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Lemon Sugar Cookies
Yield: 20 cookies
These lemon sugar cookies are the perfect springtime dessert! These chewy lemon cookies have a soft texture with crisp edges, and have bright lemon flavor from fresh lemon juice and lemon zest.
Ingredients
Lemon Sugar Cookie Dough
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 1 ½ cup (300 g) granulated sugar
- 2 tbsp (12 g) lemon zest (about 2 to 3 lemons)
- 1 cup (227 g) unsalted butter room temperature
- 1 (1) large egg room temperature
- 3 tbsp (45 g) fresh lemon juice
Lemon Zest Infused Sugar (for rolling the cookies)
- ¼ cup (50 g) granulated sugar for rolling the cookie dough
- 1 tbsp (6 g) lemon zest (about 1 lemon)
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, combine the granulated sugar and lemon zest for the cookie dough recipe. Massage the zest and sugar together for a minute or two to release the citrus oils from the lemon zest. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and lemon zest infused granulated sugar until creamy. Add the egg and lemon juice and mix until well combined and smooth. Pour in the flour mixture and mix on low speed until the cookie dough forms. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on a parchment-lined baking sheet. Chill the cookie dough for about 20 minutes in the refrigerator.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a small bowl, combine the granulated sugar and lemon zest designated as the lemon zest infused sugar for rolling the cookies. Massage the zest and sugar together for a minute or two to release the citrus oils from the lemon zest.
- Roll the chilled sugar cookie dough balls in the lemon zest infused sugar and place on the prepared baking pans, allowing room for spreading. Bake the cookies for about 11 to 12 minutes until the edges are set and the centers are slightly underbaked.
- Remove the baking pans from the oven and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
Recipe Card
Storage: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
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Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition
Serving: 1cookie | Calories: 221kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 128mg | Potassium: 30mg | Fiber: 1g | Sugar: 18g | Vitamin A: 296IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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