Description
These Lemon Sugar Cookies are soft, fragrant, and bursting with fresh citrus flavor. The combination of bright lemon zest and juice creates a refreshing twist on classic sugar cookies, perfect for a delightful dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter (softened)
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Other
- 1 cup granulated sugar (plus extra for rolling)
- 2 tablespoons lemon zest (from about 2 lemons)
Instructions
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 350°F (175°C) and line two 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. Set this mixture aside as it will be gradually incorporated into the wet ingredients.
- Create Lemon Sugar Mixture. In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and slightly moist, releasing the citrus aroma.
- Cream Butter and Lemon Sugar. Add the softened unsalted butter to the lemon sugar mixture, and beat together until the mixture is light and fluffy, approximately 2 to 3 minutes. This step helps create a tender cookie texture.
- Add Egg, Lemon Juice, and Vanilla Extract. Beat in the egg, fresh lemon juice, and vanilla extract until well combined, ensuring the flavors are well incorporated.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and keep cookies tender.
- Shape Dough Balls and Roll in Sugar. Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each dough ball in additional granulated sugar to create a sweet, slightly crunchy coating.
- Arrange and Bake. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes or until the edges begin to turn golden. The centers should look slightly underbaked to keep the cookies soft.
- Cool Cookies. Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For extra lemon flavor, add ½ teaspoon lemon extract to the wet ingredients.
- These cookies freeze well; store in an airtight container for up to 3 months for best freshness.
