Lemon Sugar Cookies
Lemon Sugar Cookies are a refreshing twist on a classic treat. Soft, buttery, and bursting with citrusy flavor, these cookies are topped with a delicate sugar coating for a sweet and tangy bite. Perfect for spring gatherings, afternoon snacks, or as a delightful dessert to brighten any day, these cookies are simple to make and impossible to resist.
I first made Lemon Sugar Cookies for a family picnic, and they quickly became a tradition. My husband couldn’t get enough of the vibrant lemon zest, and even my kids were asking for “the sunshine cookies.” Now, they’re my go-to recipe whenever we want something cheerful and sweet. Whether it’s a casual tea time or a special celebration, these cookies always bring smiles to the table.
Why You’ll Love Lemon Sugar Cookies
•Bright Flavor: A burst of fresh lemon zest and juice makes these cookies irresistible.
•Soft and Chewy Texture: Perfectly tender with a melt-in-your-mouth finish.
•Easy to Make: Simple ingredients and steps mean anyone can bake these beauties.
•Versatile: Great for holidays, gifts, or just because you love lemon!
Ingredients Notes For Lemon Sugar Cookies
•Lemon Zest and Juice: Fresh lemons are key for the best flavor.
•Butter: Use unsalted butter for a rich, creamy texture.
•Sugar: Granulated sugar for the dough and extra for rolling the cookies.
•Flour: All-purpose flour works perfectly to achieve the right consistency.
•Vanilla Extract: Enhances the citrus flavor beautifully.
Recipe Steps
1.Prepare Dough: In a bowl, cream butter, sugar, and lemon zest until light and fluffy. Mix in lemon juice, vanilla extract, and egg. Gradually add dry ingredients to form a soft dough.
2.Chill Dough: Cover and refrigerate for 30 minutes to make it easier to handle.
3.Shape Cookies: Roll dough into small balls, then coat with granulated sugar.
4.Bake: Place on a baking sheet lined with parchment paper and bake at 350°F for 10–12 minutes, or until edges are lightly golden.
5.Cool and Serve: Let cookies cool on a wire rack before enjoying.
Storage Options
•Room Temperature: Store in an airtight container for up to 5 days.
•Freezer: Freeze raw dough balls or baked cookies for up to 3 months.
Variations & Substitutions
•Glaze: Add a simple lemon glaze for extra sweetness.
•Citrus Swap: Substitute lime or orange for a new flavor twist.
•Add White Chocolate: Mix white chocolate chips into the dough for a creamy contrast.
Frequently Asked Questions
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Q: How do I get the perfect cookie texture?
A: Don’t overmix the dough, and make sure to chill it before baking.
Q: Can I double the recipe?
A: Absolutely! These cookies are always a hit, so making extra is a great idea.
Lemon Sugar Cookies are a little ray of sunshine in every bite. Sweet, zesty, and oh-so-soft, they’re sure to brighten your day!
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Lemon Sugar Cookies
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 0.5 lb 1 cup unsalted butter, softened
- 0.5 lb 1 cup granulated sugar
- 1 large egg
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 0.75 lb 1 1/2 cups all-purpose flour
- 0.25 lb 1/2 teaspoon baking powder
- 0.125 lb 1/4 teaspoon baking soda
- Pinch of salt
- Extra granulated sugar for rolling optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Shape the Cookies: Scoop about 1 tablespoon of dough at a time and roll it into balls. If desired, roll the dough balls in granulated sugar for a sparkly finish.
- Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
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