Description
Lemon Sugar Cookies are a soft, zesty treat perfect for any occasion. With a delicate balance of tangy lemon juice and zest combined with classic sugar cookie sweetness, these cookies offer a refreshing twist on a beloved favorite. Easy to make and delightful to eat, they’re ideal for spring gatherings, holidays, or a simple homemade indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For Coating
- Additional granulated sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the rising agent and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which takes about 2 to 3 minutes. This step incorporates air for a tender cookie.
- Add Wet Flavors: Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until all ingredients are well combined and the mixture is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and ending up with tough cookies.
- Shape and Roll Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in additional granulated sugar to give a sweet, slightly crunchy outer coating.
- Arrange on Baking Sheets: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For an enhanced lemon flavor, add a few drops of lemon extract to the dough.
- These cookies freeze well; store in an airtight container for up to 3 months.
- Make ahead of time for holidays or parties to save preparation day stress.
- For a glazed version, drizzle with a simple lemon icing made from powdered sugar mixed with lemon juice once cookies have cooled.
