Easy Lemon Sugar Cookies
User Reviews
4.9
Easy Lemon Sugar Cookies
Description
The recipe uses a lemon sugar mixture of granulated sugar rubbed with fresh lemon zest, which enhances the lemon fragrance in the cookies. The dough blends softened butter with sugar, lemon zest, egg, lemon juice, and vanilla extract, then incorporates flour, baking soda, baking powder, and salt to create a balanced dough that is neither too soft nor too dense. Baking at 350 degrees F produces cookies with lightly golden edges and a soft center.
Texture and spread are influenced by flour amount and oven temperature. At higher elevations, adding extra flour helps maintain the cookie shape. Baking a test cookie allows adjustment to flour or temperature to control spreading. The cookies can be rolled in lemon sugar before baking for a fragrant surface coating.
Ingredients
Lemon Sugar:
- ⅓ cup granulated sugar
- 2-3 teaspoons lemon fresh zest (from one large lemon
Cookies:
- 1 cup butter softened to room temperature (not too soft!
- 1 ½ cups granulated sugar
- 1 tablespoon lemon fresh zest (from one large lemon
- 1 large egg
- ¼ cup lemon juice fresh
- ½ teaspoon vanilla extract
- 2 ¾ cups cups + 2 tablespoons all-purpose flour see note
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
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
- Adjust flour amount if baking at high elevation to prevent excessive spread; start with an extra 2 tablespoons and increase if needed.
- Baking one test cookie first is recommended to check for spread and texture before baking the full batch.
- Consider adjusting oven temperature between 325°F and 375°F or using convection mode to optimize cookie shape and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies (2-3 dozen depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
