Makes around a dozen, depending on the size of your cookies

When I worked at a bakery, this was our go-to sugar cookie recipe. It’s a soft and chewy kind of cookie. If that’s not your kind of thing, this might not be it for you. The original recipe uses nutmeg in their sugar cookie recipe – which I thought was kinda weird, as we was advertised it as a plain sugar cookie. Regardless, I ended up swapping out the nutmeg for lemon, and now it’s one of my favorite cookie recipes. The recipe still isn’t a plain sugar cookie recipe, but I love it nonetheless.

ingredients

• 1 tablespoon fructose syrup (15ml)
• 1 cup sugar (200g)
• 1 1⁄3 sticks of butter (150g)
• 1 egg
• ½ teaspoon vanilla extract (2g)
• 1 teaspoon lemon juice (4g)
• 1 ¼ cups all-purpose flour (133g)
• 1 ¼ cups cake flour (143g)
• 1 teaspoon salt (5g)
• ½ teaspoon baking soda (3g)
• Zest of ½ a lemon

steps

1. Add butter and sugars into a large sized bowl and mix together until smooth
2. Add in wet ingredients, and mix together until combined
3. Finally add in dry ingredients and mix until combined
4. Form into 2 ounce balls (~57g) and place on a baking tray
5. Before baking, place the baking tray in the fridge for around 2 hours to let the dough rest
6. After at least 2 hours, preheat the oven at 350F/180C
7. Take the baking tray with the cookies out of the oven and bake at 350F/180C at 12-16mins

notes

• This recipe is on the lemon-y side. If that’s a bit too overwhelming, I suggest toning down the amount of lemon juice that’s added into the recipe by half – use ½ teaspoon instead of a full one
• I like to make this recipe in bulk by forming the dough into balls before freezing. When I’m craving these cookies, I just take out however many I want to bake that day from the freezer. I let them sit for around 10-20 minutes in room temperature before chucking them in the oven for 12 minutes at 350F/180C. The cookies won’t spread as much, and they’re more on the chewier side