Description
These Lemon Sugar Cookies are a perfect blend of sweet and tangy flavors, delivering a soft, tender texture with a delightful lemon zing. They are easy to make, chilled for the perfect dough consistency, coated with lemon sugar, and baked until just golden, perfect for a refreshing treat any time.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
- 1 teaspoon vanilla extract
Lemon Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 teaspoons lemon zest, finely grated
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to incorporate the leavening agents evenly.
- Cream Butter and Sugar: Using a large bowl or stand mixer, cream the softened unsalted butter with 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl to ensure all ingredients are well mixed.
- Add Egg, Lemon Juice, Zest, and Vanilla: Beat in one large egg until fully blended. Then add the freshly squeezed lemon juice, lemon zest, and vanilla extract, mixing until the ingredients are thoroughly incorporated to build flavor.
- Gradually Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients while mixing on low speed, just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two halves, flatten each half into a disc, and wrap them tightly in plastic wrap. Refrigerate for at least 2 hours, ideally overnight, to firm up the dough for easier rolling and better texture.
- Prepare Lemon Sugar Coating: In a small bowl, combine 1/2 cup granulated sugar with 2 teaspoons of lemon zest, rubbing the zest into the sugar with your fingers to release more aroma and flavor.
- Preheat Oven: Heat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and for even baking.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one chilled dough disc to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes with care.
- Coat with Lemon Sugar: Dip each cookie into the lemon sugar mixture, coating both sides thoroughly. Gently press the sugar onto the dough before placing each coated cookie on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges begin to turn a light golden brown, ensuring a delicate crispness on the outside while keeping the centers soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely, helping them set perfectly.
- Repeat: Repeat the rolling, cutting, coating, and baking process with the remaining dough until all cookies are baked.
Notes
- Refrigerating the dough is essential to prevent spreading and to develop flavor.
- Use fresh lemon juice and zest for the best bright, tangy flavor.
- Ensure not to overmix the dough once the dry ingredients are added to keep cookies tender.
- Space cookies adequately on the baking sheet to allow for expansion.
- Store baked cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend with xanthan gum.
