If you adore the bright, zesty flavor of lemon combined with a tender, buttery crumb, you are going to fall head over heels for this Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe. These cookies strike the perfect balance between sweet and tangy, delivering a delightful snap of citrus with every bite. The texture is just right too—soft centers with slightly crisp edges that simply melt in your mouth. Whether you’re baking for a crowd or craving a soulful solo treat, these lemon sugar cookies bring sunshine, smiles, and that irresistible homemade comfort you can’t wait to share.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that work together beautifully to create cookies bursting with flavor and just the right texture. From the rich butter that lends creaminess to the fresh lemon zest and juice that provide a vibrant tang, each component plays an essential role in making these cookies unforgettable.
- All-purpose flour: The base of the cookies, lending structure while keeping them tender.
- Baking powder: Adds gentle lift for lightness and a soft crumb.
- Baking soda: Helps cookies spread and brown perfectly.
- Salt: Enhances the sweetness and balances the lemon flavor.
- Unsalted butter: Softened to creamy perfection, it enriches the dough for a luscious texture.
- Granulated sugar: Sweetens and contributes to the classic sugar cookie chew.
- Large egg: Binds everything together and adds moisture.
- Fresh lemon juice: Provides bright tartness and authentic lemon flavor.
- Lemon zest: Intensifies the citrus aroma, giving each bite that fresh, sunny punch.
- Vanilla extract: Rounds out the flavors with a warm, comforting note.
- Extra granulated sugar and lemon zest for coating: Creates a sparkling, flavorful crust that makes these cookies extra special.
How to Make Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. This simple step ensures your leavening agents and salt get evenly distributed for perfectly textured cookies.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar on medium speed until the mixture becomes light and fluffy, about 3 to 5 minutes. This aeration is key for that tender yet airy bite we all love in sugar cookies.
Step 3: Add Egg, Lemon Juice, Zest, and Vanilla
Beat in the egg until the dough is smooth. Then pour in the freshly squeezed lemon juice, sprinkle in the finely grated lemon zest, and stir in the vanilla extract. These fresh citrus elements brighten the dough and give the cookies their signature tangy sweetness.
Step 4: Gradually Add Dry Ingredients
Slowly mix the dry ingredients into the wet mixture on low speed, just until combined. Be gentle here—overmixing can lead to tough cookies, and we want these tender and soft.
Step 5: Chill the Dough
Divide the dough in half and shape each into a disc. Wrap tightly in plastic wrap and refrigerate for at least two hours, ideally overnight. The chilling step firms the dough, making it easier to roll and helping control cookie spread during baking.
Step 6: Prepare Lemon Sugar Coating
While the dough chills, combine the granulated sugar and two teaspoons of lemon zest in a small bowl. Rub the zest into the sugar with your fingertips to release fragrant oils, infusing the coating with vibrant lemon flavor.
Step 7: Preheat Oven
Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy clean-up.
Step 8: Roll and Cut Out Cookies
Lightly dust your work surface with flour and roll out one disc of chilled dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out fun shapes—classic rounds or charming designs both work beautifully here.
Step 9: Coat with Lemon Sugar
Dip each cookie into the lemon sugar mixture, coating both sides thoroughly. Gently press the sugar onto the dough so it sticks well and adds a delicate crunch and extra pop of lemon zest.
Step 10: Bake
Arrange the coated cookies on your prepared baking sheets, leaving about 2 inches between each for spreading. Bake for 8 to 10 minutes or until the edges turn a light golden brown, signaling they’re perfectly baked.
Step 11: Cool
Allow cookies to rest on the baking sheets for a few minutes after baking to set up, then transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and keeps the exterior crisp.
Step 12: Repeat
Roll out the second dough disc and repeat the cutting, coating, baking, and cooling process. This recipe yields about 36 delightful cookies to enjoy or share.
How to Serve Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe
Garnishes
For an extra-special touch, try garnishing your Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe with a light dusting of powdered sugar or drizzle a thin glaze made from lemon juice and powdered sugar. Fresh mint leaves or edible flowers can elevate presentation for parties and gatherings.
