Lemon Sugar Cookies (Print View)
Buttery, zesty lemon cookies with crisp sugar coating. Ready in 25 minutes for 24 soft treats.
# What You Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, room temperature
05 - 1 1/4 cups granulated sugar
06 - 2 tablespoons grated lemon zest (about 2 lemons)
07 - 1 large egg
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon vanilla extract
→ For Rolling
10 - 1/4 cup granulated sugar
# How to Make It:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the butter and sugar together in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in the lemon zest, egg, lemon juice, and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized balls of dough and roll each in the extra sugar to coat.
07 - Place cookies 2 inches apart on prepared baking sheets.
08 - Bake for 9-11 minutes, until edges are lightly golden and centers are just set.
09 - Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The bright citrus flavor cuts through the sweetness in the most satisfying way
- These cookies strike that perfect balance between crispy edges and chewy centers
02 -
- Room temperature butter creates a completely different texture than cold butter so plan ahead
- Overbaking by even one minute transforms these from chewy to crumbly
03 -
- Use a microplane for the finest zest without reaching the bitter white pith
- Roll the dough balls in colored sugar for holidays yellow for Easter or pastels for spring showers