Description
These Lemon Sugar Cookies are soft, buttery treats bursting with fresh citrus flavor. Perfectly sweet with a tangy lemon zest and juice in every bite, they offer a delightful balance of sugar and tartness. Easy to make and ideal for any occasion, these American-inspired cookies are rolled in extra sugar for a subtle crunch and baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1 large egg
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Rolling
- Extra granulated sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes a few minutes. This step creates a creamy base for the cookies.
- Add Lemon and Egg: Incorporate the fresh lemon zest, egg, lemon juice, and vanilla extract into the butter-sugar mixture. Mix thoroughly until all ingredients are fully combined, giving your dough that bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cookies tender.
- Shape and Roll Dough Balls: Scoop tablespoon-sized portions of dough and roll each ball in extra granulated sugar. This outer sugar coating adds a subtle crunch and sparkle to the finished cookies.
- Place on Baking Sheets: Arrange the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn lightly golden. Keep an eye on them to avoid overbaking.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up and achieve the perfect texture.
Notes
- For an extra burst of lemon flavor, add a few drops of lemon extract to the dough.
- These cookies freeze well—store them in an airtight container for up to 2 months to enjoy later.
