Description
Lemon Sugar Cookies are delightful sweet and tangy treats featuring a tender, buttery texture infused with fresh lemon juice and zest. Coated with a zesty lemon sugar mixture, these cookies bake to a perfect light golden brown, offering a refreshing citrus flavor in every bite. Ideal for sharing or enjoying as a refreshing dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
- 1 teaspoon vanilla extract
Coating
- 1/2 cup (100g) granulated sugar
- 2 teaspoons lemon zest, finely grated
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl or using a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg, Lemon Juice, Zest, and Vanilla: Beat in the egg until well combined, then add the lemon juice, lemon zest, and vanilla extract. Mix until thoroughly incorporated.
- Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or preferably overnight to firm up the dough.
- Prepare Lemon Sugar Coating: In a small bowl, combine the granulated sugar and 2 teaspoons of lemon zest. Rub the zest into the sugar with your fingers to release the citrus oils and infuse the sugar with flavor.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes for the cookies.
- Coat with Lemon Sugar: Dip each cookie into the lemon sugar mixture, coating both sides evenly. Gently press the sugar onto the cookie to help it adhere. Place the coated cookies on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes or until the edges turn lightly golden brown, signaling they are done.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps set their shape and texture.
- Repeat: Repeat the rolling, cutting, coating, and baking process with the remaining dough until all cookies are baked.
Notes
- Chilling the dough is essential for easy handling and to prevent spreading during baking.
- Fresh lemon zest and juice provide the best flavor—avoid bottled lemon juice for optimal taste.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest to the dough.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
