Lemon Sugar Cookies

5 from 1 vote

These Lemon Sugar Cookies sound absolutely delightful – tangy, sweet, and just perfect for any occasion! The addition of fresh lemon zest and juice really brings a zesty punch to these cookies, making them stand out from the usual sweet treats.

Prep Time20

Cook Time12

Total Time32

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 180kcal

Author: Joanna Cismaru

Equipment

Ingredients

Cookie Dough

2¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
1½ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
zest of 2 lemons
2 tablespoons fresh lemon juice

Sugar Coating

¼ cup granulated sugar

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and 1½ cups granulated sugar until light and fluffy.
Beat in the egg, followed by the vanilla extract, lemon zest, and lemon juice. Mix until well incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Place the ¼ cup of granulated sugar in a shallow dish.
Roll the dough into 1-inch balls, and then roll them in the sugar coating until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2-3 inches apart. Using the bottom of a glass or your fingers, gently flatten the dough balls slightly.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft and slightly puffy.
Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Butter Temperature: Make sure your butter is softened but not melted. This is key for creaming with sugar to get that light and fluffy texture.
Lemon Zest and Juice: Fresh is best! The zest and juice from fresh lemons give these cookies their bright, zesty flavor. Avoid using bottled lemon juice for the best taste.
Cookie Size: If you prefer larger or smaller cookies, adjust the baking time accordingly. Smaller cookies will need less time, larger ones a bit more.
Sugar Coating: For an extra lemony twist, mix a little lemon zest into the sugar coating.
Storage: These cookies store well in an airtight container at room temperature for up to 1 week. They also freeze beautifully for up to 3 months. Just thaw and serve!
Flavor Variations: Feel free to experiment by adding a bit of ginger or almond extract for a different twist.
Oven Variance: Keep in mind that oven temperatures can vary, so it’s always a good idea to check the cookies a couple of minutes before the timer goes off.
Cooling Time: Letting the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack is crucial for them to set properly.

Nutrition