The Bright & Buttery Lemon Sugar Cookies Recipe You’ll Love

Sweet and zesty lemon sugar cookies dance with bright, tangy flavors that make taste buds sing.

Soft edges and crisp centers create a delightful textural experience.

Memories of grandma’s kitchen drift through these simple yet elegant treats.

Light citrus notes weave magic into classic cookie dough.

Each bite promises a sunny moment of pure joy.

Classic baking techniques meet vibrant lemon essence for an irresistible twist.

You’ll fall in love with these melt-in-your-mouth delights that sparkle with fresh energy.

Common Questions About Lemon Sugar Cookies Answered

• How do I get the best lemon flavor in these cookies?

Use fresh lemon zest and freshly squeezed lemon juice. The zest contains essential oils that provide intense citrus flavor, while fresh juice ensures a bright, tangy taste that makes the cookies more vibrant.

• Why do I need to roll the cookies in powdered sugar before baking?

Rolling the dough balls in powdered sugar creates a crackly, beautiful exterior and adds a sweet, delicate coating that enhances the cookie’s appearance and texture. It also helps create those classic crinkle-like edges when baking.

• Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days.

Why Lemon Sugar Cookies Are Refreshingly Delicious

• Burst with Citrusy Freshness: These lemon sugar cookies pack a delightful zesty punch that brightens up any dessert spread with their vibrant lemon flavor and sunny disposition.
• Master Baking with Ease: Perfect for bakers of all skill levels, this recipe requires simple ingredients and straightforward steps that guarantee a delicious result without complicated techniques.
• Crowd-Pleasing Party Treat: Versatile enough for casual gatherings, holiday celebrations, or afternoon tea, these cookies will win over everyone with their soft texture and tangy-sweet profile.
• Quick Homemade Happiness: From mixing to baking, this recipe offers a fast and satisfying way to create something delicious that fills your kitchen with an irresistible lemony aroma.

Ingredients Needed For Lemon Sugar Cookies

• All-Purpose Flour: The main structure and base of the cookie that provides a soft and tender texture.
• Baking Soda, Baking Powder: Essential leavening agents that help the cookies rise and become light.
• Salt: Enhances the overall flavor of the cookies.

• Butter: Adds richness and creates a smooth, creamy base for the cookie dough.
• Granulated Sugar: Provides sweetness and helps create a crisp cookie edge.
• Egg, Egg Yolk: Bind the ingredients together and add moisture to the cookie.
• Vanilla Extract: Adds depth and warmth to the cookie's flavor profile.

• Lemon Zest, Lemon Juice: Brings a bright, tangy citrus flavor to the cookies.
• Powdered Sugar: Used for rolling the cookies, creating a sweet and decorative exterior.

How To Bake Light And Zesty Lemon Sugar Cookies

Step 1: Prepare Baking Station

Grab your baking sheets and line them with parchment paper. Crank up the oven to a toasty 350F (175C) so it’s ready to transform your cookie dough into golden treats.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Set this magical powder mix aside for later.

Step 3: Cream Butter and Sugar

In a large bowl, grab your electric mixer and beat butter and granulated sugar until they become light, fluffy, and look like a cloud-like mixture. This should take about 3 minutes of mixing magic.

Step 4: Add Flavor Boosters

• Whole egg
• Extra egg yolk
• Vanilla extract
• Fresh lemon zest
• Freshly squeezed lemon juice

Beat everything until the ingredients become best friends and blend perfectly.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mix to the wet ingredients. Mix gently until just combined – don’t overwork the dough!

Step 6: Shape and Sugar Coat Cookies

Roll the dough into adorable 1-inch balls. Give each ball a luxurious roll in powdered sugar. Place these sugary rounds on the prepared baking sheets, leaving about 2 inches between each cookie.

Step 7: Bake to Perfection

Slide the baking sheets into the oven. Bake for 10-12 minutes until the edges turn a light golden color. The centers should look soft and slightly underdone – that’s the secret to a perfectly tender cookie.

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheets for 5 minutes. Transfer to a wire rack and allow them to cool completely. Get ready to enjoy a burst of lemony sweetness!

Expert Tips For Lemon Sugar Cookies

• Zest Up Your Cookies: Add extra lemon zest for a more intense citrus flavor that brightens the entire cookie.
• Prevent Spreading: Chill the dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading.
• Sugar Coating Trick: Roll cookies generously in powdered sugar for a beautiful crackled surface and sweet, delicate exterior.
• Moisture Magic: Store cookies in an airtight container with a slice of bread to keep them soft and fresh for several days.
• Make Ahead Friendly: Cookie dough can be prepared and refrigerated up to 3 days in advance or frozen for up to 1 month before baking.

