Lemon Sugar Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Chilling Time
1 hr
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Total Time
1 hr 17 mins
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Servings
24 cookies
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Calories
135 kcal
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Course
Baked Goods
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Cuisine
American
Lemon Sugar Cookies
Description
Lemon Sugar Cookies combine all-purpose flour, baking powder, salt, and fresh lemon zest with creamed butter and sugar, eggs, vanilla, and lemon juice. The dough is refrigerated to firm up, which helps to maintain shape and enhances the flavor melding. Rolled to about a quarter-inch thickness, the cookies are cut and then chilled again briefly before baking at 350°F for 7 to 9 minutes, producing cookies with lightly browned edges and a tender crumb.
A topping of plain or lemon sugar is sprinkled before baking to add a subtle crunch and extra zing. After cooling slightly, the cookies can be drizzled with a glaze made of powdered sugar, vanilla, and liquid like milk or lemon juice, adding a smooth sweetness that contrasts with the lightly crisp exterior and soft interior.
Stored in an airtight container separated by parchment, these cookies remain fresh for up to five days and can also be frozen for two to three months. Their citrus brightness and sweet texture make them a fitting treat for a variety of occasions where a light, flavorful cookie is desired.
Ingredients
- 2 cups all-purpose flour 268 grams, 1 tablespoon, at least 11% protein
- 1 teaspoon baking powder
- 1 pinch salt
- lemon zest of ½ to 1 lemon
- ⅔ cup butter 170 grams, softened
- 3/4 cup granulated sugar (150 grams)
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
*If you use unsalted butter then add 1/4 teaspoon salt.
Lemon Sugar
- 1/4 cup granulated sugar (50 grams)
- 1/2 tablespoon lemon zest
Glaze
- 1/2 cup powdered sugar 62 grams, aka icing sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk or cream or lemon juice or a mixture
Instructions
- In a medium bowl whisk together the flour, baking powder, salt and zest. Set aside.
- In the stand up mixer using the flat beater cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon juice and combine.
- Add the whisked flour mixture and combine. Move to a lightly floured flat surface and gently form into a ball. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
- Then roll the dough into 1/4 inch thick (or a little thicker if you wish) and cut with round cookie cutter or cutters of choice. Place the cookies on parchment paper lined cookie sheets and refrigerate for 15-20 minutes while the oven is pre-heating.
- Pre-heat oven 350F (180C).
- Sprinkle with plain or lemon sugar. Bake in pre-heated oven for about 7-9 minutes.
- Let cool on cookie sheets for approximately 2-3 minutes before removing to a wire rack to cool completely. Drizzle with glaze if desired. Enjoy!
LEMON SUGAR
- In a small bowl combine the sugar and zest by rubbing together.
GLAZE
- In a small bowl mix together until smooth, icing sugar, vanilla, cream, milk or lemon juice, should be quite thick. (if you want it thicker add more powdered sugar/icing sugar).
Notes
- Store cooled cookies in an airtight container with parchment between layers to keep them fresh up to five days.
- For longer storage, freeze completely cooled cookies in a freezer-safe container or bag for two to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 56mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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