Soft Lemon Sugar Cookies
User Reviews
5
Soft Lemon Sugar Cookies
Description
Get the Recipe Soft Lemon Sugar Cookies incorporate lemon zest and juice with a mixture of butter and vegetable oil to deliver a moist, tender texture. The dough is mixed by creaming sugars and butter, then combined with dry ingredients including cream of tartar and baking soda for lift. Chilling helps maintain the cookie shape and limits spreading during baking. Rolling in sugar before baking contributes a subtle crunch to the exterior.
The result is a soft cookie with a bright lemon flavor balanced by the sweetness of granulated and powdered sugars. Baking at 350°F ensures a light golden tone without over-browning. An optional lemon buttercream frosting made with butter, lemon juice, zest, vanilla, and powdered sugar can be added for extra zest and creaminess.
These cookies make a pleasant treat with mild citrus notes and a soft bite. They pair well with tea or can be served at gatherings where a lightly flavored sweet fits well. Dough chilling and sugar rolling steps help deliver consistent results.
Note that baking times may vary depending on the color of your baking sheet and lemon extract can be used to brighten flavor if preferred. The recipe uses room temperature butter and egg for better mixing and texture.
Ingredients
- 1 Tablespoon lemon 2 lemons, zest
- ½ cup granulated sugar plus more for rolling
- ½ cup powdered sugar
- ½ cup butter room temperature, unsalted
- ½ cup vegetable oil
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon juice freshly squeezed
- 2 ¼ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt fine
Lemon Buttercream Frosting (optional)
- 1/2 /2 cup butter room temperature, unsalted
- 1 Tablespoon lemon juice fresh
- 1 lemon zested
- 1/2 /2 teaspoon vanilla extract
- 1 1/2 /2 cups powdered sugar sifted
- Pinch Pinch salt as needed, fine
Instructions
- In a small bowl (or your mixing bowl) rub together granulated sugar and 2 teaspoons lemon zest until a sand-like mixture forms. This releases the oil in the zest to infuse the lemon flavor throughout.
- In the bowl of a stand mixer, add the lemon zest and sugar, powdered sugar, and butter. Cream together butter and sugars until pale in color and fully combined (like a paste). Add oil, eggs, vanilla extract, and lemon juice, mixing until combined.
- In a separate mixing bowl, sift together flour, cream of tartar, baking soda, and salt. Mix the combined dry ingredients into wet ingredients until just combined.
- Chill the dough for at least 30 minutes. This helps the cookies hold their shape; if the dough isn't too warm, you can bake them right away if you don't mind a little extra spread/thinner cookies, although the chill is recommended.
- 20 minutes before baking, preheat the oven to 350°F and line a sheet pan with parchment paper. Pour a small amount of granulated sugar into a small bowl for later.
- Dollop a scoop (#40 scoop) or 1 1/2 tablespoons of batter about 2 inches apart on the prepared baking sheet. Dampen a flat-bottomed glass with water, then dip in a small bowl of granulated sugar. Gently press each cookie dough ball with the bottom of the glass approximately halfway down, about 1/2 inch thick. Dip the glass back in the sugar between each cookie to recoat.
- Bake for 7-10 minutes, or until cookies are just beginning to barely turn golden brown around the edges. See notes about baking sheet type.
- Let the cookies cool for 1-2 minutes on the baking sheet until set up enough to transfer to a cooling rack. Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Frosting: In the bowl of a stand mixer, cream butter until smooth. Add juice and vanilla extract to combine. Rub the zest with the powdered sugar for additional flavor (optional) then, in 1/2 cup increments, add the sugar to the butter, beating between each addition until smooth. Continue working until light and fluffy, approximately 2-3 minutes on medium speed. Spread on cooled cookies.
Notes
- You can replace half of the fresh lemon juice with lemon extract for a brighter lemon flavor.
- A light-colored aluminum baking sheet requires a longer baking time than a darker one; adjust baking time accordingly.
- Chilling the dough for at least 30 minutes helps the cookies keep their shape and reduces spreading during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 102kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 49mg | 2% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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