If you have a craving for something that perfectly balances sweet and tangy, then you are in for a treat with this Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe. These cookies combine zesty lemon notes with a tender, buttery crumb and a delightful sugar crunch that just melts in your mouth. They are simple enough to bake any day of the week but special enough to impress friends and family alike. Whether you’re new to baking or a seasoned pro, these cookies are bound to become a beloved classic in your recipe collection.
Ingredients You’ll Need
The ingredients for these lemon sugar cookies are straightforward and pantry-friendly, yet each one plays a crucial role in delivering the perfect texture, flavor, and that inviting golden color. With just a handful of essentials, you’ll be amazed at the magic that happens in your oven!
- All-purpose flour (2 1/4 cups or 281g): The backbone of your cookies, providing structure without heaviness.
- Baking powder (1/2 teaspoon): Helps the cookies rise just enough for a light texture.
- Baking soda (1/4 teaspoon): Works in harmony with the lemon juice to give a tender crumb.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
- Unsalted butter (1 cup or 226g, softened): Adds richness and that melt-in-your-mouth softness.
- Granulated sugar (1 1/2 cups or 300g): Sweetness that caramelizes slightly for a delicate crunch.
- Large egg (1): Binds ingredients while adding moisture and a touch of richness.
- Lemon juice, freshly squeezed (2 tablespoons): Packs in bright, natural citrus flavor.
- Lemon zest, finely grated (1 tablespoon + 2 teaspoons): Delivers intense lemon aroma; used in dough and sugar coating.
- Vanilla extract (1 teaspoon): Adds depth and warmth to balance the tanginess.
- Granulated sugar for coating (1/2 cup or 100g): Gives a sparkly, crisp finish to each cookie.
How to Make Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe
Step 1: Combine Dry Ingredients
Start by mixing all your dry ingredients — flour, baking powder, baking soda, and salt — in a medium bowl. Whisking them together ensures the leavening agents are evenly distributed, which helps your cookies rise perfectly and bake uniformly.
Step 2: Cream Butter and Sugar
In a large bowl or stand mixer, cream the softened butter with granulated sugar until the mixture is light and fluffy. This usually takes around 3 to 5 minutes. This step is key for creating a tender cookie with a delicate crumb and helps incorporate air, giving you that soft texture everyone loves.
Step 3: Add Egg, Lemon Juice, Zest, and Vanilla
Beat in the egg until it’s fully incorporated, then add the freshly squeezed lemon juice, lemon zest, and vanilla extract. These ingredients are what make this recipe sing — the lemon provides a sparkling tang, while vanilla rounds it out for a well-balanced cookie flavor.
Step 4: Gradually Add Dry Ingredients
Slowly mix in the dry ingredients on a low speed, just until you see no more streaks of flour. Overmixing here can create tough cookies, so be gentle! The dough will start to come together, moist and ready for chilling.
Step 5: Chill the Dough
To make rolling easier and prevent spreading during baking, divide the dough in half, shape each into a disc, and wrap them tightly in plastic wrap. Refrigerate for at least two hours, but overnight chilling brings out even more developed flavors and a better texture.
Step 6: Prepare Lemon Sugar Coating
In a small bowl, combine the half cup of granulated sugar with the extra 2 teaspoons of lemon zest. Using your fingers, rub the zest into the sugar to release those fragrant oils, creating a sparkling citrus sugar that will coat the cookies for a stunning finish.
Step 7: Preheat Oven
Set your oven to 350°F (175°C) and prepare your baking sheets with parchment paper or silicone mats. Properly lined sheets prevent sticking and make cleanup a breeze!
Step 8: Roll and Cut Out Cookies
On a lightly floured surface, roll out one disc of the dough to a 1/4 inch thickness. Grab your favorite cookie cutters and create fun shapes — classic rounds or decorative silhouettes both work beautifully here.
Step 9: Coat with Lemon Sugar
Dip each cut-out cookie into the lemon sugar mixture, gently pressing the sugar onto both sides to make sure every bite has that lovely citrus crunch. Place the sugared cookies on the baking sheet, leaving at least 2 inches apart to allow room for baking.
Step 10: Bake
Bake the cookies for 8 to 10 minutes, just until the edges turn lightly golden. The center should still look soft — they will firm up as they cool, promising that perfect chewy softness inside.
Step 11: Cool
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. Cooling completely is crucial to set the structure and retain that tender yet crisp edge everyone enjoys.
Step 12: Repeat
Roll, cut, coat, and bake the remaining dough. The whole batch will fill your kitchen with an irresistible lemony aroma that’s impossible to resist.
