Description
These Lemon Sugar Cookies are the perfect treat for anyone craving soft, chewy, and zesty delights. Bursting with fresh lemon juice and vibrant lemon zest, these cookies offer a bright, tangy twist on classic sugar cookies. Coated in lemon-infused sugar and baked to golden perfection, they make an irresistible snack or dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 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
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon vanilla extract
Lemon Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 tablespoons lemon zest, finely grated
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream the butter and sugar: In a large bowl or stand mixer, beat the softened butter and 1 1/2 cups sugar until light and fluffy, about 3-5 minutes.
- Add the egg, lemon juice, lemon zest, and vanilla: Beat in the egg thoroughly, then mix in the lemon juice, lemon zest, and vanilla extract until the mixture is fully incorporated.
- Gradually add the dry ingredients: Slowly add the dry ingredients to the wet ingredients while mixing on low speed, just until combined, ensuring not to overmix the dough.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, ideally 2-3 hours or overnight to firm up.
- Combine the sugar and lemon zest: In a small bowl, mix 1/2 cup sugar with 2 tablespoons lemon zest, rubbing the zest into the sugar with your fingers for maximum flavor.
- Preheat the oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Shape the cookies: Remove chilled dough from fridge and roll it into 1-inch balls for consistent cookie size.
- Coat in lemon sugar: Roll each dough ball evenly in the lemon sugar mixture, ensuring full coating on all sides.
- Place on baking sheets: Arrange the coated dough balls on prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn a light golden brown, leaving the centers soft and chewy.
- Cool: Allow the cookies to cool on the baking sheets briefly before transferring them to a wire rack to cool completely.
Notes
- For best flavor, use freshly grated lemon zest and freshly squeezed lemon juice.
- Chilling the dough is essential for soft, chewy texture and prevents excessive spreading in the oven.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a more intense lemon flavor, consider adding a few drops of lemon extract along with the vanilla.
- These cookies freeze well—place baked cookies in a freezer-safe container for up to 2 months.
