Lemon Sugar Cookies (Print)

Buttery sugar cookies infused with fresh lemon zest and juice, rolled in sparkling sugar for a sweet, citrusy finish.

# What You Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - 1 1/4 cups granulated sugar
06 - 2 tablespoons grated lemon zest
07 - 1 large egg
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon vanilla extract

→ For Rolling

10 - 1/4 cup granulated sugar

# How to Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the lemon zest, egg, lemon juice, and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized balls of dough and roll each in the extra sugar to coat.
07 - Place cookies 2 inches apart on prepared baking sheets.
08 - Bake for 9-11 minutes, until edges are lightly golden and centers are just set.
09 - Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The lemon hits different when you zest it yourself, like a burst of sunshine in every bite
  • These cookies strike that perfect balance between crispy edges and soft centers
  • They're the kind of treat that disappears from the plate faster than you can say 'just one more'
02 -
  • Room temperature ingredients are absolutely crucial here, cold butter won't cream properly and your texture will suffer
  • Watch these like a hawk in that last minute, they go from perfect to overbaked faster than you'd think
  • The centers will look slightly underdone when you pull them out, but that's exactly how they should be
03 -
  • If your dough is too soft, refrigerate it for 20 minutes before scooping, it'll hold its shape much better
  • A cookie scoop ensures uniform sizing, which means even baking and prettier results

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