Description
These Lemon Sugar Cookies combine sweet and tangy flavors for a delightful treat. Soft, buttery cookies infused with fresh lemon juice and zest, coated in a zesty lemon sugar mixture for an extra burst of citrus goodness. Perfect for a refreshing dessert or snack.
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
Lemon Sugar 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 together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg, Lemon Juice, Zest, and Vanilla: Beat in the egg until fully incorporated. Then add the freshly squeezed lemon juice, lemon zest, and vanilla extract, mixing thoroughly.
- Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two halves, flatten each into a disc, and wrap tightly with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight to enhance flavor and texture.
- Prepare Lemon Sugar Coating: In a small bowl, combine the granulated sugar and lemon zest for the coating. Rub the lemon zest into the sugar with your fingers to release oils and blend flavors.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out your preferred shapes.
- Coat with Lemon Sugar: Dip each cookie into the lemon sugar mixture, coating both sides well. Gently press the sugar onto the cookies to adhere, then place them on prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake the cookies for 8-10 minutes or until the edges are lightly golden brown, indicating they’re perfectly baked.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Repeat: Repeat the rolling, cutting, coating, and baking steps with the remaining dough until all cookies are baked.
Notes
- For best flavor, chill the dough overnight.
- Make sure not to overmix the dough to keep cookies tender.
- Use fresh lemon zest and juice for a vibrant lemon flavor.
- Store cooled cookies in an airtight container at room temperature for up to a week.
- To keep dough from sticking, lightly flour your rolling surface and cookie cutters.
