Lemon Sugar Cookies

Lemon Sugar Cookies

Buttery sugar cookies with bright citrus zest and a crackly sugared top.

Total 1 hr 20 min Makes 24 cookies Calories 140/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These tender cookies get their tangy edge from fresh lemon zest and juice folded into a simple butter dough. Rolled in coarse sugar before baking, they come out of the oven with slightly crisp edges and soft centers, making them a good match for afternoon tea or a spring dessert table.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup coarse sugar, for rolling

Method

  1. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

  3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.

  4. Add the flour mixture to the wet ingredients and mix on low speed until just combined into a soft dough.

  5. Cover the dough and chill in the refrigerator until firm enough to roll into balls.

  6. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  7. Scoop the dough into 1 1/2-tablespoon portions, roll into balls, then roll each ball in the coarse sugar to coat.

  8. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart, about 12 per sheet.

  9. Bake until the edges are set and the tops look slightly cracked but still pale, 10 to 11 minutes.

  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.5 (1)

Lemon Sugar Cookies

These tender cookies get their tangy edge from fresh lemon zest and juice folded into a simple butter dough. Rolled in coarse sugar before baking, they come out of the oven with slightly crisp edges and soft centers, making them a good match for afternoon tea or a spring dessert table.

1 hr 20 min 24 cookies 140 cal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup coarse sugar, for rolling

Method

  1. 1

    Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

  2. 2

    In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

  3. 3

    Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.

  4. 4

    Add the flour mixture to the wet ingredients and mix on low speed until just combined into a soft dough.

  5. 5

    Cover the dough and chill in the refrigerator until firm enough to roll into balls.

  6. 6

    Preheat the oven to 350°F and line two baking sheets with parchment paper.

  7. 7

    Scoop the dough into 1 1/2-tablespoon portions, roll into balls, then roll each ball in the coarse sugar to coat.

  8. 8

    Place the dough balls on the prepared baking sheets, spacing them 2 inches apart, about 12 per sheet.

  9. 9

    Bake until the edges are set and the tops look slightly cracked but still pale, 10 to 11 minutes.

  10. 10

    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.