Lemon Sugar Cookies (Printable)
Buttery sugar cookies infused with fresh lemon zest and juice for a bright, zesty treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, room temperature
05 - 1 1/4 cups granulated sugar
06 - 2 tablespoons grated lemon zest (about 2 lemons)
07 - 1 large egg
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon vanilla extract
→ For Rolling
10 - 1/4 cup granulated sugar
# Directions:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the lemon zest, egg, lemon juice, and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized balls of dough and roll each in the extra sugar to coat.
07 - Place cookies 2 inches apart on prepared baking sheets.
08 - Bake for 9-11 minutes, until edges are lightly golden and centers are just set.
09 - Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
# Helpful Tips:
01 -
- The buttery base balances perfectly with fresh citrus without being overwhelming
- They come together in under 30 minutes but taste like you spent all afternoon baking
- The sugar coating creates this irresistible crackly texture that makes them impossible to stop eating
02 -
- Room temperature ingredients are not optional here. Cold butter and eggs will give you flat, dense cookies every time.
- When you think they're done, take them out. Slightly underbaked centers firm up perfectly during cooling time.
03 -
- Zest your lemons before juicing them, it's so much easier when the fruit is whole
- If your dough feels too sticky to handle, chill it for 15 minutes before rolling