Traditional Christmas sugar cookies are given a decadent twist with these lemon chocolate sugar cookies. They’re just as buttery and crunchy as simple sugar cookies but they also satisfy your chocolate cravings with the addition of decadent chocolate chips.
These delicious lemon chocolate chip sugar cookies are easy to make and require simple ingredients (most of which you probably have on hand in your pantry). They maintain their crunchy texture and keep well in the freezer. They would be the perfect addition to your selection of Christmas cookies, whether they are served to guests or given as gifts.
Lemon and chocolate are an unsuspecting power couple. The balance of flavours of the sweet, bitter chocolate and the freshness and sour bite of lemon makes for a delicious and unique flavour combination. The addition of lemon heightens the flavour of the chocolate chips and also adds a delicate and subtle flavour to the cookies.
As of last year, we started baking Christmas cookies as a family, albeit we can only manage to make a few batches with two little ones in tow! Last year we made these Peanut Butter Sugar Cookies.
On a side note, be mindful of the fact that if you do make these with the kids you’ll need to tack on some extra minutes to the total prep time.
Having said that, I’m quite certain that seeing the joy on your kid’s faces as they prepare these will definitely make up for the extra time and effort!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Preheat oven to 350 degrees.
In a small bowl, stir together the dry ingredients and set aside. Cream together the butter and sugars in a stand mixer (or large bowl) with the paddle attachment until light and fluffy. Add the egg, vanilla, lemon juice, and zest, and mix again until combined.
Add the remaining ingredients (including the chocolate chips) and mix again until combined. The batter should be somewhat sticky yet clump together easily.
Roll half of the batter at a time into a large ball. Place on a large cutting board (lined with parchment paper or sprinkled with flour) then flatten out the batter using a rolling pin until about 1/4 inch thick. Use cookie cutters of choice to cut out shapes. Continue reusing the leftover batter by repeating the entire process until all the batter has been used up.
Transfer the cookies to a large baking tray lined with parchment paper and bake in the oven for 8-10 minutes or until lightly browned. Remove immediately from the oven and set aside to cool.
Store in an air-tight container for up to one week or in the freezer for up to 6 months.