Description
These Lemon Sugar Cookies are the ultimate treat for lovers of soft, chewy, and lightly tangy cookies. Bursting with fresh lemon zest and juice, these cookies are coated in a sweet lemon sugar blend that gives them a delightful sparkle and extra citrus flavor. Perfect for springtime gatherings or anytime you want a bright and refreshing cookie, this recipe is easy to make and yields 24-30 soft-centered cookies with slightly crisp edges.
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 well blended.
- Cream the butter and sugar: In a large bowl or stand mixer, beat the softened butter and 1 1/2 cups granulated sugar together on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the egg, lemon juice, lemon zest, and vanilla: Beat in the egg until fully combined. Then add the freshly squeezed lemon juice, finely grated lemon zest, and vanilla extract, mixing until incorporated.
- Gradually add the dry ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, ideally 2-3 hours or overnight for best flavor and easy handling.
- Combine the sugar and lemon zest for coating: In a small bowl, mix the 1/2 cup granulated sugar with 2 tablespoons lemon zest, rubbing the zest into the sugar with your fingers to distribute the citrus oils evenly.
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Shape the cookies: Remove the dough from the fridge and roll it into 1-inch diameter balls.
- Coat in lemon sugar: Roll each dough ball thoroughly in the lemon sugar mixture so they are evenly coated.
- Place on baking sheets: Arrange the coated dough balls on the prepared baking sheets with about 2 inches of space between them to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes, until the edges are lightly golden but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set, then transfer them to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
- Chilling the dough is crucial for controlling spread and enhancing flavor; do not skip or shorten this step.
- For a more intense lemon flavor, use freshly grated lemon zest instead of dried.
- You can substitute lemon juice with lime juice for a different citrus twist.
- If you prefer crisper cookies, bake an additional 1-2 minutes but watch closely to prevent burning.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
