Description
This Lemon Sugar Cookies recipe delivers irresistibly soft and chewy cookies bursting with fresh lemon flavor. Coated in a zesty lemon sugar mix, these delightful treats are perfect for springtime snacks, afternoon tea, or any occasion craving a bright citrusy twist on classic sugar cookies.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 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
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon vanilla extract
Coating
- 1/2 cup (100g) granulated sugar
- 2 tablespoons lemon zest, finely grated
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream the butter and sugar: In a large bowl or stand mixer bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes, to incorporate air into the mixture.
- Add the egg, lemon juice, lemon zest, and vanilla: Beat in the egg until fully combined. Next, add fresh lemon juice, lemon zest, and vanilla extract, mixing until all ingredients are well incorporated for a burst of citrus flavor.
- Gradually add the dry ingredients: Slowly add the dry flour mixture to the wet ingredients while mixing on low speed. Stir just until combined, being careful not to overmix the dough which can make cookies tough.
- Chill the dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours or overnight, to firm up the dough and enhance flavor.
- Combine the sugar and lemon zest: In a small bowl, rub the fresh lemon zest into the granulated sugar until evenly combined to create the lemon sugar coating.
- Preheat the oven: Heat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape the cookies: Remove chilled dough from fridge. Roll dough into 1-inch balls for uniform size and even baking.
- Coat in lemon sugar: Roll each dough ball thoroughly in the lemon sugar mixture to create a sparkling, flavorful crust.
- Place on baking sheets: Arrange coated dough balls on prepared baking sheets, spacing about 2 inches apart to allow for spreading during baking.
- Bake: Bake cookies for 10-12 minutes until the edges turn lightly golden. The centers should remain soft for a chewy texture.
- Cool: Allow cookies to cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and sets the texture.
Notes
- Chilling the dough is essential for soft, chewy cookies with minimal spreading.
- Fresh lemon juice and zest are key for a vibrant lemon flavor; avoid bottled lemon products.
- Do not overbake the cookies, as they continue to cook slightly after removal from the oven and should remain soft in the center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a more intense lemon flavor, increase lemon zest in the dough or coating slightly.
