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Lemon Sugar Cookies Recipe

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4.3 from 22 reviews

  • Author: Sophia
  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 36 cookies

Description

This Lemon Sugar Cookie recipe delivers soft, chewy cookies bursting with bright lemon flavor. Made with fresh lemon zest and juice, these delightful cookies are rolled in sugar for a sweet, crisp coating and baked to perfection. Perfect for a refreshing twist on classic sugar cookies, they’re great for any occasion and easy to make from scratch.

Ingredients

Cookie Dough

  • 1 cup (226g) unsalted butter, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 3 Tbsp lemon zest (from about 2 lemons)
  • 2 Tbsp fresh lemon juice
  • 1 large egg
  • 3 cups (360g) all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt

For Rolling

  • ¼ cup (50g) granulated sugar

Instructions

  1. Mix Butter, Sugar, and Lemon Zest: In a mixing bowl, beat the butter, 1 ½ cups sugar, and lemon zest together using an electric mixer for 1-2 minutes until light and fluffy, which incorporates air and distributes the lemon flavor evenly.
  2. Add Lemon Juice and Egg: Add the fresh lemon juice and the large egg to the butter mixture, then beat again until fully combined and smooth, which helps bind the dough and infuses it with fresh lemon taste.
  3. Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix by hand using a spatula gently until just combined to avoid overworking the dough, which can cause tough cookies.
  4. Refrigerate the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30-60 minutes. This step firms up the dough, preventing excessive spreading and resulting in thicker, chewier cookies.
  5. Preheat Oven and Prepare Sugar: When ready, remove the dough from the fridge and preheat your oven to 350ºF (175ºC). Pour ¼ cup sugar into a bowl to roll the cookie dough balls for a sweet, crackly coating.
  6. Shape and Roll Cookies: Using a cookie scoop, form the dough into balls. Roll each ball firmly in the sugar until well coated. Place the cookies about 2 inches apart on a silicone-lined or parchment-lined baking sheet to allow for even baking.
  7. Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges develop a faint golden color indicating they are cooked through but remain soft inside.
  8. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. This helps them firm up without becoming hard.

Notes

  • Refrigerating the dough helps produce chewier, thicker cookies by preventing spreading during baking.
  • If short on time, refrigerate the dough for at least 15 minutes or place it back in the fridge between baking batches to maintain dough firmness.
  • Use fresh lemon zest and juice for the best bright flavor; bottled lemon juice won’t provide the same freshness.
  • For crispier edges, bake for the full 13 minutes; for softer edges, reduce baking time slightly.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/lemon-sugar-cookies-recipe/