Lemon Chewy Crisps

Brighten up your day with these tangy and sweet Lemon Chewy Crisps! With a burst of citrus flavor, these cookies are perfectly balanced between a crunchy edge and a soft center. The lemon zest and juice add a refreshing twist to a classic cookie, making them a delightful treat for any occasion.

Ready Time

1 hrs 15 mins

Yields

9 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, confectioners’ sugar, granulated sugar, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to beat the softened butter until it’s light and fluffy.

Beat in the large egg until well combined.

Add the grated lemon zest and freshly squeezed lemon juice to the butter mixture and beat until smooth.

Gradually mix in the dry ingredients until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

You can also simply cut the dough into strips or squares.

Place the cut-out dough on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 18-20 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Repeat the baking process until all the dough is used up.

You should end up with about 9 crispy, chewy, and deliciously lemony cookies!

Notes

Make sure to use room temperature eggs for better incorporation with the butter. Also, don’t overmix the dough, as it can lead to tough cookies.

Use a high-quality confectioners’ sugar to avoid any grainy textures in the cookies.

If you find the dough too sticky, refrigerate it for an additional 10-15 minutes. If it’s too crumbly, let it sit at room temperature for 10 minutes before rolling it out.

For a more pronounced lemon flavor, you can add another tablespoon of lemon zest or lemon juice.

To ensure the cookies retain their crispiness, store them in an airtight container at room temperature for up to 3 days.