Description
These Lemon Sugar Cookies are the perfect sweet and tangy treat with a crisp edge and a tender center. Infused with fresh lemon juice and zest, they offer a refreshing citrus flavor balanced with sweetness. Coated in a lemon-sugar blend, these cookies are ideal for any occasion, from casual snacking to festive gatherings.
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
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. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Egg, Lemon Juice, Zest, and Vanilla: Beat in the egg until well combined. Then add the freshly squeezed lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated.
- Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain cookie tenderness.
- Chill the Dough: Divide the dough in half, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight to firm up.
- Prepare Lemon Sugar Coating: Combine the granulated sugar and lemon zest in a small bowl. Rub the zest into the sugar with your fingers to release the oils.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one dough disc 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. Gently press the sugar onto the surface, then place cookies on baking sheets with 2 inches spacing.
- Bake: Bake the cookies for 8-10 minutes, or until edges are lightly golden brown.
- Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Repeat: Repeat the rolling, cutting, coating, and baking with the remaining dough until all cookies are baked.
Notes
- Chilling the dough overnight improves texture and flavor intensity.
- Make sure to coat both sides of the cookies evenly with the lemon sugar mixture for extra crunch and flavor.
- If lemon zest is unavailable, finely grated lime zest may be used as a substitute but will alter the flavor slightly.
- Store baked cookies in an airtight container at room temperature for up to one week for best freshness.
- These cookies can be frozen before baking; just thaw and bake as directed.
