Description
These Lemon Sugar Cookies are soft, zesty, and perfectly sweet, combining fresh lemon juice and zest with a classic sugar cookie base. They offer a delightful citrus flavor with a tender crumb and a slightly crisp sugar-coated exterior, perfect for any occasion or a sunny 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
Coating
- ¼ cup sugar (for rolling dough balls)
Instructions
- Mix butter, sugar, and lemon zest: Using a mixer, beat the unsalted butter, granulated sugar, and lemon zest together for 1-2 minutes until the mixture is light and fluffy, which helps to incorporate air for a tender cookie texture.
- Add lemon juice and egg: Pour in fresh lemon juice and crack the egg into the mixture, then mix well to combine all wet ingredients thoroughly ensuring a bright lemon flavor throughout the dough.
- Incorporate dry ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Mix by hand gently until the dough just comes together, avoiding overmixing to keep cookies tender.
- Refrigerate dough: Chill the dough in the refrigerator for 30 to 60 minutes. This firms the dough, making it easier to handle and helping the flavors to meld.
- Preheat oven and prepare dough balls: Preheat your oven to 350°F (175°C). Roll the chilled dough into small balls and then coat them evenly in the extra ¼ cup of sugar, which gives the cookies a sweet, crisp outer layer.
- Bake the cookies: Place the sugar-coated dough balls on a baking sheet lined with parchment paper. Bake in the preheated oven for 11-13 minutes until the edges are set but the centers remain soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to set further, then transfer them to a wire rack to cool completely, ensuring a perfect texture and preventing sogginess.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- Do not overbake; the cookies should be soft in the center when removed from the oven.
- Chilling the dough is critical for handling and to prevent cookies from spreading too much.
- Roll the dough balls generously in sugar for a sparkling, sweet crust.
- Store cookies in an airtight container at room temperature for up to 5 days.
