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
Scale
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.
