Lemon Sugar Cookies Recipe

Introduction

Bright and zesty, these Lemon Sugar Cookies offer a delightful balance of sweet and citrus flavors. Soft and slightly chewy with a sparkling sugar coating, they’re perfect for any occasion or just a refreshing treat.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar (plus extra for rolling)
• 2 tablespoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. Step 3: In a large bowl, beat the softened butter, 1 ½ cups sugar, and lemon zest until light and fluffy. Then add the egg, lemon juice, and vanilla extract, mixing well.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—avoid overmixing.
5. Step 5: Scoop tablespoon-sized balls of dough. Roll each ball in extra granulated sugar and place them about 2 inches apart on the prepared baking sheets.
6. Step 6: Bake the cookies for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Step 8: Serve warm or store for later enjoyment.

Tips & Variations

• Rub the lemon zest into the sugar before mixing to enhance the lemon flavor.
• Don’t overbake; cookies should remain soft in the center for the best texture.
• If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before shaping.
• For extra sparkle, roll the dough balls in sugar twice before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh, warm briefly in the microwave for a soft, fresh-baked feel. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice?

Yes, you can substitute lemon extract for fresh lemon juice, but use it sparingly as it is more concentrated—start with ½ teaspoon and adjust to taste.

Why are my cookies spreading too much?

Too much butter or warm dough can cause excessive spreading. Make sure to use softened, not melted butter, and chill the dough if it feels too soft before baking.

Lemon Sugar Cookies Recipe

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★★★★★

4.5 from 73 reviews

• Author: Lily
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Lemon Sugar Cookies are delightfully soft and chewy with a bright citrusy flavor from fresh lemon zest and juice. Rolled in granulated sugar for a sweet, sparkling finish, they are perfect for any occasion. Easy to bake with simple ingredients, these cookies offer a perfect balance of sweetness and tang.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups All-Purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoon Salt

Wet Ingredients

• 1 cup Unsalted Butter, softened
• 1 ½ cups Granulated Sugar (plus extra for rolling)
• 2 tablespoons Lemon Zest
• 2 tablespoons Lemon Juice, freshly squeezed
• 1 large Egg
• 1 teaspoon Vanilla Extract

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Instructions

1. Preheat Your Equipment: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure proper leavening and seasoning.
3. Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter with 1 ½ cups granulated sugar and lemon zest until the mixture is light and fluffy, which helps to create a tender texture. Then, add the egg, freshly squeezed lemon juice, and vanilla extract, mixing well to incorporate all the wet ingredients.
4. Combine Wet & Dry: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough which can lead to tough cookies.
5. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each ball in granulated sugar to create a sparkly coating. Place them about 2 inches apart on the prepared baking sheets to allow for spreading.
6. Cook to Perfection: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and the centers still look slightly soft, ensuring a chewy texture.
7. Finishing Touches: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
8. Serve and Enjoy: These lemon sugar cookies can be enjoyed warm or stored in an airtight container for later enjoyment.

Notes

• Rub the lemon zest into the sugar before mixing to intensify the lemon flavor in the cookies.
• Do not overbake; the cookies should remain slightly soft in the center for the perfect chewy texture.
• If the dough is too soft to handle, chill it in the refrigerator for 30 minutes to firm up before shaping.
• For an extra sparkle, double-coat the dough balls in granulated sugar before baking.
• Store baked cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon sugar cookies, lemon cookies, soft cookies, chewy lemon cookies, easy cookie recipe, citrus dessert