Lemon Sugar Cookies
Soft, chewy, and bursting with citrus flavor, these Lemon Sugar Cookies are the perfect balance of sweet and tangy goodness.
Equipment
- Baking Sheet
- Parchment paper
- Mixing bowls
- Electric Mixer
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 tbsp lemon zest from about 2 lemons
- 2 tbsp fresh lemon juice
- 1 large egg
- 1 egg yolk for extra chewiness
Dry Ingredients
- 2 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp vanilla extract
- ½ tsp lemon extract optional, for extra zing
- ½ cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
- Add lemon zest, lemon juice, vanilla extract, and egg + egg yolk, and mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Chill the dough in the refrigerator for 30 minutes.
- Roll tablespoon-sized portions of dough into balls and coat them in granulated sugar.
- Place dough balls 2 inches apart on the baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
Notes
For extra lemon flavor, increase the zest slightly. You can also drizzle cookies with a simple lemon glaze made from powdered sugar and lemon juice.