The blog Sugarcrafter has posted recipes for clementine sugar cookies and lemon sugar cookies. Based on what was in the fridge and cabinet, I made some orange-lemon sugar cookies with Sugarcrafter’s recipe. They’re big, lightly chewy, and great when you get home after somehow spending 5 hours at a Korean restaurant. Seriously, how did that even happen?

Ingredients:

• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 2 sticks unsalted butter, room temperature
• 1 egg
• 1/4 tsp lemon extract
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• extra granulated sugar, for rolling in (1/4 cup or so)

Preheat the oven to 350 degrees. Line two baking sheets with parchment, then set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, cream the butter and sugar.Add the egg, zests, lemon extract, and orange juice and beat until combined.

Gradually beat the dry ingredients in until just combined.

Roll dough into 1″ balls, then roll each ball in the extra sugar.

Lightly flatten each ball before placing, widely spaced, on the parchment lined pans.

Bake until just starting to get lightly browned at the edges, 8-12 minutes.

Let cool several minutes on the pans, then transfer to a wire rack to cool completely.

If I wasn’t about to go run, I think I’d eat another of these right now!

Citrus Sugar Cookies

Adapted from Sugarcrafter.

• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 2 sticks unsalted butter, room temperature
• 1 egg
• 1/4 tsp lemon extract
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• extra granulated sugar, for rolling

Preheat the oven to 350 degrees. Line two baking sheets with parchment, then set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, cream the butter and sugar. Add the egg, zests, lemon extract, and orange juice and beat until combined. Gradually beat the dry ingredients in until just combined. Roll dough into 1″ balls, then roll each ball in the extra sugar. Lightly flatten each ball before placing, widely spaced, on the parchment lined pans. Bake until just starting to get lightly browned at the edges, 8-12 minutes.

Let cool several minutes on the pans, then transfer to a wire rack to cool completely.