How to Serve Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe
Garnishes
While the lemon sugar coating shines on its own, you can elevate the presentation with a light drizzle of white chocolate or a sprinkle of edible glitter for special occasions. A tiny pinch of sea salt on top right after baking creates a wonderful contrast to the sweet and tangy flavors.
Side Dishes
These cookies pair beautifully with a cup of hot tea or a chilled glass of lemonade to enhance the citrus theme. For a breakfast or brunch spread, serve alongside a fresh fruit salad or a dollop of whipped cream to create a refreshing palette of flavors.
Creative Ways to Present
Try stacking the cookies with layers of lemon curd in between for an impressive treat, or sandwich them with cream cheese frosting for a luscious twist. Gift-wrap in small boxes with bright yellow ribbons for an inviting homemade gift that’s perfect year-round.
Make Ahead and Storage
Storing Leftovers
Keep your leftover lemon sugar cookies fresh by storing them in an airtight container at room temperature. They stay soft and flavorful for up to a week, ready to be enjoyed as a sweet pick-me-up any time.
Freezing
You can freeze this cookie dough after shaping into discs. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to three months. When ready to bake, thaw overnight in the fridge before rolling and coating as usual.
Reheating
To enjoy these cookies warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. This helps revive that just-baked softness, making every bite taste freshly made.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can impart lemon flavor, fresh lemon juice adds natural acidity that interacts with baking soda to help the cookies rise and develop their signature tang. For best results, stick to fresh lemon juice.
How do I prevent the cookies from spreading too much?
Chilling the dough is key. Make sure the dough is well chilled for at least two hours before baking. This firms up the butter and keeps the cookies from flattening excessively in the oven.
Can I make these cookies vegan?
With some ingredient swaps like vegan butter and egg replacers, you could adapt this recipe. However, the classic lemon-infused texture and flavor come from the original ingredients, so results may vary.
Why do my cookies turn out cakey instead of crisp?
Make sure not to overmix the dough after adding the dry ingredients, as this develops gluten and can make cookies cakey. Also, baking just until edges are lightly golden helps retain that crisp exterior.
Can I roll the dough thicker or thinner?
You can adjust thickness according to your preference, but keep in mind thinner cookies will be crisper and bake faster, while thicker ones will be softer and chewier. Aim for about 1/4 inch for that perfect balance.
Final Thoughts
This Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe is one you’ll want to keep coming back to because of its vibrant flavor and satisfying texture. Baking these cookies fills your home with happiness and lemony sweetness that’s simply irresistible. Go ahead, give this recipe a whirl, and share a batch with someone you love—you’ll be making sweet memories in no time!
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Lemon Sugar Cookies: The Ultimate Recipe for Sweet & Tangy Treats Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 24-36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Sugar Cookies are the perfect blend of sweet and tangy, featuring a soft, buttery texture infused with fresh lemon juice and zest. Coated in a vibrant lemon-sugar mixture, these cookies offer a refreshing twist on a classic treat, ideal for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
- 1 teaspoon vanilla extract
Lemon Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 teaspoons lemon zest, finely grated
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, taking about 3 to 5 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg, Lemon Juice, Zest, and Vanilla: Beat in the egg until fully incorporated. Then add the freshly squeezed lemon juice, finely grated lemon zest, and vanilla extract. Mix thoroughly to combine all the flavors well.
- Gradually Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing at low speed just until everything is combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal parts. Shape each part into a flat disc, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or preferably overnight to firm up the dough.
- Prepare Lemon Sugar Coating: In a small bowl, combine granulated sugar and lemon zest for the coating. Rub the lemon zest into the sugar with your fingers to release the oils and evenly distribute the zest.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one chilled disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes for the cookies.
- Coat with Lemon Sugar: Dip each cut-out cookie into the lemon sugar mixture, coating both sides. Gently press the sugar onto the cookie to ensure it sticks well. Then place the cookies onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake: Bake the cookies for 8 to 10 minutes, or until the edges turn lightly golden brown, indicating they are done.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly without breaking.
- Repeat: Repeat the rolling, cutting, coating, and baking process with the remaining dough disc until all cookies are baked.
Notes
- For best flavor, refrigerate the dough overnight to allow the lemon zest and juice to infuse thoroughly.
- If you don’t have lemon zest, you can substitute with finely grated lime zest for a slightly different citrus note.
- Ensure the butter is softened but not melted for optimal creaming and texture.
- Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra lemony flavor, drizzle with a light lemon glaze made from powdered sugar and lemon juice once cookies have cooled.
