Lemon Sugar Cookies
Lemon sugar cookies feature the bright citrus flavor of lemon in a buttery cookie. The lemony flavor is irresistible, and the cookies are easy to make.
Servings: 36
Ingredients
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg (at room temperature)
- 1 tablespoon freshly squeezed lemon juice (zest lemon first!)
- 1 teaspoon pure vanilla extract
- 2 teaspoons grated lemon zest (from 1 lemon)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- coarse sugar to roll cookies in (regular granulated sugar is fine, too)
Instructions
- In large mixing bowl, cream butter and sugar with mixer until light and fluffy. Add egg, beat well. Beat in vanilla and lemon juice. Scrape sides of bowl as needed. Stir in lemon zest.½ cup unsalted butter, softened, 1 ¼ cups granulated sugar, 1 large egg, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon pure vanilla extract, 2 teaspoons grated lemon zest
- Add dry ingredients and mix until just combined. Refrigerate for a couple of hours or more.
- Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat.
- Make round balls using a generous 1 tablespoon dough. Roll in turbinado sugar or sanding sugar, and place on baking sheet. Leave a couple of inches between the balls of dough. Cookies will spread.
- Bake for 12 minutes or until very lightly browned around the edges. The longer you bake the cookies, the crispier they'll get.
- Cool slightly. Remove cookies to wire rack to cool completely. Makes 3 dozen, depending on size of cookies.
Video
Notes
- Extra lemony cookies: Use the zest from two lemons. Add a lemon glaze to the cookies: Mix together 1 cup powdered sugar, 1 teaspoon finely grated lemon zest, and enough lemon juice to make a glaze consistency. Drizzle fully cooled cookies with glaze and allow to harden, at least 1 hour.
- Storage: Store lemon sugar cookies in an airtight container for up to a week. For longer storage, baked cookies can be frozen for up to a month.
- Make ahead: Freeze cookie dough, tightly wrapped, for up to three months. Thaw overnight in the fridge for best results. If you prefer, roll the cookie dough balls, freeze on a tray until firm, then freeze in a bag or container. When you're ready to bake, simply remove the balls from the freezer, put them on a cookie sheet, and bake them. You'll need to add a couple minutes to the baking time.
Nutrition
Serving: 1cookie | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 11mg | Fiber: 1g | Sugar: 7g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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