Side Dishes
Pair these cookies with a hot cup of tea, a refreshing glass of lemonade, or a scoop of vanilla bean ice cream for a simple dessert plate. They also pair beautifully with a bowl of fresh berries, which balances the tartness and adds natural sweetness.
Creative Ways to Present
Arrange your cookies in a colorful tin, stack them tied with a cheerful ribbon, or layer them on a platter interspersed with lemon slices for a stunning visual. These bright cookies make charming edible gifts that anyone would be thrilled to receive.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature. They will stay fresh and soft for up to 5 days, perfect for keeping your lemony goodness handy for snacking or sharing.
Freezing
You can freeze the dough wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw overnight in the refrigerator before rolling and cutting. Alternatively, freeze baked cookies in an airtight container between sheets of parchment to prevent sticking.
Reheating
If you prefer warm cookies, gently reheat them in a preheated oven at 300 degrees Fahrenheit for 5 minutes or until soft and slightly warm. Avoid the microwave, which can make the cookies tough or chewy.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice delivers the best bright and natural citrus flavor, which is key to the cookies’ signature tang. However, if you’re in a pinch, bottled lemon juice can work—just try to use a high-quality variety and maybe add a little extra zest for flavor.
Why do I need to chill the dough?
Chilling the dough solidifies the butter, making the dough easier to roll and cut. It also prevents the cookies from spreading too much during baking, keeping their shapes intact and the texture perfect.
Can I make these cookies gluten-free?
Definitely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may vary slightly, but you’ll still get deliciously tangy lemon sugar cookies.
How do I store the lemon sugar coating?
Store the lemon sugar mixture in an airtight container at room temperature and use it within a week to ensure the zest stays fresh and flavorful. If left too long, the zest can dry out and lose its vibrant aroma.
Can I use these cookies for decorating or icing?
Yes! These cookies have a sturdy but tender base, making them excellent canvases for royal icing or other decorations. Just be sure they are fully cooled before decorating to avoid melting your icing.
Final Thoughts
There’s something truly special about baking Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe that makes the kitchen smell like happiness and fills your heart as much as your belly. With a few simple ingredients and a bit of love, you get cookies that are irresistibly bright, tender, and perfect for any occasion. I can’t wait for you to try this recipe and share these sunny delights with your friends and family—they’re sure to become a beloved favorite just like they are for me!
Print
Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes per batch
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Sugar Cookies offer the perfect balance of sweet and tangy flavors with a delightfully soft and tender texture. Featuring fresh lemon juice and zest both in the dough and the sugared coating, these cookies are easy to make and ideal for enjoying as a bright, refreshing treat anytime.
Ingredients
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 and Dough
- 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
Lemon Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 teaspoons lemon zest, finely grated
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a large bowl or stand mixer, cream the softened unsalted butter and granulated sugar together until the mixture is 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. Add the freshly squeezed lemon juice, finely grated lemon zest, and vanilla extract, mixing thoroughly to incorporate all the flavors.
- Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal halves. Flatten each half into a disc shape, wrap 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 lemon zest designated for the coating. Rub the zest into the sugar with your fingers to release the oils and infuse 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: Lightly flour a surface and roll out one disc of chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.
- Coat with Lemon Sugar: Dip each cut cookie into the lemon sugar mixture, coating both sides evenly. Gently press the sugar into the cookie dough, then place the coated cookies onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 8-10 minutes or until the edges become lightly golden brown. Keep an eye on them to avoid overbaking.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Repeat: Repeat the rolling, cutting, coating, and baking process with the remaining dough disc.
Notes
- Be sure not to overmix the dough once the flour is added to prevent tough cookies.
- Chilling the dough overnight enhances flavor development and makes handling easier.
- Use fresh lemons for the best citrus flavor in both the dough and the coating.
- Keep an eye on cookies during baking as oven temperatures may vary; they should be lightly golden at the edges.
- Store baked cookies in an airtight container at room temperature for up to one week.
