Description
These Lemon Sugar Cookies are tender, soft, and bursting with bright lemon flavor. The dough is infused with fresh lemon zest and juice, then rolled in a fragrant lemon-scented sugar before baking to create a delicate, lightly golden cookie perfect for any lemon lover. Ideal for teatime or as a sweet treat, these cookies balance sweetness with citrus tang beautifully.
Ingredients
Cookie Dough
- ⅔ cup (150g) salted butter, softened
- 1 cup plus 2 tbsp (225g) granulated sugar
- 2 tbsp lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tbsp (15ml) lemon juice
- 1 tsp (5ml) vanilla bean paste
- 2 cups (284g) all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Lemon Sugar Coating
- 3 tbsp (40g) granulated sugar
- 1 tsp lemon zest
Instructions
- Mix Butter, Sugar, and Lemon Zest: In a large bowl, combine softened butter, sugar, and lemon zest. Using an electric hand mixer on medium-high speed, beat for 1-2 minutes until the mixture becomes pale and slightly fluffy. This step releases the lemon oils and starts a smooth, creamy base for the cookie dough.
- Add Eggs and Flavorings: Scrape down the bowl, then add the whole egg and mix until incorporated. Add the egg yolk, vanilla bean paste, and lemon juice, mixing until the batter is smooth and creamy, ensuring the flavors meld thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt evenly. This ensures a consistent rise and texture across the dough.
- Fold in Dry Ingredients: Add the dry mixture to the wet ingredients and gently fold until just combined. The dough will be soft but not sticky, so be careful not to overmix to keep cookies tender.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 2 hours. Chilling firms up the dough, helping to prevent spreading and enhancing flavor development.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Lemon Sugar Coating: In a small bowl, mix together the sugar and lemon zest, rubbing them between your fingertips until the sugar is fragrant. This adds a fresh citrus aroma to the cookie tops.
- Portion and Coat Dough: Use a 1.25-ounce cookie scoop to portion the chilled dough into uniform balls. Roll each ball in the lemon sugar mixture so the surface is evenly coated, adding an extra layer of citrus sweetness and sparkle.
- Bake Cookies: Space the dough balls 3 inches apart on the prepared baking sheets. Bake for 9-11 minutes until the edges are lightly golden but the centers still look slightly soft. For flatter cookies, gently press down the dough balls before baking. Avoid overbaking to keep cookies soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. This resting time helps cookies set properly without breaking.
Notes
- Room temperature eggs help the dough emulsify better and achieve a uniform texture.
- Rubbing lemon zest with sugar intensifies the lemon flavor by releasing oils.
- You can substitute baking powder quantity with alternatives mentioned in baking FAQs if needed, but ½ tsp baking powder is recommended for optimal rise.
- Do not overbake as these cookies are best soft-centered with slightly crisp edges.
- For a more zesty punch, add an extra teaspoon of lemon zest in the dough.
