Description
These Lemon Sugar Cookies are soft, chewy, and bursting with fresh lemon flavor. Perfectly coated with a zesty lemon-sugar mixture, these cookies offer a delightful balance of sweetness and tanginess, making them the ultimate treat for cookie lovers seeking a bright, citrusy twist.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 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
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon vanilla extract
Coating
- 1/2 cup (100g) granulated sugar
- 2 tablespoons lemon zest, finely grated
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream the butter and sugar: In a large bowl or stand mixer bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the egg, lemon juice, lemon zest, and vanilla: Beat in the egg until fully incorporated. Then add the freshly squeezed lemon juice, finely grated lemon zest, and vanilla extract, mixing until everything is combined evenly.
- Gradually add the dry ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed. Stir just until the dough comes together, avoiding overmixing to keep the cookies tender.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours or overnight, to firm up the dough for easier handling and better texture.
- Combine the sugar and lemon zest: In a small bowl, mix the 1/2 cup granulated sugar and 2 tablespoons of lemon zest together by rubbing with your fingers to release the aroma and evenly distribute the zest.
- Preheat the oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape the cookies: Remove the chilled dough from the fridge. Roll the dough into 1-inch diameter balls using your hands or a cookie scoop for uniform size.
- Coat in lemon sugar: Roll each dough ball in the prepared lemon sugar mixture, thoroughly coating each piece for a sweet, tangy crust.
- Place on baking sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes until the edges turn lightly golden brown while the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheets briefly for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough is essential for buttery texture and to prevent excessive spreading.
- For extra lemon flavor, use fresh, organic lemons for zest and juice.
- You can freeze shaped dough balls after coating them in lemon sugar for up to 3 months; bake directly from frozen adding a few extra minutes to baking time.
- Do not overbake to keep cookies soft and chewy; they will firm up as they cool.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
