute the oil for 1 1/2 teaspoons of lemon paste, a Nielsen-Massey product.