Hey y’all! If you’re on the hunt for the perfect balance of sweet and zesty, these Lemon Sugar Cookies are just the treat you need. With their crisp edges and soft, chewy centers, they’re sure to be a hit at any gathering or as an afternoon snack. Let’s get cooking!
Why You’ll Love This
- These cookies have the perfect balance of lemony tang and sweet sugar.
- Quick and easy to make, perfect for any level of baker.
- Versatile enough for holidays, teatime, or just because!
- They store beautifully, maintaining their freshness for days.
- Perfectly paired with tea or coffee for a delightful treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Extra granulated sugar for rolling
Directions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 4: Shape and Roll
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar before placing them on the prepared baking sheets, about 2 inches apart.
Step 5: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra lemony punch, add a teaspoon of lemon extract. Learn more about lemon extract here.
- Make sure your butter is softened but not melted for the best texture.
- Room temperature eggs will blend more evenly into the dough.
Variations
- Glazed Lemon Cookies: Drizzle with a simple icing made from powdered sugar and lemon juice.
- Lemon Poppy Seed Cookies: Add 2 tablespoons of poppy seeds to the dry ingredients for a nutty twist.
- Lemon Sugar Cookie Bars: Press the dough into a baking pan and bake as bars for an easy variation.
Required Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cooling rack
Storage Instructions
Store Lemon Sugar Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months, ensuring they are well-wrapped to avoid frost.
Suggested Pairings
These cookies are delightful with a hot cup of Earl Grey tea or a refreshing glass of iced lemonade.
Pro Tips
- For perfectly uniform cookies, use a cookie scoop for portioning the dough. Check out this guide on cookie scoop sizes.
- Chill the dough for about 30 minutes if it feels too soft or sticky to handle.
- Use fresh lemons for zest and juice for the best flavor, as bottled juice can lack freshness.
FAQ
Can I substitute the all-purpose flour with gluten-free flour?
Yes, you can use a 1-to-1 gluten-free baking mix. However, texture might vary slightly.
Can I freeze the dough instead of baked cookies?
Absolutely! You can freeze dough balls for up to 3 months. Just bake directly from frozen, adding a couple of extra minutes to baking time.
What can I use instead of fresh lemon juice?
If fresh lemons are unavailable, bottled lemon juice can be used, but the flavor may not be as vibrant.