Description
These Lemon Sugar Cookies are the ultimate treat for lovers of sweet and tangy flavors. Featuring a soft, buttery texture infused with fresh lemon juice and zest, they’re rolled in a vibrant lemon sugar coating for an extra burst of citrusy sweetness. Perfect for any occasion, these cookies offer a delightful balance of bright lemon flavor and classic sugar cookie goodness.
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 until evenly mixed. Set this aside for later use.
- Cream Butter and Sugar: Using a large bowl or stand mixer, beat the softened unsalted butter and 1 1/2 cups granulated sugar together on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg, Lemon Juice, Zest, and Vanilla: Beat in the large egg until well incorporated. Then mix in the freshly squeezed lemon juice, 1 tablespoon of lemon zest, and the vanilla extract until thoroughly combined.
- Gradually Add Dry Ingredients: Lower the mixer speed and slowly add the dry ingredient mixture to the wet ingredients. Mix just until combined, being careful not to overmix the dough to maintain tenderness.
- Chill the Dough: Divide the dough into two equal portions. Flatten each half into a disc shape and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or preferably overnight to allow the dough to firm up.
- Prepare Lemon Sugar Coating: In a small bowl, combine 1/2 cup granulated sugar with 2 teaspoons lemon zest. Rub the zest into the sugar with your fingers to release the fragrance and evenly distribute the zest.
- Preheat Oven: Preheat 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 chilled dough disc and roll it out to about 1/4 inch thickness. Use cookie cutters to cut the dough into desired shapes.
- Coat with Lemon Sugar: Dip each cut-out cookie into the prepared lemon sugar coating, making sure to coat both sides well. Gently press the sugar onto the cookies to adhere. Arrange the coated cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges just start to turn a light golden brown.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely.
- Repeat: Repeat the rolling, cutting, coating, and baking process with the remaining dough until all cookies are baked.
Notes
- Chilling the dough is crucial for ease of rolling and helps prevent spreading during baking.
- Use freshly grated lemon zest for the best flavor and aroma.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- The lemon sugar coating adds a bright, crunchy texture that enhances the cookie’s flavor.
- You can substitute lime juice and zest for a different citrus twist.
