Lemon Sugar Cookies
What makes these cookies extra special is how simple they are to make. This is an easy lemon dessert that doesn’t require fancy ingredients or complicated steps, yet the results taste bakery-worthy.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Microplane or fine grater
- Citrus Juicer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or tablespoon
- Baking Sheet
- Parchment paper or silicone baking mat
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar plus extra for rolling
- ¾ cup unsalted butter softened
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Prep the Oven and Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat. This keeps the cookies from sticking and helps them bake evenly.
- Set everything aside so it’s ready once the dough is mixed.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Whisk until everything is evenly combined and no streaks remain.
- Set the bowl aside.
- Pro tip: Whisking the dry ingredients first helps the baking soda distribute evenly, which means consistent rise in every cookie.
Cream the Butter and Sugar
- In a large mixing bowl, add the softened butter and granulated sugar.
- Beat on medium speed for 2–3 minutes until the mixture looks light, fluffy, and pale in color.
- Pause once or twice to scrape down the sides of the bowl.
- Pro tip: Properly creamed butter and sugar create soft, tender cookies. Don’t rush this step—it makes a noticeable difference.
Add the Wet Ingredients
- Beat in the egg until fully incorporated.
- Add the lemon juice, lemon zest, and vanilla extract.
- Mix on low speed until everything is smooth and evenly combined.
- Pro tip: Add the lemon juice slowly to prevent the mixture from separating.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in batches.
- Mix on low speed just until a soft dough forms.
- Stop mixing as soon as there are no visible flour streaks.
- Pro tip: Overmixing can make the cookies dense. Gentle mixing keeps them soft.
Shape and Coat the Dough
- Scoop the dough using a cookie scoop or tablespoon.
- Roll each portion into a smooth ball between your palms.
- Roll the dough balls in granulated sugar until fully coated.
Bake the Cookies
- Place the dough balls on the prepared baking sheet, leaving about 2 inches between each one.
- Bake for 9–11 minutes, until the edges are set and the centers look slightly underbaked.
- Remove from the oven while they’re still soft.
- Pro tip: The cookies will continue to set as they cool. Pulling them out early keeps the centers tender.
Cool and Set
- Let the cookies rest on the baking sheet for 5 minutes.
- Transfer them to a wire rack to cool completely.
- Once cooled, they’ll have soft centers with lightly crisp edges.
Notes
Nutritional Value (per cookie, approx.)
- Calories: 120 kcal
- Total Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 15 mg
- Sodium: 90 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 0.5 g
- Sugars: 11 g
- Protein: 1 g