Tasty Variations Of Lemon Sugar Cookies To Explore

• Gluten-Free Citrus Cookies: Replace all-purpose flour with gluten-free flour blend, ensuring a similar texture and adding orange zest for extra citrus flavor.
• Vegan Lemon Cookies: Substitute butter with coconut oil, replace eggs with flax eggs, and use plant-based vanilla extract for a dairy-free version.
• Lavender Lemon Cookies: Incorporate dried lavender buds into the dough and reduce lemon zest slightly for a fragrant herbal variation.
• Low-Sugar Zesty Cookies: Use monk fruit sweetener instead of granulated sugar and decrease powdered sugar coating for a healthier alternative.

Perfect Pairings For Lemon Sugar Cookies

• Pair with Chilled Lavender Lemonade: Craft a refreshing lavender-infused lemonade that echoes the citrusy notes of the cookies, creating a harmonious and bright flavor combination.
• Complement with Creamy Mascarpone Dip: Whip up a light mascarpone dip with a hint of honey and lemon zest, offering a smooth, tangy accompaniment that enhances the cookie's delicate texture.
• Match with Earl Grey Tea: Brew a fragrant Earl Grey tea with its subtle bergamot undertones, providing a sophisticated and elegant pairing that balances the cookie's sweetness.
• Serve with Lemon Sorbet: Offer a small scoop of zesty lemon sorbet alongside the cookies, creating a cool, palate-cleansing dessert experience that intensifies the citrus flavor profile.

How To Store Lemon Sugar Cookies Properly

• Store cooled cookies in an airtight container layered with parchment paper for up to 5 days. Keep them in the refrigerator to maintain freshness and prevent crumbling.
• Place cookies in a freezer-safe container, separating layers with wax paper. Freeze for up to 3 months. Thaw at room temperature for 15-20 minutes before serving.
• Keep cookies in a sealed container away from direct sunlight and heat. Consume within 3-4 days for optimal taste and texture.
• Warm cookies briefly in the microwave for 5-10 seconds or place in a preheated oven at 300F for 2-3 minutes to restore softness and revive their fresh-baked flavor.

Lemon Sugar Cookies Recipe

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4.8 from 28 reviews

• Total Time: 25-27 minutes
• Yield: 24 1x

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Description

Zesty lemon sugar cookies bring sunshine to your kitchen with their tangy, sweet charm. Crisp edges and delicate crumb promise a delightful treat that will brighten any moment you share these delectable morsels.

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Ingredients

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Flour and Dry Ingredients:

• 2 3/4 cups (345 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Fat and Sugar:

• 1 cup (227 grams) unsalted butter, softened
• 1 1/2 cups (300 grams) granulated sugar
• 1/4 cup (30 grams) powdered sugar for rolling

Wet Ingredients and Flavor Enhancers:

• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons (30 milliliters) fresh lemon juice

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Instructions

1. Preheat oven to 350°F and prepare baking sheets with parchment paper for optimal cookie release.
2. Combine flour, baking soda, baking powder, and salt in a medium mixing bowl, ensuring even distribution of dry ingredients.
3. Cream butter and granulated sugar using an electric mixer until the mixture becomes airy and pale, approximately 3 minutes.
4. Incorporate egg, additional egg yolk, vanilla extract, lemon zest, and fresh lemon juice into the butter mixture, blending thoroughly.
5. Gently fold dry ingredients into wet ingredients, mixing until just combined to maintain cookie tenderness.
6. Form dough into uniform 1-inch spheres, generously coating each ball with powdered sugar for a delicate, sweet exterior.
7. Arrange sugared dough balls on prepared baking sheets, spacing them 2 inches apart to allow proper spreading during baking.
8. Bake for 10-12 minutes at 350°F, watching for lightly golden edges while maintaining soft, slightly underdone centers.
9. Allow cookies to rest on baking sheets for 5 minutes to stabilize, then transfer to a wire cooling rack for complete cooling and texture setting.

Notes

• Use fresh lemon zest for maximum citrusy flavor and vibrant aroma, ensuring the zest is finely grated to distribute evenly throughout the dough.
• Chill the dough for 30 minutes before rolling to prevent spreading and create a more uniform cookie shape during baking.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements and mixing technique.
• Add a delicate lemon glaze by whisking powdered sugar with fresh lemon juice for an extra tangy finish that complements the cookie’s sweetness.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 153 kcal
• Sugar: 10 g
• Sodium: 85 mg
• Fat: 7 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.1 g
• Carbohydrates: 21 g
• Fiber: 0.3 g
• Protein: 1.5 g
• Cholesterol: 30 mg