Chewy Lemon Sugar Cookies

Servings: 23
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 + 1/8 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 3 Tbsp vegetable shortening , at room temperature
  • 1 cup granulated sugar
  • 1 tsp fresh lemon zest
  • 1 large egg
  • 1 Tbsp honey
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1 Tbsp fresh lemon juice
  • Yellow food coloring , optional
  • 3 oz . coarse sanding sugar , for rolling (granulated sugar would work fine too)


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, shortening, granulated sugar and lemon zest until pale and fluffy. Mix in egg. Add honey, lemon extract, vanilla, fresh lemon juice and yellow food coloring to reach desired intensity of color (if using) and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix until well blended.
  2. Place coarse sanding sugar in a bowl then scoop dough out about 2 Tbsp at a time (33g each) and roll each one in the coarse sugar to evenly coat. Transfer to Silpat or parchment paper lined baking sheets, flatten slightly (to about 2/3-inch) and bake in preheated oven 10 - 12 minutes. Remove from oven and allow to cool on baking sheet 1 minute then transfer to a wire rack to cool completely.
  3. Recipe Source: loosely adapted from this recipe from Fine Cooking