Whole Wheat Lemon Sugar Cookies are thick and chewy, but leave you longing for spring!
These cookies are glittered with lemon zest and bursting with lemon flavor. I made these and a batch of chocolate chip cookies on the same day and after trying both cookies, my 3 year old son, Liam, only wanted these Lemon Sugar Cookies. I can’t blame him (even though the chocoholic mama in me was like, WhAt?!). They’re amazing!
Buy some lemons and make these cookies!
Whole Wheat Lemon Sugar Cookies
- 3/4 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 3-4 tablespoons lemon juice
- 2 1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- In a mixer or bowl with an electric mixer, beat the butter, brown sugar and sugar together. Beat in the egg, vanilla extract, lemon zest and lemon juice until blended.
- In a separate bowl, combine the flour, baking soda, cornstarch, and salt.
- By hand, stir in the dry ingredients.
- Cover and refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 325°F.
- Roll your dough into 2 tablespoon balls. Place 2 inches apart on parchment covered baking sheets. Bake for 15-18 minutes or until the edges are just light brown.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Servings: 13 large cookies