Description
These Lemon Sugar Cookies are soft, buttery, and bursting with fresh lemon zest and juice for a bright, tangy flavor. Perfectly sweetened and rolled in sugar, they bake up crisp on the edges and tender in the center. Ideal for a refreshing treat any time of year.
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
For Rolling
- ¼ cup sugar
Instructions
- Prepare the Butter Mixture: Beat the room temperature butter, granulated sugar, and lemon zest together using a mixer for 1-2 minutes until the mixture is light and fluffy. This helps to dissolve the sugar and release the lemon oils for flavor.
- Add Wet Ingredients: Incorporate the fresh lemon juice and the egg into the butter mixture, mixing well to achieve a smooth, homogenous batter.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt into the bowl. Mix by hand gently until just combined to avoid overworking the dough and ensuring tender cookies.
- Chill the Dough: Cover the dough and place it in the refrigerator for 30 to 60 minutes. This resting time firms the dough, making it easier to shape and helping cookies maintain their shape while baking.
- Preheat and Shape: Preheat your oven to 350°F (175°C). Roll the chilled dough into small balls, then coat each ball evenly by rolling it in the ¼ cup of sugar prepared for this step.
- Bake the Cookies: Place the sugar-coated dough balls on a lined baking sheet spaced adequately apart. Bake in the preheated oven for 11 to 13 minutes or until the edges are set and lightly golden.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, which prevents sogginess and gives the cookies their final crisp texture.
Notes
- For more intense lemon flavor, use freshly grated lemon zest instead of dried.
- Chilling the dough is essential to prevent spreading and to maintain the cookie shape.
- Line the baking sheet with parchment paper or a silicone mat for easy cleanup and to avoid sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before baking; freeze dough balls on a tray and then store in a sealed container for up to 3 months.
