Description
These Lemon Sugar Cookies are a bright and refreshing twist on classic sugar cookies, infused with fresh lemon zest and juice for a tangy, citrusy flavor. Crispy on the edges and soft in the center, they’re perfect for any occasion or a delightful afternoon treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
For Rolling
- ¼ cup sugar
Instructions
- Mix Butter, Sugar, and Lemon Zest: Beat the room temperature unsalted butter, granulated sugar, and freshly grated lemon zest together using an electric mixer for 1-2 minutes until the mixture is light and fluffy, which helps incorporate air for tender cookies.
- Add Lemon Juice and Egg: Pour in the fresh lemon juice and crack in the large egg, then mix thoroughly to evenly combine all wet ingredients, ensuring the dough has a consistent texture.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture, mixing gently by hand until just combined to avoid overworking the dough which could make the cookies tough.
- Chill the Dough: Wrap or cover the dough and refrigerate it for 30 to 60 minutes. This step firms up the dough, making it easier to handle and helps enhance the lemon flavor.
- Preheat Oven and Prepare Dough Balls: Preheat your oven to 350°F (175°C). Shape the chilled dough into balls about 1 inch in diameter and roll each ball generously in the ¼ cup of sugar to create a crisp, sweet crust when baked.
- Bake the Cookies: Place the sugar-coated dough balls on a lined baking sheet, spacing them a couple of inches apart, then bake in the preheated oven for 11-13 minutes until edges are lightly golden but centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking and maintains their chewy texture.
Notes
- For more intense lemon flavor, add an additional teaspoon of lemon zest.
- Make sure butter is softened to room temperature for easier mixing and better texture.
- Chilling the dough is essential to prevent spreading and to develop flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen for up to 3 months; thaw before baking if frozen raw dough.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
