Description
Delightfully zesty Lemon Sugar Cookies with a perfect balance of tangy lemon and sweet sugar, these soft and slightly crisp cookies are easy to make and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Additional granulated sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This process helps create a tender texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, fresh lemon juice, and lemon zest until the mixture is smooth and well combined, infusing the dough with bright lemon flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep cookies tender.
- Shape and Coat: Scoop tablespoon-sized portions of dough, roll each into a ball, and coat generously in granulated sugar for a sweet, crunchy exterior.
- Bake: Place the dough balls on prepared baking sheets, leaving space between each. Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- For extra lemon flavor, you can add 1/2 teaspoon of lemon extract in addition to the lemon juice and zest.
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Storing cookies in an airtight container will keep them fresh for up to one week.
- For a slightly crispier texture, bake an additional 1–2 minutes but avoid overbaking to keep cookies soft inside.
