Easy Lemon Sugar Cookies

Name: Easy Lemon Sugar Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 36 cookies (2-3 dozen depending on size)
Ingredients: ⅓ ⅓ cup granulated sugar; 2-3 2-3 teaspoons fresh lemon zest (from one large lemon); 1 1 cup butter, softened to room temperature (not too soft!); 1 ½ 1 ½ cups granulated sugar; 1 1 tablespoon fresh lemon zest (from one large lemon); 1 1 large egg; ¼ ¼ cup fresh lemon juice; ½ ½ teaspoon vanilla extract; 2 ¾ cups 2 ¾ cups + 2 tablespoons all-purpose flour (see note); ½ ½ teaspoon baking soda; ½ ½ teaspoon baking powder; ½ ½ teaspoon salt

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4.9

303 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings
36 cookies (2-3 dozen depending on size)
Course
Dessert
Cuisine
American

Easy Lemon Sugar Cookies

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Lemon Sugar:

⅓ ⅓ cup granulated sugar
2-3 2-3 teaspoons fresh lemon zest (from one large lemon)

Cookies:

1 1 cup butter, softened to room temperature (not too soft!)
1 ½ 1 ½ cups granulated sugar
1 1 tablespoon fresh lemon zest (from one large lemon)
1 1 large egg
¼ ¼ cup fresh lemon juice
½ ½ teaspoon vanilla extract
2 ¾ cups 2 ¾ cups + 2 tablespoons all-purpose flour (see note)
½ ½ teaspoon baking soda
½ ½ teaspoon baking powder
½ ½ teaspoon salt

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Instructions

For the lemon sugar, combine the sugar and zest in a bowl and rub the lemon zest into the sugar with your fingers until super fragrant and the zest and sugar are evenly and well combined. Set aside.
Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter, granulated sugar and lemon zest until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
Add the egg, lemon juice and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed. It will look a bit curdled; that's totally fine.
Add the flour, baking soda, baking powder and salt and mix until combined. Don't over mix - just mix until no dry streaks remain.
Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop).
Stir or crumble the lemon sugar to break up any clumps. Roll cookie dough balls in lemon sugar and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
Bake for 9-11 minutes until slightly crackly on top (don't over bake).
Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

Notes

Flour: at my elevation (2,500) and with the added lemon juice to the recipe, the extra 2 tablespoons flour is really important. Depending on where you live (high elevation), you may need a few tablespoons more beyond that (3 cups flour total). I recommend baking one "tester" cookie first - if it flattens too much, stir in a bit more flour to the dough.
Another Cookie Spreading Tip: if the cookies spread and flatten too much while baking, try adding more flour per the note above or increase the baking temperature to 375 degrees F or use convection bake (if you have that function on your oven – see my Instagram experiment here to come to this conclusion). Conversely, if your cookies are not spreading enough in the oven, try reducing the oven temperature to 325 degrees and/or measuring the flour with a lighter hand next time (or use a scale to weigh the ingredients).
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Nutrition Information

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Serving 1 cookie Calories 123kcal (6%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 19mg (6%) Sodium 96mg (4%) Fiber 0.3g (1%) Sugar 10g (20%)