Lemon Sugar Cookies
These bright and chewy Lemon Sugar Cookies balance sweet and tangy flavors with fresh lemon zest and juice, creating a perfect treat that’s crisp at the edges and soft in the center – ideal for any occasion.
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened (room temperature is crucial for proper creaming)
- 1½ cups granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Zest of 2 lemons about 2 tablespoons
- 2 tablespoons fresh lemon juice
- ¼ cup additional granulated sugar for rolling
- Optional: 1 tablespoon lemon zest mixed with ⅓ cup powdered sugar for coating
Instructions
- Prepare your oven and workspace. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well incorporated. Proper mixing now prevents flour pockets in your finished cookies.
- Cream butter and sugar. In a large bowl, beat the softened butter and 1½ cups sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming creates the perfect texture.
- Add wet ingredients. Beat in the egg until combined, then mix in vanilla extract, lemon zest, and lemon juice. The mixture might look slightly curdled, but this is normal.
- Combine wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Overmixing will develop gluten and make tough cookies.
- Chill the dough. Cover the bowl and refrigerate for at least 30 minutes. This prevents excessive spreading and intensifies the flavor.
- Shape the cookies. Place the remaining ¼ cup sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll each ball in the sugar to coat completely.
- Arrange on baking sheets. Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake to perfection. Bake for 8-10 minutes, just until the edges are set but the centers still look slightly underdone. They will continue cooking on the hot baking sheet.
- Cool properly. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. If using the optional lemon-sugar coating, dust it over warm cookies.
Notes
- For extra lemon punch, add ¼ teaspoon of lemon extract along with the vanilla.
- These cookies freeze beautifully – either freeze the dough balls before baking or store baked cookies in an airtight container for up to 3 months.
- For a softer, more cake-like texture, reduce baking time by 1-2 minutes.
- The dough can be refrigerated overnight for a more developed flavor profile.
- Using both lemon zest and juice is essential – zest provides aromatic oils while juice adds acidity and tanginess.
- Room temperature ingredients blend more evenly, creating a better cookie texture.