Lemon Sugar Cookies (Printable)

Buttery sugar cookies infused with fresh lemon zest and juice for a bright, zesty twist on a classic favorite.

# What you'll 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

# Directions:

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 Suggestions:

01 -
  • The texture is perfectly crisp at the edges and chewy in the center
  • They come together in under 30 minutes with ingredients you probably have
  • The lemon flavor is bright and natural, not artificial or overwhelming
02 -
  • Underbaking slightly is better than overbaking. The cookies continue cooking on the hot baking sheet.
  • Room temperature ingredients make a noticeable difference in the final texture.
  • Fresh lemon zest from organic lemons gives the most intense flavor.
03 -
  • Use a microplane for the finest zest without any bitter white pith
  • Roll dough balls in coarse sugar or turbinado sugar for extra crunch
  • Double the recipe and freeze half the dough for emergency baking needs

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