Lemon Sugar Cookies (Printable)

Buttery sugar cookies infused with fresh lemon zest and juice, rolled in sugar and baked to golden perfection.

# What You Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - 1 1/4 cups granulated sugar
06 - 2 tablespoons grated lemon zest (about 2 lemons)
07 - 1 large egg
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon vanilla extract

→ For Rolling

10 - 1/4 cup granulated sugar

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, baking soda, and salt in medium bowl. Set aside.
03 - Beat butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in lemon zest, egg, lemon juice, and vanilla until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized dough balls and roll each in extra sugar to coat.
07 - Place cookies 2 inches apart on prepared baking sheets.
08 - Bake for 9-11 minutes until edges are lightly golden and centers are set.
09 - Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of fresh lemon zest and juice creates this incredible bright flavor that wakes up your whole palate
  • These cookies have this perfect texture, crispy on the outside with a tender, buttery center that practically melts
02 -
  • Over mixing the dough once you add the flour makes tough cookies, so stop as soon as everything comes together
  • Room temperature ingredients incorporate so much better, and cold butter creates weird lumps that never quite blend in
03 -
  • Grating the zest directly into your sugar and letting it sit for 10 minutes infuses the entire cookie with lemon essence
  • Under bake by just one minute if you prefer an extra soft center, they continue cooking on the hot pan anyway

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