If you’re a fan of citrus desserts, these Soft and Chewy Lemon Sugar Cookies are sure to become a new favorite.
Infused with fresh lemon zest and juice, these cookies offer the perfect balance of sweet and tangy flavors.
With a tender, melt-in-your-mouth texture and a sparkling sugar coating, they’re both elegant and comforting.
Whether you’re baking for a party, a holiday, or just to satisfy a sweet tooth, these lemon sugar cookies are an easy and delicious choice that will brighten up any day.
Lemon Sugar Cookies
Zesty and sweet Lemon Sugar Cookies—soft, chewy, and bursting with fresh lemon flavor! 🍋🍪
Ingredients
- 2 sticks unsalted butter, room temperature (1 cup / 230 grams)
- 1 ½ cups granulated sugar (300 grams)
- 3 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar (50 grams)
Instructions
1. Cream the Butter, Sugar, and Lemon Zest
- In a large mixing bowl, combine 2 sticks of unsalted butter, 1 ½ cups granulated sugar, and 3 tablespoons lemon zest.
- Use an electric mixer to beat the mixture on medium-high speed for 1-2 minutes.
- The goal is to achieve a light and fluffy texture, where the sugar begins to dissolve into the butter.
- This step is crucial as it ensures that the cookies will have a soft and tender texture.
2. Add the Lemon Juice and Egg
- Add 2 tablespoons of fresh lemon juice and 1 large egg to the butter mixture.
- Continue beating on medium speed until the ingredients are well combined, about 1 minute.
- Make sure the egg is fully incorporated, as this will help bind the ingredients together and maintain the dough’s consistency.
3. Incorporate the Dry Ingredients
- Gradually add 3 cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt to the wet mixture.
- Mix on low speed using a spatula or the mixer’s lowest setting until the flour is just incorporated.
- It’s important not to overmix the dough, as overmixing can develop gluten in the flour, making the cookies tough instead of soft.
4. Chill the Dough
- Cover the mixing bowl with plastic wrap and refrigerate the dough for 30-60 minutes.
- Chilling the dough helps it firm up, making it easier to handle and shape.
- This step also prevents the cookies from spreading too much during baking, ensuring they hold their shape.
5. Preheat the Oven and Prepare the Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with silicone liners or parchment paper to prevent sticking and to make cleanup easier.
- Make sure your oven is fully preheated before baking to ensure even cooking.
6. Roll and Coat the Dough
- Remove the dough from the refrigerator.
- In a small bowl, place ¼ cup of granulated sugar for rolling the cookies.
- Use a cookie scoop or a tablespoon to portion out the dough into even balls, about 1.5 to 2 tablespoons each.
- Roll each dough ball in the sugar until it is fully coated.
- Rolling the cookies in sugar adds a lovely crunch to the exterior once baked.
7. Arrange the Cookies on the Baking Sheets
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- This spacing allows the cookies to spread slightly without merging into each other during baking.
- Proper spacing ensures that the cookies bake evenly and develop a consistent shape.
8. Bake the Cookies
- Bake the cookies in the preheated oven for 11-13 minutes, or until the edges begin to turn a faint golden color.
- The centers of the cookies may still look slightly underbaked, but they will set as they cool.
- Be careful not to overbake, as this can result in a drier, less tender cookie.
9. Cool the Cookies
- Allow the cookies to cool on the baking sheet for 5 minutes.
- This brief cooling period allows the cookies to firm up slightly, making them easier to transfer.
- After 5 minutes, carefully move the cookies to a cooling rack to cool completely.
- Cooling the cookies on a rack prevents the bottoms from becoming too crisp and allows the cookies to maintain their soft texture.
FAQs:
Q: Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Keep in mind that fresh lemon zest is essential for achieving the bright, citrusy taste in these cookies.
Q: How should I store these lemon sugar cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe bag or container for up to 2 months.
Q: Can I add icing or glaze to these cookies?
Absolutely! A simple lemon glaze made with powdered sugar and lemon juice can be drizzled over the cooled cookies for extra sweetness and a more intense lemon flavor.
Q: What adjustments should I make for high-altitude baking?
At high altitudes, you may need to reduce the baking soda slightly and add a bit more flour to prevent the cookies from spreading too much. Baking times may also vary, so keep an eye on the cookies as they bake.
Q: Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it refrigerated for up to 2 days before baking. You can also freeze the dough balls (before rolling in sugar) for up to 2 months; just thaw slightly, roll in sugar, and bake as directed.
