These Lemon Sugar Cookies are a delightful treat that bursts with fresh lemon flavor! Soft, sweet, and just a bit zesty, they’re perfect for any occasion or just because.
I love the way the lemon makes these cookies bright and cheerful. They taste like a sunny day! ☀️ I like to enjoy them with a cup of tea in the afternoon—pure bliss!
Key Ingredients & Substitutions
All-purpose Flour: It’s essential for the structure of your cookies. If you’re gluten-free, try using a 1:1 gluten-free flour blend. I find that this usually works without changing the texture much!
Butter: Unsalted butter gives the best flavor. If you’re in a pinch, margarine can be a substitute, but I always recommend butter for the rich taste it offers.
Lemon Zest: Fresh lemon zest brings brightness. If you don’t have fresh lemons, bottled lemon zest is a decent alternative, but fresh is best for flavor. Some prefer using lime zest for a unique twist!
Granulated Sugar: Using sugar for rolling adds a sweet crunch. Brown sugar can be used in the cookie dough for a hint of molasses flavor, but it’s nice to have that crisp sugar coating.
How Do I Achieve Light and Fluffy Cookies?
Getting that light and fluffy texture is all about creaming the butter and sugar properly. When you beat these together, you’re incorporating air, which helps the cookies rise and stay tender.
- Make sure your butter is soft but not melted! It should be at room temperature for easy mixing.
- Beat the mixture for a good 2-3 minutes until it’s light in color and fluffy. This step is key to fluffy cookies!
How to Make Lemon Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For Rolling:
- ½ cup granulated sugar
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 10-12 minutes to bake. After baking, allow a little cooling time before enjoying your delicious cookies. Total time is around 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Use a whisk to mix them together well and then set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, take the softened butter and add 1 ½ cups of granulated sugar. Use a mixer to beat them together until the mixture looks light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients:
Next, crack in the large egg, and then add lemon zest, lemon juice, and vanilla extract to the butter-sugar mix. Mix everything until it’s nice and well combined.
5. Combine Wet and Dry Ingredients:
Now, it’s time to bring the two mixtures together! Gradually add the dry ingredients to the wet mixture, stirring with a spoon or spatula until just combined. Avoid over-mixing; just mix until you don’t see any dry flour.
6. Form the Cookies:
Using a cookie scoop or a tablespoon, scoop out some of the dough and roll it into a ball. Then, roll each ball in the remaining ½ cup of granulated sugar to get a sweet coating.
7. Arrange on Baking Sheet:
Place the sugar-coated dough balls on your prepared baking sheet, making sure they are about 2 inches apart. This gives them space to expand while they bake.
8. Flatten the Cookies:
Using the bottom of a glass, gently press down on each cookie ball to flatten them slightly. This helps them bake evenly.
9. Bake the Cookies:
Put the baking sheet in your preheated oven and bake for 10-12 minutes. You’ll know they’re ready when the edges turn a light golden brown.
10. Cool the Cookies:
Once baked, take them out of the oven and let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your lemon sugar cookies with a glass of milk or your favorite beverage!
Can I Substitute the Unsalted Butter?
Absolutely! You can use salted butter; just be sure to omit the added salt in the recipe to avoid overly salty cookies. If you need a dairy-free option, use a dairy-free butter substitute or coconut oil in the same amount.
How to Store Leftover Cookies?
Store any leftover lemon sugar cookies in an airtight container at room temperature for up to one week. You can also freeze the cookies in a freezer-safe container for up to three months. Just thaw them overnight in the fridge when you’re ready to enjoy!
Can I Use Bottled Lemon Juice Instead of Fresh?
You can use bottled lemon juice, but fresh lemon juice gives a brighter, fresher flavor. If using bottled juice, choose one that is 100% lemon juice with no added sugars or preservatives for the best results.
What Happens If My Cookie Dough is Too Sticky?
If your cookie dough feels too sticky to handle, don’t worry! Just sprinkle a little extra flour on your hands and the dough while rolling. You can also chill the dough in the fridge for about 30 minutes, which can help make it firmer and easier to scoop and roll.
