Description
These Lemon Sugar Cookies are the perfect balance of sweet and tangy, providing a delightful citrus twist to a classic sugar cookie. Soft, tender, and bursting with fresh lemon flavor, these cookies are ideal for any occasion and sure to become a staple in your cookie jar.
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 all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Egg, Lemon Juice, Zest, and Vanilla: Beat in the egg thoroughly. Then add the freshly squeezed lemon juice, lemon zest, and vanilla extract. Mix until everything is fully combined to enhance the flavor of your dough.
- Gradually Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing at low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal parts. Shape each half into a flat disc and wrap tightly with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the dough to firm up, which makes it easier to roll out.
- Prepare Lemon Sugar Coating: In a small bowl, mix together granulated sugar and lemon zest. Rub the zest into the sugar by hand to release more lemon oils and aroma, creating a flavorful coating for the cookies.
- Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Roll and Cut Out Cookies: On a lightly floured surface, take one dough disc and roll it out to about 1/4 inch thickness. Use cookie cutters to cut your desired shapes for the cookies.
- Coat with Lemon Sugar: Dip each cut-out cookie into the lemon sugar mixture, coating both sides well. Press gently to help the sugar adhere. Place cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes until the cookie edges turn a light golden brown. Keep an eye on them to avoid overbaking.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps the cookies set.
- Repeat: Repeat the rolling, cutting, coating, and baking process with the remaining dough until all cookies are baked.
Notes
- For best results, chill the dough overnight to develop flavor and improve texture.
- Do not overmix the dough to keep the cookies tender.
- You can substitute lemon zest with orange zest for a different citrus flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- For a decorative touch, drizzle with a simple lemon glaze once cooled.
