Lemon Sugar Tea Cookies

Ingredients and Weight:

• All-purpose flour: 2 1/4 cups (281g)
• Baking powder: 2 teaspoons (10g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/4 teaspoon (1g)
• Unsalted butter, softened: 1 cup (227g)
• Granulated sugar: 1 cup (200g)
• Large egg: 1
• Vanilla extract: 1 teaspoon (5mL)
• Lemon zest: 1 tablespoon (5g)
• Lemon juice: 1/2 tablespoon (2.5mL)
• Granulated sugar, for rolling: 1 cup (200g)

Preparation Time:

20 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Roll the dough into 1-inch (2.5cm) balls and roll in granulated sugar.
6. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown.
7. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per cookie (approximately):

• Calories: 150
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 100mg
• Carbohydrates: 18g
• Protein: 2g

Dish Characteristics:

• Soft and chewy
• Sweet and tangy lemon flavor
• Golden brown exterior
• Perfect for tea or coffee

User Comments:

• "These are the best lemon sugar cookies I've ever had!"
• "The perfect balance of sweet and tangy."
• "Easy to make and always a crowd-pleaser."
• "Perfect for any occasion, from casual gatherings to special events."

Special Precautions and Tips:

• Do not overmix the dough, as this will result in tough cookies.
• If the dough is too dry, add 1 tablespoon of milk at a time until it reaches the desired consistency.
• If the dough is too wet, add 1 tablespoon of flour at a time until it no longer sticks to your hands.
• Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to prevent them from breaking.
• Store the cookies in an airtight container at room temperature for up to 3 days.