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
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 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.
