Ingredients
Scale
Here’s what you’ll need to make these delicious Lemon Sugar Cookies:
- 2 1/2 cups all-purpose flour: The base of your cookie dough. Make sure to measure the flour properly for the perfect texture.
- 1 tsp baking soda: This gives the cookies their soft, chewy texture.
- 1/2 tsp salt: To enhance the flavor of the sugar and lemon.
- 1 cup unsalted butter (softened): Butter makes these cookies rich and tender.
- 1 1/2 cups granulated sugar: Adds sweetness to the dough, and we’ll also use some for rolling the cookies.
- 1 large egg: To bind the dough together and give the cookies structure.
- 2 tbsp lemon zest (freshly grated): This is where the magic happens. The zest adds a burst of lemon flavor that elevates the whole cookie.
- 1 tbsp lemon juice: For that perfect citrusy tang.
- 1 tsp vanilla extract: Adds a subtle depth of flavor that complements the lemon.
- Sugar for rolling: For the classic sugar cookie crunch and a sparkly finish.
Why these ingredients matter:
- Lemon zest and juice: These two ingredients give the cookies that fresh, citrusy punch. The zest provides essential oils that are packed with flavor, while the juice adds a lovely tartness.
- Butter: It’s what makes the cookie dough soft and melt-in-your-mouth. Be sure it’s softened to room temperature for easy mixing.
- Granulated sugar: This is what gives the cookies their sweet, sugary exterior and helps with the texture.
Instructions
Ready to bake? Let’s break it down step by step so you can have the perfect Lemon Sugar Cookies, every time:
- Preheat the Oven: Set your oven to 350°F (175°C). This will give it time to heat up while you prep the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This step ensures that your dry ingredients are evenly distributed and the baking soda gets evenly mixed throughout.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed until it’s light and fluffy. This should take about 3-4 minutes. The texture of the butter-sugar mixture is crucial—it should be airy, which helps the cookies bake up soft.
- Add Egg, Lemon, and Vanilla: Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully incorporated. You’ll notice that the dough will begin to take on a lovely yellow hue thanks to the zest and lemon juice. Don’t be afraid to give the dough a little scrape down the sides of the bowl to make sure everything is mixed evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture, mixing on low speed until just combined. Be careful not to overmix here, as it can result in dense cookies. You want the dough to come together without being too stiff.
- Form the Dough Balls: Using a spoon or your hands, scoop out tablespoon-sized portions of dough and roll them into balls. This recipe will make about 24-30 cookies, depending on the size of each ball.
- Roll in Sugar: Roll each dough ball in granulated sugar until it’s fully coated. This not only gives your cookies a nice crunch but also helps them bake evenly. If you like a little extra sweetness, you can use coarse sugar for a bit of sparkle.
- Bake the Cookies: Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake the cookies for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. They will continue to cook a bit on the baking sheet once you pull them out, so be careful not to overbake.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. This ensures they firm up nicely without becoming too crumbly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 39
- Calories: 150
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g