Description
These Lemon Sugar Cookies offer a perfect balance of sweet and tangy flavors. Soft, buttery cookies infused with fresh lemon juice and zest, coated in a lemon-sugar mixture for an extra burst of citrusy sweetness. Ideal for a refreshing treat or festive occasion.
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
- 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 flour, baking powder, baking soda, and salt until evenly mixed. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and 1 1/2 cups granulated sugar together until the mixture is light and fluffy, about 3 to 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 fully incorporated. Then add the freshly squeezed lemon juice, 1 tablespoon lemon zest, and vanilla extract. Mix thoroughly until well combined.
- Gradually Add Dry Ingredients: On low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to maintain the cookies’ tender texture.
- Chill the Dough: Divide the dough into two equal halves. Flatten each half into a disc shape and wrap tightly with plastic wrap. Refrigerate for at least 2 hours, preferably overnight to enhance the flavors and make dough easier to handle.
- Prepare Lemon Sugar Coating: In a small bowl, mix the 1/2 cup granulated sugar with 2 teaspoons lemon zest. Rub the zest into the sugar with your fingers to release the aromatic oils.
- Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one disc of the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
- Coat with Lemon Sugar: Dip each cookie into the lemon sugar mixture, coating both sides completely. Gently press the sugar onto the dough to adhere. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn a light golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Repeat: Repeat the rolling, cutting, coating, and baking steps with the remaining dough disc.
Notes
- For best flavor and texture, chill dough overnight.
- You can substitute lemon zest with lime zest for a different citrus twist.
- If dough softens too much while working, refrigerate briefly before continuing.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Use fresh lemons for the brightest flavor and aroma.
