Description
Delightfully soft and zesty Lemon Sugar Cookies that combine the bright flavor of fresh lemon zest with a tender, buttery texture. These easy-to-make cookies are perfect for any occasion and feature a crisp sugar coating for an added sweet crunch.
Ingredients
Scale
Dry Ingredients
- 1⅓ cups all-purpose flour (167 g)
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 stick unsalted butter, softened (½ cup / 113 g)
- ¾ cup sugar (150 g)
- 1 Tbsp packed brown sugar (18 g)
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 2-3 Tbsp lemon zest
Optional Coating
- ¼ cup sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your cookies when the dough is prepared.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents and salt for proper texture and taste.
- Cream Butter and Sugars: Using a hand or stand mixer, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air for tender cookies.
- Add Egg, Lemon Zest, and Vanilla: Beat in the egg yolk, lemon zest, and vanilla extract until fully combined, infusing the dough with bright lemon flavor and rich aroma.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, beating just until combined. Avoid overmixing to keep the cookies tender. Optionally, chill the dough for 30 minutes to make it easier to handle and to intensify flavors.
- Shape Cookies: Roll the dough into approximately 1½ inch balls or use a 1½ tablespoon cookie scoop. If desired, roll each ball in the ¼ cup of sugar to create a sweet, crunchy coating. Space the cookies about 2 inches apart on a parchment-lined baking sheet to allow for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes until the edges are set and slightly golden but the centers remain soft for chewy texture.
- Cool and Store: Allow the cookies to cool completely on the baking sheet to set properly before transferring. Store in an airtight container at room temperature or freeze for longer storage.
Notes
- If doubling the recipe, adjust flour measurements carefully to avoid overly dry dough.
- Chilling the dough for 30 minutes before baking can help prevent spreading and enhance lemon flavor.
- Using fresh lemon zest rather than dried or bottled lemon flavoring provides the best bright taste.
- Cookies can be stored in an airtight container for up to one week or frozen for up to three months.
- Butter should be softened, not melted, for proper creaming with sugars.
