This classic sugar cookie recipe are easy to make and they have a fresh lemon citrus flavour and dipped in decadent dark chocolate that makes these cookies irresistible.
Sugar cookies are a great cookie to experiment with flavours, and shapes. I made these sweet treats for Valentine’s Day, and adding a twist to these cookies by combining chocolate and lemon is a perfect compliment for a special treat!
Sugar cookies are one of the easiest cookies to make. They are so versatile that you can add flavours and textures to this cookie to create something special. I couldn’t resist making these cookies to give to my love ones on Valentine’s Day, and they were tickled pink!
Why you will love these cookies
- soft centers and with a crispy exterior
- rich buttery flavour
- easy to make for a special treat
- they hold their shape
- freeze well
- easy to decorate
- a great cookie to add flavours to
Ingredients:
Dry ingredients – flour, sugar, baking powder and salt were added in this recipe; there is a small amount of baking powder, but enough to help make these cookie puff up
Wet ingredients: egg, vanilla, and lemon juice; when I first made this recipe, I added one tablespoon of lemon juice, and I decided to add a little more.
Fat: butter was added to make these cookies rich in flavour
FAQ
Do I have to refrigerate these cookies even though the recipe calls for it? I would recommend you do, since they have butter and it will hold it’s shape by refrigerating. As long as you understand that they will spread a little if not refrigerated.
What other toppings I can add to these cookies? You can add chopped nuts of your choice, either walnuts, pecans, or hazelnuts, as long as you chop them fairly fine so that they won’t fall off.
Chocolate Dipped Lemon Sugar Cookies
Ingredients
- 1 egg, room temperature, lightly beaten
- 1 tsp pure vanilla extract
- 1 1/2 tbsp fresh lemon juice
- 3/4 cup unsalted butter, room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp Himalayan salt
- 3/4 cup good quality dark chocolate chunks or chips
- zest of one lemon
Instructions
- Whisk the egg, vanilla and lemon juice in a small bowl and set aside.
- Using an electric stand mixer, or hand mixer, cream butter until fluffy and scraping down the sides of the bowl with a rubber spatula. Add sugar and continue beating until light, about 2-3 minutes. Then add egg mixture, beat for about 1 minute.
- Combine flour, baking powder and salt in a medium bowl. Then add to the butter mixture, and mix until well blended.
- Divide the dough in half and shape each into a large disc. Wrap each disc tightly in saran wrap and refrigerator until firm, about 2 hours or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Take one disc out of the refrigerator at a time and on lightly flour surface, roll out to ¼ inch thickness. Place 1 inch apart and repeat. Bake for about 12-15 minutes until light golden on bottom and edges. Let cool on baking sheets for about one minutes, then remove with metal spatula and place on cooling rack.
- Melt chocolate in the microwave, and check every 20seconds, stirring each time. When most of the chunks have melted, remove and continue to stir until all the chunks are gone.
- Once the cookies are no longer warm, dip half of the cookie into the chocolate and place on parchment paper and sprinkle with lemon zest over the melted chocolate. Place on parchment or wax paper to dry. Once all cookies are finished, leave at room temperature to harden.
- Store in the refrigerator in an airtight container for about 1-2 weeks. These cookies can be stored in the freezer for about 2 months, in a sealed container.
Nutrition
How to make this recipe
Using an electric stand mixer, or hand mixer, cream butter until fluffy and scraping down the sides of the bowl with a rubber spatula. Add sugar and continue beating until light, about 2-3 minutes. Then add egg mixture, beat for about 1 minute and lastly add flour, mix in just to combine.
Divide the dough in half and shape each into a large disc. Wrap each disc tightly in saran wrap and refrigerator until firm, about 2 hours or overnight.
Take one disc out of the refrigerator at a time and on a floured surface, roll out to ¼ inch thickness. If the dough is sticky, add more flour. Cut out the heart shapes or any other shapes you prefer. Place 1 inch apart and repeat. Bake for about 12-15 minutes until light golden on bottom and edges. Let cool on baking sheets for about one minutes, then remove with metal spatula and place on cooling rack.
Baked these cookies with my Son and Granddaughter. The ingredients came together giving a perfect texture to rollout. We had fun using heart shaped cookie cutters. Once baked and dipped into dark chocolate we enjoyed every bite of this delicious cookie.
Thanks Rose for giving us a special memory for Mom, Son and Granddaughter! 💞💞💞
Hi Barb,
I am so pleased you are trying my recipes, and enjoying them! That sounds like it would have been so much fun to make these cookies with your granddaughter and son, and making special memories together!
Thank you so very much!
Sincerely,
Rose